Harvest time on the farm means getting up early and into the fields fueled by a hearty breakfast. While it's not feasible to eat that way every day it's acceptable at brunch. Set the table in fall colors of rust, gold, reds and purples. Incorporate an autumn centerpiece of pumpkins, apples and chrysanthemums. Serve your brunch with lots of ice cold juice and piping hot coffee.
One Bite Stuffed Apples
Start off your harvest brunch with a first course of apples, pears and yogurt with a twist. Chop the pears with a bit of brown sugar and no more than 1/4 tsp. of finely chopped ginger root. Add to the yogurt. Find very small apples. Cut off the top and scoop out the core and a bit of the flesh. Fill with the yogurt mixture. Each person gets their own apple. Because they're small, they can be finished off in a few bites.
Eggs Benedict Frittata
Eggs Benedict is a brunch favorite. The saltiness of the ham plays off the richness of the hollandaise sauce and the creaminess of the eggs, complemented by the crisp muffin. While eggs Benedict are popular, they are a bit challenging, especially for a large group. Play off the flavors of the dish without all the work with an eggs Benedict frittata. Layer slices of potatoes instead of the English muffin with fresh spinach, ham and whisked eggs in a baking dish. Bake until the eggs are set. Accompany each serving with a dollop of hollandaise sauce.
Pancakes with all the Fixings
Make a selection of silver dollar size pancakes. Try traditional, buckwheat, blueberry and chocolate chip. Add a hint of fall with apple pancakes served with apple butter. Set out with a self-serve bar of a variety of sauces and toppings. Include the expected, such as maple syrup and butter, but also fresh fruit, honey, whipped cream, chocolate syrup and breakfast meats, such as sausage, ham and bacon. Your little farmers will be ready to harvest until the sun sets.
Poached Pears with Ice Cream
Poached pears with ice cream and chutney is quick and simple, but elegant enough for a sophisticated crowd. Poach the pears in fruit juice, wine or sugar syrup. Slice in half and remove the core and seeds. Right before serving, place a small scoop of rich vanilla ice cream in the center of the pear half. Garnish with a spoonful of fruit chutney. The spiciness of the chutney cuts through the richness of the ice cream and sweetness of the pear. It sounds like an odd combination, but it works.