Summer Brunch

June 30, 2014

Summer BrunchI’ve come to the realization that breakfast is by far my favorite meal of the day, but especially on a Sunday. There’s something undeniably indulgent, relaxing and carefree about a lingering late morning get-together on a sunny day that’s just too good. I’ve had the itch to host a brunch and finally got around to it recently. Normally cooking up a storm is not my thing, I hate being stuck in the kitchen when friends are over, but I put together a menu that was easy and catered to things that could be done ahead of time. It was such a perfect morning/afternoon I’ve decided to make it a monthly tradition. Here’s a peek at what covered our table.
Summer BrunchFresh apricots from the farmer’s market were not only crazy delicious but added a colorful touch to the spread. Summer BrunchSummer BrunchFresh bread sliced and toasted for cream cheese, jams, honey and brie. Summer BrunchSummer BrunchAn easy, quick favorite of mine: baked grapefruit with brown sugar. Cut the grapefruit in half, spring the tops evenly with brown sugar and bake at 500 on a cookie sheet for 10 to 15 minutes. Summer BrunchBaked french toast. This is a great dish because you can make it the night before and pop it in the oven the day of. Recipe here, I substituted the blueberries for peaches. Summer BrunchThe cocktail served up: Aperol, Prosecco and sparkling orange water. Summer BrunchI picked up croissants and rolls from a favorite french bakery, an easy addition. Summer Brunch Summer BrunchA summer fruit salad I’ve been living off of lately: sliced oranges, pomegranate seeds and coconut.Summer BrunchFixings for sweet rolls and bread: honey, jam, cream cheese and brie. I used tea saucers for some of the essentials. Summer Brunch Summer BrunchPhotography by Arna Bee

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