Let’s Have a Wreath-Making Brunch!
Welcome back, friends! Spring is in the air, so my mood has significantly improved. I am a fair-weather girl, to be sure. It’s time to crack open the windows, let the fresh air in and hatch some good party plans for spring.
I thought we’d begin by prettying-up the front door with flowers. Invite the girls for a brunch and spring wreath-making party. I organized one of these events last Christmas. We worked together to each make our own holiday wreath to take home and hang, and then we shared front-door photos of our creations with the group. It was lots of fun. Now my door is bare again and begging for blooms, so it’s time to get busy and spruce it up once more.
I’ve opted to serve brunch for this gathering to take advantage of the warmest part of the day when the sun cooperates, and also because we’ll need some space to work. A large picnic table is perfect for wreath-making. So long as the winds are calm, we can display the wreath bases, tools, supplies, and florals there while we work. A separate table can hold beverages and snacks, but before we discuss the menu, let’s tackle the wreath-making.
Now, don’t panic if you know little about making wreaths. I don’t either, but a few simple hints will allow us to have lots of fun and a reasonably pretty result. I have chosen a particularly uncomplicated wreath that attaches the florals on just about a quadrant of the wreath, so naturally we need a pretty wreath base since much of it will be visible.
I like a grapevine wreath, and I found some with a white/gray finish, but you could always spray paint a grapevine wreath or use it in its original brown. I know the wreaths, flowers and greens can get a bit expensive, so don’t hesitate to ask guests to bring along some empty wreaths and faux flowers in colors they’ll want to use. You’ll provide all the tools and other supplies necessary, including several pairs of good scissors and wire clippers, a glue gun or two, as well as wire and a selection of ribbon.
Fortunately, piles or buckets full of faux flowers and greens along with pretty ribbon will serve as a centerpiece for this party, too. Simply place buckets on the table, displaying a selection of peonies, sunflowers, roses or whatever you choose and lay out and a variety of ribbon in spring colors. Most large craft stores offer a nice selection. One more tool that will help is a wreath hanger or some other way to hang a few wreaths during the process. Guests can take turns hanging their wreaths to get a good look. Remember, a wreath will look different hanging than it does laying on a table.
To make the wreath, the first thing you want to do is use the wire snips and cut the blooms, leaving about a 4-inch stem. You’ll also want to save some leaves for accent, so don’t throw those away. Look at your wreath and decide what you want the top of the wreath to be. Arrange it that way on the table, then stick your flowers in between the twigs on one side just above the bottom of the wreath. Then add a few leaves around the flowers for filler and green until you have it just how you like it. If tucking each piece in the grapevine does not seem secure, use a 6-inch piece of the wire to help or even the glue gun for particularly difficult placement. Finally, select a ribbon and tie a bow and wire or glue it in place.
Guests can take turns hanging theirs for visual inspection and feedback, then make any adjustments they choose. A grapevine wreath can usually be hung without adding wire for hanging, but you can add a piece of wire and create a loop for if you wish. That’s it. Time to eat and drink!
Since brunch isn't complete without a mimosa, we’ll serve those, and of course, guests can be sipping on these before wreath-making begins. Actually, it might help to get the creative juices flowing. This tasty, tropical twist on the mimosa uses freshly diced pineapple instead of orange juice. I like to use prosecco rather than champagne, but either one will work. Adjust the pineapple puree-to-wine ratio to suit your taste.
Food will be bite-sized, walk-around selections. The idea is not to sit and dine but to mingle, laugh and craft. For serving, I’ll set up this food on a desk, which works perfectly, using the drawer to hold plates, silverware, napkins, straws and cups.
The menu will include salmon/cucumber sandwiches, spinach/avocado dip with crackers, small crispy bread rounds and a veggie tray, and finally, a little something sweet to enjoy while admiring your work – a fresh fruit cup with cinnamon-honey yogurt.
There you go. All that’s left is to start a text group with all guest phone numbers and text a reminder to them to take and text front-door photos to the group when they arrive home and hang their wreaths. This part is so much fun – a pleasant reminder of an enjoyable day and a handful of compliments on your newly improved door. What a nice way to welcome spring. Cheers to a fun season!
Pineapple Mimosa
Ingredients
1 cup diced fresh pineapple
2 ounces triple sec
20 ounces chilled dry sparkling wine, or as needed
Directions
Place diced pineapple and triple sec into a high-speed blender or mini food processor. Blend until smooth, 15 to 20 seconds. Divide the mixture between four champagne flutes. Top each glass with five ounces of sparkling wine. Serve immediately.
Notes: Chill your pineapple for best results ... You can premix a batch of pineapple purée ahead of time. Portion out about two ounces per mimosa and store in the fridge for two to three days.
Fruit Cup with Cinnamon-Honey Yogurt
Ingredients:
¼ cup plain yogurt
1 teaspoon honey
¼ teaspoon ground cinnamon
Pinch of kosher salt
1 cup halved strawberries
½ cup blueberries
1 banana, peeled and sliced
Directions:
In a bowl, whisk together yogurt, honey, cinnamon, and salt. Toss with strawberries, blueberries, and banana. Serve, sprinkled with more cinnamon.
Smoked Salmon-Cucumber Tea Sandwiches
Makes 12
Ingredients
¼ cup crème fraîche
1 teaspoon prepared horseradish
Thin-sliced white sandwich bread, frozen
English cucumbers
6 slices cold smoked salmon
Instructions
In a small bowl, whisk together crème fraîche, horseradish until mixture thickens. Cut square shapes from frozen bread slices, discarding scraps. Return bread squares to freezer. Using a mandoline or vegetable peeler cut 12 paper-thin slices from cucumber lengths. Place on paper towels to let dry. Using a sharp knife, cut 18 rectangles from smoked salmon slices. Spread an even layer of crème fraîche mixture onto frozen bread squares. Lay two slices cucumber side-by-side on crème fraîche side of each bread square, trimming cucumber to fit bread. Lay three smoked salmon rectangles over cucumber and top with another bread rectangle. Cover with damp paper towels, place in a covered container, and refrigerate until bread thaws and is ready to serve, up to an hour.
Sandwiches can be made earlier in the day, covered with damp paper towels in an airtight container, and refrigerated until serving time. Garnish sandwiches just before serving.
Spinach Artichoke Dip
Ingredients
10-ounce package frozen chopped spinach thawed and thoroughly drained/patted dry
14-ounce can artichoke hearts (in water) rinsed, drained, dried, and chopped
8 ounces cream cheese very softened
1 cup sour cream
½ cup mayonnaise
4-ounce can mild chopped green chilies
1 teaspoon each garlic powder, onion powder, dried parsley
½ tablespoon each paprika, salt, pepper pinch-1/8 teaspoon cayenne pepper
½ cup freshly grated Parmesan cheese
1½ cups freshly grated mozzarella cheese
Topping
½ cup freshly grated mozzarella cheese
Fresh parsley optional
Instructions
Preheat oven to 350 degrees. Add all of the artichoke dip ingredients to a large bowl and stir until well combined. Lightly grease a shallow oven-proof dish (3-quart baking dish or 8/9-inch round/square pan or skillet). Transfer dip to prepared baking dish and top with half cup mozzarella cheese. Bake at 350 for 25-30 minutes or until cheese is completely melted and starting to turn golden around the edges. Serve warm with baguette slices, crackers, chips or veggies.
