I started this Brunch process yesterday with posting Easter Brunch for 12 – the easy way. Before I start posting individual recipes and instructions, I think adding a few tips to help making your Easter brunch a stress-free success is a good idea. I limited the tips to only 5 to make it simple – but if you have other points to add, please do that and post them into the comment section to share with everyone.
Top 5 Tips for hosting a Successful Brunch:
- Plan your shopping list. Items like frozen orange juice and all other non-perishables can be purchased well ahead of time, vegetables, fruits and all other items that are perishable, no more than 2 days before your brunch
- Bake and freeze foods ahead of time if you want to. Most items like cakes, breads, muffins can be made in advance, frozen and then defrosted in room temperature, covered with foil and re-heated just before serving if desired.
- Cut up meats,vegetables and fruits as directed in the recipes day before and place them into air-tight containers or Ziplock bags
- Decide which serving dishes and utensils you will use and set them aside into one area to be ready for when you food is ready to be served.
- Set the table the day or the night before your brunch – this alone will take quite a bit of stress away.
Enjoy your brunch and I am sure your family and friends will as well!
