The other weekend I hosted some of my girlfriends for a Fall get together. I love having a brunch get together on Sunday Funday and since we are at the beginning of Fall, I decided to do a themed brunch menu. This year I did more of a pink/pastel fall tablescape to go along with my pink living room. So all the girls came dressed in pink as well and I decorated the table elegantly with my Lenox dinnerware. I wanted to share the recipes that I chose for this brunch menu in case you too are looking for something to serve for a Fall brunch.
FALL BRUNCH RECIPES
VEGETARIAN CHARCUTERIE PLATTER
I have a friend who is a vegetarian, so I made this meat free platter that was super tasty and filling.
Purple Carrots (Whole Foods), Radishes, Persian Cucumbers, Kiwi, Apples, Moon Grapes, Mini Bell Peppers, Borsin Cheese, Any Hard Cheese, La Panzanella Crackers, Homemade Ranch Dip (Sour cream and Ranch packet).
SHAVED BRUSSEL SALAD
1 Bag Chopped/Shaved Brussel Sprouts
1 Bunch of Kale
Shaved Pecorino Cheese
This is your choice on the ratio of Brussels to kale, but I chose a 1 to 3 ratio. I chopped the Brussels finely and filled the bowl first with that. Then I very thinly sliced the kale into ribbons and mixed that into the Brussels. I mixed in some of the Marcona Almonds and the Pecorino cheese to taste and then mixed in the dressing. Then I topped the salad with some of the almonds and cheese. (Dressing recipe below.)
Dressing: 1/2 cup Olive Oil (High Quality), 1/4 cup Champagne Vinegar (add more to taste), 1/2 lemon squeezed, 1 clove garlic minced, 1 teaspoon salt. Blend all ingredients in a blender.
radish & cucumber tea sandwiches
For the sandwiches I also went completely vegetarian. I made two different types of herbed cream cheeses, one to go with the radishes, and one to go with the cucumbers.
8 Cucumber Sandwiches: 1/2 block of cream cheese and fresh dill. Let the cream cheese come to room temperature and blend in the herbs with an electric mixer. Use an English cucumber and peel it. Then cut it in thin slices the length of the bread. Lay down paper towels on a tray and spread out the cucumber slices. Sprinkle them with salt and let them sit to draw out some of the moisture. Then pat them dry with paper towels. Use a white bread and thinly spread the cream cheese on 4 pieces. Lay out the cucumber slices on two of them and cover with the other slices of bread. Then cut off the crusts and cut each sandwich into 4 pieces.
8 Radish Sandwiches: 1/2 block of cream cheese and fresh chives. Let the cream cheese come to room temperature and blend in the herbs with an electric mixer. Slice radishes very thin, but still thick enough to have a small crunch. Use a white bread and thinly spread the cream cheese on 4 pieces. Lay out the radish slices on two of them and cover with the other slices of bread. Then cut off the crusts and cut each sandwich into 4 pieces.
I just used the Aunt Jemima Waffle & Pancake mix. I used milk in it instead of water and one egg. I then sprinkled cinnamon sugar on top of the batter before I closed the waffle maker to let each cook. The waffle maker was less than $10 and super easy to use. I let each waffle cook for 3 minutes and it took 3 TBS of batter to make the perfect pumpkin.
Pumpkin Waffle Maker: Amazon
I hope this gives you some ideas when you are thinking up a menu and tablescape for your own brunch!