Everyone loves brunch. It’s a fantastic time for friends and family to get together for a good, light meal. There are several delicious dishes you can serve that will wow any guests you invite to your home. Here are five recipes for your Sunday brunch menu.
Peach Melba Mimosas
1-1/2 cup frozen raspberries, thawed
1/4 cup sugar
1 cup frozen peaches, thawed
1 teaspoon fresh lemon juice
1 750-ml bottle chilled champagne
1/2 pint fresh raspberries
- In a blender, puree frozen raspberries and 2 tablespoons of the sugar until smooth.
- Use a fine mesh sieve to strain the puree and set aside.
- Rinse the blender and puree the peaches, remaining sugar, lemon juice, and 3 tablespoons cold water.
- Spoon 2 tablespoons of raspberry puree and 2 tablespoons of peach puree into 8 champagne flutes.
- Pour champagne into each glass and top with fresh raspberries.
Honey Pound Cake
1 cup butter, softened
1-1/3 cup sugar
1/4 cup honey
5 large eggs
2 teaspoons vanilla extract
1-3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
- Preheat the oven to 325°F and lightly oil a 6-cup loaf pan.
- In a medium-sized bowl, add the flour, baking powder, and salt. Mix the ingredients until completely combined and set aside.
- Combine the butter, sugar, and honey in a large bowl and beat on high until light and fluffy, approximately three minutes.
- Add eggs to the mixture one at a time, then slowly add the vanilla extract.
- Gradually add the flour mixture to the honey mixture. Beat until smooth.
- Spoon the batter into the pan and bake for one hour or until a cake tester or toothpick comes out clean.
- Allow to cool for at least 15 minutes before removing from the pan.
Almond Cinnamon Buns
1 cup slivered almonds
4 ounces almond paste
6 tablespoons light brown sugar
2 teaspoons ground cinnamon
2 packages unbaked crescent rolls
1 stick of butter
1 cup confectioners’ sugar
1 tablespoon whole milk
- Preheat your oven to 375°F and spray two six-cup muffin pans with cooking spray.
- In a medium bowl, combine the almonds, almond paste, brown sugar, and cinnamon. Set mixture aside.
- Put down a sheet of parchment paper, unroll one package of crescent roll dough and roll into a rectangle, smoothing the seams.
- Spread half of the butter and sprinkle half of the almond mixture onto the dough.
- Starting on the long side, tightly roll the dough into a log.
- Slice the dough into 6 pieces. Repeat this process with the second package of crescent rolls.
- Place one bun in each muffin cup and bake for 15 minutes until golden.
- Remove the pans from the oven and allow them to cool for 20 minutes.
- In a small bowl, whisk together the confectioner’s sugar and milk until smooth.
- Transfer buns to a plate and drizzle the milk and sugar mixture over the top. Serve immediately.
1-1/4 cups all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 finely chopped crystallized ginger
2 large eggs
3/4 cup buttermilk
1/2 cup canned pumpkin puree
1/2 cup sugar
3/4 teaspoon vanilla extract
3 tablespoons unsalted butter
- In a large bowl, combine the flour, baking powder, baking soda, salt, ground ginger, and cinnamon. Stir until thoroughly mixed.
- Remove two tablespoons of the flour mixture and combine it with the crystallized ginger in a small bowl. Set aside.
- In a medium bowl, whisk eggs, buttermilk, pumpkin, sugar, and vanilla together. Pour in the flour mixture and completely combine.
- Stir in the butter and fold in the reserved crystallized ginger mixture until just combined. Be careful not to over-mix.
- Heat a waffle iron. Pour 1/2 cup of batter onto the waffle iron per waffle and cook until done.
- Serve immediately.
16 crushed gingersnaps
2 cups peeled, chopped peaches
2 cup-ounces honey-flavored Greek yogurt
2 tablespoons honey
2 tablespoons lemon juice
1/4 cup powdered sugar
- Preheat your broiler and butter six 10-ounce ramekins or crème Brulee dishes.
- Divide the crushed gingersnaps evenly into ramekins.
- Add the peaches and blueberries to the dishes.
- In a small bowl, combine the yogurt, honey, and lemon juice. Mix until fully combined.
- Spread yogurt mixture evenly over the peaches and blueberries.
- Place the ramekins in a shallow baking pan and broil four inches from the heat for 7–9 minutes. The blueberries should begin to burst.
- Dust with powdered sugar and serve immediately.