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Bridesmaid Brunch

emswanson613emswanson613
100 Comments
in Pre-wedding Parties
I'm planning on throwing a bridesmaid brunch in honor of the ladies doing so much to help me with the process of getting married. FI mom agreed to have it at her house, so now I need help figuring out what to serve. It's going to be in early October, so what brunch fare would you serve to honor your bridesmaids? 
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Re: Bridesmaid Brunch

  • LeiselEBLeiselEB member
    2500 Comments Second Anniversary 5 Love Its
    I don't think the season should affect brunch too much. Fruit wouldn't be in season, but everything else would be good.

    Maybe some quiche, or scrambled eggs, ham, sausage/bacon, waffles, croissants/pastries, anything really. Just try to have a good balance of salty and sweet.
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  • lb1212lb1212
    100 Comments
    Apple cider! October mornings can still be chilly, so have something to warm your guests up as they arrive. Maybe you could make some pumpkin flavored pancakes? I always think of apples, pumpkins, and raisins as good fall flavors.
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  • K27LynnK27Lynn member
    Third Anniversary 10 Comments
    Maybe ham, grilled veggies and salad as the lunch options
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  • MairePoppyMairePoppy mod
    Moderator Knottie Warrior 5000 Comments 500 Love Its
    edited July 2012
    I just saw a picture of a yogurt parfait bar - easy enough. A large bowl of greek yogurt, surrounded by smaller bowls of granola, berries, honey, nuts coconut etc...You could use one of those compartmented veggie and dip dishes or a lazy susan to arrange the ingredients.

    or

    How about gourmet grilled cheese sandwiches to go with the apple cider or some kind of soup
       http://www.recipe4living.com/articles/8_gooey_gourmet_grilled_cheese_sandwiches.htm
                       
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  • MobKazMobKaz member
    Knottie Warrior 5000 Comments 500 Love Its 5 Answers
    We hosted a brunch for my FDIL.  There was a secondary "theme" of chocolate because she loves all things chocolate.

    The main dishes were a baked egg dish, and a french toast casserole.  I love making these because they can be made a day ahead, and are simply popped into the oven an hour before serving.

    We had a fresh fruit platter.  Some of the fruit was cut somewhat large, to be dipped into a chocolate fondue.  Other fruit was cut smaller so that it could be used in the yogurt parfaits.  For the parfaits, we also had chocolate cherry granola.

    We also had an assortment of bagels and cream cheeses.  We made sure some of the bagels were chocolate chip.  Philadelphia Cream Cheese makes chocolate flavored cream cheese now, and the flavors are delicious!  We also had asparagus spears.

    Mimosas were the drink of the day.  Rather than a cake, we had a sweet tray with an assortment of bite sized baked goods.
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