Delicious Winter Brunch Recipes Your Guests Will Love
As the days grow cold and dark, warmth and spice is essential for survival. Brunch is the perfect time of the day to bring together these essential ingredients to survive those wintery days. From warming porridge, a flavoursome alternative to beans on toast and rich gingerbread eggnog, here are 5 winter brunch recipes to set your guests taste buds a flame!
1. Maple Apple Porridge
Total time – 10 minutes
You will need:
- 100g porridge oats
- 1 apple (chopped into chunks)
- 40g sultanas
- 1 tbsp. maple syrup
- 1 tsp. cinnamon
- 1 tbsp. sugar
- A pinch of salt
- 500ml semi-skimmed milk (substitute with non-diary if required)
Combine all ingredients in a saucepan on medium heat, stirring occasionally until the porridge is thick and creamy. Top with a dusting of cinnamon and fruits of your choice, best served with; apple chunks, cranberries or apricots. Serve immediately. This is one of the best winter brunch recipes.
2. Rum and Cranberry Pancakes
Total time – 30 minutes
You will need:
- 5/8 cup Cranberries (dried)
- 2 Eggs
- 1/3 cup Maple Syrup
- 2 tbsp. Caster sugar
- 1 cup Chocolate Chips
- ½ tsbp. Cinnamon
- A pinch of salt
- 2 cup Self-raising flour
- 2 tbsp. Vanilla extract
- 4 tbsp. Butter
- 1 ½ cups milk
- 1 tbsp. rum
Combine all ingredients in a mixing bowl and heat a frying pan on medium heat. Pour ½ cup of pancake batter on the centre of the pan and spread the batter, forming a circle. Sprinkle in a few (or a lot!) of chocolate chips. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake and cook the other side until golden. Repeat with the remaining batter. Top with powered sugar or cinnamon. Serve immediately.
3. Smoky Cannellini Beans on Garlic Toast
Total time – 20 minutes
You will need:
- 1 onion (grated)
- 1 tbsp. olive oil
- 1 tsp. paprika
- 200ml passata
- 400g cannellini beans (rinsed and drained)
- A handful of flat-leaf parsley (chopped)
- 4 slices of sourdough bread
- 1 clove of garlic
Cook the onion in olive oil for a few minutes. Add the smoked paprika and cook for a minute then add the Passat; simmer for 5 minutes. Stir in the beans and cook for a further 5 minutes. Stir in the parsley. Finally, toast the bread and rub with the garlic. Pile on the beans. Serve immediately.
4. Roasted Red Pepper Soup
Total Time – 60 minutes
You will need:
- 750g red bell peppers (around 6)
- 1 white onion
- 5 sun dried tomatoes
- 4 garlic cloves (peeled and whole)
- 1 squeeze of lemon juice
- 600ml vegetable stock
- Salt and pepper (to season)
- 1 tbsp. olive oil
- 2 tbsp. pesto
- Crème fraiche
Begin by pre-heating the oven to 200°C (400°F). Chop the peppers and place in a baking tray with garlic cloves. Drizzle with olive oil and salt and pepper; roast in the oven for around 40 minutes. Finely chop the onion and sauté in a large pot. Once soft, combine the peppers and garlic; sun dried tomatoes and vegetable stock. Simmer for 10 minutes then turn off the heat and blend until completely smooth using a blender. Finally, add a splash of lemon juice, stir with a drizzle of crème fraiche and pesto. Serve immediately.
5. Gingerbread Eggnog
Total time – 10 minutes
You will need:
- 1 tbsp. cinnamon sugar
- Ice
- 1 cup Eggnog
- 1 cup Vodka
- 1 cup Kahlúa
- 2 tbsp. molasses (extra for drizzling)
- A pinch of ground ginger
- Whipped cream (for topping)
Wet the rims of four cocktail glasses and dip in cinnamon sugar. Fill a cocktail shaker with ice; add eggnog, vodka, kahlúa, molasses, and ginger. Shake to combine. Pour into the cocktail glasses. Top with whipped cream and molasses. Serve immediately.
