SPVAQ22021 - 14

F

ew things garner the universal appeal of brunch: the foods, drinks and
atmosphere. The meal starts off the day-but not too early-by setting a delicious,
celebratory tone for the hours that follow.

Although the exact origins of
brunch are unclear, some say
the big-breakfast-meets-lunch
tradition can be traced back to
upper-class British dining after
morning fox hunts. The early
luncheons highlighted egg dishes,
meats and, of course, adult
beverages. Other food historians
claim the meal started in the
16th century in Vienna. The first
Viennese meal of the day was
liquid, like hot cocoa. So by midmorning, people were ready for
their Gabelfrühstück, i.e., " fork
breakfast. "
On the other hand, some say
that the Viennese custom was
adopted from the French déjeuner
à la fourchette-also meaning
" fork breakfast. "
Similarly, " second breakfast "
has long been a traditional meal
in parts of Europe, specifically
Germany, Poland, Slovakia, Spain,
and Hungary. And " elevenses " is
a late morning snack, typically
served around-wait for it-11
a.m. In fact, the hobbits of J.R.R.
Tolkien's creation enjoyed both
second breakfast and elevenses.
But both of those repasts are
small, and brunch is anything but!
In an 1895 article in a British
magazine, " Hunter's Weekly, "
writer Guy Beringer suggested an
alternative to traditional heavy,
after-church meals in favor of
lighter fare late in the morning.
" Brunch is cheerful, sociable and
inciting. It is talk-compelling.
It puts you in a good temper, it

14 SPIRITED VIRGINIA

makes you satisfied with yourself
and your fellow beings, it sweeps
away the worries and cobwebs of
the week. "
Whatever the origins, most
culinary historians agree that
the custom started in Europe,
then emigrated to America. And
Americans grabbed it with gusto.
The word first appeared in
print in the U.S. in 1896 in a
Pennsylvania newspaper. It was
touted as an upper-crust affair,
but no such grand idea can stay
sequestered. It eventually gained
widespread popularity, beginning
in the 1930s in diners, and
ramping up in the 1950s. Brunch
recipes and cookbooks became
popular in the 1960s.
Now, the meal is ubiquitous and
beloved by many.
Embracing the popularity of
this meal, increasingly more
restaurants offer special brunch
menus during special brunch
hours. Some have expanded to
offering Saturday brunch. Although
the health cautions raised by the
pandemic may have made buffets a
thing of the past, you can still find
the meal at restaurants.
Or you can make brunch
yourself! Home-prepared meals
and cocktails are sometimes
preferable-or even necessary,
as 2020 showed us. At times, we
seek out the quiet and intimacy
of a home setting, the creative
satisfaction of whipping up a
great meal, or the cost savings
of at-home dining and drinking.

In that spirit, we suggest some
recipes for delicious brunch foods
and cocktails. Whether dining out
or at home, brunch pairs well with
fresh air, too.

TRADITIONAL DISHES
Want the best of both breakfast
and lunch? You've got it. Brunch
can consist of morning and
midday foods. It can also highlight
dishes that combine breakfast
and lunch. Think egg-and-meat
sandwiches made with bagels,
croissants, English muffins,
biscuits, or fried Monte Cristo
style. Think quiche, crepes with
traditional breakfast fillings,
egg-based casseroles and strata,
chicken and waffles, or Eggs
Benedict (Crab Cake Benedict for a
Virginia touch).
If you're a fan of brunch
cocktails, choose protein-rich
foods to slow alcohol absorption
and keep you feeling full longer.
Avoid too much salt, which makes
you thirsty and encourages you to
imbibe more quickly. And be sure
to pair your meal with plenty of
water, to help you stay hydrated.
Complement your brunch
entrées with lighter fare, too, such
as fresh fruit or a spinach and
arugula salad with strawberries
and balsamic vinaigrette. If your
entrée needs a carb, consider
monkey bread, coffee cake, scones,
or English muffins with jams and
marmalade.
SPVAQ22021

Table of Contents for the Digital Edition of SPVAQ22021
