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Topic: bridal brunch recipes

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Subject: bridal brunch recipes
Date Posted: 6/13/2010 6:23 PM ET
Member Since: 2/16/2007
Posts: 3,314
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I'm throwing a bridal brunch in two weeks for my best friend who's getting married. Anyone have any yummy recipes they would like to share?! :)

Subject: Bridal Brunch Recipes
Date Posted: 6/20/2010 2:25 AM ET
Member Since: 4/17/2009
Posts: 3
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How about:

White Sangria, Mini Frittatas (or Quiche), Basil Lime Fruit Salad, Bruschetta with Brie and Apricot Chutney, and Mini Lemon Poppy Seed Muffins.

Here's the recipes for the above recipes.  If you want to make a quiche instead of the Mini Frittatas, bake in a deep dish pie pan and adjust the baking time to 20-25 minutes or until the center is set.

Have fun!




White Sangria

Yield:  12 servings (serving size: about 1 cup)

Prepare this Spanish libation the day before for best flavor and add the chilled sparkling water just before serving. We use white Rioja wine, but any dry white wine will work.

1/3 cup brandy

1/3 cup peach schnapps

1 1/2 tablespoons sugar

2 (750-milliliter) bottles white Rioja wine, chilled

1 lemon, thinly sliced

1 small navel orange, quartered and sliced

1 green apple, cored and sliced

1 ripe peach, peeled and sliced

1 (12-ounce) bottle sparkling water, chilled

1. Combine first 3 ingredients in a large pitcher; stir to dissolve sugar. Stir in wine and next 4 ingredients (through peach). Chill at least 2 hours or until cold.

2. Stir in sparkling water.

Cooking Light, MARCH 2008


Mini Frittatas

Recipe courtesy Giada De Laurentiis 

Difficulty: Easy

Prep Time: 12 minutes

Cook Time: 10 minutes

Yield: about 40 mini frittatas

User Rating:  5 Stars

Nonstick vegetable oil cooking spray

8 large eggs

1/2 cup whole milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 ounces thinly sliced ham, chopped

1/3 cup freshly grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Episode#: EI0717

Copyright © 2006 Television Food Network, G.P., All Rights Reserved


Basil Lime Fruit Salad

Yield:  12 servings (serving size: about 3/4 cup)

Basil and lime lend this colorful salad a savory undertone. To make ahead, prepare the infused syrup and clean and chop the fruit; refrigerate separately. Toss the fruit and syrup together just before it's time to serve.

1/2 cup sugar

1/2 cup water

1/2 cup packed basil leaves

1 tablespoon grated lime rind

4 cups cubed pineapple (about 1 medium)

3 cups quartered strawberries (about 1 pound)

2 cups cubed peeled mango (about 2 large)

4 kiwifruit, peeled, halved lengthwise, and sliced (about 1 1/2 cups)

1. Combine sugar and 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar mixture through a fine mesh sieve into a bowl; discard solids.

2. Combine pineapple and remaining ingredients in a large bowl. Drizzle with sugar mixture; toss gently.

Cooking Light, MARCH 2008


Bruschetta with Brie and Apricot Chutney

Difficulty: Easy

Prep Time: 10 minutes

Inactive Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 6 servings

36 slices (1/2-inch thick) baguette bread, about 1 loaf

1/4 cup extra-virgin olive oil

8 ounces Brie, very soft (heat if not spreadable)

1 small jar apricot chutney, mild (spicy is optional)

 Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.

Spread the cheese on the toasts and spoon the chutney on the cheese.  (Don't put too much chutney on--let the brie be tasted as well.)  Place on a serving platter and serve immediately.


Lemon Poppy Seed Muffins

Recipe courtesy Emeril Lagasse, 2005

(If making Mini muffins, use 2 mini muffin pans and adjust baking time to 10-12 minutes.) 

Difficulty: Medium

Prep Time: 20 minutes

Inactive Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 12 regular muffins, or 6 jumbo muffins

User Rating:  4 Stars

1 3/4 cups all-purpose flour

3/4 cup sugar, plus 1 teaspoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg, lightly beaten

3/4 cup buttermilk

1/4 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, melted

1 tablespoon poppy seeds

1 teaspoon lemon zest

Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.

Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest.

Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Serve the muffins warm.