May 14, 2017 by tahenryauthoress
Every year things get mad busy at the end of April. It’s my Father in law’s birthday, followed two days later by my husband’s birthday, followed four days later by my son’s birthday. This always lends itself to a big family to do. And since the unfortunate demise of my MIL, I host. (If you know astrology at all, you know the above means I frequently have 3 Taurus’s in my house.)
So this year the “party” was a Sunday brunch at the request of my FIL. I’ve made many of these dishes before and I’ll link to my previous version of the recipe. The only thing I made a head of time was the bacon wrap dates. I prepped those the night before. Everything else was done in about 2 hours the morning of the event. With so much time to spare I made gf, sf, egg free, nut free, blueberry muffins for my class the next day at the same time as this brunch.
Starting with a platter of those chocolate raspberry thumbprint cookies and the fixins for Bloody Mary’s and Mimosas…That’s peach sparkling wine, FYI, it was divine with the OJ. The little bottle is Cassis. It’s a Dutch thing you serve children at parties.
Moving on to the mains:
Citrus Salmon with orange salsa – straight from Jess at How Sweet Eats, no modifications save the size of my salmon.
Chocolate Banana Muffins – from Paleomg, I made some mods thought. Tj’s flour for one. Butter instead of coconut oil. I use Lily’s chocolate chips. And I left out the walnuts because I was out. LOL
Goat Cheese and Beet Salad – This one is easy and people love it. Buy a bag of arugala, wash it, throw half a good amount in a bowl. Chop up two of the little boxes of steamed baby beets, toss onto arugala. Sprinkle a hefty amount of goat cheese on top. Drizzle with a rich balsamic. Done and people think you’re snazzy.