Welcome Spring with Brunch!

By March 23, 2024 May 24th, 2024 No Comments

Spring is here and warmer days are near! We love the idea of celebrating the start of spring with a fun and colorful brunch. Light and tasty dishes paired with bright and bubbly cocktails. The secret to a successful soirée is enjoying it with your guests too! Spring forward with these delicious and simple brunch ideas.

Blood Orange Mimosas
Blood oranges are the most beautiful color and this recipe is the perfect combination of bitters and bubbles! Serves 12 (serving size: about 3/4 cup)

12 sugar cubes
1/2 teaspoon blood orange bitters or Angostura bitters
7 1/2 cups Gooseneck Vineyards Prosecco, chilled
3 cups fresh blood orange juice (about 6 oranges)
Blood orange rind curls (optional)

Place 1 sugar cube in each of 12 Champagne flutes or slender glasses; add 1 drop bitters to each flute. Combine Gooseneck Vineyards Prosecco and juice. Divide wine mixture evenly among flutes. Garnish with rind, if desired.


Strawberry Rosé Sangria
It’s officially spring and light and fruity drinks are in full swing. Hooray for Rosé! There is no better combination than Rosé and Sangria.

1 (750 ml) bottle Gooseneck Vineyards Rosé wine
1 cup strawberry vodka
2 1/2 cups lemon-lime soda
1/4 cup stevia or sugar
10 fresh strawberries hulled and sliced
1 lemon, slice to garnish with

In a large pitcher, combine wine, vodka, and 1/2 of the strawberries. Taste for sweetness and add sweetener if necessary, and stir. Refrigerate for at least 2 hours or up to 6. Just before serving, add Sprite, the rest of strawberries and gently stir. Serve over ice with strawberry garnish.


Oven Baked French Toast
This delicious and simple (make-ahead) recipe will have your guests raving!

1/2 cup butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
12 slices sandwich bread
6 eggs
1/2 cup milk
1 pinch salt

Coat a 9×13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish. Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange bread in two layers overbrown sugar mixture. Beat eggs, milk, and salt in a bowl; pour over bread. Cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes.


Soft Scrambled Eggs with Asparagus
This light and scrumptious dish is a perfect option for a spring brunch. Easy to prep, slow cook and serve.

18 large eggs, lightly beaten
1/3 cup whole milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 cup finely chopped small asparagus
(find the thinnest asparagus you can so it will become crisp and tender with heat).
1/4 cup chopped fresh flat-leaf parsley

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan; coat. Add eggs and
asparagus to pan. Reduce heat to medium-low. Cook 8 minutes or until eggs are soft and begin to set, stirring frequently. Stir in parsley; drizzle with remaining 1 tablespoon oil.


Classic Hash Browns
Nothing says “brunch” like classic, golden, hash browns!

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste 1 pinch paprika, or to taste.

Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes. Add a green garnish for a pop of color (try parsley, scallions, or even an edible flower such as a pansy!)


Strawberry Shortcake Trifles
Impress your guests with this fun and sweet twist on strawberry shortcake!

1 cup heavy cream
1 tbsp. sugar
1/2 tsp. vanilla extract
3 cup chopped pound cake or angel food cake
2 cup sliced or chopped strawberries

In a stand mixer fitted with the paddle attachment, beat cream with sugar until stiff peaks form, about 5 minutes. Stir in vanilla until combined. Transfer mixture to a piping bag. Among four glass jars (or cups), layer pound cake or angel food cake, whipped cream mixture, and strawberries.

Remember that “brunch” is always a good idea. Take the time to enjoy yourself and spend time with the people you care about. Cheers to an amazing spring!