A sure way to keep guests' glasses full at your next brunch is to set up a separate table as a self-serve juice bar. People can pour their own drinks, leaving you free to focus on cooking and serving brunch. Set fruit juices, liquors and sparkling wine on a buffet, and whip up a concoction made with grapefruit, cranberry or pineapple juice to fill a punch bowl. Include orange juice, Champagne and peach purée at the buffet for guests to make mimosas or Bellinis, and be sure to add pitchers of water and tea to the table, too. Finally, don't forget to brew fresh coffee, and have plenty of cream and sugar available throughout the meal.
For more tips on how to host a winning brunch, follow the links below.
- Asthma and Allergy Foundation of America. "Egg Allergy." (Jan. 20, 2012) http://www.aafa.org/display.cfm?id=9&sub=20&cont=523
- Bucher, Mary. "Sausage Breakfast Cups." Pillsbury. 2004. (Jan. 23, 2012) http://www.pillsbury.com/recipes/sausage-breakfast-cups/17b793f3-218a-494a-b079-9f1ce32cdeb1/#
- Clark, Melissa. "For Year's End, Decadent Quiche." The New York Times. Dec. 24, 2010. (Jan. 19, 2012) http://www.nytimes.com/2010/12/29/dining/29appe.html
- Gibson, Joanne. "The Bellini." Wine Magazine. May 25, 2010. (Jan. 19, 2012) http://www.winemag.co.za/article/the-bellini-2010-05-25
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