Host an OOTG Post-Wedding Brunch

A post-wedding brunch is a wonderful way to entertain your out-of-town wedding guests.

     It’s a great time to recap the joys of the weekend and visit with family and friends with whom you may not have been able to spend much time—and  a gracious way to thank them for being part of the festivities. The good news is we have done the hard part for you! We’ve gathered some of our best recipes that cover all the bases for a spectacular brunch menu. They mix and match beautifully—so just pick your favorites and you can’t go wrong!

MIX & MATCH
Pair these recipes  for a no-fail brunch or lunch menu

 

SIPS and APPS
Grapefruit and Rosemary Spritzer
Rosé All Day Punch
Strawberry Goat Cheese Bruschetta
Mashed Pea Crostini
Stuffed Snow Peas

 

MAINS
Artichoke and Scallion Quiche
Ham and Spinach Frittata
Grits and Grillades

 

SIDES AND SALADS
Spring Peas and Asparagus
Cucumber Couscous Salad
Marinated Cherry Tomatoes and Asparagus
Gazpacho
Sauteed Sugar Snap Peas

 

PICK-UP PASTRIES
Sausage English Muffins
Sour Cream and Chive Ham Biscuits
Make-Ahead Bran Muffins

 

ROSÉ ALL DAY PUNCH

1 (750-ml) bottle of your favorite rosé 
1/2 cup vodka

3 cups sparkling water
1 cup cranberry juice
Juice of 1 lime
2 teaspoons honey
1 lime, sliced
1/2 cup blackberries, plus more for garnish
1/2 cup pineapple, plus more for garnish
1/2 cup sliced strawberries
Ice

     Combine all ingredients in a large pitcher and stir to combine. Serve over ice and garnish with fruit and berries as desired.  
     Makes 6 servings


GRAPEFRUIT ROSEMARY COCKTAIL

1.5 ounces vodka
1/2 cup pink grapefruit juice
1 ounce rosemary syrup
Ice 
Fresh rosemary sprig and pink grapefruit slice to garnish

    Pour vodka, grapefruit juice and rosemary syrup into a shaker. Add a scoop of ice and shake vigorously until drink is icy. Strain into a cocktail glass filled with ice and garnish with fresh rosemary and grapefruit slices. 
     Yield 1 cocktail

Rosemary syrup:
1/2 cup sugar
1/2 cup water
2 sprigs rosemary

     In a small saucepan, combine the water, sugar and rosemary. Simmer for 3 minutes with lid on then steep for about 5 minutes before straining. Allow to cool. 

 

MASHED PEA CROSTINI

1 garlic clove, rough chopped
1/4 cup fresh flat-leaf parsley 
3 tablespoons olive oil, divided, plus more for toast

2 cups frozen peas, thawed
2 tablespoons chopped fresh chives
1 tablespoon grated lemon peel, divided
1 tablespoon (or more) fresh lemon juice
1/4 teaspoon crushed red pepper flakes plus more for serving
salt and freshly ground black pepper
12 baguette slices, toasted and drizzle with oil

     In a small saucepan, combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and ½ cup water. Add peas and cook over medium heat, until peas are tender, about 2 minutes. Drain, reserving cooking liquid. Transfer to a medium bowl. Using the back of a fork, mash mixture until it is the desired consistency. Mix in chives, ½ tablespoon lemon peel, lemon juice, pepper flakes, and 2 tablespoons oil. Stir in the reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season with salt, black pepper, and more lemon juice, to taste.

     Spread crostini with mixture. Sprinkle with remaining lemon peel and more pepper. Drizzle with extra olive oil to finish.

STRAWBERRY GOAT CHEESE BRUSCHETTA

1/2 pint strawberries, sliced
2 tablespoons balsamic vinegar
2 tablespoons honey
12 slices baguette, ½ inch thick
olive oil for drizzling
1 to 4-ounce log goat cheese softened
24 leaves of arugula two per slice
freshly ground pepper

     Preheat oven on broil setting. While oven preheats, stir together the balsamic vinegar and honey in a medium bowl. Add sliced strawberries into the mixture and allow to rest for about 10 minutes. Place baguette slices on a baking sheet and drizzle with olive oil. Broil on high for about 60 seconds, until the pieces are lightly browned. Let cool slightly before spreading each piece with goat cheese, then top each baguette with 2 leaves of arugula. Spoon the strawberries over the arugula and sprinkle with pepper.

