Brunch Boy


Saturday Brunch Menu

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


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

Leave a Reply