Where Brunch and Charcuterie Meet – And a Recipe for a Healthy Brunch Board
Brunch, a meal that combines breakfast and lunch, is far more than a play on words. Appearing in print as far back as 1895 in England, brunch is described by Guy Beringer described as “cheerful, sociable and inciting.” The British author’s words still ring true today as the meal is a popular sociable event, filling up restaurant reservations on weekends and important holidays.
Though the most important meal of the day is supposed to be fuel for the body, brunch isn’t exactly that. The fried chicken and waffles, large portions of potatoes and syrupy entrees aren’t exactly health conscious. Add a bloody mary and or a couple of mimosas, and brunch components quickly rack up the calories.
As Easter, Mother’s Day and Father’s Day are right around the corner, consider a healthier twist on brunch combined with the trendy charcuterie board. This brunch board offers a family-style dining approach to brunch in festive display.
Assembling a Brunch Board
Pancakes and waffles don’t have to be covered in butter and syrup to taste great. Include some of the following toppings to accompany pancakes on the board:
- Fresh-cut fruit and berries such as sliced bananas, strawberries and kiwi
- Greek yogurt
- Low-sugar granola
- Mini chocolate chips
- Chocolate hazelnut spread
- Berry sauce – see recipe below
Pancakes can even cater to a savory palate. Consider these toppings for those who prefer a savory first meal of the day:
- Fried eggs
- Sliced avocado
- Turkey bacon
- Green onions
- Light cream cheese
Sweet or savory, snake the pancakes along the board followed by the other ingredients in sections. Place smaller items and fluid ingredients like sauces and spreads in small ramekins. Fill in any empty spots with berries or green onions.
Raspberry Sauce Recipe
Substituting a healthy fruit sauce for syrup offers more nutrients and fresh flavors at a fraction of the sugary calories. Check out this simple berry sauce recipe. The raspberries can easily be substituted for any berries on hand.
- 12- ounce bag of frozen raspberries
- 3 Tbsp. sugar
- 1 Tbsp. water
Raspberry Sauce Recipe
1. Combine raspberries, sugar, water in a saucepan over low-medium heat. Cook and stir until raspberries are syrupy, about 5-8 minutes.
2. Serve sauce as-is to offer more fiber. For a coulis - transfer to a blender, blending until smooth. Pour through fine-mesh strainer over a bowl, pushing with a spoon to press the liquid through. Discard any remaining seeds.