A toast to Mom! These juicy, brew-infused mimosas are just the thing to make your homemade brunch feel like a fancy meal out. This modern take on the classic brunch cocktail is super food-friendly and loaded with tangy raspberries, bright OJ and bubbly wheat beer. Cut a pretty orange wheel for a fancy garnish and enjoy this drink’s sunset colours.
Bring on the nostalgia with this warm, creamy dip. India pale ale takes it up a notch and adds a bold, hoppy flavour. It’s gooey, yummy and perfect for scooping up with crackers or tortilla chips, just like the OG restaurant-style original. Leftovers are good warm or cool — try a dollop on your favourite grilled steak.
Ready to be crowned the champion of brunch? Stir up these waffles using pantry and fridge staples you might already have on hand. Cream ale makes the brunchtime classic extra-fluffy and malty-sweet. Then fill up all those perfectly crispy nooks and crannies with melted butter and warm maple syrup, and top with a handful of fresh berries to add a fresh note.
It’s usually the quiche show at brunch, so why not change things up with a hearty, savoury pie instead? This one features chunks of steak, potatoes and carrots bathed in a rich gravy made with malty red ale. The flaky top is store-bought puff pastry, so all you have to do is roll and bake once the filling is made — and you can whip that up a day ahead for easy prep.
Muffins are a must, but these aren’t the usual fruity offerings. Instead, malty red ale, creamy cheddar and smoky paprika give them a delicious savouriness that’s a nice contrast to sweet brunch dishes. They’re so simple to stir up, and you only need one bowl, so who’s the smartest baker at the table?
This bright, fruity salad is an exciting explosion of sweet, salty and sour flavours. Honey and honey lager balance the tart lime juice in the dressing, while feta adds creamy and briny notes that chill out the sugary melon. The best part is that this side looks impressive but takes just a few minutes to throw together — no cooking necessary.
Everyone loves crispy potatoes at brunch, but who wants to stand over a skillet all morning? This simple sheet pan version keeps hands-on time to a minimum and lets the oven do the hard work. That gives you time to whip up a simple aioli laced with lime, cilantro, chili and citrusy IPA for a Tex-Mex kick. Leftover sauce? Dollop it on other veggies, sandwiches and oven-roasted fish fillets.
A green salad’s a brunch no-brainer: easy, refreshing and quick to toss together. And here’s the ultimate formula: something green + something crunchy + something soft + something strong + something with protein + something fun. Use whatever’s chilling out in the crisper, or audition our perfectly balanced mix. Hot tip: Make a double batch of the zingy vinaigrette for salads later in the week. You’re welcome.
With three types of citrus — orange, lemon and grapefruit — this pound cake is a dessert hero. A grapefruit radler helps the loaf stay nice and moist, and makes a sunny sidekick at the table. The citrusy glaze adds extra zip, but the cake is tasty without it, too. Add a row of sliced or halved fresh strawberries on top to boost the pretty factor for brunch.