Hosting brunch for bridesmaids

[sushifan]

Hi all! I am planning to host a brunch for my bridesmaids and am wondering if anyone has ideas for a menu. I was thinking some mini muffins and fruit salad -- and yes, I was going to cop out a bit and get some bagels -- but I'm sort of out of ideas from there. Are quiches a good option? Any recommendations?

Thanks so much! We will have about eight people total, if that helps.

[Missi]

Brunch, by far, is my favorite way to entertain. I even have a "brunch" file in my Mastercook!

Here's a couple of suggestions to get you started...

(Oh, and I would definately suggest mimosas for a drink option!!! I always serve these with somekind of fun garnish--- fresh strawberry, sugar around the rim of the glass, etc)


Sorry, not sure the source of this recipe.
* Exported from MasterCook *

Fruit Salad With Vanilla Bean Syrup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Brunch


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pint blueberries
1/2 pint strawberries -- halved
1 mango -- pitted,peeled and
cut into 1 inch pieces
1 kiwi fruit -- peeled and sliced
(1 to 2)
1/2 lb red seedless grapes
1 ruby grapefruits -- segmented,juice
reserved for syrup
1 cup honeydew melon -- cubed
1 cup cantaloupes -- cubed
1 cup pineapples -- cubed
Syrup
1 vanilla bean
1/2 cup water
1/2 cup sugar

Using a knife, scrape the vanilla seeds from the pod, and place seeds and pod into a saucepan.
Add the water, sugar, and grapefruit juice.
If you were unable to find a ruby red grapefruit, please adjust the amount of sugar according to your taste.

If it’s not a ruby red, you might need some more.
Bring liquid to a boil, reduce heat and simmer until thickened into syrup, about 15 minutes.
Let cool, remove the pod, and place vanilla syrup in refrigerator until chilled.

Add prepared fruit into a bowl and toss with the chilled vanilla syrup.
Refrigerate until ready to serve.

Description:
"The tiny specs of fresh vanilla bean in the syrup really add great
flavor to all this wonderful fruit. Please feel free to substitue
different fresh fruit that might be in season for any of the fruit I
have listed here!"

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* Exported from MasterCook *

Tomato Basil Tart

Recipe By :CookingLight
Serving Size : 0 Preparation Time :0:00
Categories : Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can refrigerated soft breadstick dough -- (11 ounce)
Cooking Spray
8 plum tomatoes
1 1/2 tsp salt
1 cup loosely packed basil leaves
3/4 cup shredded part-skim mozzarella cheese -- (3 ounces)
2/3 cup fat-free ricotta cheese
1/2 cup grated fresh Parmesan cheese -- (2 ounces)
1/4 tsp black pepper
2 large egg whites
2 tsp olive oil

1. Preheat oven to 425

2. Unroll dough, separating into strips. Working on a flat surface, coil 1 strip of dough around itself in a spiral pattern. Add second strip of dough to end of first strip, pinching ends to seal; continue coiling remaining dough. Let rest 10 minutes.

3. Roll dough into 12-inch circle; fit into bottom and up sides of 9-inch round removable-bottom tart pan coated with cooking spray. Cover dough with foil; arrange pie weights or dried beans on foil. Bake at 425 for 15 minutes; remove weights and foil. Bake additional 5 minutes or until edges are lightly browned.

4. Reduce oven temperature to 350

5. Core and slice tomatoes into 1/4 inch slices. Sprinkle tomatoes with salt, place tomatoes, salt sides down, on several layers of paper towels. Let stand 10 minutes, pressing down occasionally.

6. Place basil, cheeses, pepper, and egg whites into blender or food processor. Spread mixture over crust. Arrange tomato slices over cheese mixture, brush with olive oil. Bake at 350 for 40 minutes or until cheese mixture is set. Let stand 10 minutes before serving. Yield 6 servings.


