It’s so nice to be able to get together with friends and family to celebrate the special moments or milestones in our lives. I love hosting at our house and get really excited (and more confident as a host) when I have a great menu to serve. It’s all about the experience my guests have once they walk in the door. I want them to feel welcome and at home all while keeping the planning simple and seamless.
With the help of my food contributors Line & Lee I’ve put together a turnkey brunch menu for you, complete with printable menu from my friends Cake + Flower Paper and Erin German Designs for you to host the perfect brunch for those you love. This would be perfect for a baby shower or sprinkle, a girls luncheon, a family brunch or even a great guide for husbands to make and serve on Mother’s Day! If you’re considering this for a shower or sprinkle stay tuned as next week I will have another free printable available for thank you cards!
Scroll on for recipes and instructions!
Click here to download the printable PDF of the gorgeous menu!
1 oz St. Germain liqueur – divided
2 lemon slices
8 oz sparkling rosé – divided
Place the ice in two cocktail glasses, then the liqueur, and lemon slices. Top off with sparkling rosé. Stir.
Quiche with broccolini and bacon
pie crust – homemade or store bought, room temp
5 strips of bacon – chopped
2 TBS butter
1 small onion – chopped
1 1/2 cups broccolini – chopped
4 eggs – beaten
1 tsp dry mustard
1 cup half and half
1 cup grated gruyere cheese
3 TBS grated parmesan
Preheat oven to 350 F. Prepare the pie crust and lay in pie plate. Pinch the dough around the top to create a nice crust. In a medium size pan, cook the bacon over medium heat. When cooked through, place on a paper towel and pat dry. Then discard the bacon fat from the pan. Add the butter and sautée the onion and the broccolini for 8 minutes over medium heat. In a mixing bowl combine all of the ingredients. Add to the pie shell. Cook for 35-45 minutes. Or until golden and puffed up.
1/4 of a medium shallot
1 d’Anjou pear – peeled and chopped
3 TBS red wine vinegar
6 TBS olive oil
s and p
2 d’Anjou pears – sliced
2 avocados – sliced
dressing (see above)
Place the shallot and pear in a food processor and pulse. Add the red wine vinegar and pulse; then through the top, slowly add the olive oil while running until smooth. Season with salt and pepper.
Toss the dressing lightly with spinach, fresh pears, and avocados.
Berries with balsamic and basil
1 cup blueberries
1 cup strawberries
1/2 cup rapsberries
1/2 cup balsamic vinegar
1/4 cup basil – chiffonade cut
Place berries in a medium serving bowl. Meanwhile, heat the balsamic vinegar over medium heat in a small pan until reduced by half. Let cool. (this will have a very pungent smell, so make before guests come over!) Lightly drizzle the balsamic syrup over the berries and sprinkle with basil and salt.
CKT Chocolate Cake
7oz semi-sweet chocolate chips or chopped chocolate bar (70%)
7oz salted butter – cubed + more to prepare the pan, (almost 2 sticks)
1 cup + 3 TBS sugar
1 TBS flour
Preheat oven to 375 F. Prepare an 8-inch cake pan with butter (sides and bottom). Then cut a circle of parchment paper to line the bottom of the pan and butter that as well.
Place the cubed butter and the chocolate in a microwaveable bowl. Heat mixture in 30 second intervals whisking after each time until completely melted. Be careful to not burn the mixture.
Add the sugar to the mixture and whisk. Then add the eggs one at a time and whisk. Finally add the flour. Pour the mixture into the prepared cake pan. Cook for 25-30+ minutes (mine usually takes 30 minutes). You want the cake to be set and the center to have just a slight jiggle.. Allow to cool for 10 minutes and then place a plate on top of the cake and flip the cake out onto the plate. Then get your serving plate, place on top and flip the cake on to that. The cake is very delicate.
Just before serving, dust with powdered sugar and serve with ice cream. (The cake is good at room temp for 3 days, and 5 days in the fridge). Best if made one day in advance. Always serve at room temp.