When the landscape rouses from a quiet winter’s rest, shaking off alabaster blankets of snow to don an array of vibrant florals, dress the table for spring brunch in brilliant bouquets and petal-strewn china to greet the morning with a seasonal celebration.
Taking inspiration from signature fare of the millennial generation, we present Mini Avocado Toasts. For this clever appetizer, crostini showcase tender rosettes of the requisite ingredient, along with a variety of toppings—suggestions include crispy prosciutto, grated Parmesan, and grape tomatoes—giving guests the opportunity to indulge in a sampling of tastes and textures.
Perfect for an Easter menu, Smoked Salmon Eggs Benedict offers a twist on the usual recipe, with fillets of flavorful fish replacing the more traditional rounds of Canadian bacon. Finishing the entrée is a classic hollandaise. Roasted Asparagus echoes the hint of lemon in the buttery French sauce, making the vegetable an ideal complement to the main dish.
Strawberries, pineapple, honeydew, blueberries, and oranges lend their charms to Springtime Fruit Salad, a colorful mélange tossed with a tangy honey-sweetened poppyseed dressing. Dividing the medley among individual compotes adds vibrance to each place setting while also encouraging those gathered to savor every bite.
Incorporated into both the airy batter and a silken blush-tinted buttercream frosting, rose water lends fragrant notes to Rose Chiffon Cake. A few fresh-cut blossoms add the crowning touch, providing a tantalizing preview of the dessert’s delicate profile.
Photography John O’Hagan
Styling Melissa Sturdivant Smith
Recipe Development Becca Cummins and Izzie Turner
Food Styling Kathleen Kanen
To find more vernal mealtime inspiration, see “Spring Brunch” in the March/April 2022 issue, available at victoriamag.com.
