Sunday Brunch 2026: The Table

The set-up for the Sunday Brunch 2026. Get ready for grocery shopping and preparations!

Ingredients and Recipes You Need

Based on 5 to 6 guests, you will need:

• 1 recipe of “Sunday Buns” (recipe from the Sunday Brunch 2025).
• 1 recipe of “Coco Oat Basic Yog Cream” (recipe from the Sunday Brunch 2025).
• 1 recipe of the “Phantom Bearlings” (recipe with the Ingredient Special on Bear’s Garlic/Ramps “Who’s Seen the Bear”).
• 1 recipe of “Cousin Herb” (herbal butter, the classic brunch guest).
• 1 recipe of each of “The Sauce Brothers” (sauce quartet, they usually hang out with Herb).
• 1 or 2 jars of “California Jam” (very easy to make, even now, with pears from storage, kiwi from the south – southern Europe in our case – and ripe bananas)
• 1 recipe of “Ostertafel Salad” (recipe by Heide – see author info – coming up next week)
• Special honeys (orange honey, clover honey, …)
• Other bread, if you like (our favorite is buckwheat crispbread)
• Whatever you like: cheese, fruit …

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Preparations for the Sunday Brunch 2026

1. At least a week ahead:
   1. Cook the “California Jam” and store it in jam jars with a sealed lid according to recipe (or figure out another jam you want on the buffet ;-)).
   2. Prepare the “Phantom Bearlings”and freeze them in tightly closed containers after cooling completely.
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2. A day or two ahead:
   1. Prepare “Cousin Herb” and “The Sauce Brothers” and store them in tightly closed containers or jars in the refrigerator.
   2. Bake the “Sunday Buns” and store them in closed containers in the fridge after cooling completely.
   3. Buy the cheeses and store them according to instructions and usual conditions (some cheeses prefer a medium cold surrounding, others need it cold).
   4. Buy fruits and store them according to instructions and usual conditions (again some fruits prefer a mildly warm surrounding, others need it cold).
   5. Get whatever honey and additional bread you want to serve (best to buy either crisp bread, or make bread you can freeze and thaw, etc.).
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3. The night before: Take the “Phantom Bearlings” out of the freezer and put them into the fridge to thaw gently. Make sure the frozen food does not harm any food sensitive to extreme cold (salads, fruits, etc.).
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4. On the day (3-4 hours ahead):
   1. Prepare the “Ostertafel Salad” and refrigerate in a covered bowl.
   2. Prepare the “Coco Oat Basic Yog Cream” and store in a tightly closed container in the refrigerator.
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5. 1 ½ hours before the start of the buffet:
   1. Set the table with cutlery etc.
   2. Check and set the starting time for the “Flat Golden Cakes”.
   3. Change into the clothes you want to wear for the occasion. 😉
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6. At the beginning of the event:
   1. Get everyone to help you arrange everything on the buffet.
   2. Cut any fresh additions to the buffet, and prepare decorative/ornamental arrangements (such as a cheese platter or fruit plate).
   3. Gently move the sauces and the “Coco Oat Basic Yog Cream” before putting them into bowls for the buffet.
   4. Heat up the “Phantom Bearlings” (in a large, coated pan on lowest heat; if you are using a microwave, just heat up gently, do not cook!), Sunday Buns and any other bread.
   5. Put all planned contents of the buffet into fitting vessels on the table. Complete with cutlery, if you have not arranged for that, yet. Also, check the refrigerator for forgotten “participants” (Herb and his cousins – “The Sauce Brothers” – are probably having a jazz session in the back, as always).
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7. Have fun!

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Side Notes:

1. There are about 100 recipes on the Parsley-Lane Blog by now. If you do not like the assembly I chose, try a different one. But have fun, and enjoy the company of friends and family!
2. Same as last year: Make 2 recipes of the ”Phantom Bearlings”. Bake them ahead and freeze the balls loosely in an airtight box after cooling completely. Defrost the amount you need in the fridge and – after defrosting – reheat in a pan, the oven, or even in the microwave.

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Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.