RECIPE: Prepare a Rich Weekend Brunch | news – Advice Eating

Fresh air, warm sun and delicious food make brunch a popular weekend event. Set the stage (and table) for an inviting experience with recipes covering all the basics from snacks and desserts to a delicious main course.

Satisfy your guests’ appetites with seasoned pasture-raised lamb over hummus, served with toasted flatbread or tortilla chips, before serving the Overnight Apple Cinnamon French Toast Casserole for an easy centerpiece. Just as those delicious dishes are disappearing, pull Brown Sugar Pound Cake out of the oven and pair it with sweetened whipped cream and fresh fruit for a sweet finishing touch.

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Wake up to a wonderful brunch

Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling tummies.

Made the day before and refrigerated overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to be baked to perfection in the morning, with a gooey inside and a crunchy outside filled with delicious flavor. Drizzle with frosting, then hand out to loved ones for a delicious way to simplify brunch.

Overnight Apple Cinnamon French Toast Casserole

1 package (20 ounces) French bread, diced, divided

1 can (20 ounces) apple pie filling

2 teaspoons ground cinnamon

1 cup powdered sugar, plus additional (optional)

2 tablespoons milk, plus additional (optional)

Spray an 8″ x 8″ glass baking pan with nonstick cooking spray.

In the casserole dish, add 10 ounces of diced French bread to the bottom of the bowl. Pour the apple filling over the bread. Top with the remaining diced French bread. Put aside.

In a medium bowl, whisk together eggs, half and half, and cinnamon. Pour evenly over the bread.

Cover with aluminum foil and refrigerate overnight.

Remove foil and bake for 50-60 minutes.

Whisk together the powdered sugar and milk in a small bowl. Add more as needed until a pourable glaze is achieved. Drizzle over the casserole before serving.

A fresh, flavorful brunch bite

Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender grass-fed pasture New Zealand lamb chops and fresh toppings for flavor in every bite.

Ready in under 30 minutes, this Seasoned Grass-Fed Lamb Over Hummus recipe is made with Atkins ranch lamb, available at your local whole foods market, and sourced in New Zealand, where the animals are grass-fed 365 days a year and allowed are free to roam and graze over lush green hills and pastures. The result is lean, finely textured, flavorful meat that tastes just the way nature intended.

Seasoned grass-fed lamb on hummus

4 grass-fed lamb chops from Atkins Ranch

1 tablespoon extra virgin olive oil

1 can (15 ounces) chickpeas

3 tablespoons fresh lemon juice

1 Persian cucumber, diced small

2 tbsp toasted pine nuts (or 2 tbsp pomegranate seeds)

toasted flatbread or tortilla chips

Preparing Lamb: Bone the lamb, cut the meat into small cubes and place in a medium-sized bowl.

Add cumin powder and salt. Throw to cover. Marinate while preparing hummus.

Prepare the hummus: Drain the chickpeas, reserving 1 tablespoon of the liquid. Rinse the chickpeas under running water and drain.

In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.

Add the tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until a smooth paste forms. Taste and adjust by adding more salt, lemon juice, or olive oil to taste.

Place hummus on a large platter and spread.

In a large skillet, heat extra virgin olive oil over high heat until hot. Add lamb and cook without stirring for 30 seconds.

Flip the lamb and cook until all sides are browned, 30-60 seconds. Remove from the pan and let rest for 5 minutes.

To serve, place cucumbers and tomatoes in a well of hummus, then garnish with lamb, pine nuts, and parsley.

Drizzle with a squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy your cake cravings with a brunch-worthy dessert

Whether your brunch feast is bacon and eggs, pancakes and waffles, or a combination of your favorite dishes, you can top it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.

Once the table has been cleared of main courses, serve up decadent bites of this Brown Sugar Pound Cake, baked with quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your audience’s favorite fruits like strawberries and blueberries, or serve the toppings separately for a customized treat.

Brown Sugar Pound Cake

1 3/4 cups all-purpose flour, plus extra for coating pan, divided

1 cup C&H packaged light brown sugar

1 cup (2 sticks) butter, softened

1 teaspoon vanilla extract

1/2 teaspoon baking powder

sweetened whipped cream for sprinkling (optional)

fresh fruit like strawberries and blueberries for sprinkling (optional)

Grease and flour a 9 x 5 x 3 inch loaf pan. In a large bowl, cream together the sugar and butter. Beat in eggs one at a time. Add vanilla. In a separate bowl, mix together 1 3/4 cups flour, baking powder, and salt. Gradually add to the sugar mixture. Put the batter in the pan.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the pan and turn out onto the wire rack to cool completely.

Top with sweetened whipped cream and fresh fruit, if you like.

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