You are here: Home » Spring » Spring Brunch Spring Brunch In Season,Spring http://relish.com/articles/springtime-brunch/ by RelishApril 1, 2009 Savor the season with a lazy-day brunch. http://pgoarelish2.files.wordpress.com/2009/04/spring.jpg Share this: Pin ItEmailPrint 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. Share this: Pin ItEmailPrint Spring Fruit Compote Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice. Oven-Poached Eggs in Spinach Nests Prepare the spinach nests up to two days ahead for an easy egg brunch dish. Sofrito Cheese Sauce Sauteed vegetables add more nutrition and flavor to cheese sauce. Peppered Ham Thick-sliced ham gets doused with pepper and brown sugar in this easy main dish. Raspberry Easter Bread Make the dough for this lush and buttery bread a day ahead. Cheese Blintz Casserole Make the batter and the filling ahead for this creamy take on a classic blintz. Warm Blueberry Sauce Perfect for serving with Cheese Blintz Casserole or pancakes, this sauce is a snap to make.