INGREDIENTS

INSTRUCTIONS

The menu should include food that can remain unrefrigerated on a
buffet table for a short while without looking unappetizing or  causing
health concerns.  SPRING BRUNCH FOR 12 Coffee · Tea · Mimosas Biscuits
and Rolls Cold  Blanched Asparagus With Vinaigrette Bacon, Ham or
Sausage Fresh Fruit  Compote Onion and Blue Cheese Quiche  Coffee and
Tea  Set up a coffee table, with cups and saucers, separate from the
buffet. Brown and white cube sugars are a nice touch but you should
have artificial sweeteners available as well. A small pitcher of milk
is a must. Rest it in a bowl of ice if the weather is very warm. A
small plate of sliced lemons for the tea is also a good idea. Don't
forget napkins and teaspoons and make sure there is a small basket  for
trash.  Mimosas  Traditionally, a mimosa is equal parts of champagne
and orange juice  served well chilled, but not over ice. You can either
keep the  champagne on ice next to a pitcher of freshly squeezed orange
juice  and let guests mix their own, or prepare a pitcher or two and
set  them on the table with the coffee. In planning, estimate two
beverages per person (e.g., for 12 guests you'll need a minimum of  two
bottles of champagne). Be sure to have fruit juice without  champagne
available for those who don't want to drink alcohol.  Cold Blanched
Asparagus  Blanch the asparagus the night before; shock it in ice cold
water to  stop the cooking. Serve it with your favorite vinaigrette on
the side.  Bacon, Ham or Sausage  Serve whichever your prefer; I think
a platter with a little of each  is the best idea. Cook the meat
earlier in the morning on the day of  the brunch, then either keep it
warm or reheat it with the rolls. You  don't want your kitchen to smell
of grease when your guests arrive.  An alternative is to buy honey
baked ham from the deli, or, for an  extra-special treat, serve a
platter of thinly sliced prosciutto.  Fresh Fruit Compote  This should
be a simple mixture of whatever fruit is fresh and in  season. A splash
of Grand Marnier or cognac on the compote is  optional. Prepare the
fruit salad on the morning of the brunch and  keep it refrigerated
until just before serving. Garnish with fresh  mint, lemon balm or
lemon verbena.  Onion and Blue Cheese Quiche  This recipe makes one
10-inch tart; I suggest making two tarts to  serve 12 people. You'll
need a tart tin with a removable base.  © 1998 Lifetime Entertainment
Services. All rights reserved.  MC formatted using MC buster by Barb at
PK  Recipe by: Virginia Willis  Converted by MM_Buster v2.0l.

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