Brunch is special. It’s almost always more of an occasion than a simple meal. Even if it’s just a midday meal with you and your partner, by its very nature, it’s a statement that we’re taking our time during this meal! What better way to celebrate Father’s Day, than to host a special brunch at home?
I think the main reason we don’t do this more often is because, in the midst of our busy lives, the planning can seem a little daunting. But after tending to a few things, a brunch get-together can actually be quite simple and seamless. Here are a few tips and recipes to help get you hosting this special meal:
Food is obviously something you want to think about for this get together. You can prepare a number of dishes, many with advance preparation, to suit a variety of tastes or you can choose one big dish along with a few little bites and nibbles that people can snack on while chatting. I always prepare a few different dishes, so I can please those family members with special diets, such as gluten-free or vegetarian. Mostly, I try to keep it healthy without losing all the great taste that many brunch recipes are known for. Fresh baked muffins and coffee cake are always a big hit. Don’t forget plenty of fresh fruit.
Not everyone drinks coffee, so it’s nice to have a few alternatives as well. A good herbal tea, fresh juice, like orange or grapefruit, or a fruity punch with a touch of champagne.
Father’s Day Brunch Menu
Glazed Fruit Medley
- 2 cups orange juice
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 3 cups cubed cantaloupe or honeydew melon
- 3 medium firm bananas, sliced
- 2 cups green grapes
- 2 cups halved fresh strawberries
In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours.
Just before serving, combine the fruit in a large, attractive serving bowl. Drizzle with orange juice sauce; toss gently to coat. Yield: 10 servings.
Lemon Ricotta Muffins
- 1 cup all-purpose flour
- 3/4 cups cornmeal
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cups ricotta cheese
- 1/2 cup water
- 1/4 cup olive oil
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- Cooking spray
Preheat oven to 375°F.
Combine flour and cornmeal and the next 3 ingredients (through salt); make a well in the center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to the flour mixture, stirring just until moist.
Place 12 muffin-cup liners in a muffin baking pan; coat with cooking spray. Divide batter among the muffin cups. Bake at 375°F for 16 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in the muffin pan. Remove muffins to a wire cooling rack.
Meat and Potato Hash
Roasting the potatoes separately gives them a crisp texture without the addition of extra fat. This recipe can be doubled.
- 1 lb Yukon gold potatoes, cut into ½ inch cubes
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb cooked chicken breast, beef pot roast, corned beef or pork roast, cubed
- 8 oz button mushrooms, chopped
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 tablespoon thyme leaves, chopped
- 1/2 teaspoon crushed red chili flakes
- 4 cloves garlic, thinly sliced
- 2 tablespoons finely chopped parsley
- Poached eggs, for serving over the hash
Heat the oven to 400°F. Place potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper; bake until tender, browned and slightly crisp, about 35-40 minutes. Set aside to cool.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion to the pan and cook, stirring, until soft, about 6 minutes. Add mushrooms and cook, stirring, until cooked, about 4 minutes. Add thyme, chili flakes and garlic and cook, stirring, for 2 minutes more.
Add the cooked meat or poultry of choice and the potatoes. Season with salt and pepper and cook, stirring occasionally, until all the ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley. Serve a poached egg on top of each serving, if you like.
Perfect Poached Eggs
To make perfect poached eggs, crack a chilled egg into a small bowl. Bring a deep pot of water to a simmer. Swirl the water in a circle with a wooden spoon, then tip the egg out of the bowl into the center of the swirling water. Cover, turn off the heat, and remove the egg with a large slotted spoon after 2 minutes for soft poached eggs.
Baked Vegetarian Zucchini Frittata
- 4 cups shredded zucchini (1 pound)
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 eggs
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- 1 teaspoon snipped fresh basil
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese (2 ounces)
- 1 medium zucchini, very thinly sliced (1-1/4 cups)
- 2 large tomatoes, sliced
- Sliced pitted ripe olives
Preheat the oven to 350 degrees F. Lightly coat a 10 inch round baking pan with cooking spray; set aside.
Spread shredded zucchini on a large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from the zucchini.
Meanwhile, heat oil in a small skillet over medium-high heat. Add onion; cook until the onion is tender. Remove from the heat.
In large bowl, combine eggs, Parmesan cheese, basil and pepper. Stir in shredded zucchini, cooked onion and mozzarella cheese. Pour into the prepared baking pan, spreading evenly.
Bake about 20-25 minutes or until the top is lightly browned and the eggs are set. Arrange whole zucchini slices on top of the baked mixture and place the tomato slices on top of the zucchini.
Sprinkle with olives and additional Parmesan cheese. Bake for 10 minutes more. Cut into small wedges.
Blueberry Coffee Cake
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 cup low-fat buttermilk
- Cooking spray
- 1 1/2 cups fresh blueberries
- 1/2 cup sliced toasted almonds
- 1 tablespoon coarse sugar
Preheat the oven to 350°F.
Lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, baking powder, soda and salt, stirring with a whisk in a medium bowl.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg and egg white; beat well.
Add flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; mix after each addition.
Gently fold in the blueberries.
Spoon the batter into a 9-inch round baking pan coated with cooking spray. Level the batter with a spatula and sprinkle the top evenly with the sliced almonds and then the coarse sugar.
Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove the cake from the pan, if desired. Cool completely on a wire rack.
Pear Hazelnut Coffee Cake
- 1 medium pear
- 1/2 cup brown sugar
- 1/4 cup canola oil
- 3/4 cup milk
- 2 egg whites, lightly beaten
- 1/2 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups quick-cooking rolled oats
- 2 tablespoons chopped hazelnuts
Preheat the oven to 375 degrees F. Lightly coat a 9 inch round baking pan with nonstick cooking spray; set aside.
Core and slice the pear; set aside.
In a large bowl, stir together the sugar and the oil. Add milk, eggs and vanilla. Beat with an electric mixer on medium speed for 1 minute.
In a small bowl, combine the all-purpose flour, the whole wheat flour, baking powder, lemon peel and nutmeg.
Add to the mixture in the mixer; beat until combined. Stir in oats.
Spoon into prepared pan. Arrange sliced pears over the batter. Sprinkle with hazelnuts.
Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in the pan on a wire rack for 30 minutes. Serve warm.
If made ahead, you can rewarm the cake in a 350 degree F before serving.
- Father’s Day Brunch – Spicy Sausage Gravy (hotlickssauces.wordpress.com)
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- Rhubarb Coffee Crumb Cake (cassieskitchennyc.com)
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- Blueberry Millet Muffins (Gluten Free) (beardandbonnet.com)
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