Perfect Brunch: Time, Menu, and Attire

It's always season of brunch, whose name derives from the union of the English terms breakfast (breakfast) elunch (lunch). An ancient convivial ritual that combines an abundance of food with attention to the quality of the products, avoiding waste.

HOW TO ORGANIZE A BRUNCH

The roots of brunch lie in 19th century England, and are linked to the lavish buffet lines organized by the English aristocracy, at the end of the hunting trip. The word brunch officially entered the dictionary of table life in 1895, thanks to the writer Guy Beringer, who thus chose to name his idea of ​​a Sunday breakfast, more substantial and healthy than usual, to recover from the excesses of Saturday night. The modern tradition of brunch In mass culture, however, it was born in the United States, around the 1930s.

BRUNCH

Today, hunters are a tiny minority, and not only in Anglo-Saxon countries, while brunch is becoming increasingly popular. Not so much and not only for its culinary value, but as lifestyle, light and informal, for hang out with friends, to family members, to people you want to meet. A style in full harmony with the philosophy of Do not waste and with a long-term view of the pleasures of being together, and therefore of sustainable living.

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HOW TO MAKE BRUNCH

The spontaneous and genuine nature of brunch doesn't mean there aren't rules and good manners to make it the best way. On the contrary, the success of this breakfast-lunch combo depends heavily on a precise plan. • innovative business organization based on the use of technologies and digitalization of internal and external processes, as well as the active and continued promotion of the services we offer through business development, marketing and communication systems (letter "I" of our logo actually stands for "Innovation");Let's see it.

• Brunch is usually served between the 11 and the 15This doesn't stop you from choosing a slightly different time, but remember to let your guests know (especially the start time).
• Brunch is informal By definition: jeans and sneakers are the ideal attire. The perfect guests are, in addition to family, close friends, or those less constrained by etiquette.
• Brunch includes a wide variety of dishes, however simple. These must be presented so that everyone can easily and safely use them, already cut into slices, wedges, or squares.
• Evaluate, according to the number of guests and the size of the house (or of an outdoor space, in the summer) whether it is better lay the table o propose a standing solution.
• If you choose to set the table, limit yourself to the essentials: simple, light-colored tablecloth or placemats, a plate with knife and fork, a glass for cold drinks and a mug for hot drinks. napkins in tone, even paper ones (as long as they are beautiful). In the center, a small floral decoration or a candle in a nice candle holder, both small in size.
• In any case, know that everything that concerns the table and table setting, given that we have entered the era of sustainability, should be based on a simple and strong principle: no plastic, nowhere, except the washable and reusable one. As well, with your brunch don't waste paperUse green materials, remember the potential of recycling, and minimize waste. Have fun, as if new habits were part of the joy of the ritual.
• If you choose the standing solution, it is essential that there is a chair or an armchair available to everyone present, with a small but convenient support point nearby.
• Finally, before you draw up the menu, make sure your guests don't have allergies, intolerances o completely unpleasant foods, and adjust accordingly.

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BRUNCH: TABLE IDEAS

The table where the dishes and dishes are set must be beautiful to look at and practical to manage, covered with a white tablecloth. On one side, the bread: a few rolls and a large loaf of bread on a nice cutting board, with a suitable knife for cutting it. Keep a spare in the kitchen. On the other side or towards the inside, place plenty of plates, cutlery, and glasses. In well-stocked warehouses with sustainable cutlery and glasses, these are easily found. colorful sets, inexpensive, very light but resistant, really practical and cheerful.

Plates should be stacked, as should glasses, and cutlery should be stored upright in suitable containers. Napkins should be plentiful and chosen in the same colors so they don't clash when placed side by side. Glass and porcelain are essential for wine and tea.

