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With cool weather creeping in, and the crisp smell of Autumn greeting us in the mornings, it's the perfect time to throw an Autumn brunch for family and friends. Since it's harvest time, there are plenty of fresh ingredients available for serving and decorating.
Harvest Decorations
The possibilities are endless when it comes to fall decorations
for your brunch. A simple centerpiece can be made with a shallow
wicker basket and natural ingredients. Line your basket with fall
leaves of different colors. In the center place a small pumpkin
(pie pumpkins work well), and surround it with small gourds of
various shapes and colors. You can stop there or you can add
pinecones and milkweed pods for variation.
Mini pumpkins are a great touch for your table. Cut the tops off
and scoop out the insides, then place a candle inside with a
raffia bow tied around the candle. These can be grouped together,
placed at each place setting or scattered around the buffet
table.
The Brunch Buffet
Brunches are traditionally set up as buffets which include
breakfast and luncheon foods. All recipes can be doubled or
tripled depending on how many guests you invite. In addition to
the recipes below, brown up sausage links in traditional flavors
and maple flavoring for a change. Use wicker baskets lined with
napkins in Autumn colors for the silverware, napkins and muffins.
Get set with style!
Take a peek at these gorgeous Mango 18x18-Inch Cotton Leaf Dance Napkins
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Hot Raspberry Cider
Ingredients:
8 cups fresh apple cider
1 cup frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick
Directions:
Combine cider, juice, sugar and cinnamon stick in
a 4-quart saucepan. Heat over medium heat, stirring occasionally,
until mixture simmers. Reduce heat and simmer 10 minutes. Remove
from heat. Remove stick, and serve hot. Transfer to a crockpot
and keep setting on low to serve throughout your brunch. Makes 8
cups.
Apple Waffles
Ingredients:
2 cups milk
1 tsp. cinnamon
2 eggs
2 cups pancake mix
1/3 cup butter or margarine, melted
1 cup finely chopped apples
Directions:
Place milk, eggs, pancake mix and melted butter in bowl. Beat
with mixer until batter is fairly smooth. Stir in apples. Bake in
hot waffle iron until steaming stops. Place in warm oven until
just before the brunch starts then place on platter with fresh
butter, syrup and preserves nearby. Serves 6.
Zucchini and Potato Pie
Ingredients:
1 pound (3 medium) potatoes, scrubbed
boiling salted water
2 tablespoons butter
2 eggs
8 ounces mozzarella or provolone cheese, diced fine
1/2 cup grated Parmesan cheese
1 large zucchini, grated
1 tsp. fresh oregano, or 1/2 tsp. dried, crushed
1/4 cup minced onion
1/4 tsp. salt
1/4 tsp. black pepper
2 tablespoons fine dry bread crumbs
Directions:
Cook potatoes in boiling salted water for 25-30 minutes, until
tender. Drain, peel and mash, using a potato masher, ricer or
food mill. Stir in remaining ingredients except bread crumbs and
1 tablespoon butter. Heat oven to 400 degrees. Butter a 9 inch
pie plate and sprinkle with half the crumbs. Fill plate with the
potato mixture, smoothing top. Sprinkle with remaining crumbs and
dot with the remaining butter. Bake 30 minutes until pie is
puffed and golden. Makes 4 servings. Make two to three pies
depending on how many guests are invited.
Golden Fruit Salad
Ingredients:
1-1/2 cups vanilla yogurt
2-3 tablespoons orange juice
dash nutmeg
1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana, sliced
1/2 cup red grapes, seeded and halved
Directions:
Combine yogurt, orange juice, and nutmeg in bowl and mix. In
another bowl, combine and mix fruit. Serve with dressing on salad
plates lined with lettuce. Serves 3.
Golden Squash Muffins
Ingredients:
2-1/4 cups flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter or margarine, softened
1 large egg
3/4 cup cooked, mashed butternut or buttercup squash
1 tsp. grated orange peel
1 cup milk
Directions:
Heat oven to 400 degrees. Grease muffin tin (regular size dozen)
with butter. Mix flour, sugar, baking powder and salt in large
bowl. Cut in butter with pastry blender (I use clean hands) or
knives until mixture is like fine crumbs. Beat egg in a medium
bowl; stir in squash, peel and milk. Add to flour mixture until
just blended. Fill muffin cups 3/4 cups full. Bake 20-25 minutes
until lightly browned and center is done when tested with a
toothpicks. Makes 12 muffins. Serve with butter and honey.
Links, information and more for you
See more fantastic breakfast and brunch recipes!
Recipes just for fall
Come add a recipe of your own
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook)
About the author:
Brenda Hyde is a Mom of three little ones, and is also a gardener, cook and writer. For more great recipes and tips visit her at Seeds of Knowledge!
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