 

STUFFED SNOW PEAS

4 ounces whipped cream cheese, softened
2 tablespoons fresh dill, finely chopped
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

     In a small bowl stir together cream cheese, dill, celery salt, garlic powder, onion powder and pepper.Transfer mixture to a plastic bag and cut a small corner from the bag for piping. Gently cut along the top edge of each pea with a small, knife, to open them up. Pipe a small amount of cream cheese mixture into each pea and slip a radish slice into each pea pod.

     Garnish with an extra sprinkle of dill, a drizzle of olive oil (optional) and cracked pepper.

MIX & MATCH

Ham and Spinach Frittata + Herbed Couscous
Salad + Spring Peas and Asparagus

 


HAM AND SPINACH FRITTATA

6 eggs, well beaten
2 ounces Parmesan cheese, grated
1/2 teaspoon black pepper
1/4 teaspoon salt, or to taste
1 tablespoon butter
1/2 cup fresh baby spinach leaves
1/2 cup chopped country ham
1 tablespoon fresh parsley leaves, chopped

     Heat the broiler to high. Set a rack in the upper third of the oven.

     Put the eggs, cheese, pepper and salt in a medium mixing bowl and stir them together using a fork. Heat a 10-inch nonstick, oven-safe saute pan over medium-high heat for 2 to 3 minutes. When the pan is hot, add the butter spreading it around to cover the surface of the pan. Add the spinach and ham to the pan and saute for 2 to 3 minutes, until spinach wilts and ham is heated through. Pour the egg mixture into the pan stirring carefully. Cook for 4 to 5 minutes, until the egg mixture has set on the bottom and begins to set on top. Sprinkle with the parsley and then place the pan under the broiler for 3 to 4 minutes, until lightly browned and puffy. Remove the frittata from the pan and cut into wedges. Serve immediately.
     Makes 8 servings

MARINATED CHERRY TOMATOES AND ASPARAGUS

2 pints of multi-colored cherry tomatoes, halved
2 bunches fresh asparagus, tough stems removed
1 teaspoon salt

     Fill a medium skillet with water seasoned with salt. Bring water to a rolling boil and add asparagus. Cook 3 to 4 minutes until crisp tender and remove from water. Spread on a plate or towel to cool. When cool, cut asparagus into approximately 2-inch pieces. In a large salad bowl stir together tomatoes and asparagus. Drizzle with dressing, toss well and serve.
     Makes 8 servings

Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper

     Whisk all ingredients together blending well. Cover and chill until ready to use. 

MIX & MATCH
Artichoke Scallion Quiche +
Marinated Cherry Tomatoes and Asparagus +
Sour Cream Chive Biscuits with Ham

 


ARTICHOKE AND SCALLION QUICHE 

1 refrigerated pie crust
2 tablespoons butter
2/3 cup julienned scallions
1 can marinated artichoke hearts, drained and chopped
6 large eggs
2/3 cup half and half
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cup swiss cheese

     Preheat oven to 375 degrees. Unroll crust and press into a 9-inch glass pie dish. Melt butter in a large skillet. Add scallions and artichokes and sauté until beginning to soften, 2 to 3 minutes. Set aside. Whisk eggs, half and half, salt, pepper and cheese in a separate bowl. Gently mix the artichokes and scallions into the egg mixture and pour into the crust.
     Bake quiche about 45 minutes, till set.
    Makes 8 servings

MIX & MATCH

Grillades and Grits +
Grapefruit Avocado Salad +
Spring Peas and Asparagus

 

SPRING PEAS AND ASPARAGUS

1/4 cup finely chopped shallots 
3 tablespoons butter

2 pounds asparagus, trimmed and cut into 1-inch pieces
1 10-ounce package thawed frozen peas, or fresh shelled peas
1/2 teaspoon salt
1/4
 teaspoon black pepper

3/4 cup rough chopped basil leaves 

     Saute’ shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender. Stir in asparagus, peas, salt, and ¼ teaspoon pepper, place cover on skillet. Cook over medium heat until vegetables are tender but still somewhat firm, 7 to 8 minutes. Stir in basil and adjust seasonings to taste. May be served warm or room temperature.
     Makes 6 servings

GRILLADES AND GRITS

2 1/2 pounds of beef or veal round
salt and pepper for seasoning
1/2 cup flour
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2 cup coarsely chopped celery
3 cloves garlic, minced
2 cups chicken stock
2 tomatoes, chopped
1 bay leaf
2 teaspoons salt
1 teaspoon black pepper 
6 servings grits, uncooked

     Pound the beef or veal rounds, cut into 2 x 3-inch pieces and season with salt and pepper. Dredge meat in flour, and shake off the excess. In a heavy skillet, heat oil and brown meat. Remove meat from skillet and set aside. Pour off remaining fat in skillet, add butter and melt it over moderate heat. Add onions, green bell pepper, celery and garlic. Cook for about 5 minutes, stirring frequently, or until the vegetables are tender. Stir in stock, tomatoes, bay leaf, salt, and pepper and bring to a boil. Reduce heat to low, partially cover the skillet, and simmer for 20 minutes. Return meat and accumulated liquid to the skillet, stirring well. Simmer partially covered for about 1 hour or until meat is tender and sauce is thickened. Adjust seasonings. 

