October 1, 2019
Move Over Halloween—It’s Harvest Brunch Season
Don’t freak out, but it’s Halloween party season. If you’re a fan of costume parties and fake blood, then you’re in luck. However, if haunted houses and skeletons aren’t really your thing, invite your friends to a Harvest Brunch instead. This trendy autumn event focuses less on cheesy Halloween decorations—so leave those cobwebs up in the attic—and instead celebrates rich fall colors and the delicious fruits and vegetables of the autumn harvest—all with a bottle of Korbel of course.
Now it’s time to think about your brunch menu; this is a harvest party after all! Stop by your local farmer’s market and buy some fresh vegetables. Then get cooking. You can even play up this season’s offerings by crafting an autumn cocktail. Need some menu ideas? Check out our fall recipes below.
Sweet Potato Kale Frittata
6 large eggs
1 c. half-and-half
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 c. sweet potatoes
2 tbsp. olive oil
2 c. firmly packed chopped kale
1/2 small red onion
2 clove garlic
3 oz. goat cheese
- Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
- Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
- Bake at 350 degrees F 10 to 14 minutes or until set.
Apple Cider Mimosas
2 tbsp. sugar
1 tbsp. ground cinnamon
1 c. apple cider
1 (750-ml.) bottle KORBEL
- On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.
- Fill champagne flutes 1/4 full with apple cider, then top off with KORBEL.