Spring is almost here and I can’t wait. I am so tired of cold dreary weather; I can’t wait for the spring sunshine.
When it’s sunny and warm outside, I feel like planting in my garden and cooking in my kitchen. Some of foods I like make in the spring are brunch dishes. I think spring is the perfect time of the year to host a brunch. The weather is not too cold or hot, and there is the beautiful smell of flowers outside. This is why I usually host my brunch parties on the outdoor patio. If you are looking for recipe ideas for a spring brunch party, below are some of my favorite brunch recipe combinations.
One of the most versatile foods to use for a brunch is waffles. Why? Because you can prepare waffles so many different ways, which include sweet and savory. For a brunch party I hosted last year, I made southwestern waffles with spicy sweet jalapeno syrup.
You can make southwestern waffles by adding diced red and green peppers, and chopped green onions to your waffle batter. If you want spicier savory flavor, add in some hot paprika or cumin. After you have made the waffles, stack them up on a colorful plate.
To make the sweet jalapeno syrup, start by putting a handful of very finely chopped pieces of jalapeno peppers into a pan with a teaspoon of water and olive oil. Let the peppers simmer for five minutes, then pour the peppers and juice into a cup of pure honey.
To go along with the waffles, I like to serve cold cranberry juice infused with cinnamon.
Whenever I am hosting a brunch, I always like to serve some type of dessert. One of my favorites is a three berry trifle. I start this recipe with a sheet cake made with gluten-free flour. You can use any cake flavor you want, but I like to use vanilla or strawberry. After the cake has finished baking I cut it up into small chunks.
To make the berry filling, I use blueberries, raspberries and strawberries. I chop the strawberries into small pieces, and then put them in a heated pan along with the raspberries and blueberries. I add in two tablespoons of water into the heated pan so the fruit won’t stick. I let the fruit simmer until they are soften and create a light syrup.
I start the first layer of the trifle with chunks of cake. Then I spoon on a layer of berries, followed by a layer of whip cream. I repeat this step four times. I recommend using a glass bowl for this recipe so all your guests can see all the colorful layers.
Brunch and spring make a great combination.