How to Throw an Olympics-Themed Brunch

Host an Olympics-themed brunch with recipes from Food Network Magazine.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

It’s the biggest  event  in international sports, so it’s only fitting to throw a themed party. If you’re  not sure what to make, take inspiration from Food Network Magazine's brunch spread worthy of a gold medal.  Start with a classic Brazilian cocktail, then support your home team with a healthy schmear from the  bagel bar. Finally, raise your fruit torch high and let the games begin!

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

Gold-Medal Caipirinhas

Cut 4 limes into small pieces; place in a pitcher and add 1/2 cup superfine sugar. With a large wooden spoon, muddle the limes until juicy. Stir in 1 cup cachaca. Spread gold coarse sugar on a plate. Moisten  the rims of 6 to 8 glasses with a lime wedge, then dip in the gold sugar; fill the glasses with ice. Pour in  the cocktail and top with lemon-lime seltzer.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

Olympic Rings Bagel Bar

Prepare one bagel half in each color of the Olympic rings and arrange on a platter. Put out halved bagels,  cream cheese (plain and scallion) and bowls of toppings so guests can assemble their own.


Slice small blue potatoes 1/4 inch thick. Toss with olive oil, season with salt and roast at 400 degrees F  until tender, about 20 minutes. Spread bagels with cream cheese; top with the potatoes.


Spread bagels with cream cheese; top with sliced pitted black olives.


Spread bagels with cream cheese; top with smoked salmon and sliced plum tomatoes. Drizzle with  lemon juice.


Spread bagels with cream cheese; top with sliced yellow grape or cherry tomatoes; season with salt.


Mash 1 avocado with the juice of 1 lemon; season with salt and pepper. Spread on bagels; top with  sliced Persian cucumbers and season with more salt and pepper.

Photo by: Ryan Liebe ©Ryan Liebe—2016

Ryan Liebe, Ryan Liebe—2016

Fruit Torches

Fill 8 flat-bottomed ice cream cones three-quarters full with tropical yogurt. Stick spears of pineapple, cantaloupe, papaya and mango into the yogurt to look like flames. Add a few strawberry slices to each.  Serve immediately or refrigerate up to 1 1/2 hours.

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