how to host brunch in the woods
Published Nov 9, 2015 5:00 AM
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text & photography by ANNA KOCHARIAN
As the weather cools, there’s nothing quite like indulging in a hearty meal on a cool, crisp morning. We took to the backwoods of High Falls, a quaint town in Upstate New York, for a delightfully rustic outdoor brunch. Take a look!
When it comes to outdoor table settings, simplicity is key. Utilize organic elements and textured details, to accentuate the quintessence of the surroundings. Freshly picked wildflowers lend a bucolic touch while simple linens and cleancut details inspire an essence of modern elegance.
Keep a basket of comfy throws nearby for guests to snuggle in as the weather cools.
A modest spread of easy-to-make dishes (and classic crowd pleasers!) set the tone for the brunch.
bacon and thyme
heirloom carrot salad with spinach and arugula
date ricotta spread with toasted almonds and honey
fresh, sliced bread with raspberry jam, butter, and sea salt
eirloom carrot salad INGREDIENTS
- 4 heirloom carrots
- 3 medium radishes
- 2 cups fresh spinach
- 1 cup arugula
- 2 tablespoons olive oil
- salt and pepper to taste
- Lightly toss the spinach and arugula and place over a large platter.
- Cut the carrots and radishes into 1/8-inch thick slices and scatter over the spinach mixture.
- Whisk the salt and pepper into the olive oil and drizzle over the salad. Serve with a side of sunny-side up eggs.
date ricotta spread
- 2 cups ricotta cheese
- 2 tablespoons honey
- 1 tablespoon almonds, finely chopped
- dates for garnish
- honey for drizzling
- Whisk the honey into the ricotta, until the mixture is smooth and creamy. About 2 minutes.
- Sprinkle the top with the chopped almonds and dates, and drizzle with honey before serving.
Elevate basic, outdoor seating with plush pillows or cushions for added comfort.
Keep the culinary spread simple and accessible, a family-style setup is a great approach. Utilize cutting boards in lieu of fancy platters and set out bowls of fresh seasonal fruit to complement the set.