 |
| Mini plates & spoons and lots and lots of color! |
My sister and I put a Mother’s Day brunch together last Saturday at her home in Connecticut. Everything (except for an asparagus gruyere tart experiment) came out great. The guests seemed to be impressed with the menu. Everyone left satisfied. We began the brunch with a strawberry bruschetta appetizer. It was made up of cut strawberries, sugar, and basil over goat cheese (on bread), and drizzled with olive oil and balsamic vinegar. The main meal was fruit salad, pickled shrimp, ham cups with eggs and red pepper or broccoli, grapefruit yogurt and thyme pound cake, crème brulee French toast, and endives with Boursin cheese. We finished the meal with a duo of sorbets – lemon and raspberry – and a fresh mint leave. It was just the right amount.
The asparagus gruyere tart would have been a nice addition, but I burnt the hell out of it - the thing didn't stand a chance.
Our Mother's Day Brunch was amazing!!! Everything was SO fresh and delicious!!! Wish you all could have been there to taste it!!! Yum! Yum! THANK YOU, THANK YOU THANK YOU!!!
ReplyDeleteKristen and Jessi are great cooks, but you all know that already!!!
Glad you liked it! It was fun to make...just wish the house didn't have the burning smell during the meal.
Delete