EatinEatOut : Spring 2013
WWW.EATINEATOUT.CA 43 NO-FUSS BRUNCH ADDITIONS: • Make fruit skewers with an assortment of berries, cubes of melon, and sliced bananas. Serve along- side a dip made with plain Greek yogurt and brown sugar, to taste. • Set out a board of assorted sliced deli meats and cheeses. Instead of serving with crackers, serve with a couple different types of fresh bread. • Place three large bowls of yogurt (one plain, one with fruit, and one vanilla or honey flavoured) out alongside a bowl of granola or muesli. Set out mason jars or wine glasses for serving the yogurt and granola instead of bowls. • Muffins and scones are always welcome, and they're perfect when made ahead of time. Simply bake them a week or so before your big brunch, and freeze. Take them out about an hour before you expect to serve brunch, and then pop them in the oven for a few minutes before serving to give them that just-baked taste. •Set up a self-serve coffee bar complete with mugs, a little jug of cream, a few different types of sweetener (agave syrup, brown sugar, and raw sugar are great options) and some spices. Cinnamon, nutmeg, and vanilla powder make for extra tasty additions. • Make a splash with flavoured water: fill a few pitchers or carafes with water, add sliced citrus fruits, sliced cucumber, or berries and fresh mint.