Finally, Spring is truly here! I think. Given the ups and downs of weather this year, I hope. Along with spring, come Easter brunches, Sunday brunches, an excuse to enjoy friends and family brunches...you get the idea. So for April, Stacy and I decided to put together some of our favorite southern foods in brunch form! Between the two of us, we have lived from South Carolina to Maryland, and every state in-between, including cities such as Charleston and Baltimore. As a result, we both have a strong love of seafood mixed with southern classics.
The concept of a spring or summer brunch or luncheon, a relaxed gathering of friends or family, is what founded the name and tone of our small business Out 2 Lunch. So naturally, we love to host brunches and luncheons! What are some of our favorite brunch bites?
Deviled Eggs
Mini Shrimp & Grits Bowls
Country Ham Biscuits
Fruit Cones
Beignets
Deviled Eggs: A classic at southern brunches throughout the south. These bites of creamy, tangy, yumminess come with so many variations, recipes and opinions we wouldn't dare suggest just one! Recipes abound, so pick your favorite. At present, I tend to go with a recipe substituting greek yogurt for the mayo to lighten it up a bit, and therefore allowing me to eat more of these! Helpful Hint: Definitely use a pastry bag, and cake decorating tip to pipe the yolk mixture into the egg halves. It looks pretty and is much faster to put together! If you don't have a pastry bag, cut the bottom corner off a ziplock bag and pipe the mixture in that way. History: Did you know deviled eggs trace their roots all the way back to Ancient Rome? By the 13th century, seasoned/spiced eggs appeared commonly in Andalusia (modern day, Spain). And by the 15th century, stuffed eggs were common across Europe. It wasn't until the 19th century that the eggs reached the United States, gaining their greatest popularity in post WWII America.
Mini Shrimp & Grits Bowls: What could be a better combo than spicy seafood and creamy or cheesy grits?! Comfort food at it's best! As with the deviled eggs, regional recipes, opinions, and variations abound. In this case, going for a brunch theme, and the idea of smaller, more mobile portions, we put our shrimp & grits in these cute little milk glass cups. Originally designed as sherbet or champagne cups, they are the perfect size for small portions, (look around at estate sales and antique shops for these fun little gems). History: Grits, or the grinding of corn originated in the south with the Native American Muskogee tribes, who passed on their techniques and information to the early settlers. While writings from the Gullah Geechee, (low country coastal descendants of slaves from West Africa), indicate early pairings of the locally available seafood (shrimp, fish) with the grits.
Country Ham Biscuits: Alright ya'll, this is as simple as it comes! If you're a baker, by all means, use those old family biscuit recipes. But if not, you can still acquire perfectly acceptable biscuits other ways, and then all you have to do is slice them and add that fabulously salty country ham. Done!
Fruit Cones: Fruit! Because something has to break up all that creamy, spicy, salty yumminess we've been gorging (ahem, delicately consuming) so far. Sweet, tangy, and light, we love the concept of waffle cones for portable fruit cups! So much fun, and you can eat the bowl! Win-win! Use any variety of fresh fruit pieces you like.
Beignets: Sugary, sweet and fried! These tasty bites of fried dough covered with powdered sugar have long
been associated with breakfast in French New Orleans. There are, again,
countless recipes, many calling for a standard 2"x 2" cut of raw pastry. Stacy
chose a brunch recipe that recommended a 1" x 1" cut, and this was the
perfect size for a side dish or dessert! Helpful Hint: Having made
these several times with different recipes, regardless of your recipe,
you need to carefully follow the section about prepping the yeast and
leave the dough to rise until it triples in size - possibly overnight! Beignets are perfect for a family brunch. The kids
LOVED shaking the bag of powdered sugar almost as much as they did
eating the hot, sweet treats. History: Fried dough can be traced all the way back to Rome. French cooks brought their recipes with them to the Acadia region of Canada. When the British took control of Canada, enacting a forced migration of the Acadians, many were re-located to Louisiana. There they became known as Cajuns, and now, of course, the restaurants within the French Quarter in New Orleans are well known for their beignets.
We'd love to hear if you incorporate any of these ideas into your own events, or any other fun variations you have as well! Plus, if you're looking for a lovely and tasty drink to serve, check out our April classic cocktail post for the Kir Royale - Brunch Perfect!
Happy Hosting and Cheers!
-Christine & Stacy
Sources for Further History Information:
Thanks! We had a great time writing it- and enjoying the brunch
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