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Indulgence is embedded within the concept of brunch. Equal parts meal and ritual, it is reserved for weekends and thrives in Sunday’s drowsy stillness. Recommended ingredients include thick newspapers, French linen napkins, fresh fruit, intriguing cheeses, dark chocolate, and conversation made all the more sparkling by a splash of champagne, or something a bit stronger. Utensils are entirely optional.
Floating between traditional meal times, brunch means never having to save the cheese and chocolate for last. Try pairing savory Parmigiano Reggiano with the darkest chocolate you can find, which is also a perfect match for bold, melt-in-your-mouth blue cheese. Smooth and creamy milk chocolate tastes even better in the company of nutty Gruyère, with its complex flavors and slightly grainy texture.
Citrus makes everything pop. Brunch calls for a certain intensity of sensation, so instead of settling for typical OJ, seek out blood oranges. These exotic cousins of navel oranges tend to be smaller and sweeter, with fewer seeds and a hint of raspberry. Use fresh-squeezed blood orange juice for a more interesting mimosa, or try pairing it with ginger ale and a splash of vodka.
Who said decadence isn’t good for you? For a brunch-worthy smoothie, assemble a couple handfuls of spinach, a cucumber, a pitted and peeled avocado, and two peeled frozen bananas: extra credit if they’re still green, which makes them rich in complex carbs and vitamin B6. Add the juice of one lime and a cup of almond milk, and then blend until smooth.
