Photos by Terry Brennan || Recipe by Robin Asbell || Food Styling by Lara Miklasevics
The first spring days of the year arrive like an old friend you haven’t seen in months—comforting, familiar, and brimming with possibilities that don’t involve bundling up in countless layers of winter garb. In the Midwest, spring arguably deserves a little extra fanfare. These are the days that call for celebration, after all, so answer spring’s invitation by hosting a beautiful brunch—in high style, of course. From classic decor to curated menus, these ideas will transform an ordinary spring morning into a sensational soiree.
Details & Decor
It’s all in the ambience! Set the scene with pastel-colored plates, napkins, or tablecloths to evoke the fresh and cheerful feel of spring. Even better, opt for reusable or compostable dishware and cutlery to keep the gathering eco-friendly. Go the extra mile and pair your tableware with mismatched vintage tea sets or crystal-cut glassware for extra charm, and fill vases with fresh flowers like tulips, daffodils, and cherry blossoms from local growers like Minneapolis-based Hyssop as centerpieces. For a unique twist, mix in lemons, oranges, or even artichokes with the florals to create a fresh, cohesive aesthetic.
Pro tip: Curate a spring-inspired playlist with upbeat, yet soft songs by artists like Norah Jones, Vance Joy, and Fleetwood Mac.
Pro tip: Decorate sustainably by using potted plants or herbs as table decor, doubling as eco-friendly favors for guests to take home.
Drinks & Displays
What’s a brunch without a mimosa bar? Juice selections beyond the usual orange—such as peach, pomegranate, or elderflower—paired with chilled sparkling wine or a nonalcoholic alternative are fun ways to freshen up the usual approach. Fruit garnishes like strawberries, raspberries, and citrus slices allow guests to customize their drinks.
Speaking of customization, stir up a signature drink for the occasion—perhaps a lavender lemonade, rosemary spritzer, or a cucumber mint cooler. Serve it in clear glass dispensers for a delightful display.
Pro tip: Make ice cubes with edible flowers frozen inside—perfect for any guests’ beverage of choice.
Dishes & Delicacies
Interactive food stations are a guaranteed hit. Set up a build-your-own bagel or croissant station with a variety of spreads and toppings, or plan a yogurt parfait bar with granola, fresh berries, nuts, and honey for guests to create their own perfect parfait. For a more traditional menu, cook with seasonal produce like asparagus, peas, radishes, and artichokes. Try an asparagus and goat cheese tart; pea and mint salad; or a spinach and gruyere soufflé—check out the recipe below. Craving something sweet? Lemon bars, berry pavlova, or mini fruit tarts make for light, refreshing desserts that please many palates.
Pro tip: Edible flowers (think pansies or violets!) on top of dishes add an extra touch of color and thoughtfulness.
Recipe: Spinach and Gruyere Soufflé
Makes 6 Servings
The lofty, airy soufflé is often seen as the domain of chefs and kitchen magicians. But, it’s really not as hard as it seems, thanks to the electric mixer. Beaten egg whites hold bubbles of air, and when baked, they expand, creating a fluffy, showstopper of a dish. Just make sure that everyone is seated and ready to eat when you take it out of the oven, because it will fall pretty quickly, but it will still be a delicious, eggy dish.
3/4 cup Gruyere cheese, finely shredded
1 bag frozen spinach, thawed and squeezed
2 1/2 cups milk
1/4 large onion
1 large bay leaf
2 whole cloves
7 tablespoons unsalted butter, divided
6 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 large eggs
1. Butter a 6-cup soufflé dish and sprinkle with Gruyere to cover the sides. Chill for at least 10 minutes.
2. Wring out thawed spinach and wrap in a clean kitchen towel to dry thoroughly, then put on a cutting board and mince.
3. Heat milk with onion, bay leaf, and cloves and simmer gently for 10 minutes, then remove seasonings. Heat oven to 425°F.
4. Make the bechamel: Melt butter in a heavy-bottomed saucepan and beat in the flour with a wooden spoon until smooth. Cook, whisking over low heat for about three minutes, then take off the flame for one minute. Bring the milk to a boil and whisk 2 tablespoons of the hot milk into the roux, return to the heat, then whisk in the remaining milk. Cook, whisking until smooth and bubbling. Let cool and season with salt, pepper, and nutmeg.
5. Separate the eggs, putting the whites into a bowl for beating, and beating each yolk into the bechamel. Stir in spinach.
6. Beat the egg whites to stiff peaks. Fold a dollop of whites into the bechamel mixture, then fold in the rest of the whites thoroughly.
7. Scrape the egg mixture into the prepared dish. Run your finger around the edge to make an indentation. Place on a sheet pan and bake the soufflé for 10 minutes, then lower heat to 375°F and bake for 35 to 40 minutes. When the soufflé is puffed and golden brown, serve immediately.
Nutrition (per serving):
Calories: 340, Fat: 25g, (Sat: 14g), Cholesterol: 230mg, Sodium: 360mg, Carb: 13g, Fiber: 2g, Sugar: 6g, Protein: 17g
Find more recipes in Real Food
Read the original, full-length feature in the Spring 2024 issue of Real Food—available online and at Lunds & Byerlys stores.
