New Wedding Traditions – Easy Wedding Brunch Fare

0301-post-wedding-brunch_weIn the world of modern weddings the morning-after brunch is becoming almost as much of a tradition as the wedding rehearsal dinner, and it really is a nice idea. Wedding guests can wish the bride and groom well as they leave for their honeymoon and end a wedding weekend on a casual, informal and friendly note.

The last thing anyone really needs though is a very heavy meal (especially as there may still be some delicate heads around) and offerings that are as no fuss as possible really are the best idea. Here are a few ideas for a wonderful brunch buffet that can be prepared ahead of time and served at room temperature:

Bellini Bar

raspberry_belliniThe Bellini is an excellent choice for a brunch beverage and a wonderful excuse to use that Personalized Toasting Glass Set just one more time. Offering a Bellini Bar allows your guests to mix their own drinks which can act as a great icebreaker and a very social start to the day.



What You Will Need

2 10-ounce packages frozen raspberries in syrup, thawed
1 12-ounce can frozen lemonade concentrate, thawed
3 750-ml bottles chilled Prosecco
Fresh raspberries
Lemon slices

How It’s Done

Puree the raspberries, straight from frozen, in blender until smooth. Strain the mixture into a two cup pitcher and then fill a second pitcher with the thawed lemonade concentrate.

On the table which is going to serve as the bar lay out champagne flutes, the bottles of Prosecco, the filled pitchers and fresh raspberries or lemon slices and then invite guests to prepare their Bellini just how they personally prefer it.

Frittata with Bacon, Fresh Ricotta, and Greens

spinach-frittata-with-bacon-and-cheddarThis light and tasty treat should be a big hit with everyone, even vegetarians if you make a second serving sans bacon!




What You Will Need

12 ounces applewood-smoked bacon, cut into 1/2- to 3/4-inch pieces
1 cup sliced shallots
12 cups assorted coarsely chopped greens (kale, chard, and mustard greens)
12 large eggs
1/2 teaspoon salt
1 cup freshly grated Parmesan cheese, divided
12 ounces fresh whole-milk ricotta cheese (about 1 3/4 cups)

How It’s Done

Preheat the oven to 350°F. Saute bacon until it is golden brown. Stir in shallots and sauté over until golden . Toss in greens and cook until they begin to wilt. Remove ingredients from pan and set aside.

Wash and dry your skillet so that it can be used again. Beat together eggs and salt a in large bowl, then add a 3/4 cup Parmesan, ricotta, greens and about half of the cooked bacon. Pour egg mixture into the skillet, trying to distribute greens as evenly as possible.Cook over a low heat until frittata is just beginning to set at the edges. Remove from heat and sprinkle the remaining bacon over the top. Transfer to oven and bake for 15-20 minutes. Allow to cool before slicing.

Home Fries with Onions and Chives

homefries onions and chivesThis tasty side dish has just enough ‘grease’ (which is usually a big help for those with a hangover) without being heavy. Chilling the potatoes is an important step though, so do not be tempted to skip it.



What You Will Need

2 lb russet (baking) potatoes
2 medium onions, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 stick butter
2 tablespoons olive oil
2 tablespoons finely chopped fresh chives

How It’s Done

Boil potatoes until just tender. Drain and the wrap in Saran wrap and refrigerate for at least eight hours.

When you are ready to prepare the homefries quarter the potatoes lengthwise and then into 1/2 inch pieces. In a large saute pan, combine onions, salt, pepper and butter and cook until the onions become translucent. Transfer to a bowl and set aside.

Add 1 tablespoon butter and 1 tablespoon oil to the skillet and saute the potatoes with salt and paper to taste. Once they are golden brown, stir in the onions, cook 2-4 more minutes, folding in chives and remaining butter as you go.

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