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* Exported from MasterCook *

Sausage, Apple, and Cheddar Bread Pudding

Recipe By :Cooking Light Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Bread Pudding, savory Breakfast
Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces turkey Italian sausage
2 cups chopped Granny Smith apple
1 cup chopped onion
2 cups 1% low-fat milk
1 cup egg substitute
3/4 cup shredded sharp cheddar cheese -- (3 ounces) divided
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces cubed day-old sourdough bread (about 9 -- (1-inch)
cups)
Cooking spray

Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.

Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl, stirring with a whisk. Stir in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.


Description:
"This dish is reminiscent of holiday stuffing. Leave the peel on the
apple for color and texture."

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Sorry, I don't have the source for this recipe, but think it was posted here on the BB (if anyone knows the source on this one, please let me know. A search in the archives turned up nada and I'd like to give credit where credit is due!!)

* Exported from MasterCook *

Fresh Spinach-and-apple Salad With Cinnamon Vinaigrette

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Brunch Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium apples -- thinly sliced
6 cups torn spinach leaves
1/4 cup honey
3 tablespoons vegetable oil
2 teaspoons apple cider vinegar
1/2 teaspoon dried mustard (I used Dijon)
1/4 teaspoon cinnamon
1 garlic clove -- pressed
1/8 teaspoon salt

Combine spinach and apples in a serving bowl. Whisk together honey and
next 6 ingredients until well blended. Pour mixture over salad, tossing
gently. Serve immediately.


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[blazedog]

Nothing wrong with bagels and smoked salmon -- easy and leaves you with time and energy to devote to other stuff.

Depending on what you ultimately go with the Silver Palate Nutted Wild Rice Salad is excellent and should be made the day before -- flavors meld together.

I've recently discovered a new cooking show that I am acquiring a taste for -- Cookin' In Brooklyn. I should say TIVO found it for me as it kept suggesting it and I finally decided to watch it :p I like Alan's combination of interesting combos and some shortcuts -- i.e. he was NOT going to make the manicotti pasta or in his show for Mole, he did grind the spices but did take other shortcuts which an average good home cook would probably do also.

Anyway here's his recipe for Thai Fruit Salad Shortcakes which I thought was really an interesting combo of flavors.

Thai Fruit Salad Shortcake

type size: [A] [A] [A]

Biscuits
1 Box pre-mixed Biscuit Mix
1 Qt. Half and Half
1/4 Cup Ground Coriander
3 Grinds of Black Pepper
1/4 Cup Crystallized Ginger, Finely chopped

Simple Syrup
2 Cups Sugar
3 Cups Water
1 Vanilla Bean
1/2 Cup Fresh Ginger
2 Stalks Fresh Lemon Grass
4 Sprigs Fresh Mint
1 Sprig Fresh Lavender

Fruit
1 Cup Raspberries
1 Cup Blackberries
3 Cups Watermelon, Mango and Plum, cut up
1/4 Cup Chopped Mint
1/4 Cup Chopped Thai Basil

Pour the Biscuit mix into a bowl with the Half and Half and mix together. Next add the Coriander, Pepper, and Crystallized Ginger to the bowl. Mix this all together. Now take a non-stick cookie tray and portion out the mixture into round balls. Place the cookie tray in a 400-degree oven for 25 minutes (or until however long it says on the biscuit mix box). Now it is time to make the simple syrup. Add 3 cups of water and 2 cups of sugar to a medium saucepan.

Next take your vanilla bean, cut it in half and scrape out the seeds and add to the saucepan. Now take your fresh ginger and cut up into big pieces (no need to take the skin off) and add to the pot. Next take your lemon grass and remove the outer layer and cut up and add to the pot. Lastly, take your mint and lavender and add them to the pot. Now take your pot and boil on the stove. Once it has boiled for a few minutes let cool.