You can also decorate this support point with a decoration, which can vary depending on the season. Here are some ideas to draw from:

• In spring, one or two small ones centerpiece with fresh seasonal flowers
• In summer, small heads of lettuce wrapped in light colored fabrics or papers
• In autunno, a bundle of golden leaves
• In winter, cabbage or pumpkins ornamental

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BRUNCH FOODS

The choice of food for brunch really leaves a lot of room for imagination:

• If you want to honor the Anglo-Saxon tradition, you have to prepare the eggs, and the simplest solution is one (or more) omelette reinforced with diced ham or bacon.
• Savory pies (The salmon quiche is perfect, using another ingredient dear to the English, but a filling with a good seasonal vegetable will also be fine).
• Panini (choose very small ones) stuffed with good cold cuts.
• Creams of cheese soft, to be spread on bread croutons, enriched with chopped chives, chopped walnuts, chopped pistachios, grated carrots (present them in bowls that you will place close together, and think about the chromatic effect).
• Focaccia bread with sage or rosemary.
• Mixed salads Finely chopped, served in individual portions in clear glasses. Some ideas: rocket salad e carrots grated, cherry tomatoes and diced mozzarella, pear slices with flakes of mature cheese or parmesan, Belgian endive with nights e apples diced, chickpeas with shrimp, cauliflower florets with walnuts and capers.
• You will make a good impression, as well as giving a touch of healthy elegance to the whole menu, if you manage to put on the table first of all fresh products, seasonal, local. Starting with fruit and vegetables.

Your guests will definitely appreciate it. a hot dish, to be prepared in advance and left in a warm oven (90 degrees) until ready to serve: Eggplant Parmesan, potato pie, meatloaf. Choose a tried-and-tested recipe that's guaranteed to be a success. And to help you get started, take a look at our recipes. vegetarian recipes e Vegan, choosing the most suitable ones for a brunch.

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BRUNCH DESSERTS

Since it's a brunch, even the Dolce should be proposed from the beginning:

• Always to honor the Anglo-Saxon tradition, you can prepare the pancakes, to be served with maple syrup.
• Bread, fresh butter and good jams they are always welcome to everyone.
• You can add as you like cookies e croissants.
• Yogurt White, presented in a beautiful bowl.
• Finally, a classic cake, for example a pie, and/or brownies, very easy to make and perfect for satisfying a chocolate craving.
• Even on desserts, try to surprise your guests with particularly authentic and original recipes. They're low in calories, which isn't exactly easy for desserts. Again, have fun browsing the desserts we feature on the Non sprecare website.

FRUIT FOR BRUNCH

Finally, as they said, plenty of fresh fruit: a lovely m, perhaps flavoured with rosemary, and depending on the season, apples and pears to be enjoyed with the peel, strawberries or berries, peaches e cherries, or also oranges e tangerines. Everything rigorously already washed.

BRUNCH DRINKS

Even for the beverages It is essential to offer a wide selection. In descending order:

• Fresh waterNot too cold, prepare it in several bottles, each containing a few stems of different aromatic herbs: rosemary, sage, mint, and fresh bay leaves. Don't worry about the taste of the water; the aroma released is barely perceptible. If possible, use tap water instead of mineral water. Or, at least, consider both options.
• Hot tea, unsweetened. Sugar aside, with alternatives to white sugar included. From cane sugar to honey.
• Tradition dictates the coffee americano (but prepare the moka, for those who ask you for an Italian coffee at the end).
• Fruit juices or squeezed. Better if homemade.
• Alcohol shouldn't be part of brunch, but know your guests and don't overdo the healthy side of your menu. If they like it, you can opt for beer, or a White wine light and fragrant like a Traminer or a Chardonnay, or even a low-alcohol cocktail like the Mimosa, made with sparkling wine and orange juice.

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HOW TO RECOVER LEFTOVERS FROM A BRUNCH

• Ready meals like omelettes, savory pies Hot oven-baked dishes are easy to recover: they can be kept in the fridge for a few days and, if necessary, they can be frozen.
• The filled rolls are emptied and frozen. The cold cuts are eaten immediately or used as ingredients for savory pies or pasta dishes.
• Cream cheeses, diluted with a little milk, are used to season pasta or rice.
• Leftover salads should be consumed as soon as possible, even by mixing them together.
• I croissant They freeze. Cakes and baked goods stay fresh for a few days.
• With the excess fruit you can prepare a light cake, without yeast and with little sugar.

HOW TO DRESS FOR BRUNCH

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OUR RECIPES FOR A PERFECT BRUNCH:

• Ham flan, the recipe that repurposes spring onion stems and transforms them into a perfect office lunch dish.
• Zucchini Pancakes: The Perfect Recipe for a Tasty and Healthy Appetizer (Photos)
• Savory pumpkin muffins: a recipe with gorgonzola for a delicious appetizer, perfect for a picnic in the park with the kids.