RECIPES | Do It For Less! Experts ASunriseSpringBrunch for Menu Countdown


A popular choice for weddings is the sunrise service but what to serve for the reception? Breakfast foods don’t seem nice enough, while heavier dinner foods aren’t quite right for a beautiful spring morning. Here’s a versatile brunch menu that can be made ahead of time and warmed just before serving.


We suggest instead of a wedding cake you serve cupcakes on a cupcake tree or stand decorated with ribbon and flowers. Another simple presentation is to tie a dark pink or bright green ribbon around each cupcake then scatter dark pink rose petals over everything.


MENU*


RASPBERRY-ORANGE CHAMPAGNE COCKTAIL MARINATEDMUSHROOM AND ARTICHOKE SALAD


TOMATO AND SAUSAGE FRITTATA WITH FRESH HERBS SAGE BISCUITS WITH HONEY BUTTER


*Our recipes make 12 servings but can be multiplied up to 6 times.


1-2 WEEKS BEFORE SHOP FOR NON-PERISHABLES BUY BEVERAGES


3 DAYS BEFORE SHOP FOR PERISHABLES BROWN SAUSAGE AND ONION FOR FRITTATA


MIX TOGETHERWHIPPED BUTTER AND HONEY FOR BISCUITS


2 DAYS BEFORE


SLICE MUSHROOMS, CUCUMBERS, BELL PEPPER FOR SALAD, STORE SEPARATELY IN PLASTIC BAGS ASSEMBLE AND COOK FRITTATA, COVER AND CHILL MAKE BISCUIT DOUGH, COVER AND CHILL


1 DAY BEFORE SLICE ORANGES FOR COCKTAILS CHILL CHAMPAGNE


MAKE SALAD DRESSING AND MARINATE SALAD VEGETABLES


THE MORNING OF THE WEDDING


PLACE GRANDMARNIER AND RASPBERRIES IN THE BOTTOM OF EACH CHAMPAGNE FLUTE


CHOP DILL AND MIX INTO MARINATING SALAD VEGETABLES BAKE BISCUITS


1-2 HOURS AHEAD


REHEAT FRITTATA IN A 275 DEGREE OVEN UNTIL WARM ASSEMBLE SALAD


Denise Vivaldo


teaches seminars and workshops across the


country and has trained many of the stylists


working in Los Angeles today.


CONNECT WITH US


Cindie Flannigan has been styling, designing, and teaching with Food Fanatics since 2001.


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DIY WEDDINGS | diyweddingsmag.com


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