Welcome to Sunday Brunch!

Each Sunday we will entertain and stimulate you with the best in brunch cuisines that will inspire you to host your own Sunday Brunch at home, or provide you with insightful menu ideas for your next wedding, social, or corporate event.  Besides, Sunday Brunch is the best meal of the week!

Today we are inspired by one of our favorite celebrity cooks, Rachael Ray.  This menu is based on an inspiration that she provided on her website from Chef Rob Newton of Seersucker restaurant in Brooklyn.  This is a truly inspired Southern Brunch!  Hope you enjoy…and let us know if you try this recipe.

What’s on the Menu:

  • Bourbon-spiked country ham on fluffy buttermilk biscuits
  • Rich sweet potato gratin
  • Collard greens with toasted pecans & lemons
  • Sweet Tea Punch (sshhh! spike with Whiskey)

This week we are skipping the Prelude and diving right into “The Main Attraction.”


Fluffy Buttermilk Biscuitsbrunch-6


5 cups all-purpose flour | 2 cups cake flour | 3 tablespoons baking powder | 1 1/2 teaspoons baking soda | 1 1/2 teaspoons salt | 3/4 cup (6 oz.) lard | 3 cups cold buttermilk | 3 tablespoons butter, melted

For complete cooking instructions, click here!


Country Ham with Brown Sugar & Bourbon Glaze


1 7 – 8 pound country ham or smoked bone-in ham | 4 cups chicken broth | 1 small sweet onion, halved, thinly sliced | 1 1/4 cups (packed) dark brown sugar | 1 cup bourbon | 3 sprigs thyme | 3 cloves garlic, chopped | 1 tablespoon freshly ground black pepper | 1/2 teaspoon crushed red pepper | 1 1/2 teaspoons fresh lemon juice

For complete cooking instructions, click here!

Now add in between your buttermilk biscuits – finger licking good!



Collard Greens with toasted Pecans & Lemons


1/4 cup chopped pecans | 1 tablespoon EVOO | 1 large clove garlic, finely chopped | 1 large bunch collard greens (1 lb.), stemmed, leaves thinly sliced | 2/3 cup chicken broth | 2 tablespoons fresh lemon juice

For complete cooking instructions, click here!



Rich Sweet Potato Gratin


4 cups heavy cream | 3 sprigs thyme | Salt and coarsely ground black pepper | 2 cloves garlic, crushed | A pinch of crushed red pepper | 4 pounds sweet potatoes or yams, peeled, cut into 1/8-inch-thick rounds | 2 cups grated sharp white cheddar | 1 cup panko | 1/2 cup (packed) light brown sugar | 1 teaspoon grated lemon zest | 1 scallion, thinly sliced (optional)

For complete cooking instructions, click here!




You may want to incorporate this as your Prelude along with the biscuits!!!  This is the type of Sunday Brunch that you need to sip and taste as you cook, with a little Sunday Jazz music in the background!

Sweet Tea Punch


9 black tea bags | 3/4 cup honey | 1/3 cup (packed) golden brown sugar | 1 large bunch fresh mint | 2 pints blood orange or regular orange sorbet | 1 – 2 cups American whiskey, such as bourbon or rye | Soda water | 3 limes, sliced into rounds

For complete instructions, click here!


(Note:  Photos and recipes courtesy of www.rachaelraymag.com)