DELICIOUS FINISHING TOUCHES From the scene to the buffet, these easy flourishes will make your brunch shine.
PHOTOGRAPH BY BURCU AVSAR; FOOD ST YLING BY STEPHANA BOT TOM; PROP ST YLING BY CINDY DIPRIMA. PLAYLIST PROVIDED BY LIZ SECCURO; RECIPE BY ABIGAIL CHIPLE Y.
For Your Food
1. A spread will look bountiful
with little things that add big
impact. “A package of smoked
salmon becomes a star because
of the accompaniments: bagels
and platters of lemon wedges,
chopped red onion, capers and
cream cheese,” Seccuro says.
Marmalade, apple butter and
Nutella are some of Gand’s
favorite small touches. Bowls of
whole fruit round out a spread, too.
2. Plating is also important.
“There’s a real art to presenting
food on a platter,” Seccuro
says. “Food looks best on white,
especially when you add a
garnish.” Make platters pop with
fresh items, like sliced lemon or
bunches of herbs.
3. And don’t place those perfect
platters directly on the table—give
them height with cake stands. “You
could even use glass bricks, which
you can get for pennies at any big-box home store,” Seccuro says.
For Your Space
It’s finally spring—make the most
of it and take the party outside.
After you’ve got indoor seating
situated, set up garden benches
and small card tables around
the yard, Seccuro says. A bonus:
By setting up numerous seating
areas indoors and outside, you’ll
encourage guests to mingle.
Celebrate the outdoors in your
decor, too, with a low-fuss flower
arrangement. Seccuro likes to
gather gerbera daisies in fuchsia
and orange and arrange them in
mason jars ($10 for12, tooldistrict
.com). “Line up a few down the
table, and it’ll be gorgeous,” she
says. Not to mention simple.
A buffet-style brunch is easy and
made for all-day appeal. Plus,
it’s a cinch to keep it looking
great even after you’ve run out
of something—just sneak out
empty plates and reorganize.
Another great placeholder? A big
stack of Sunday newspapers for
guests to peruse.
try this recipe:
Preheat the oven to 400°. In
a 10-inch, ovenproof nonstick
skillet, heat 2 tablespoons butter
over medium heat. Add 3 thinly
sliced leeks and cook, stirring
frequently, until softened, about
5 minutes; season with salt. Stir
in 1 bunch asparagus, halved
lengthwise and cut into 1-inch
pieces; cover and cook until
crisp-tender, 3 to 5 minutes.
In a large bowl, whisk 10 eggs
with ½ teaspoon salt and
¼ teaspoon pepper. Stir in
5 ounces crumbled soft goat
cheese. Pour over the vegetables
in the skillet, arranging the
asparagus and leeks evenly. Bake
in the oven until the eggs are set,
about 15 minutes. Meanwhile,
in a small bowl, combine ⅓ cup
sour cream, 2 ounces goat cheese
and 3 tablespoons chopped fresh
chives; season with salt and
pepper. Run a rubber spatula
around the inside edge of the
skillet and slide the frittata onto
a cutting board. Slice into
6 wedges. Transfer to plates and
serve with a dollop of the herbed
goat cheese mixture and more
music to brunch by:
• “Realize,” Colbie Caillat
• “Una Notte da Napoli,”
• “Breathe Me,” Sia
• “As,” Stevie Wonder
• “More Than This,” Roxy Music
• “Walking in Memphis,”
• “Shelter from the Storm,”
• “American Hearts,”
A. A. Bondy
• “Always a Friend,”
• “River,” Joni Mitchell