Chief Entertaining Officer Tim Laird offers you great options to make a memorable Sunday Brunch, including an unusual Bloody Mary.

Check out Tim's food & drink ideas below!

Blood Mary Bar

For a fun Bloody Mary bar, set out a pitcher of your favorite Bloody Mary mix, my favorite is Bloody Kentucky (available at: http://bloodykentucky.com).  What is different about this mix is it tastes great vodka but it was developed to be enjoyed with bourbon too.  Also set out any or all of the following garnishes and let your guests build their own cocktail.

Horseradish

Steak Sauce

Finely grated Parmesan or blue cheese

Celery salt and celery stalk

Pickled mushrooms

Pickled asparagus spears

Pickled green beans

Pickled green tomatoes

Olives stuffed with garlic or blue cheese

Cooked and peeled shrimp

Hot sauce

Jalapeño peppers

Pepper flakes

Balsamic vinegar

Lemon & lime wedges

(READ MORE RECIPES BY CLICKING THROUGH)

Roasted Red Pepper Frittata

2 tablespoons olive oil

1 teaspoons salt

½ teaspoon fresh ground black pepper

2 tablespoons fresh parsley leaves, finely chopped

2 tablespoons chives, finely chopped

2 teaspoons fresh basil leaves, finely chopped

12 eggs, beaten

½ cup sliced roasted red peppers, seeded

3/4 cup crumbled goat cheese

Preheat oven to 350 degrees.

In a large bowl, add the eggs, salt, pepper, parsley, chives and basil and beat well.  In an oven-proof non-stick skillet, add the oil, heat to medium-high heat.  Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 4 minutes.  Add the roasted red peppers and goat cheese to the top of the frittata.   Put in the oven and cook until the center of the frittata is set, about 12 -15 minutes.  Let cool and slide onto a serving platter. Slice into wedges and serve.

Serves 10-12

Customize your Frittata

You can customize your frittata based on your preferences and brunch theme.  Follow the same cooking directions but substitute any combination of the below for the goat cheese and roasted red pepper.

Vegetables & Meats (choose any combination for a total of 1 cup)

• Asparagus, steamed, cut into 1-inch pieces

• Potatoes, peeled, boiled, cut into ¼-inch thick slices

• Mushrooms of any variety, cut into ¼-inch slices, sautéed

• Italian sausage crumbled, cooked

• Onions, thinly sliced, sautéed

• Pancetta or bacon, cooked, diced

• Spinach chopped, sautéed, squeezed dry

Cheese options (choose 1 or 2 for up to a total of ¾ cup)

• Feta, crumbled

• Fresh ricotta in dollops

• Grated Parmigiano-Reggiano

• Fontina, shredded

Fresh herb options

• Basil, finely chopped

• Chives, finely chopped

• Parsley, finely chopped

• Oregano, finely chopped

Maple Glazed Bacon

1 pound bacon, thick cut

½ cup maple syrup

Preheat oven to 400 degrees.

Place bacon on a baking sheet.  Bake in oven for 10 minutes.  Remove from oven and brush generously with maple syrup.  Return pan to oven for 5 minutes or desired doneness.  Transfer bacon to paper bag to drain.  Place on platter, serve immediately.

Serves 10

Bourbon Pork Tenderloin on a Baguette

¼ cup Woodford Reserve bourbon

¼ cup soy sauce

¼ cup brown sugar, packed

3 cloves garlic, minced

¼ cup Dijon mustard

1 teaspoon fresh ginger, minced or ¼ teaspoon powdered ginger

1 teaspoon Worcestershire sauce

¼ cup vegetable oil

2 1-pound pork tenderloins

1 baguette, sliced

Dijon mustard

Roasted red peppers, seeded, sliced into 20 strips

Combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce and vegetable oil in a large bowl.  Whisk until brown sugar has dissolved.  Set aside ½ cup for basting.  Place marinade and pork tenderloins in a zip-top plastic bag and place in the refrigerator overnight.  Bring to room temperature.  Grill at medium-high or bake at 350 for approximately 15-25 minutes.  Baste often while cooking.  Pork should reach 165 degrees internally.

To serve:  Spread mustard on baguette slice, top with pork tenderloin slice and roasted red pepper strip.

Serves 10–12

Pea Soup

1 tablespoon unsalted butter

2 cups leeks, chopped

1 cup yellow onion, chopped

4 cups low-sodium chicken broth

2 10-ounce packages frozen peas

¼ cup fresh mint leaves, chopped

1 teaspoon Kosher salt

½ teaspoon ground black pepper

Non-fat plain yogurt (preferably Greek-style), for garnish

Chopped chives, for garnish

Hot sauce, for garnish

Heat the butter in a large saucepan. Add the leeks and onion, then cook over medium-low heat for 8-10 minutes, until the onions are soft. Add the chicken broth. Increase the heat to high, and bring to a boil. Add the peas and cook for 3-5 minutes, until the peas are tender. Remove from the heat and add the mint, salt, and pepper.

Purée the soup in batches. Place 2 cups of soup in a blender, purée on low speed. Hot liquids expand so be careful, put a kitchen towel over the blender lid for safety. Pour the soup into a large bowl and repeat until all of the soup is puréed. Pour the soup into serving dishes or mini martini glasses and top with yogurt, chives and hot sauce.

Serves 6

Note: This soup can be served hot or cold.

More information at Tim Laird's facebook page.