Brunch is a great way to entertain as the menu is less complex.
• Bellinis, Mimosas & Juices
• Berry & Yogurt Parfait
• Fruit Spreads with Muffins
• Feta & Herb Frittata
• Croissant French Toast with Sautéed Apples
• Carrot Raisin Salad
• Breakfast Sausage with Maple Mustard Sauce

Hosting this party just got easier! In the Greater Toronto Area, 2 MAGAZINE & GroceryGateway.com have teamed up to do the shopping for you. We’ve selected and grouped all the food products for you to host this brunch for 6 to 8 people. You can order in minutes and have the groceries delivered to your home. grocerygateway.com:

Bellinis & Mimosas
1 bottle sparkling wine or champagne
1 can peaches, drained and puréed
1 carton TROPICANA orange juice

For a bellini, add 2 tbsp of peach purée into the bottom of a champagne flute. Add sparkling wine or champagne. For a mimosa, pour 1 part orange juice to 3 parts sparkling wine or champagne.
Oster 14-Speed brushed nickel blender. oster.ca

Berry & Yogurt Parfait (Serves 6)
3 cups (1 quart) blueberries
3 cups raspberries
3 cups strawberries, sliced
650 g Activia natural yogurt

In tall glasses, layer 1/2 cup blueberries, 1/4 cup yogurt, 1/2 cup raspberries, 1/4 cup yogurt, then top with 1/2 cup strawberries.

Fruit Butter & Cream Cheese
1 pk (250 g) cream cheese
1 stick butter
2 tbsp strawberry jam
2 tbsp peach jam
2 tbsp orange-ginger marmalade

Combine 1/2 a package of cream cheese with strawberry jam; 1/2 a package of cream cheese with peach jam; and 1 stick of butter with orange-ginger marmalade. Serve with muffins or toast.

Purchase items or pre-made mixes for items like muffins, to fill in “home made” assortments and save time. 6-speed hand mixer by oster.ca

Feta & Herb Frittata (Serves 6)
8 eggs
1/2 tsp freshly ground pepper
1/2 tsp salt
1 cup potatoes, peeled and cubed
1 clove garlic, minced
1/2 cup onion, diced
3 assorted sweet peppers, sliced
1 cup feta cheese, crumbled
2 tbsp Bertolli olive oil
3 tbsp herbs, chopped (tarragon, thyme, Italian parsley)

In large bowl, whisk eggs with salt and pepper. In a 10- or 12-inch skillet, slightly brown potatoes in 2 tsp of oil over medium heat. Add remaining oil and sauté garlic, onion and peppers to soften. Pour egg mixture into skillet over vegetables and leave covered over medium-low heat until eggs are almost set but still moist on the surface, about 10 to 12 minutes. Lift the edges to allow uncooked egg to run to the bottom of the skillet. To serve, loosen edges with spatula. Place large, warm plate over skillet and invert frittata onto plate. Place warm serving plate on frittata and invert again so that top faces up. Sprinkle with feta cheese and chopped herbs. Cut into wedges to serve.

Croissant French Toast with Sautéed Apples (Serves 6)
6 croissants, halved
4 eggs
1/2 cup milk
1/4 tsp salt
1 tsp vanilla
2 tbsp butter
3 Granny Smith apples, cored and sliced
1/4 cup brown sugar
1/2 tsp cinnamon

In shallow bowl, whisk eggs with milk, vanilla and salt. Soak croissant halves in egg mixture. In a 10-inch skillet, heat 1 tbsp of butter over medium heat. Cook croissant halves until brown on each side. In another skillet, heat 1 tbsp of butter over medium heat, and sauté apple. Once tender, add sugar and cinnamon.

Carrot Raisin Salad (Serves 6)
1/2 cup Hellmann's Real Mayonnaise
1/4 tsp salt
1/8 tsp ground cinnamon (optional)
3 cups shredded carrots
1 cup pineapple tidbits, drained
1/3 cup raisins

In a medium bowl, combine mayonnaise, salt and cinnamon. Stir in carrots, pineapple and raisins. Chill if desired. hellmanns.ca

Maple Mustard Sauce
1 tbsp Bertolli olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/3 cup pure maple syrup
1 tbsp wholegrain mustard
1/8 tsp salt
1/2 cup Hellmann’s Real Mayonnaise

In medium saucepan, heat olive oil over medium-high heat and cook onion 5 minutes or until starting to brown. Add garlic and cook 30 seconds. Stir in syrup and mustard. With wire whisk, beat in mayonnaise until blended. Simmer 1 minute. Serve with Maple Leaf Sausages.