Brunch Boy

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Saturday Brunch Menu

Three savory brunch hors d’oeuvres that will have your taste buds thanking you.

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Cormac and I, along with my sweet friend Kender, were asked by my mentor, Sara Norman, to help out with a Christmas brunch that she hosts annually at her home. I took on wrapping gifts and tablescape, together Kender and I served drinks, and Cormac crafted a menu and followed through with cooking. He chose three hors d’oeuvres that are easy to eat, can be served at room temperature, and are beyond delicious.

If you’ve ever eaten a meal Cormac has cooked, you know there’s no comparable experience. He satisfies creativity in everything he does, and creating and serving this brunch menu was no exception.

He made a baked brie cheese crostini, topped with honey-grilled pear and rosemary that everyone raved over (above), and Norwegian smoked salmon, with dill cream cheese, atop a cucumber slice and drizzled with dill honey mustard sauce (below).

His third hors d’oeuvre was a herb and onion focaccia flatbread, topped with shredded parmesan. He made both a sun-dried tomato pesto, and a basic garlic pesto for dipping (right).

Of course, what brunch is complete without parfaits. I personally specialize in putting fruit and mixed nuts in assorted bowls, and scooping store-bought yogurt into dishes. Always a hit.

If Saturday taught me anything, it’s that 1) Sara knows how to throw a mean brunch party and she’s the right mentor for me, 2) Kender is a trusty gal pal, and 3) if sin didn’t exist, Cormac would be perfect.

Author: Shelby Strickland

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