Brunches: Bring it on

Columbia, S.C. ? Brunches are Asheville, N.C., innkeeper Lynn Carlson’s “favorite thing.”

George Buell of The Inn at Middleton Place in Charleston, S.C., loves their casual style.

Cheryl Leonard, keeper of the keys at the 1831 Zachariah Eddy House in Middleboro, Mass., loves the simplicity of a brunch. All the fun without all the exhaustion of a big dinner party, she said.

And Columbia’s Marta Stiver, owner of Rose Hall Bed and Breakfast, thinks brunches are a more intimate way of gathering with those you love.

Whom better to ask about how to pull off a successful brunch than those who literally make their bread and butter on the fare for this late-morning style of entertaining?

The breakfast and lunch hybrid that began in late 19th century England is a great way to welcome guests without the stress of a larger holiday get-together.

Foods are simple and often inexpensive to make. Better yet, brunch dishes frequently are best made the night before, leaving more time for visiting with friends and family when they arrive.

Good planning will make putting together a bunch menu easy.

WHITE LILY'S HOLIDAY HAM AND EGG BRAID, foreground, and a raspberry wreath, a favorite at Asheville's 1900 Inn in Columbia, S.C., are good selections for easy-to-do holiday brunches.

Innkeepers say it’s best to pick one central dish such as Leonard’s lobster souffle or Carlson’s raspberry wreath and build around it — fresh fruit, scrambled eggs or a salad. You’ll want to pick dishes that lend themselves to a leisurely morning where friends can linger over coffee or a Bloody Mary. And because guests are arriving early in the day, they won’t already be tired and worn down by a full day of activity.

At The Inn at Middleton Place, Buell loves the feel of Sunday brunches — guests visit with one another while sipping mimosas, reading the paper or going back for seconds.

“It’s more casual, dressed down,” Buell said. “And the food generally doesn’t trend toward cutting-edge cuisine. Just comfort foods, bacon, eggs and sausage.”

Here are a few ideas offered by area innkeepers about how to pull off a fun brunch:¢ Pick an easy-to-prepare central dish that can be assembled the night before and cooked just before guests arrive. Build around this for the rest of your menu.¢ Keep your guest list small. Intimacy is the goal for brunches.¢ Make the atmosphere colorful and cozy, using seasonal flowers and fruits to decorate. Let the season be your cue for what you serve, too.¢ Don’t forget the mimosas (orange juice and champagne), Bloody Marys and coffee drinks — they’re a celebratory way to get a weekend morning party going.¢ So many bakeries make fresh pastries and breads these days. Even groceries have tasty bakery items. Do yourself a favor and simply pick these up the day before your brunch and fill a basket to overflowing for your guests.¢ Have ample portions. You want guests to linger and enjoy the unusual opportunity to eat a good breakfast or early lunch with friends.

Buell recommends dressing up simple dishes to add sparkle to your friends’ lives.

Put cinnamon potpourri or mulled cider on the stove to fill the house with a cozy aroma; light the fireplace if your home boasts one in your eating area; add flowers, casual placemats and colorful garnishes such as cherry tomatoes, red caviar or baskets of apples and nuts.

Stiver loves the way a brunch offers an out for new families who may have multiple sets of relatives to see during a busy holiday. She and her husband frequently serve Christmas and Thanksgiving brunches for their adult children, who can then go to another family member’s home for the evening meal without feeling stuffed or rushed.

Brunch invitations also pique Stiver’s curiosity, she said.

“If I were to get something that said, ‘brunch,’ that’s appealing because it’s going to be different and small,” she said.

Carlson, of the 1900 Inn on Montford in Asheville, is all for a brunch comeback — “especially Sunday brunch.”

She and her husband expect their first cookbook to be published early next year. Brunch ideas, many of which can be made ahead from simple ingredients, will be among the offerings.

“Our guests tell us they’re too tired to come home to a dinner party,” Carlson said. “We tell them this is for those of you who work and don’t have time for breakfast.”