Ah, weekends. In an ideal world, we’d all have two days of utter rest and relaxation, rejuvenating our minds and bodies with an optimal sleep to recreation ratio. The reality, of course, is that we’re often run off our feet trying to cram in all the things we couldn’t get to during our busy work week: groceries, cleaning, yard work, kids’ sports, all the laundry known to humankind - the list goes on and on. 

But every once in a while, we get the ratio just right. We fall into bed on Sunday night, sighing gently as we drift off to sleep, “That was a great weekend.” For me, this magical feeling usually comes after time spent with dear friends. The therapeutic effects of laughter, long walks with coffees in hand, and putting the world to rights is, quite simply, weekend perfection. Throw in a long, lazy brunch and I’m fairly certain I can face the week ahead with renewed vigour.

In the immortal words of Jacques, the french bowling instructor on The Simpsons, brunch is a good meal: “It's not quite breakfast, it's not quite lunch, but it comes with a slice of cantaloupe at the end.” 

The brunch menu below is offered in the hopes that it provides not only a good meal, but also a moment of that coveted weekend perfection for you and your friends. I’ve opted for dishes that can be made ahead of time, or that come together quickly, so you can maximize your time spent sitting at a sunny table, surrounded by loved ones, striking the ideal balance between rest and recreation. And if you did want a slice of melon at the end, might I suggest a platter of prosciutto and cantaloupe. I’m sure Jacques would approve.

Blueberry lemon scones

A well-made scone is such a delicious treat for brunch. A dry, crumbly scone? Not so much. The key to these scones, adapted from Mom on Timeout, is to keep the butter and cream very cold right up until you incorporate it into the flour to create a flakey texture. Filled with bursting juicy blueberries, bright lemon zest, and topped with a sprinkling of raw sugar for a satisfying crunch, these will be a welcome addition to any brunch plate. Makes 6 large scones.

Ingredients

2 cups all purpose flour 

¼ cup granulated sugar

2 tsp baking powder

½ tsp table salt

6 Tbsp cold butter, cut into small cubes 

1 cup fresh or frozen blueberries

Zest of one lemon

¾ cup heavy cream, kept cold, plus one Tbsp set aside

1 egg

2 tsp vanilla extract

2 Tbsp raw sugar

Instructions

• Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, mix together the flour, sugar, baking powder and salt.
• Add the cold butter to the flour mixture, and using a pastry cutter, two butter knives or a fork, cut the butter into the flour until only small pieces remain.
• Add in the blueberries and lemon zest and mix with a fork until the blueberries are coated in flour.
• In a smaller bowl, whisk together the cream, egg and vanilla.
• Mix the cream mixture into the flour with a fork until combined into a shaggy dough
• Place the dough on a floured surface and lightly shape it into a 6” diameter circle.
• Cut the dough into 6 even wedges with a knife and transfer to the baking sheet.
• Brush the tops of the wedges with the reserved cream and sprinkle with raw sugar.
• Bake in the oven for 15 to 20 minutes, until golden brown. Check with a toothpick or skewer for doneness.
• Allow to cool for 5 to 10 minutes on a cooling rack
• To make these in advance, wrap the individual unbaked wedges in plastic wrap and store them in the freezer. When ready to bake, place them on the prepared baking tray, brush with cream, sprinkle the tops with raw sugar and bake as directed above. They might take 5-10 minutes longer from frozen.

‍

Cinnamon and spice granola 

This recipe is a non-negotiable staple in my house. I make a big batch every couple of weeks, filling the house with the cozy scent of cinnamon and spices. We eat it with greek yoghurt, dried fruits, and fresh berries for breakfast pretty much every day. If you’d like to share this with friends at brunch, set up a yoghurt bowl bar: brunch guests can customize to their heart’s content as they choose from individual yoghurt cups in different flavours with small bowls of toppings like strawberries, blueberries, raspberries, chopped dried apricots, dates, and figs. Makes approximately 9 cups of granola.

Ingredients 

5 cups old fashioned rolled oats

1 cup raw pumpkin seeds

½ cup pecans, roughly chopped

½ cup walnuts, roughly chopped

 ½ cup almonds, roughly chopped

¼ tsp salt

1 Tbsp ground cinnamon

½ tsp ground cardamom 

¼ tsp ground nutmeg

Pinch of ground cloves

¾ cup maple syrup

⅔ cup coconut or canola oil (for a more clumpy granola, increase the oil to ¾ cup)

Instructions

• Preheat the oven to 325°F/160°C and line two baking sheets with parchment paper.
• In a large mixing bowl, add the oats, seeds, nuts, salt, and spices.
• Mix all the dry ingredients together until well combined.
• In a measuring jug or bowl, whisk together the maple syrup and oil. Pour onto the dry ingredients and mix until everything is completely coated.
• Divide the mixture onto the two baking sheets, spreading the oats in an even layer.
• Bake in the oven for 30-40 minutes, stirring every 10 minutes, until golden brown and crispy. 
• Allow to cool in the pans before transferring to a jar or airtight container.

