A Harvest Brunch to Celebrate Autumn

by Brenda Hyde

With cool weather creeping in, and the crisp smell of Autumn
greeting us in the mornings, it's the perfect time to throw an
Autumn brunch for family and friends. Since it's harvest time
there are plenty of fresh ingredients available for serving and
decorating.

Harvest Decorations

The possibilities are endless when it comes to fall decorations
for your brunch. A simple centerpiece can be made with a
shallow wicker basket and natural ingredients. Line your
basket with fall leaves of different colors. In the center place
a small pumpkin (pie pumpkins work well), and surround it
with small gourds of various shapes and colors. You can stop
there or you can add pinecones and milkweed pods for
variation.

Mini pumpkins are a great touch for your table. Cut the tops
off and scoop out the insides, then place a candle inside with
a raffia bow tied around the candle. These can be grouped
together, placed at each place setting or scattered around
the buffet table.

The Brunch Buffet

Brunches are traditionally set up as buffets which include
breakfast and luncheon foods. All recipes can be doubled or
tripled depending on how many guests you invite. In addition
to the recipes below, brown up sausage links in traditional
flavors and maple flavoring for a change. Use wicker baskets
lined with napkins in Autumn colors for the silverware,
napkins and muffins.

Hot Raspberry Cider

Ingredients:
8 cups fresh apple cider
1 cup frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick

Combine cider, juice, sugar and cinnamon stick in a 4-quart
saucepan. Heat over medium heat, stirring occasionally, until
mixture simmers. Reduce heat and simmer 10 minutes.
Remove from heat. Remove stick, and serve hot. Transfer
to a crockpot and keep setting on low to serve throughout
your brunch. Makes 8 cups.

~*~

Apple Waffles

Ingredients:
2 cups milk
1 tsp. cinnamon
2 eggs
2 cups pancake mix
1/3 cup butter or margarine, melted
1 cup finely chopped apples

Place milk, eggs, pancake mix and melted butter in bowl.
Beat with mixer until batter is fairly smooth. Stir in apples.
Bake in hot waffle iron until steaming stops. Place in warm
oven until just before the brunch starts then place on platter
with fresh butter, syrup and preserves nearby. Serves 6.

~*~

Zucchini and Potato Pie

Ingredients:
1 pound (3 medium) potatoes, scrubbed
boiling salted water
2 tablespoons butter
2 eggs
8 ounces mozzarella or provolone cheese, diced fine
1/2 cup grated Parmesan cheese
1 large zucchini, grated
1 tsp. fresh oregano, or 1/2 tsp. dried, crushed
1/4 cup minced onion
1/4 tsp. salt
1/4 tsp. black pepper
2 tablespoons fine dry bread crumbs

Cook potatoes in boiling salted water for 25-30 minutes,
until tender. Drain, peel and mash, using a potato masher,
ricer or food mill. Stir in remaining ingredients except bread
crumbs and 1 tablespoon butter. Heat oven to 400 degrees.
Butter a 9 inch pie plate and sprinkle with half the crumbs.
Fill plate with the potato mixture, smoothing top. Sprinkle
with remaining crumbs and dot with the remaining butter.
Bake 30 minutes until pie is puffed and golden. Makes 4
servings. Make two to three pies depending on how
many guests are invited.

~*~

Golden Fruit Salad

Ingredients:
1 1/2 cups vanilla yogurt
2-3 tablespoons orange juice
dash nutmeg
1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana, sliced
1/2 cup red grapes, seeded and halved

Combine yogurt, orange juice, and nutmeg in bowl and
mix. In another bowl, combine and mix fruit. Serve with
dressing on salad plates lined with lettuce. Serves 3.

~*~

Golden Squash Muffins

Ingredients:
2 1/4 cups flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter or margarine, softened
1 large egg
3/4 cup cooked, mashed butternut or buttercup squash
1 tsp. grated orange peel
1 cup milk

Heat oven to 400 degrees. Grease muffin tin (regular size
dozen) with butter. Mix flour, sugar, baking powder and
salt in large bowl. Cut in butter with pastry blender (I use
clean hands) or knives until mixture is like fine crumbs. Beat
egg in a medium bowl; stir in squash, peel and milk. Add to
flour mixture until just blended. Fill muffin cups 3/4 cups full.
Bake 20-25 minutes until lightly browned and center is done
when tested with a toothpicks. Makes 12 muffins. Serve
with butter and honey.

About the Author:
Brenda is a wife, and mom to three living in Michigan.
She is editor of http://oldfashionedliving.com where
you will find more herb and recipe features.