The brunch bunch

Entertaining goes 24 hours with the rise in popularity of brunch parties.

Zest offers some ideas to put zing in your mornings.

Hosting your own brunch bash can be more charming, intimate and flexible than going out for a late morning feast, and the anything-goes spirit of the meal works to your advantage as host.

Try these strategies to make your next daylight soiree relaxing.

Beginners

If you're a kitchen newbie, or if it's your first time hosting a brunch, you're probably going to think big: large cappuccinos, monster omelettes and copious cocktails.

But although a supersized menu appeals to empty stomachs, it might keep you in the kitchen for hours.

More isn't always more when it comes to brunch, says Alex Guarnaschelli who hosts a foodie television programme in the United States.

"I love Coco Chanel's expression: 'Get dressed and then, on your way out the door, remove at least one accessory'," Guarnaschelli says. "You can make a list of 10 things that you want to make - but then shave it down to six."

To prevent the inevitable doorbell-ring- freakout ("Do I have enough food? Am I running late?"), arrange low-fuss items, such as cheese and meat, on platters before guests arrive. And stick with basic recipes. Guarnaschelli suggests a vegetable-filled frittata, which "looks much more elaborate than the preparation time implies".

Beginners should feel free to cut corners, if it means they will get to spend more time with guests. Buy pre-made cream cheese and mix in some fresh herbs or fruits or let friends contribute.

Crowds

Whether it's a baby shower for a dozen or a gathering for the whole family, brunches for bunches pose their own challenges, including the struggle to please many tastebuds, without offending vegan friends.

Planning often eases the stress. The night before the party, set the table and complete the menu. Then, get a jump start on the recipes. If you're making pancakes, for example, mix up the batter.

When she hosts large brunches, Guarnaschelli often bakes one item the night before, such as a coffee cake or corn bread.

"Taking an extra step like that makes it seem as if you did so much work on the day," she says, "and no-one's any the wiser."

For dishes you're making from scratch on the morning of the brunch, gather all the ingredients, from eggs to bacon to butter, before you even turn on a burner. You want to have everything completely ready to go into a pan before everyone gets there, or else you'll be scrambling like crazy.

With a packed house, it's smart to stick with family style or buffet service. Platters of pre-arranged finger foods and cold salads are your friends.

And don't forget ambience. "Always have fresh flowers," says Guarnaschelli.

Offbeat

Want to make your meal more memorable? Incorporate unexpected items into your spread. Even the smallest touches, such as adding an Asian satay mix to eggs, or paprika to bacon, can make a simple dish stand out.

Seek out unusual ingredients for standard fare. Use quail eggs - and make sure there are decorative bowls of the same on the kitchen bench - as well as hen's eggs.

Typical lunchtime or dinnertime dishes wake up the tastebuds when they include morning staples.

"Make a breakfast pizza with eggs and potatoes on top, or use those ingredients in breakfast burritos. Or try a breakfast lasagne - layers of french toast, eggs and bacon."

Hot and spicy brunch potatoes

Serves 4 to 6.

8 small red potatoes, quartered

1 green pepper, cored and cut into big chunks

1 red pepper, cored and cut into big chunks

1 big red onion, peeled, cut into big chunks

1 tsp chilli flakes (use more or less depending on your tolerance for heat)

1 tsp paprika

Salt and pepper

Olive oil

Place a metal baking sheet in the oven and preheat it to 220deg C. Combine all the vegetables and spices in a large bowl and mix to combine. Drizzle over the olive oil then mix it through. Take out the baking sheet, cover with baking paper and transfer the vegetable mixture, spreading so that the vegetables are in a single layer. Roast for 40 minutes or until golden brown and crispy on the outside but tender when pricked with a fork.

Mini egg frittatas

1 tsp oil from sundried tomatoes (or use olive oil)

1/2 cup broccoli florettes

1/2 shallot, thinly sliced

2 Tbsp chopped sundried tomatoes

3 eggs

2 Tbsp milk

Salt and pepper

50g hot cheese, such as a chilli-flavoured cheddar

2 tsp chopped dill

Oil spray

Heat the oven to 220deg C. Heat oil in a heavy pan, add shallot and broccoli and saute for 4 minutes. Add sundried tomatoes. Whisk together the eggs and milk and season with salt and pepper. Mix through the cheese and dill.

Spray two small ramekins with the oil and divide the vegetable mix between. Top up the ramekin with the egg mixture. Bake until egg is cooked, about 10 to 12 minutes.

WASH IT DOWN WITH

Do-it-yourself cocktails make the perfect brunch beverage for newbie hosts. Arrange a self-serve Bloody Mary bar by stocking up on the basics - vodka, tomato juice, worcestershire sauce, hot sauce, celery sticks and salt. For a crowd-pleasing punch, mix up a concoction that can serve as an alcoholic or non-alcoholic libation. "You don't have to have a boozy brunch every time," says Alex Guarnaschelli. Try one of her fruity favourites: stir up simple syrup with lemon zest, sugar and water, then add sparkling water or vodka.

- © Fairfax NZ News