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Recipes and Tips For Serving The Perfect Brunch This Holiday Season

Danielle and Laura Kosann of the New Potato have built their online magazine on the concept that the fashion, food, design and media industries aren’t as mutually exclusive as they might appear. Blurring those lines and looking at the cultural zeitgeist through the lens of food has struck a real chord with readers (one sign: the almost 50,000 Instagram followers the blog has amassed). The sisters have interviewed celebrities across a diverse cross-section of fame, including designers like Zac Posen and Donna Karan, actors like Robert DeNiro and Jessica Alba and more. Along the way, while sharing recipes, fashion inspiration and lifestyle tips, they’ve made their journey into the fray of pop culture in their own right, appearing in Harper’s Bazaar, Vogue, Women’s Wear Daily, Elle, New York and Town & Country magazines.

The-New-Potato-1Danielle and Laura (who grew up in New Canaan and are the daughters of locally-based jewelry designer Monica Rich Kosann) reveal their go-to brunch recipes and more for hosting a memorable meal.

The New Potato’s Guide to The Best Brunch

Cook as much as possible in advance — that way you can enjoy time with guests! It’s nice to have two options: something sweet and something savory. People of ten have a preference when it comes to breakfast, or they’ll try a bit of both.

Don’t stress out. It’s brunch! If you’re stressed, your guests will notice. Make a special non-alcoholic drink as well, like a fresh-squeezed juice or a berry smoothie with seasonal fruit. Family style is a great way to serve brunch since it’s meant to be casual and fun.

Fresh flowers and some pretty linens are all you need to make things look bright and fresh. Don’t go over the top with décor as you might for dinner. Keep it light.

Just-baked brunch pastries, fresh fruit, and crisp bacon always make for crowd-pleasing sides.

Overbuy on food and drink — it’s better to have leftovers than run out.

Wear flats! One of the best parts of a day party is that you can be a little more laid-back, and you’ll be much more comfortable as hostess.

Make things that sit well for a few hours and don’t need to be eaten right away. (For instance, frittatas will keep much better than poached eggs, which need to eaten pretty much right when they come out of the pot!)

When in doubt, call in backup and order in. We love Rosie in New Canaan!

The Recipes

NOV15_Potato_01Bourbon Apple Cider
Serves 4 to 6
Prep time: 5 minutes, Cook time: 5 to 7 minutes
2 cups apple cider, store-bought or homemade
1 cup bourbon
2 whole cinnamon sticks
1 whole clove
1 whole star anise
½ teaspoon allspice
½ teaspoon ground ginger
1. Combine all ingredients except the bourbon in a medium-size sauce pot. Bring to a rolling simmer and turn off the heat.
2. Strain out the solids and return the liquid to the pot. Add the bourbon.
3. Stir well and keep warm to serve.

maple-almond-butter-doughnut-hi-resMaple Almond Butter Doughnuts
Serves 1 to 12
Prep time: 20 minutes, Cook time: 8 to 10 minutes

For the Doughnuts
1½ cups pastry flour
½ teaspoon salt
1 teaspoon baking powder
2 eggs
2 tablespoons applesauce
2 teaspoons vanilla extract
¼ cup almond butter, melted
½ cup brown sugar
2 tablespoons maple syrup
½ cup almond milk (or any milk you have)

For the Glaze
1 tablespoons almond butter
1 tablespoon maple syrup
1 tablespoon, plus 1 teaspoon almond milk
1 cup powdered sugar
Almond slivers, toasted (optional)

1. Preheat oven to 350°F.
2. In a bowl, whisk together eggs, applesauce, vanilla extract, almond butter, brown sugar and maple
syrup. Stir in the dry ingredients followed by the almond milk. Mix until just combined.
3. Pour the batter into a greased doughnut pan and bake 8 to 10 minutes, until a toothpick comes out clean.
4. Let cool on a rack. While the doughnuts are cooling, make the glaze. In a bowl, whisk together maple syrup, almond butter, almond milk and powdered sugar. If the glaze is too thick, add more almond milk 1 teaspoon at a time.
5. When doughnuts are cooled, but still a little warm, dip into the glaze. Sprinkle the toasted almond slivers over the glazed doughnuts.

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