A brief trip down memory lane on the Sunday pre-noon dining affair we call brunch
Forget late-night bites and boring breakfasts, the new meal of choice these days is a pre-noon affair, combining breakfast and lunch, hence, brunch. The best part about brunch isn’t so much the timing of this mid-day pastime, but the fact that brunch includes a wide variety of meal options, not to mention is an easy remedy to any Saturday night hangover.
In 1895, a British writer from Punch magazine coined the term, “brunch” after describing a Sunday meal for “Saturday-night carousers,” that would enjoy a post church meal combined of “tea, coffee, marmalade and other breakfast fixtures before moving in to heavier fare.” In 1896, it became a supplement to the Oxford English Dictionary. Those clever Brits!
Flash forward many decades later, the Sunday brunch has quickly evolved in to a favorite dining lifestyle for those who love to nosh. From serve-yourself buffets to menu-ordered meals, Brunch is expanding on creativity from traditional dine-in venues to cruising on the water, not to mention DIY brunches at home. Eggs, bacon, fruit, quiche, meat or poultry, smoked fish, salads and vegetable medleys the essentials of brunch. We also can’t forget favorite sips and beverages that accompany our favorite foods including mimosas, Bellinis and bloody marys. The mimosa is the epitome of brunch bevvies – it’s certainly more fun (and tasty) than a mug of coffee, wouldn’t you say? Try this great twist on the traditional – Meyer Lemon & Raspberry Mimosa.
To make it even more special, brunch has become a popular reservation request as many restaurants jump on board for Mother’s Day and Easter special brunch menus (think a variety of pre-fixe brunch menus, unique locations and holiday-inspired dishes to name a few). If you’re thinking about hosting your own festive brunch, we suggest a tasty Salmon & Kale Pie . It’s the epitome of comfort food if we do say so ourselves…
- 1 bottle of Prosecco (or other sparkling white wine)
- Juice of 5 Meyer lemons, plus one for garnish
- 1 cup frozen raspberries
- 10 fresh basil leaves
- Pour Prosecco and lemon juice into a large pitcher; add raspberries and basil and stir. Let sit for at least 10 minutes, and pour into champagne flutes. Garnish with Meyer lemon slices, if desired.