As a self-proclaimed foodie, the menu for my birthday brunch was a huge decision. And since it was brunch, the possibilities were endless. Sweet or savory? Breakfast or lunch? Hot or cold?
Knowing we wanted a dessert table, we decided to focus the main table on savory dishes. And, since brunch is the best meal of any day, we offered both breakfast and lunch options. Everyone would be happy.
The original plan was to make all the food ourselves. Seemed easy enough. After some thought and timing calculations, however, I came up with another plan. Enter Dangerously Delicious Pies, a local bakery that offers various quiche and savory pies. The place has received rave reviews and great publicity (and our neighbor happens to be friends with the owner, so really keeping it local!).
First, the amount of time it saved us in the end was worth the drive to DC ten times over. Second, they were delicious. Third, we were able to get a vegan pie (and while only one of my guests was vegan and the intended consumer, the savory Tofu Curry was a huge hit).
Final main menu:
Spinach and Goat Cheese Quiche
Bacon and Gruyere Quiche
Tofu Curry Vegan Savory Pie
Walnut Tarragon Chicken Salad
Old Bay Shrimp Salad
Strawberry and Pecorino Spinach Salad
Crudites Platter with Lemon Hummus
Maple Oatmeal Scones
As for the dessert table, well, I felt some pressure. I knew sugar cookies were a must. And cupcakes too. But what flavor? I decided to go with some of my favorites – which all happened to work well with the brunch theme (phew!).
Final dessert menu:
Vanilla Orange Mini Cupcakes
Chocolate Hazelnut Mini Cupcakes
Triple Coconut Mini Cupcakes
Vanilla Latte Chocolate Mini Cupcakes
Oreo Cake Balls
Mini Chocolate Dipped Macaroons
Almond Sugar Cookies
* I have linked some of the food back to the original recipes… but stayed tuned! I’ll be posting my tweaked versions in the coming weeks. Yum!