The Brunch Bunch

Recipes for a mid-morning gathering

What happens when the ladies who lunch hanker for eggs and a cup a joe? They brunch, of course.


Two meals in one, brunch is perfect for a Southern-belle get-together, such as a bridal shower or garden party. Where else could waffles and salad share the same table?


The following recipes from cookbooks can help you present a prim-and-proper brunch for spring occasions or just give you a reason to catch up with girlfriends and drink Bloody Marys over the weekend.

Belgian Waffles With Berries and Whipped Cream
Classic Buttermilk Pancakes
Sausage Cheese Dip
Light Buttermilk Biscuits
Eggs Benedict
Cucumber Sandwiches
Coffee Jellies With Amaretti Cream
Cheese and Chive Scones
Molded Tuna Salad With Fresh Dill and Lime
Upside-Down Breakfast Sausage Loaf


“Pancakes & Waffles”

By Lou Seibert Pappas
Published by Chronicle Books


Belgian Waffles With Berries and Whipped Cream


2 cups all-purpose flour
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, separated
1-1/2 cups milk
6 tablespoons unsalted butter, melted, or canola oil
2 teaspoons vanilla extract
3 cups mixed, fresh raspberries and sliced strawberries for topping
1 cup whipped cream, plain yogurt or sour cream, for topping
3 tablespoons raw sugar, for topping


Preheat a Belgian waffle iron.


In a bowl, whisk together the flour, sugar, baking powder and salt.


In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.


In another bowl, beat or whisk together the egg yolks, milk, butter and vanilla.


Add the milk mixture to the dry ingredients and mix until just combined. Fold in the egg whites.


Spoon or pour about 1 cup batter onto the hot iron. Close the lid. Bake until the waffle is golden brown, about 4 minutes.


Remove with a fork to a warm plate. Serve at once or keep warm on a baking sheet in a 200-degree oven.


Repeat with the remaining batter. Top with berries, whipped cream and raw sugar.


Makes about 6 waffles.


Classic Buttermilk Pancakes


2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
2 cups plus 2 tablespoons buttermilk
2 tablespoons unsalted butter, melted, or canola oil, plus extra for greasing
Butter and maple syrup


In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.


In another bowl, beat or whisk together the egg yolks, buttermilk and butter. Add the buttermilk mixture to the dry ingredients and mix until just combined. Fold in the egg whites.


Heat a griddle or large skillet over medium heat and grease lightly.


For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.


Turn over and cook until golden brown, about 1 minute more.


Serve immediately or transfer the pancakes to a baking sheet and keep them warm in a 200-degree oven.


Bake the remaining batter as directed.


Top with butter and maple syrup.


“Deep South Staples”

By Robert St. John
Published by Hyperion


Sausage Cheese Dip


1 pound spicy breakfast sausage
2 tablespoons minced garlic
2 tablespoon diced onion
2 tablespoons diced bell pepper
2 teaspoons hot sauce
1 teaspoon salt
1 pound cream cheese, softened


In a large skillet, brown the sausage. Drain the grease and add the garlic, onion and bell pepper.


Continue to cook 3 to 4 minutes. Place the sausage into a mixing bowl and, while still hot, add the remaining ingredients.


Use an electric mixer and combine until everything is well incorporated.


Serve warm with chips, French bread or crackers.


Makes 8 servings.

Light Buttermilk Biscuits


2 cups self-rising flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
1/4 cup butter, melted, for brushing the tops


Preheat the oven to 375 degrees.


Combine all dry ingredients. Add shortening and use a pastry cutter or fork to blend it in. The mixture should look like coarse meal.


Knead in the buttermilk; the mixture will be slightly sticky. (Adding more flour will result in a denser biscuit.)


Place dough on a lightly floured surface. Using a floured rolling pin, roll the dough to a 1/2-inch thickness.


Cut out biscuits and place them on a baking sheet. Brush the tops with butter.


Bake 14 to 16 minutes, or until golden brown.


Makes 12 to 14 biscuits.


“Breakfasts & Brunches”

By the Culinary Institute of America
Published by Lebhar-Friedman Books


Eggs Benedict


16 slices Canadian bacon
16 poached eggs (see recipe below)
8 English muffins, split
2 cups Hollandaise Sauce (see recipe below), warm


Heat a sauté pan over medium-low heat. Add the Canadian bacon, working in batches, and sauté on both sides until heated through, about 1 to 2 minutes on each side.


If the eggs have been poached in advance, reheat them in simmering water until warmed through. Blot them on paper towels and shape them if necessary.


Top each English muffin half with a slice of Canadian bacon and a poached egg. Spoon 2 tablespoons warm h