We had a little celebration here recently and I had quite a lot of fun planning the brunch menu.
Pictured, clockwise from the top:
- Orange Layer Cake with Buttercream Frosting
- Salad with shelling peas and Easter egg radishes (our farmers market is just getting started)
- Mixed nuts and butter mints (really, can you have a wedding without them?)
- Quiche made with pastured eggs from the farmer’s market, local cheese, spinach, and this crust
- Galia melon and prosciutto
- Strawberry Rhubarb Compote with Mint
Also, not pictured, was roasted asparagus. Oh, and champagne.
