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Bitches in the Kitchen: Brunch Party Style

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Maybe it’s the gorgeous weather, or maybe it’s the pain of an empty wallet after a winter of cabbing about. Whatever the reason, for the past few weekends, a lot of my D.C. friends are bucking from my restaurant suggestions and hosting brunch parties at home.

It seems a rallying cry of BYOC (figure it out) will get you a Sunday brunch in your pad – patio or rooftop is preferred, of course. Instead of reservations, servers, and bill splitting, my friends are firing up the skillets and cranking out the French toast themselves. Is there a better way to spend a Sunday afternoon than on someone’s patio with friends, food and champagne? Nope.

Photo credit: Becca Clara Love

Saturday I went to my friends Maicie’s and Saro’s new house for brunch and an afternoon of Super Mario Brothers on NES. (Yes, we’re all in our late 20s, but so what, that shit is nostalgic.) Sunday afternoon, a friend of mine in Crystal City opened up her sliding glass doors and filled her balcony with friends, frozen drinks, and baked goods.

I coerced them both into giving me their secret brunch recipes. They’re simple and quick, starting with a frozen drink that’s perfect for summer … because hey, why not?

Sara’s Why Not

Fill your blender with ice and add:

  • 1 6 oz frozen orange juice
  • 1 1/2 Vodka (orange juice can)
  • 1/2 Milk (orange juice can)
  • 3 tsp powder sugar
  • 1 tsp vanilla

Blend and drink!

Saro’s Steamed Veggy and Shrimp Salad

Steam:

  • Baby corns, carrots (7-8 mins)
  • Peas (5-6 mins)
  • Sugar snap peas, mangetout (2-3 mins)

In another pan, stir eggs (or egg whites) and coat shrimps. Season/spice with whatever you like (dill, ginger, sesame seeds, salt pepper) and panko breadcrumbs. Cook on med/low heat in pan.

Then, mix in sweet chili sauce, mango, pomegranates, cashews, etc. Whatever you’d like to make it tasty.

Mix together with noodles and veggies and enjoy!

Photo credit: Becca Clara Love

Honey Garlic Wing Sauce

Cook yourself some (like, 24) chicken wings and them coat them in this mixture:

  • 3/4 cup packed brown sugar
  • 5 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 2 1/2 cups water
  • 5 tablespoons honey
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons cornstarch
  • 3/4 cup water

Rummy Chocolate Mousse

  • 8 (1 ounce) squares semisweet chocolate, coarsely chopped
  • 1/2 cup dark rum
  • 2 tablespoons butter (no substitutes)
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 1/4 cups whipping cream, whipped
In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.
Photo credit: Becca Clara Love

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