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Spring Brunch Recipes

Easter, Holidays, In Season, Spring
on April 1, 2007
Cheese-Blintz-Casserole-Blueberry-Sauce-Relish
Mark Boughton
http://pgoarelish2.files.wordpress.com/2007/04/cheese-blintz-casserole-blueberry-sauce-relish.jpg?w=150

No one knows when the word “brunch,” that delightful contraction of breakfast and lunch, was officially coined. But the meal itself, a celebratory combination of both, began in 1884 New Orleans, when visitors coming to the Cotton Centennial Exposition discovered Begue’s. Begue’s served only one meal a day, at 11 a.m., when the city’s hungry dock and French Market workers, at work since dawn, quit for the day. The Exposition tourists took to Begue’s elaborate, multi-course breakfast for the same reasons we love brunch today: nothing says “laid-back” or “vacation” like a lazily late breakfast, with lush, out-of-the-ordinary food.

Mix and match these dishes to suit your personal taste and style.

—Crescent Dragonwagon, a food writer in Saxton’s River, Vt.

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