I recently through a gorgeous, apple-packed brunch to celebrate the Fall season with a few of my favorite ladies, and I think this may have been my favorite brunch that I’ve ever thrown! It was so easy to prepare, every recipe came out perfectly, and as always, I spent no more than 10 minutes in the kitchen after my friends arrived!
If you’re looking for a Fall brunch menu that tastes amazing, looks beautiful, and helps you make the best of all those apple-picking apples, this is it! Apples were the star of the show, but I ticked plenty of fall flavor boxes: pumpkin, sweet potato, butternut squash, dark leafy greens, ginger, cinnamon, and chai!
Just about everything was prepped a whole day ahead, so all I had to do was sip a mulled ginger cider mimosa while setting the table, and relax until my friends arrived. Here’s how I put it all together!
I set my table with little pumpkin gourds and pretty white, whispy flowers. I love tying them into the napkins like this.
I put out a simple, pretty cheese board with tiny little grapes that I can only find this time of year. I didn’t want to serve anything too extravagant because brunch was going to be filling! I found that lovely, long cheeseboard on Amazon, and used La Panzanella crackers, Dubliner cheese, and Boursin.
For the cocktail, I made the most incredible mulled ginger cider mimosas with fresh apple cider from my local farmer’s market! I mulled the cider with spices, cinnamon sticks, sliced ginger, sliced tangerine, and lemon for just a half hour, then cooled it overnight.
With a little prosecco, these tasted exactly like bright autumn sunshine! I couldn’t believe how delicious they were! I used little candied ginger pieces for the garnish and popped a few flowers in the cocktail pin to make them extra pretty.
Just before my friends arrived, I popped my overnight apple chai french toast in the oven with prepped-ahead sweet potatoes. I prepped them both the night before, so all I had to do was pop them in the oven, and that’s that. The French toast was a big favorite! Just look at that glamour shot!
I use a light egg wash and grated parmesan on the sweet potatoes so even though they’re all prepped ahead of time, they still come out nice and crispy!
For the salad, I wanted to use more of my apples, so I made this gorgeous massaged kale, asparagus, and apple salad, topped with pepitas, dried cranberries, and blue cheese! This is what I call an “Instagram salad.” It’s almost too pretty to eat!
I also served this elegant crustless butternut squash quiche with goat cheese and spinach. Like most of my recipes, I made it the whole day before and simply served it cold. I sliced it before serving so folks wouldn’t have to fuss with that.
Now THIS was special: creamy pumpkin polenta topped with a mountain of seared mushrooms and sausage! I cooked the mushrooms and sausage the night before and stored them in a container. Then, while the French toast and potatoes were heating in the oven, I stirred up the polenta in just 5 minutes and heated the mushrooms in a pan.
This recipe was the only thing I “made” while my friends were there. Just the 5-minute polenta. Everything else was just reheated or served cold.
I have a big flower box bouquet on my table of dry flowers that I made for my last dinner party. I added a few of the fresh white flowers that I placed in the napkins and sprinkled the bouquet with a few drops of fragrant oils.
I love this Spice Fragrance Collection! I particularly love the ginger, clove, and cinnamon scents together. Just a few drops and the whole table smelled like an Autumn ginger dream!
I hope you enjoy all of these recipes and have a beautiful, delicious Fall!
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