Compiling a brunch menu
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This document provides information and guidelines for compiling a brunch menu. It defines brunch as a meal between breakfast and lunch, typically on weekends. Key points discussed include accounting for all food groups in menu items, ensuring meals are hearty enough to sustain guests for the day, and including traditional recipes that combine multiple food groups. Sample menus are also presented, with a continental brunch menu including eggs, pastries, salads and potatoes and an Indian menu featuring samosas, stuffed paratas, pulao and butter chicken.
Compiling a brunch menu
- 1. COMPILINGA BRUNCHMENU FACILITATOR:M.SRI HARI ASSO PROF. DEPTOF CS&HM, SRI RAMAKRISHNACOLLEGE OF ARTS& SCIENCE, COIMBATORE
- 2. CONTENT • Meaning • Points to be considered before Compiling a Brunch Menu • Sample Continental Brunch Menu – I • Sample Indian Brunch Menu - II
- 3. MEANING • Brunch is a combination of breakfast and lunch • Origin England, but popular is United States • Served between 10 am and 3 pm • Offered during weekends and holidays • Heavy meal • Alcoholic drinks (optional) • It may be simple or heavy according to the occasions and the price. • Menu: Table d’hote menu served from a buffet or it might be an a la carte menu.
- 4. NOTE • Any number of foods can be served at brunch ranging from traditional breakfast foods like pancakes and sausages to more lunch like items, like seafood cocktails. • It often features heavy, greasy foods, perhaps because people might be hung-over when they consume it, and such foods are treated as hangover cures in some communities. • Upscale brunch is often accompanied with mixed drinks like bloody Mary and sometimes champagne is served as well.
- 5. Points to be considered before Compiling a Brunch Menu 1. Account for each of the food groups. 2. Prepare a brunch that is hearty enough to sustain the health of the guest through out the day. 3. Consider traditional recipes that that includes a multitude of the food groups in one dish. 4. Include a variety of drinks on your brunch menu.
- 6. 1. Account for each of the food groups • Create a spread of meal • Give options for guests to pick and choose from the menu card or buffet. • A brunch menu should provide a well balanced array of foods from all of the 5 food groups: Dairy: Sliced cheese, cream cheese and yogurt are suitable brunch options.
- 7. Meats/Proteins: Any variety of foods from the protein group, including sausage, steak, eggs, nuts, smoked salmon and ham. Fruits: Melon, strawberries, apples, oranges, bananas and grapefruit are common brunch options, but you may serve any type of fruit, or combine many different fruits to make a fruit salad.
- 8. • Vegetables: Potatoes are common brunch additions (hash browns, home fries or potato pancakes, and may also be added to omelets, quiches and breakfast casseroles). Additionally, onions, peppers, tomatoes and any other vegetable may be incorporated. • Grains: Grains include bread/toast, muffins, grits, oatmeal, bagels, English muffins, biscuits, cream of wheat and scones.
- 9. 2. Prepare a brunch that is hearty enough to sustain the guest through out the day • Remember that brunch accounts for 2 meals. • It should be fulfilling not only for the taste buds, but also for the body's dietary needs.
- 10. 3. Consider traditional recipes that that includes a multitude of the food groups in one dish. Egg-based dishes: Omelets, eggs Benedict, quiche, strata and casseroles are common brunch meals that incorporate several food groups into 1 dish. Omelets and casseroles can be custom prepared to include any of a number of guest- requested ingredients, and are a great way to please a wide variety of tastes.
- 11. Waffles, crepes or pancakes: These grain-group brunch menu staples are versatile options, as they serve as the base for a number of different toppings, including fruit, syrups, nuts, meat spreads, cream cheese and whipped cream. French toast: French toast is a combination of the grain, meat and dairy groups, and can be finished off with a number of toppings, including syrup, peanut butter and powdered sugar.
- 12. 4. Include a variety of drinks on your brunch menu. Caffeinated beverages: Coffee and tea are common components of a well-rounded brunch Healthy beverages: Milk and fruit juice Alcoholic beverages: Mimosas, Screwdrivers and Bloody Marys combine alcohol with healthy fruit or vegetable juices.
- 13. Sample Continental Brunch Menu - I Fresh fruit & juices Scrambled egg with sausages and bacon Assorted pastries Fresh salads, steamed broccoli Hash brown potatoes Stir- fried chicken Vegetable Pulao Freshly brewed coffee or teas
- 14. Sample Indian Brunch Menu - II Fresh juice Samosa and vada with mint chutney Stuffed paratas with curd and pickle Flavoured pulao with butter chicken Fresh salads Gulab jamun Coffee or tea