When people hear the word brunch they often think of piles of eggs and plates of bacon. The real secret to a successful and tasty brunch, however, is the bread and pastries that are being served. White, wheat
or rye bread is ideal for toasting, but fried or baked French toast can benefit from thick cinnamon bread, either with or without raisins. Topped with fresh fruit and whipped cream, powdered sugar or real maple syrup, French toast makes
the perfect brunch dish. Another bread option for the brunch table is quick breads. Quick breads can be served with softened butter, whipped butter or cream cheese. Some popular favorites are banana, apple, blueberry and pumpkin bread.
Combining fruits or adding nuts to the batter can create an original and tasty treat that is sure appeal to guests.
Pastries are the best choice for guests with light appetites or those that want a special delicacy on their dish. Light and fluffy or solid and filling, pastries come in many shapes and sizes. Goodies such as Danish and croissant actually originated in
Vienna. Viennese pastries can be savory as in the case of cheese Danish or sweet like the chocolate croissant. Tender Apple Strudel is attributed to Austria where it is considered a national dish. The flaky jacket contains a juicy apple mixture made with
butter, cinnamon, sugar, raisins, walnuts and, of course, apples. Turnovers and popovers can also be sweet or savory, depending on the cook’s desire, and make a terrific addition to the brunch table. Donuts are pastries as well and are often enjoyed
by younger guests. Pastries and breads are usually grouped together on a brunch menu, not considered important enough to be listed separately. In truth, it is the humble pastries and breads that are appreciated and loved by guests and add a special touch
to any brunch event.
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