Mouth-Watering Recipes for a Sunday Brunch

Try This No-Stress Brunch to Please a Crowd

Dec 28, 2008 Vicki F. Chavis

Relax and enjoy company with these brunch recipes.Crab quiche, prosciutto-wrapped asparagus, fruit salad, apple-cheddar scones and Mimosas make this a brunch to remember.

Looking for some brunch recipes to please a group of family or friends? Here are some simple yet divine recipes that will make a statement: Enjoy Eating Here!

With an eleven o'clock morning brunch, there is plenty of time to prepare with time to spare. Start out with some proteins, fresh veggies and fruits, apple-cheddar scones, and a Mimosa to make guests relax and slow down.

Here's a sample menu you can prepare a day or two ahead, leaving little to do the morning of the brunch other than cutting up the fruit salad, baking the quiche, the asparagus and the scones. Voila - a brunch with fresh ingredients, seasonal fruits and veggies to make any palate replete.

Easy Crab Quiche

Ingredients:

4 eggs
2 cups heavy cream
2 Tblsp fresh chives
2 Tblsp fresh parsley
2 Tblsp fresh cilantro
1/2 tsp seafood seasoning
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp freshly grated nutmeg
2 oz (1/2 cup) grated Gruyere cheese
2 oz (1/2 cup) grated swiss cheese
pie shell
1.2 lb lump crabmeat

Directions:

Preheat oven to 375°. Bake pie shell for 10 mins.
Whisk together all ingredients, adding crab and cheese last. Pour into pre-baked pie shell crust and bake until filling puffs up and is no longer wobbly in the the center when quiche is gently jiggled, 40 mins.
Cool on rack 10 mins.
Bake for 20 mins more under foil. Remove foil and bake for 10 mins more.

Prosciutto-Wrapped Asparagus

Wrap prosciutto around three asparagus stalks. Repeat. Whip olive oil and fresh lemon juice together and then drizzle over each trio of asparagus and prosciutto. Bake at 350° for 15 mins. Serve as side dish.

Fruit Salad with Honey-Pineapple Juice

Take the freshest seasonal fruits and cut into 1-inch chunks. Put into bowl. (For example: apples, bananas, grapes, canned pineapple, cherries-pitted, canteloupe, honey dew melon, blueberries, strawberries, oranges) and add a mixture of 4 Tblsp pineapple juice (from can) with 2 Tblsp honey. Drizzle over all. Toss.

Apple Cheddar Scones

Ingredients:

1 apple
1apple-cheddar scone mix (see below)
6 Tblsp butter (cut into slices)
1/2 cup water
1/2 cup plus 2 Tblsp shredded cheddar cheese, divided

Directions:

Preheat oven to 400°. Lightly grease baking sheet and set aside.
Peel and core apple, chop into small 1-inch chunks.
Pour scone mix into bowl. Add butter in small pieces until mixture resembles coarse crumbs. Stir in apple and 1/2 cup of cheese. Stir in 1/2 cup water until soft dough forms, and make into ball.
Place dough on baking sheet. Press into 8-in round with lightly floured hands. Cut into 8 wedges and separate pieces by moving knife back and forth between slices. Sprinkle remaining 2 Tblsp cheese evenly over wedges.
Bake for 20 minutes or until lightly browned. Remove scones with spatula to wire rack. Cool completely. Store in airtight container at room temp for up to 3 days.
Makes 8 scones

Scone Mix

Ingredients:

1-3/4 cups all-purpose flour
2 Tblsp buttermilk
1Tblsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp dried thyme leaves

Directions:

Combine ingredients in bowl until well-blended. Store in airtight container at room temperature for up to 2 months. Makes about 2 cups.

Mimosa

Ingredients:

Champagne
Fresh orange juice
champagne flutes

Directions:

In each champagne flute, fill glass with 1 part champagne, 2 parts orange juice.

Enjoy this brunch by preparing the recipes the day before the party, other than the Mimosas and fresh fruit salad which must be cut up and made the morning of the party. The other recipes can be prepped the day before and then popped into the oven the morning of the brunch. It couldn't be any easier or delicious!

If you enjoyed these recipes, try this for a delicious seafood entree idea or this for fresh fruit ideas.

The copyright of the article Mouth-Watering Recipes for a Sunday Brunch in Party Food is owned by Vicki F. Chavis. Permission to republish Mouth-Watering Recipes for a Sunday Brunch in print or online must be granted by the author in writing.