French Spring Brunch Menu

Raspberry Pink-Grapefruit Mimosa. Photo by Richard Swearinger.

Perfect for Mothers Day, bridal showers, baby showers, or treating overnight guests to something beautiful.

Apéritifs
Rasperry-Pink Grapefruit Mimosas
• Roll-ups made from these exquisite Asparagus-Goat Cheese Crepes. Simply make the crêpes as directed, but roll them up tightly and slice them into spirals.

Plat du Jour
• Spinach Quiche, page 309 of the Bonne Femme Cookbook, or find my recipe on this blogger’s website.
• Green on Green Salad (page 36 of the Bonne Femme Cookbook)

Dessert
• Apricot-Pine Nut Cakelettes, page 344 of the Bonne Femme Cookbook

Make-Ahead Suggestions:
• Make the crêpes in advance; refrigerate (unfilled) up to 2 days in advance. Reheat just before serving.
• Roast the asparagus in advance; refrigerate up to 24 hours in advance. Reheat before filling the crêpes
• Prepare and prebake the crust for the quiche in advance. Cover tightly with plastic wrap; store at room temperature up to 24 hours.
• Prepare the Apricot-Pine Nut Cakelettes up to 1 hour in advance; set at room temperature, but rewarm gently just before serving.

WINE RECOMMENDATION: It’s sparkling wine all the way! I love a beautiful Prosecco for day drinking. Here’s one I recently recommended for Relish magazine: Nino Franco Rustico Prosecco. It has a moderate price ($15) and a relatively low alcohol content (11%).

Bloggist Martha McKinnon shot this lovely photo of my Spinach Quiche for her Simple Nourished Living blog.

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