Brunch Weddings: Caterers Spin On Brunch Food Favorites
Brunch events are on the rise and for good reasons. If you are looking for a more casual, economical and daytime affair then maybe a brunch wedding is for you. Local big-name caterers are available to put their spin on brunch food favorites and trust us you will not want to disappoint on the menu. Keep reading to see what local caterers have to offer when it comes to their brunch cuisines and their take on brunch events.
Sara Weaver, Director of Sales & Marketing for Santoni’s Catering says shes seen “it’s more popular to have some brunch favorites incorporated into the overall menu. Couples that do an entire brunch themed menu typically have an earlier event – so it’s a daytime wedding or early evening.” Immediately following are two of their most popular appetizers followed by recipes for two of their brunch dishes.
Homemade Mini Chicken & Waffles + Brown Butter Syrup
Cheesy Shrimp and Grits in an Asian Spoon
Sweet Potato Hash
The Sweet Potato Hash can easily be made vegan by replacing the butter. This is a healthier alternative to breakfast potatoes.
SWEET POTATO HASH RECIPE
8 – 6 oz servings
- 3 lb Sweet Potatoes, peeled and cut into ½ inch cubes
¼ cup Blended Oil
½ stick Unsalted Butter
1 large Red Onion diced
1 large Red Pepper diced
1 large Yellow Pepper diced
½ cup Light Brown Sugar
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ground Ginger
1 teaspoon Pure Maple Syrup
Cook potatoes in large pot of boiling salted water, until slightly softened, approx. 4 minutes. Drain, rinse under cold water to cool; drain. Transfer to a large bowl.
Melt 1 tablespoon of butter with oil in large heavy skillet over medium high heat. Add onions and saute until tender. Add the peppers. Continue to saute until onions are golden and peppers are tender. About 10 minutes.
Transfer onion and pepper mixture to bowl with the potatoes. Add brown sugar and spices to potatoes and toss to mix.
Melt remaining 3 tablespoons of butter in a large non-stick skillet over medium heat. Add potato mixture to skillet; spread in even layer; pressing with the back of a spoon or spatula. Cook until golden brown turning occasionally; about 15 minutes. Season with salt and pepper and serve.
Grilled Apple Cider Donut Cake
The Apple Cider Donut Cake is made by Santoni’s then topped with the Apple Cranberry Compote. It’s a great brunch dessert that brings in the breakfast flair.
APPLE CIDER DONUT CAKE RECIPE
- Apple Cider Mixture
1 large or 2 small apples (Granny Smith is recommended)
1 ½ cup Apple Cider
½ cup Milk
- Cake Batter
2 cups All Purpose Flour
½ cup Almond Flour
1 ½ teaspoon Baking Powder
1 teaspoon Salt
½ teaspoon Nutmeg (freshly grated is best)
4 oz Unsalted Butter
¾ cup Sugar
½ cup Brown Sugar
¼ cup Vegetable Oil
1 teaspoon Vanilla
- Cinnamon Sugar Topping
6 tablespoons Sugar
1 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/8 teaspoon Salt
Apple Cider Mixture:
Peel, core and chop your apples. Combine with apple cider in a saucepan. Bring to a boil, then simmer over medium heat for 10-12 minutes until apples are tender. The mixture will foam up when it boils. Cool for 5 minutes, then puree, preferably with an immersion blender, although a blender or food processor will do.
Combine 1 cup of apple mixture with milk; this allows milk to curdle, like buttermilk.
Combine flour, baking powder and soda, salt, and nutmeg in a mixing bowl. Set aside.
Cream butter with sugar and brown sugar in stand mixer on medium speed using the paddle attachment for 3 minutes until light and fluffy. Add eggs, one by one. Add oil and vanilla, and mix for another minute, until well incorporated.
Alternate adding the flour and apple mixtures in batches beginning and ending with flour mixture. Scrape the bottom of the mixer bowl to make sure butter and sugar isn’t stuck there. Mix for 10 more seconds to make sure everything is airy and light.
Pour batter into greased Bundt cake pan and bake at 350F for 35-50 minutes.
Cool cake in pan for 10 minutes and then invert on cake platter.
Combine sugar, cinnamon, nutmeg and salt. Coat cake with cinnamon sugar. Cool completely before cutting.
For those brides that do an entire brunch themed menu typically have an earlier event – so it’s a daytime wedding or early evening.
APPLE CRANBERRY COMPOTE RECIPE
- ½ cup Apple Cider
1 cup Fresh Cranberries
1 Orange, zested
1 cup Granulated Sugar
1 tablespoon Honey
½ Teaspoon Kosher Salt
6 Granny Smith Apples, cored and diced
2 sticks Cinnamon
1 teaspoon Lemon Juice
Add all ingredients to medium saucepan and bring to a boil over medium heat. Reduce heat to low, stirring occasionally until apples become tender and cranberries begin to pop (12 – 15 minutes). Remove from heat and serve warm.
Melissa Benson, Co-Owner of Eleven Courses Catering shared “I love how creative a brunch wedding menu can get – especially when the menu includes highly stylized stations or fun small composed bites during cocktail hour. With Eleven Courses, you are sure to be able to design an out-of-the-box wedding with exciting menu items that your guests have never seen before!” Read on for a few of their signature brunch wedding dishes.
Photos by Bradley Images. Signage by Emerald Event Design.
Dark Chocolate Pizzelles with a Honey Goat Cheese Cream Filling
Beef Brisket & Sweet Potato Hash
- 2 Tablespoons Jalapeno Oil
2 Sweet Potatoes, 1/4-inch dice
2 Purple Peruvian Potatoes, Thinly Sliced
Pinch of Sea Salt
Pinch of Ground Black Pepper
Pinch of Cayenne Pepper
4 Cloves Caramelized Garlic
4 Scallions, thinly sliced
1 Sweet Onion, 1/4-inch dice
1 Poblano Pepper, ¼-inch dice
1/2 Teaspoon Caraway Seed
1 Sprig of Thyme
2 Tablespoon Rice Wine Vinegar
A splash of White Wine
2 Cups Cooked (“Leftover”) Beef Brisket Diced
Blanch the potatoes in boiling water until fork tender then drain and set aside for the next cooking step. Heat the jalapeno oil in a large saucepan over high heat. Finish cooking the potatoes until golden brown. While browning the potatoes add in the salt, black pepper, cayenne pepper, and caraway seeds,. Turn the heat down to medium and add the garlic, onions, scallions, poblano, thyme and brisket, fold in gently. Add the white wine and vinegar to deglaze the pan. Season with salt to taste. Serves four.