Want to brunch like Bobby Flay? Turns out it’s not that hard. With a few of his expert tips and a drool-worthy menu, you can channel your inner Iron Chef and whip up a brunch dreams are made of. Start with a pitcher of cocktails, and it can only get better from there.
In his newest cookbook, Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend, there are plenty of tantalizing menus to choose from, and we got a sneak peek at one including recipes for sangria sunrise, tarte flambé (a fancy name for breakfast pizza) and carrot cake pancakes.
We also got the lowdown from Bobby on his best brunch tips that take the pain out of entertaining:
1. Choose a theme
I love to stick with one particular region or country or event (such as Kentucky Derby or Big Game). I like to choose classic dishes and then put my spin on it. For example: I love horses, Kentucky, bourbon… and I created a brunch menu around it:
- Blackberry-bourbon iced tea
- Country ham and fried egg on angel biscuits
- Silver dollar buttermilk-pecan pancakes with bourbon molasses butter and maple syrup
2. Big-batch cocktails
Serve a cocktail that can be made and served in a pitcher if you are having more than two people. Also, make sure to have juices, coffee, tea and water (especially for those who don’t drink alcohol).
3. Make-ahead items
Try to include things that can be made ahead. Cocktails can be made the night before and refrigerated. Flavored butters and syrups can be made days ahead. Biscuits can also be made ahead and baked right before serving.
4. Family-style dishes
Serve food family style… Big platters of food where everyone can serve themselves as much or as little as they want of each dish.
5. Sweet and savory
Try to have a nice selection of savory and sweet recipes — and don’t forget side dishes of bacon or ham or sausage and hash browns… To me, breakfast/brunch is just not complete without at least one!