Hello, spring. We're so glad you're here.
You're a season that means big changes for cooks. Our thoughts turn to lighter fare and dishes that remind us of warmer weather and fresh-from-the-garden ingredients. You've also become the season of brunch, whether it's brunch in a restaurant or one prepared at home.
Part breakfast and part lunch, brunch is one terrific meal. It allows us to combine eggs and other breakfast fare with quite a mix of sweet and savory dishes and ingredients. Brunch can be casual or gussied up for special occasions. At this time of year, asparagus and fresh greens help make it cheerful and colorful.
For our brunch issue this year, we're offering a selection of our latest favorite recipes as well as some past favorites.
The Dreamy Lemon Cheesecake screams spring. It's lemony flavor is in every part of the cheesecake: the crust, the batter and the lemon curd topping.
Bacon is mainstay on brunch menus, and the recipe for Sea Salt Caramel Bacon Bread Pudding is an amazing treat you can prepare in advance.
Asparagus is a spring must-have, and the Asparagus Fontina Tart is a longtime favorite. You can serve it hot or at room temperature. It, too, can be made in advance because it reheats well.
Here are a few things to remember when planning a brunch:
Have a menu plan and do as much as you can in advance. Many egg, potato and casserole-type of dishes reheat well. Menu items like bacon can be prepared in advance.
Will you be serving a complete meal or will you have small plates or appetizer-like dishes? Set everything out in advance.
Take stock of your glassware, dishes or china, linens and silverware.
Accents of flowers and fresh small plants or herbs make inexpensive centerpieces and add color to your brunch table.
Don't forget cocktails. You can serve spicy Bloody Marys or mimosas made with a variety of juices.
