With DC weather working its way through the four seasons in the course of just a few weeks, I figured it was a fitting time to write about the seasons of brunch.
Just as fall, winter, spring, and summer bring about new temperatures and a shift in scenery, so too do they welcome in new ways to brunch and a different set of menu items.
Our current season of spring brunching is my hands down favorite, with its influx of fresh fruits and vegetables, weather that just beckons you to sit outside, and the chance to bust out the sundresses that have been hanging in hiding in my closet. It’s hard to beat sitting outside with good friends and good food on a nice spring day. Plus, strawberries and asparagus are out in full force–both of which make for amazing brunch foods (try a strawberry-topped waffle or an asparagus omelette).
Fall wins the silver medal for brunch seasons for the sole reason that fall means that pumpkins start getting showcased on every menu. All of a sudden, those carb dishes you crave get an extra oomph with the appearance of pumpkin pancakes, pumpkin waffles, pumpkin french toast, and pumpkin muffins. Toss in some chocolate to balance out the pumpkin and you’re good to go. Plus, the fall leaves make a nice brunch backdrop and it’s nice to get a brisk walk in after your filling brunch.
Winter can be tough, especially if you have a Snowpocalypse like we had in DC this past year. With the glum weather, it can be easy to give up on your social life and stay wrapped up on your couch until the first flowers bloom in March. But, alas, winter brunch gives you a good excuse to get out and explore. First of all, you can count on finding a table most any restaurant. Tourists stay away in the winter, and most of your neighbors are in bed at home, so the city is yours! Winter brunch is also your chance to order a warm, hearty dish and an equally toasty beverage (try to find a place that has spiked coffee or hot chocolate for an extra treat).
Summer brunch is all about the fresh foods and cold drinks. Summer in DC is hot, so you want to get to brunch early, have lots of water and other chilled drinks on hand, and/or grab a seat inside. I don’t want to give too much away since we’re about to head into summer, but keep your eyes peeled to Ladies Who Brunch for some more summer brunch tips and a focus on the lighter side of brunch.
Happy spring brunching!
NOTE: I’ve always enjoyed cooking, but this blog must be getting to me because things are getting out of control. As Dan and I were sitting around watching TV last night, I randomly got the inspiration to whip up some tasty dessert. We had blueberries, strawberries, and whipping cream in the fridge so I threw some flour, sugar, baking soda, salt, butter, and milk in a bowl and spooned them onto a baking sheet at 425 for 10 minutes. The shortcakes came out perfectly golden–and the fruit and whipped cream made them even better!