From Easter to Mother’s Day and Memorial Day weekend to Father’s Day, the parade of spring holidays provides ample opportunity to partake in the quintessential weekend meal event, brunch.
In fact, you may be planning to host a brunch as you read this, and we’ve got you covered with some great recipes to include on your menu. But first, the little-known story of how brunch came to be…
In 1895, the English writer Guy Beringer wrote an article for Hunter’s Weekly entitled "Brunch: A Plea," in which he proposed foregoing the early, post-church Sunday morning meal, in favor of one served a bit later in the day.
''Brunch is cheerful, sociable and inciting,'' wrote Beringer. ''It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.''
Beringer followed up this respectable argument with one that more likely revealed the true motivation behind his request: the hangover!
“By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday night carousers.” This may explain the origin of drinking mid-morning Bloody Marys and Mimosas—a little hair-of-the-dog to alleviate an aching head and fuzzy tummy!
Whatever Mr. Beringer’s reasons for conceiving brunch may have been, we’re glad he did. We love to brunch—and we also love creating delicious brunch fare like this:
For those who prefer to keep things light, try our Crustless Spinach Quiche. Made with our Sharp Light Cheddar and No Fat Cottage Cheese, it’s a simple and delicious alternative to more robust fare.
Brunching and indulging go hand in hand—so don’t forget the sweet stuff! Our farmer friends at the Missisquoi Valley Farm, in Westfield, VT shared their recipe for these crowd-pleasing Quick Maple-Cinnamon Rolls.
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