Recipe - Spring Brunch (Contd)

NONE

The menu should include food that can remain unrefrigerated on a buffet
table for a short while without looking unappetizing or causing health
concerns.

SPRING BRUNCH FOR 12 Coffee · Tea · Mimosas Biscuits and Rolls Cold
Blanched Asparagus With Vinaigrette Bacon, Ham or Sausage Fresh Fruit
Compote Onion and Blue Cheese Quiche

Coffee and Tea

Set up a coffee table, with cups and saucers, separate from the buffet.
Brown and white cube sugars are a nice touch but you should have artificial
sweeteners available as well. A small pitcher of milk is a must. Rest it in
a bowl of ice if the weather is very warm. A small plate of cut or sliced up lemons
for the tea is also a good idea. Don't forget napkins and teaspoons and
make sure there is a small basket for trash.

Mimosas

Traditionally, a mimosa is equal parts of champagne and orange juice served
well chilled, but not over ice. You can either keep the champagne on ice
next to a pitcher of freshly squeezed orange juice and let guests mix their
own, or prepare a pitcher or two and set them on the table with the coffee.
In planning, estimate two beverages per person (e.g., for 12 guests you'll
need a minimum of two bottles of champagne). Be sure to have fruit juice
without champagne available for those who don't want to drink alcohol.

Cold Blanched Asparagus

Blanch the asparagus the night before; shock it in ice cold water to stop
the cooking. Serve it with your favorite vinaigrette on the side.

Bacon, Ham or Sausage

Serve whichever your prefer; I think a platter with a little of each is the
best idea. Cook the meat earlier in the morning on the day of the brunch,
then either keep it warm or reheat it with the rolls. You don't want your
kitchen to smell of grease when your guests arrive. An alternative is to
buy honey baked ham from the deli, or, for an extraspecial treat, serve a
platter of thinly cut or sliced up prosciutto.

Fresh Fruit Compote

This should be a simple mixture of whatever fruit is fresh and in season. A
splash of Grand Marnier or cognac on the compote is optional. Prepare the
fruit salad on the morning of the brunch and keep it refrigerated until
just before serving. Garnish with fresh mint, lemon balm or lemon verbena.

Onion and Blue Cheese Quiche

This recipe makes one 10inch tart; I suggest making two tarts to serve 12
people. You'll need a tart tin with a removable base.

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Recipe by: Virginia Willis

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