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" Here&amp;#039;s a great option for a casual get-together with friends and family: Forgo the typical evening dinner party and invite guests over for brunch. &amp;quot;What a great excuse to surround yourself with the people you love most,&amp;quot; Ty says. &amp;quot;And if the weather allows for an outdoor gathering, even better!&amp;quot; With the help of his friend and L.A.\u2013based designer Erinn Valencich, Ty presents a complete plan to host your own backyard brunch for six. Enjoy!     THE MENU  Tomato-Baked Eggs An egg baked in a carved-out tomato, garnished with fresh basil Potatoes and Fennel Au Gratin Fennel updates this classic creamy potato dish Design-Your-Own Breakfast Pizza Grilled flatbread with a tasty selection of toppings for all palates Watermelon Feta Salad A springtime salad with feta and mint, drizzled with a citrusy-sweet dressing Cr\u00EApe-Style Pancakes Cr\u00EApes topped with pecan praline, maple syrup and cr\u00E8me fra\u00EEche Apple Celery Granita A delicious take on an Italian classic Pomegranate Tarragon Spritzer A refreshing mix of tart and tangy Sparkling Fruit Sangria Lemonade with extra personality        Photo: Joe Schmelzer Pomegranate Tarragon Spritzer Serves: 6 The tart taste of pomegranate paired with tarragon&amp;#039;s subtle licorice flavor takes the classic spritzer to an exciting new dimension. 6 tsp tarragon leaves, finely chopped Ice 18 oz pomegranate juice 6 oz club soda 6 lime wedges and tarragon sprigs In each of six lowball glasses, add 1 tsp chopped tarragon and muddle. Add ice, 3 oz pomegranate juice and top with soda. Garnish with a lime wedge and tarragon sprig.     Photo: Joe Schmelzer Tomato-Baked Eggs Serves: 6 The bright red color of this delicious dish makes it a standout centerpiece on any brunch table. Assemble it a few hours in advance, then stick it in the refrigerator. 6 beefsteak tomatoes, ripe but firm, hollowed out Butter Salt and pepper, to taste tsp chopped flat-leaf parsley eggs Tbsp fresh basil, shredded Parmesan cheese, shaved Heat oven to 400\u00B0F. Place tomatoes in a buttered baking dish and season generously with salt, pepper and parsley. Break one egg in each tomato and bake for 20 minutes or until egg is cooked to your liking. Garnish with shredded basil and Parmesan cheese. Watermelon Feta Salad with Mint and Honey Citrus Drizzle Serves: 6 Sweet watermelon combines with salty feta and fresh mint for a vibrant fruit salad that is a must-have for brunch. The Honey Citrus Drizzle is super simple and can be made a day in advance. Salad 6 cups watermelon, cut into 3/4-inch cubes 6 oz feta cheese, crumbled 2 Tbsp fresh mint, shredded Honey Citrus Drizzle 4 Tbsp honey 1 tsp poppy seeds Juice of 4 lemons Arrange the watermelon cubes in six individual salad bowls and sprinkle with feta cheese. In a separate bowl, whisk together the honey, poppy seeds and lemon juice. Drizzle over the watermelon salads and garnish each with fresh mint.     Photo: Joe Schmelzer Cr\u00EApe-Style Pancakes with Pecan Praline Serves: 6 Pralines are one of Ty&amp;#039;s favorite sweet snacks, but they also double as a delectable topping for this dish. To save time, make them up to two days in advance and store them in an airtight container. Pralines  1 cup dark maple syrup 3/4 cup pecans Cr\u00EApes  Zest of 1 orange 2 Tbsp butter, room temperature 1 cup all-purpose flour 2 large eggs 1/4 cup water 1/2 cup milk 1/4 cup orange juice Pinch of salt Vegetable oil 1 1/2 cups dark maple syrup 5 oz cr\u00E8me fra\u00EEche In a medium saucepan, bring maple syrup to a boil; add pecans. Stir occasionally for about 10 minutes, remove from heat and stir for a few minutes. Mixture should be thick; if not, return saucepan to heat and stir constantly for a few more minutes. Pour mixture onto a foil-lined baking sheet to cool. When hardened, crumble and set aside. In a small bowl, mix together orange zest and butter. Set aside. With an electric mixer, combine flour and eggs on low speed. Slowly add water, milk and orange juice, and mix until smooth. Add orange zest\u2013butter mixture and salt; mix until combined. Batter should be very thin. If too thick, add a bit more milk. In a large skillet over medium heat add 2 tsp vegetable oil. When the skillet is hot but not smoking, pour in 1/4 to 1/3 cup batter and gently move it around the pan with a spoon until you have a very thin, wide pancake, about 8 inches in diameter. Cook each side about 1 minute, or until golden. Stack on a paper towel\u2013lined plate and keep warm in the oven until the batch is finished. Roll up and garnish with maple syrup, pralines and cr\u00E8me fra\u00EEche.     Photo: Joe Schmelzer Apple Celery Granita Serves: 6 The distinct flavors of tart apple, fresh celery and cane sugar delightfully mingle into one mouthwatering Italian classic. It&amp;#039;s a deliciously refreshing treat for a sunny afternoon! 3 Granny Smith apples, cut into 1-inch slices 1 bunch celery, ends and tops cut off, cut into 1-inch slices 1/3 cup sugar Finely blend apples and celery in a juicer or blender until smooth. In a shallow pan over low heat, mix sugar and apple-celery puree; stir until the sugar is dissolved. Skim off the foam from the mixture and discard; transfer mixture to a freezer-safe container. Cover and freeze for about 3 hours. Scrape with a spoon and put into small bowls. Serve immediately. "^^<http://www.w3.org/2001/XMLSchema#string>
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