While the liquid is cooling, it's time to work on the fruit. Take a medium sized bowl and add your Raspberries, Blackberries, Watermelon, Mango and Plums. Next add your chopped Mint and Thai Basil. Now take your simple syrup liquid and pour enough into the bowl to cover. Use a knife at the edge of saucepan to keep the big chunks from going into the fruit (you just want the liquid). Mix everything together in the bowl to make sure that everything is coated. When the biscuits are done, remove from the oven and let cool. Make sure to turn the biscuits over so that the heat from the pan doesn't burn the bottom of the biscuit.

Now to serve, cut a biscuit in half and place on a plate. Next, put a little bit of whipped cream on the biscuit and add a spoonful of fruit on top without the juice. Then add a spoonful of the juice on next and place a sprig of mint to top it all off. Serve and enjoy

[blazedog]

Since it's a bridesmaids party, I would also make sure there were some truly light dishes available. I am always thankful when I arrive somewhere and there is some food that I can eat without guilt and some food that I can consciously indulge in. I really hate it when ALL of the stuff at a gathering is high fat/high cal.

Some possibilities would be poached salmon with a choice of sauces and/or shrimp.

[Varaile]

Ooo, I too love doing brunch! So easy and so much can be done ahead of time! :D

I'm at work so I don't have access to the recipes, but here's some things I like to do:

Baked French Toast with Berries (prepped the night before, bake in morning)
Assorted muffins (baked before and frozen, set out night before to thaw)
Fruit salads
Quiche (Molly Katzen's MooseWood cookbook)
Variety beverages (orange juices, tea, coffee, fizzy orange drinks)

You thought of doing bagels - if you can, get mini bagles - fun and smaller sized so folks don't get so full, and you can still doing your favorite toppings!

[NewMrsG]

Is the brunch on the day of the wedding or close to that day?

I had a brunch for my bridesmaids and mothers of the bride, etc. on my wedding day - we all gathered at my apt and had my hairdresser/makeup person there to get us all beautiful - it was really great. So I provided a brunch on that day - I'd shoot for EASY - both to eat and to clean up. Because we were together early in the morning and later in the afternoon, I wanted to have both breakfasty and lunchy stuff - so I got bagels, cream cheese, lox - which I put out in the morning. THen added fresh fruit and a coffeecake that I'd made a few weeks before and froze.

At lunch I pulled out cold cuts and cheese to go with the bagels. Made it really easy.

And my mom brought eclairs - apparently that was important!

I think bagels are actually great and fruit salad was gone first. You're probably not doing exactly what I did in terms of needing breakfast and lunch, but just make it easy on yourself!

[colleency]

Having just been a bridesmaid last weekend, I vote for easy, too. There is so much for a bride to do to get ready for the wedding, that you don't want to add more to your pile.

Bagels, cream cheese, lox
fruit salad
those mini quiches from Costco?

[MISSINDI]

Like others, I love doing brunch too, but don't do it as often as I'd like.

Barefoot Contessa's Smoked Salmon Frittata is really delicious and very simple to make. Dave Lieberman also has one (see FoodTV Network web site for recipe) that has spinach and goat cheese in it.

I recently made a Baked French Toast recipe and like it even better than Paula Deen's. Made the night before, it could not be simpler.

Also, tea sandwiches are fun. Martha Stewart has a bunch of great recipes for them in her hors d’ouevres cookbook. I have a few recipes for great bocaditos (Cuban tea sandwiches), if you're interested in those.

Hope this helps!

[LivingLowfat]

Brunch is great - so many different ways you could do it!

Anyway, here are some yummy options:

Spinach-Cheddar Frittata
http://livinglowfat.com/recipebox/side-dishes/spinach-cheddar-frittata/

Almond biscotti:
http://livinglowfat.com/recipebox/appetizers/almond-biscotti/

Rosemary Citrus Scones:
http://livinglowfat.com/recipebox/desserts/rosemary-citrus-scones/

Baked French Toast with Apples:
http://livinglowfat.com/recipebox/breakfast/baked-french-toast-with-apples/