‍

Breakfast strata with sausage, mushrooms and monterey jack 

A strata is a baked casserole made with layers of bread, eggs, cheese, meat and/or vegetables - a savoury bread pudding if you will. It’s a great dish to serve at brunch because it can be assembled the night before, leaving you with more time to spend with your guests. Don’t skip weighing down the dish overnight - it helps the bread to absorb the delicious flavours from the eggs and cream. Adapted from The New Best Recipe from the editors of Cook’s Illustrated, Serves 6.
‍

Ingredients

15-20 slices baguette, approximately ½” thick)

3 Tbsp unsalted butter, softened

225g (8 oz) breakfast sausage, casings removed

3 shallots, finely chopped

170g (6oz) monterey jack cheese, grated

225g (8oz) cremini mushrooms, medium diced

½ cup dry white wine (like a sauvignon blanc)

6 eggs

1 ¾ cups half and half cream

2 Tbsp chopped fresh parsley 

Salt and ground black pepper

Instructions

• Preheat the oven to 225°F/110°C and butter an 8-inch square baking dish with 1 tbsp butter.
• Place the bread slices in a single layer on a baking sheet and bake until dry, about 40 minutes. Once cooled, butter the bread on one side with 2 tbsp of butter. 
• Saute the sausage in a medium skillet, breaking it up with a spoon, until it’s no longer pink and has started to brown.
• Add the shallots to the pan and cook until softened, 1-2 minutes.
• Add the mushrooms and cook for 5-6 minutes, until they’ve softened and are no longer releasing any liquid.
• Transfer the skillet contents to a medium sized bowl, season with salt and pepper to taste.
• Add the wine to the skillet and cook for 2-3 minutes at a simmer over medium high heat until reduced to about a ¼ cup. Set aside
• Place half of the bread slices in a single layer in the baking dish, buttered side facing up.
• Sprinkle half of the sausage, shallot and mushroom mixture over the bread before topping with ½ cup of cheese. Repeat with the remaining bread and sausage and another ½ cup of cheese.
• Whisk the eggs, cream, reduced wine, parsley, 1 tsp salt and ground black pepper to taste in a bowl. 
• Pour the egg mixture over the bread and cover the dish with plastic wrap. Weight down the layers by placing something heavy on top of the plastic wrap, like a plate with a flour bag, or four large cans on top. Refrigerate for at least one hour and up to overnight (I have noticed that the weights on top can cause some overflow during this resting period, so I recommend placing the dish on a tray for easier cleanup).
• Take the dish out of the fridge and let it come to room temperature for about 20 minutes. Preheat the oven to 325°C/160°C.
• Remove the plastic wrap and sprinkle the top of the strata with the last ½ cup of cheese. Bake until the sides pull away from the pan and the entire strata looks puffy, about 50-55 minutes. Cool on a wire rack for 10 minutes before serving. 

Citrus salad with raspberry honey vinaigrette

Having a platter of this sweet-tart citrus salad on the table brings all the sunshiney feels to your brunch. You can either use regular navel oranges, or mix and match different types, like blood oranges, cara caras, or clementines, to create a fun array of colours and sizes. Serves 6.

Ingredients

6 medium oranges, peeled and thinly sliced into rounds

1 small red onion, thinly sliced

¼ cup extra virgin olive oil

2 Tbsp raspberry vinegar

1 tsp honey

1 tsp dijon mustard

Pinch of salt

Ground black pepper

Fresh herbs such as basil, thyme, or tarragon (optional)

Instructions

• Place the orange and onion slices on your serving dish.
• Mix the olive oil, vinegar, honey, mustard, salt and black pepper in a jar. Shake well to combine all the ingredients. 
• Drizzle the vinaigrette over the oranges. 
• Finish with a sprinkling of roughly chopped fresh herbs if using.

‍

Pimm’s cup pitcher

Although mimosas are the standard brunch offering, it’s nice to mix it up every once in a while. A Pimm’s Cup is a refreshing, summery cocktail served with an abundance of fresh fruit and herbs. Easy to make a large batch ahead of time, this drink will be an instant crowd pleaser and the perfect accompaniment to your get together. Makes one pitcher to serve 6.

Ingredients

½ cup of strawberries, topped and cut into quarters 

1 lemon, sliced into thin rounds

1 lime sliced into thin rounds

1 orange, sliced into thin rounds

½ cucumber, sliced into thin rounds

1 ½ cups Pimm’s No. 1 Cup

4 ½ cups ginger ale

½ cup mint leaves

½ cup basil leaves

Instructions

• In a large pitcher, add the fruit, cucumber and mint leaves.
• Top Pimms and stir gently to combine the flavours.
• Chill for up to 2 hours 
• When ready to serve, add in the ginger ale and stir
• Add ice to tall glasses and pour in the Pimm’s Cup mixture, making sure to include some fruit, cucumber and herbs in each glass. Top with additional fruit or sprigs of mint and basil if you wish.