Spring is brunch season! Step up the style with tropical make-ahead mimosas, decadent lobster bites, and dreamy sweet treats. I invited two brides to be, Northwest fashion blogger Lisa Dawn Drogin (author of Story of My Dress) and my niece Natalie Sacco, to the Party Crush Studio in Kirkland to celebrate with a high-style brunch.
Lobster BLT Wraps with Prosciutto and Arugula
This is a light but decadent make-ahead main course. Broil lobster tails and prosciutto the night before, refrigerate, and roll the wraps together the day of.
- 4 frozen lobster tails
- 4 rounds of prosciutto, thinly sliced
- A handful of arugula
- 1 avocado, diced
- Fresh chives
- 8 cocktail tomatoes, quartered
- 4 mid-size tortillas
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons buttermilk
- Olive oil
- Lemon juice
- Thaw frozen lobster tails, and cut lengthwise with shears through the meat and shell. Clean and release the meat a little from the shell, but don’t detach it completely. Place the tails on baking sheet and brush with unsalted butter and a sprinkle of salt. Broil about 6 or 7 minutes, until the meat turns opaque. Cool, remove from shell, and cut into bite-sized chunks.
- Put prosciutto on a baking sheet, and broil until crisp. Drain on a paper towel, cool, and cut into small pieces. Add the lobster, tomatoes, avocado, and prosciutto into a bowl, and sprinkle with lemon juice and olive oil. Salt and pepper to taste.
- Combine mayonnaise, ketchup, and buttermilk in a separate bowl. Heat the tortillas separately in the microwave for about 15 seconds. Place a line of sauce down the center of the warmed tortilla, leaving the edges bare. Top with the lobster mixture. Add several arugula leaves and fresh chives. Fold up the bottom half of the tortilla, and fold in the sides then place in a glass.
These ice cubes are an easy way to be mimosa-ready — I keep a tray full in the freezer at all times! Fill large ice cube trays with half mango juice and half Champagne. Add a drop or two of St-Germain liqueur to each cube and freeze. To serve, pop an icy cube in each glass and top with Champagne.
Dainty Dessert Bar
- I topped this simple but lovely round white cake with macarons in gorgeous colors, and added fresh roses.
- Simple cupcakes get a tipsy take with hazelnut liqueur-filled pipettes. Have guests give the pipettes a squeeze, then take a bite!
- Take inexpensive doughnut holes up a notch by skewering them and adding Bellini jam to the base of gorgeous glassware. Voilà — deconstructed jelly doughnut.
- Place chocolate truffles in individual domed mini pedestals for an elegant presentation.
Create a Floral Fantasy
- The kitchen island and windows are draped with pretty floral linen runners that echo the floral-scape.
- Rosebuds make an unexpected and sweet garnish for jam.
- Set the table with gleaming copper placemats, rose gold flatware, and floral glass plates.
- Arrange blooms loosely in a simple but sophisticated small glass compote to create a pretty focal point.
- Fresh flowers in an inexpensive plastic bucket make a showy statement.
- Sprinkle single stems throughout the buffet.
- The brides’ chair backs are dressed with real palm leaves.
- Try tucking leaves and florals into a glass tealight candle holder.
Rosemary and Valencia Orange Peel Grissini Skewers
Grissini are thin, crispy breadsticks from Italy. I served these dainty and delicious grissini in clear glasses alongside simple melon, basil, and mozzarella skewers.
- Store-bought pizza dough
- 2 tablespoons olive oil
- Freshly chopped rosemary
- Dried Valencia orange peel (usually found in the spice section)
- Salt and pepper
- Place the dough on a lightly floured surface, and divide into six equal pieces. Cut each piece into five additional pieces. Using both hands, roll each piece of dough to create a 12-inch rope.
- Place the ropes on a baking sheet coated with 2 tablespoons of olive oil. Roll the grissini in the oil to coat. Sprinkle each breadstick lightly with freshly chopped rosemary, dried Valencia orange peel, and salt and pepper.
- Spacing a half-inch apart, bake at 400 degrees for about 8-10 minutes, turning the pan halfway through.
See Monica Hart’s design, recipe, and entertaining ideas in every issue of 425 magazine, and at lafamigliadesignllc.com.
Credits: Plates, pillows, placemats, linens, flatware, glassware, candleholders, pedestal, and étagère from Crate and Barrel at The Bellevue Collection. Hair styling by SEVEN the Salon, senior stylist Chu. Menu ingredients, cake, cupcakes, and macarons from Metropolitan Market in Kirkland. Floral stems from Fena Flowers. Chocolate truffles from Nordstrom. Domed mini pedestals from Michael’s in Kirkland. Pipettes from Dawn’s Candy and Cake Supply in Lynnwood.