Quantcast
Get breaking news alerts via email

Click here to manage your alerts
Throwing a New Year’s brunch? Champagne, cava or sparkling wine are always appropriate.
From waffles to mimosas, noshes for a New Year’s Day brunch

Mercury News

First Published Dec 31 2013 02:21 pm • Last Updated Dec 31 2013 02:21 pm

Whether you’re hosting a New Year’s Day brunch or looking for fun hors d’oeuvre ideas for the celebratory midnight hour, may we suggest … waffles?

Served hot off the waffle iron, those large dimpled squares beg to be drizzled in syrup, topped with berries or slathered with whipped cream. Go classic with a buttermilk batter or turn those waffles savory by adding sharp cheddar and crumbled bacon to the batter.

Join the Discussion
Post a Comment

Make them small — an inch or two across — and those tiny waffles become a whimsical, late-night appetizer with savory toppings. Chris Borges, the executive chef at San Francisco’s Taste catering, tops tiny waffles with maple-glazed bacon, pickled pears and a tangy, sweet-spicy chile jam for cocktail parties, brunches and brunch cocktail parties.

Don’t worry if your waffle iron makes large waffles. That’s what knives are for, Borges says, "Cut up the waffles and put anything on them — maple, bacon, a savory jam."

Or you can follow the suggestion of San Francisco food writer and waffle expert Dawn Yanagihara: "By spooning small dollops of batter onto the center of each section that makes up the waffle-iron grid, you can make several minis at once."

Big or small, sweet or savory, you’ll want Champagne — or better yet, a clementine mimosa or another sparkling cocktail to wash it all down.

A MIMOSA BAR

Throwing a New Year’s brunch? Champagne, cava or sparkling wine are always appropriate, but if you’re looking for something more colorful, consider setting up a mimosa or Bellini bar.

Mimosas » This classic brunch cocktail is simply equal parts sparkling wine and fresh orange juice, but you can dress that up by varying the juice choices. Offer carafes of fresh-squeezed blood orange and clementine juice, in addition to the OJ.

Bellinis » To make the traditional Venetian cocktail, pour 2 to 4 tablespoons of peach puree into a Champagne flute and top it with prosecco. For winter libations, Giada De Laurentiis suggests pureeing a thawed, 16-ounce bag of frozen peaches with a teaspoon of grated orange zest. Sweeten the mixture to taste with simple syrup. You can use the same technique with frozen strawberries, blueberries or blackberries, but be sure to strain out any seeds before serving.


story continues below
story continues below



Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Top Reader Comments Read All Comments Post a Comment
Click here to read all comments   Click here to post a comment


About Reader Comments


Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Staying Connected
Videos
Jobs
Contests and Promotions
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.