     Half an hour before grillades are done, cook grits according to package directions. Mound grits on warm plate and ladle grillades over your favorite creamy grits.
     Makes 6 servings

COUSCOUS WITH CHERRY TOMATOES 

1 1/2 cups couscous
1 small shallot, finely chopped
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 cucumber, seeded and finely chopped
3 cups cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
Sea salt, freshly ground pepper

     Cook couscous according to package directions; drain. Rinse with cold water and drain well. Whisk shallot, oil, and lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt and pepper to taste, and gently toss to combine. May be made a day in advance and chilled. Best if allowed to come slightly to room temperature.
     Makes 8 servings

MIX & MATCH

Gazpacho  +
Grapefruit Avocado Salad +
Sour Cream Chive Biscuits with Ham

 

GAZPACHO

1 1/2 pounds tomatoes, peeled, seeded and chopped
1 cup tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeño, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

     Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

     Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1½ cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. 

     Cover and chill for at least 2 hours or overnight. Garnish with basil. 

     Makes 6 servings

GRAPEFRUIT AND AVOCADO SALAD

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons salt
3/4 teaspoon coarse ground black pepper
1/2 cup olive oil
2 heads of butter lettuce, washed and torn
1/2 medium red onion, thinly sliced
4 Hass avocados
2 large red grapefruits

     In a small bowl slowly whisk olive oil into the mustard, lemon juice, salt, and pepper until the vinaigrette is emulsified. 

     Cut the avocados in half, remove the pit and scoop the flesh from the skin. Cut each half into thick slices. Peel grapefruits and slice off stem and bottom ends, then cut between the membranes to release the grapefruit segments. 

     Gently toss lettuce, onion, avocado and grapefruit together in a salad bowl. Just before serving, drizzle with dressing and toss again to distribute evenly. 

     Makes 8 servings

SOUR CREAM CHIVE BISCUITS WITH HAM

2 cups baking mix, such as Bisquick
2/3 cup sour cream 
2 tablespoons softened butter

1/2 teaspoon garlic salt, optional
2 tablespoons finely chopped fresh chives 
2 tablespoons milk or melted butter 
Extra melted butter

Ham slices

     Heat oven to 450 degrees. In medium bowl, stir baking mix, sour cream, butter, garlic salt, and chives until soft dough forms. 

     Place dough on surface sprinkled with baking mix. Shape into a ball; knead 10 times. Roll dough to ½-inch thickness. Cut into rounds with biscuit cutter dipped in baking mix. Place rounds 2 inches apart on an undressed cookie sheet.

     Bake 8 to 10 minutes or until golden brown. Brush tops with butter.  While still warm, split biscuits then layer ham on bottom halves of biscuits and close with top halves. 

TIP: We love Mary B’s Biscuits and Sister Schubert rolls when in a pinch!

 

MAKE-AHEAD BRAN MUFFINS

4 eggs
3 cups sugar
1 cup melted butter
5 cups flour
5 teaspoons soda
2 teaspoons salt
1 quart buttermilk
1 15-ounce box Raisin Bran

     Beat eggs; continue beating and add sugar and melted butter. Mix flour, soda, and salt. Alternately add dry ingredients and the buttermilk to the egg mixture. Stir in Raisin Bran and store in refrigerator. Fill greased muffin tins full and bake at 400 degrees for 15 to 20 minutes. Batter will keep in refrigerator up to 6 weeks.

 

BREAKFAST SAUSAGE ENGLISH MUFFINS

2 pounds breakfast sausage
2 packages of English Muffins
2 jars of Old English Cheese
2 to 3cups shredded cheddar cheese 

     Brown and crumble sausage in a large skillet. Add the jars of cheese mixing and cooking until warm and melted. Spread 2 to 3 tablespoons of the sausage-cheese onto each English muffin half. Top with cheese and bake 15 minutes at 375 degrees.

     If making ahead, place the assembled muffins on a cookie sheet and quick freeze 10 to 20 minutes. Once semi-frozen, place muffins in a large ziplock bag and freeze for later use. When ready to serve, remove from freezer, allow to thaw for a few minutes, sprinkle with shredded cheese and bake for 15 to 20 minutes until heated through. 

     Makes 24 serving

 

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