Breakfast Entertaining Ideas and Solutions
Breakfast Fruit Platter
Breakfast entertaining is the easiest type of "dinner party" to
execute, if you know the proper way to put it all together.
Breakfast is the first, and most important, meal of the day. It should
be effortlessly served and the host or hostess of the breakfast "dinner
party", should be able to easily enjoy the meal right along with their
For breakfast, fruit, cereal and some main dish such as a
breakfast casserole, or an egg dish,together with toast, hot rolls or
muffins, coffee, tea or cocoa, are its main essentials. A bare table
with a simple place mat is acceptable for breakfast entertaining.
tablecloths for your formal dinners.
Fresh pears, plums,
peaches, apricots, nectarines, pineapples and apples should be served
pre-sliced or cubed and neatly arranged on a serving platter. If you
like you can pre-set individual serving bowls of fruit at each place
If you are serving the fruit from a platter, provide your
guests with tongs so they may serve themselves and make sure that the
platter is large enough to accommodate the amount of fruit you will
need, but small enough to be passed around the table without being
Wild Maine Blueberry Jam
Only fruit that is in season should be served. I love to see fresh
berries included in a fresh fruit platter for breakfast, but if they
are out of season, they will only be a disappointment to your guests.
If you still have a taste for fresh fruit that simply is not
available, try serving Stonewall Kitchens Wild
Maine Blueberry Jam
along side toast, muffins or
from the bakery.
Raspberries, blackberries, blueberries, strawberries, as also baked
apples, stewed fruits (peaches, prunes and apricots) and all cooked
fruits, can be offered in little fruit dishes on service plates,
together with powdered (or fine granulated) sugar and cream.
Strawberries are sometimes left unhulled, when of "exhibition" size.
They then should be served in small bowls or plates, with powdered
sugar on the side for dipping.
If you choose to serve grapes, use kitchen shears to cut them into
individual sized clusters, so that each guest may take what they like
without picking individual grapes from the stem. Cherries are served in
the same manner, with the addition of a finger bowl or small plate used
to discard the pits and stems.
When grapefruit is served, it is usually as a half, the core removed
and sugar added, on a fruit plate or in a grapefruit bowl, together
with an orange spoon.
Oranges may be served from a compote, whole, and may be eaten
cut crosswise in halves, with the orange spoon; or peeled and eaten in
sections. If oranges are served peeled and sliced on a fruit plate they
may be eaten with a fork. Sugar should always be passed when they are
eaten in this way. Serve orange juice in small glasses two-thirds full.
Cantaloupe and honeydew melon are served in halves or quarters, on
plates (or special melon dishes) and eaten with a fruit spoon. Sugar,
should be offered with these by the host. Watermelon is usually cut in
wedges. It should always be served cold, on a large fruit plate, and
with fruit knife and fork. If half-melons are served (the small,
personal sized melons), with the rind, the host cuts egg-shaped pieces
from the fruit, and places it on individual plates for passing.
When breakfast entertaining, bananas may be served "in the skin", or
peeled and sliced, with sugar and cream, or sprinkled with sugar and
Shredded pineapple, sprinkled with sugar, or sliced pineapple(slices an
inch thick) may be served from a large dish by the host.
Fruit at breakfast may be served at each place before the guests seat
themselves. It does call for a finger bowl to discard any seeds or
stems, however. Only when berries or sliced fruits are served can the
finger bowl be omitted.
When entertaining at breakfast time, serving cereals are a
matter of personal taste.
Cooked cereals, such as oatmeal, grits, cream of wheat, or polenta
should come on the table hot, and be served in bowls with sugar (brown
sugar, if preferred) and cream. Again, the host may serve the cereal
from a large soup terrine, and have the guests fill the individual
bowls with the amounts they like.
Dry (cold) cereals are served in the same way (in a large bowl with a
large spoon. Puffed grains or flakes gain crispness and flavor when
reheated,not browned, before serving. Granola type cereals are also a
popular choice for breakfast entertaining, because they can retain
their crispness over longer periods of time. If you choose to
serve cold cereals, have a few milk options available for your guests.
No more than three different options are needed. You may want
non-dairy option, like almond milk or soy milk available.
entertaining, French toast, pancakes or waffles
done ahead of time, and kept in a warm oven until serving time. Don't
forget the syrup when waffles, pancakes or French toast are served.
Some prefer cinnamon and sugar to syrup with hot cakes, and they should
also be on hand.
If you don't want to stand over a griddle flipping individual pancakes,
try a recipe for an oven pancake.
Bacon is the ideal meat for breakfast. I love bacon for breakfast
entertaining, and any other type of entertaining, for that matter! Its
already portioned and everything! Also, did you know a strip of regular
pork bacon has less calories than a strip of turkey bacon? Go figure!?
The bacon slices should be served hot on a hot silver platter, in
crisp, curling slices. Make sure you keep them in a warm oven, so the
fat doesn't congeal and have an unappetizing appearance.
only to bacon, sausage is one one of my favorite breakfast treats.
For an unusual treat try making sausage kabobs. You
find the recipe for the kabobs on the Fall Breakfast Menu.
Breakfast just wouldn't be breakfast if an egg
dish were nowhere to be found. Cooked in the shell,(medium or
soft-boiled) eggs should be served in an egg cup or egg glass. Each egg
should be accompanied by a silver egg cutter and(unless there is plenty
of silver at the cover) a silver spoon.
Poached eggs appear in individual shirred egg dishes (ceramic
ramekins), to the left of each place setting, on small plates with
Scrambled eggs can be served from a large platter, and passed by the
host. If your breakfast entertaining party is on the small side, feel
free to put the bacon and eggs on the same platter.
Omelets should not be served for breakfast entertaining, unless
you have hired a chef to prepare them to your guests
liking. If you try
to take on the task of omelette making alone, you will be in the
kitchen flipping omelets the entire time. My suggestion would be to opt
for a fritatta instead. It is an egg dish that can be prepared ahead
and served at the table cut into wedges. It has all the taste of a good
omelet, but does not demand the same amount of attention that
individual omelette making does.
Coffee is the favorite and logical drink to serve during breakfast.
Some of your breakfast guests may prefer tea, cocoa or
milk. So be sure to have this on hand just in case anyone asks for it.
The breakfast coffee service should be placed before the host(ess). The
coffee service is made up of a large tray, which holds the coffee pot
(or percolator), creamer, sugar bowl with tongs, and cups and saucers.
Another easy idea for casual breakfast entertaining
is to leave
your coffee maker in a area that is easily accessible to guests and let
them serve themselves. Make sure the cream and sugar is
Cream and sugar always enter the cup first! This way the cream has a
chance to slightly warm up to the temperature of the coffee instead of
curdling instantaneously, if it is added to the cup after the coffee.