I love entertaining with a brunch especially on a Sunday because it’s already understood it will be relaxing… cause it’s Sunday!
There are so many easy yet appealing menu options.
And because you’re serving a meal to cover both breakfast and lunch it’s okay to go a bit overboard with choices. (This is great for those of us who have difficulty reigning in our choices…not naming names)!
Recently we enjoyed having friends over for the Sunday brunch pictured above. Although the morning began rainy and overcast, the sun was shining and rain had ended by the time our guests arrived before noon.
My husband offered mimosas and screwdrivers while I served cups of Creamy Gazpacho Andaluz. Instead of serving it as a first course at the table I ladled it into small cups and served it at the island.
I simplified this recipe tor the English Mustard Cheeseball by serving it in a small ramekin to be spread on mini toasts, a perfect nibble to go along with the gazpacho and drinks.
After hanging around the kitchen island noshing and gabbing for awhile we then grabbed our plates and partook of the buffet which I set up quickly since everything was prepared ahead.
This beautiful arrangement of proteas was a house gift from one of the couples, magnificent and homegrown! It became the perfect centerpiece on the buffet!
The menu included smoked whitefish salad served with Jewish rye bread, and a large platter of wild smoked salmon (lox) surrounded by thinly sliced colorful peppers, ripe tomatoes, Persian cucumbers, radishes, onions, and lemons.
A ramekin of homemade chive cream cheese, a large bunch of fresh dill, and some large capers with stems completed the platter.
There was a hot smoked honey roasted salmon fillet on a separate platter. Delicious!
Also on the buffet… heirloom cherry tomatoes,a ramekin of small capers, a goblet of olives, a block of plain cream cheese, strawberry and apricot preserves, and of course, bagels.
But we’re not done yet…
There was my favorite potato salad, and a trifle bowl filled with fresh fruit…
We spent a leisurely time around the table eating and chatting for a good part of the day until it was time for “a little something sweet, as my Dad liked to say”.
In this case it was my homemade cinnamon raisin walnut rugelach, and a new favorite of mine, this Blueberry, Almond and Lemon Cake. (Make it now while blueberries are in season).
We had a great afternoon with good friends, and everyone went home happy, relaxed, and need I say full???