Spring Crush Brunch

Create a simple mimosa and blooms bar
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Photos by Brooke Clark | Mimosa & Blooms Bar

All it takes is a little sunshine, and we’re ready to throw a spring fling, right? Here are the deets on a light little brunch with a swoon-worthy citrus explosion! Go ahead and invite your gal pals for an easy and eye-popping get-together.

Make a Mimosa & Blooms Bar
Sunny spring color and flavor are bursting from this aromatic bar of goodness. It’s a mini flower market if you will, with the flower colors mimicking the citrusy hues. Here, citrus is potted, sliced, and most importantly, juiced, for mouthwatering mimosas.

Flower Tube Place Cards

Flower Tube Place Cards

This mimosa bar boasts a trio of gorgeous juices, from pink grapefruit to heirloom and blood oranges. With carafes of juice and bottles of bubbly on hand, your guests can customize their mimosas. Garnish with a slice of citrus and a stem of fresh herbs. Also, offer a non-alcoholic choice with sparkling grapefruit juice in colorful glasses.

Flower Tube Place Cards
Tip: weight the place card on the other side with jellybeans in glassine bags to prevent tipping.

Color-Packed Fresh Edible Centerpiece
Start with a lovely lucite tray and glass containers and search your local market for the freshest spring veggies. A carved-out cabbage is great to hold dressing!

Color-Packed Fresh Edible Centerpiece

Color-Packed Fresh Edible Centerpiece

Egg Basket

Make a DIY egg basket from card stock paper and ribbon. Get the kids to help.

  1. Start with an 8½-inch by 8.5-inch piece of card stock.
  2. Cut a 2-inch by 2-inch square out of each corner.
  3. Punch two holes in each of the four sides ½-inch from ends.
  4. Fold and tie.
  5. Add fun embellishments.

Tip: Take deviled eggs to a gourmet level with truffle salt and fresh herbs.

Easter Eggs

Hard-boiled eggs dipped in all-natural and organic veggie dyes are pretty — and easy. Simmered yellow onion skins also will produce a lovely orange result.

  1. Simmer quartered red and golden beets separately (keep the peels on) in four cups of water for 15 minutes.
  2. Cool and add a tablespoon of vinegar to set the dye.
  3. Cover hard-boiled eggs in the dye mixture overnight.

Mini Posey Perfection
Invite your gal pals to create hand-tied mini bouquets from the blooms bar! Offer a fun assortment of flowers and ribbon. Repurposed French jam jars make great vases. And the place setting bouquets double as a pretty guest takeaway!

Chilled Strawberry and Basil Soup

Try this fruity and savory soup that requires no cooking, and serve chilled, in small bowls or shot glasses!

  • 4 cups sliced strawberries
  • 1½ cups peeled English cucumbers
  • 2 diced shallots
  • 4 torn basil leaves
  • 1 teaspoon salt
  • ½ cup good olive oil
  • 2 tablespoons balsamic vinegar
  • ½ cup freshly squeezed orange juice and zest of half an orange
  • 3 tablespoons brandy
  • Salt and pepper to taste

Add ingredients into a bowl and cover with plastic wrap. The flavors will come together. Let the mixture sit at room temperature for about two hours. Puree ingredients in a food processor. Top with fresh basil leaves and serve cold. Yield: 8 to 10, 4-ounce servings.

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Chilled Strawberry and Basil Soup

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