Sweet Bliss Spring Brunch Menu

Usually I wax poetic about edibles I’ve personally made. Not today. I attended a brunch where my only contributions consisted of Pepperidge Farm’s Milano cookies and a purple flowering plant for the hostess.

The menu was delectable – think strawberries, goat cheese, fennel, asparagus, marscapone, zucchini – salty, sweet, crunchy, soft. I could have licked every plate clean. For decorum’s, sake, I stuck to sucking olive oil off my fingers instead.

Check out these amazing, springy recipes that will make your taste buds flutter with happiness:

  • Savory Goat-Cheese Strawberry Crostinis
    Tip: Make more than you think you’ll need. And then double that.
  • Fennel and Smoked Salmon Salad
    Tip: Rest the fennel in the lemon juice to pull out some of the bitter licorice flavor. Even if you don’t think you like fennel, you’ll be pleasantly surprised. Martha Steward is rarely wrong. And it’s a one-step dish.
  • Roasted Asparagus with Poached Eggs and Parmesan
    Tip: The chef-ette made soft-boiled eggs instead of poaching, and also roasted the asparagus in the sauce. Seriously, if asparagus didn’t result in nose-numbing sulfuric-smelling pee, I’d eat this combo 3x a day.
  • Sweet Strawberry Brunch Bruchetta
    Tip: Wheat bread probably is fine, but French baguette is better. Also, marscapone dries out quickly so cover with plastic wrap if not serving immediately.
  • Strawberry Balsamic Salad with Basil and Feta 
    Tip: Hopefully you found a great strawberry sale, ‘cuz after this salad you’re gonna want more. Especially in hot weather.
  • Zucchini Rounds with Sun-dried Tomatoes and Goat Cheese
    Pop one of these and you’ll be singing along with Belinda Carlisle, “Oooh heaven is a place on earth!” Continuing my modicum of decorum act, I daintily selected a few rounds at a time and slide them onto my plate. About halfway through brunch the hostess nicely informed me that I could in fact eat all of them, as she had another plate.
    Tip: Soak the sun-dried tomatoes in barely simmering olive oil for about five minutes on the stove before layering them.
  • Mimosas and coffee – obviously. Repeat. Cheers!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s