6 Tips for Hosting a Brunch That’s Stress-Free and Fabulous

In mid-December my husband and I decided to host a brunch in our home.  We had been sick and missed out on several holiday celebrations and wanted to see our friends before the New Year.  We gave less than 7 days notice, so I wasn’t too sure of the turnout, but we had 12 people, including two of the best babies around.  Given that the headcount was larger than I expected, so I had to make some quick improvisations to make sure we had the table space and enough food.  I used a extra table we had and bought a two matching table cloths to make an extra long table and I also tweaked my regular frittata recipe to feed 12-14, see below.  

We served:

  • A fruit plate
  • Spinach salad with cinnamon sugar pecans, dried cranberries, apple and an apple cider vinaigrette,
  • Frittata (recipe below).
  • Cheese grits  I wasn’t sure if this would be a hit because it’s not very “Californian” or light, but there were no leftovers. I used a baked recipe, since my cheese grits recipe is more hands-on and I wanted to be able to hang out with my guests as they arrived instead stirring the grits.
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