While you’re busy juggling the timing of the eggs Benedict and hash browns, I say let’s get the party started with a simple self-serve brunch bar for your guests!
Nothing elaborate here, just an offering of a savory nibble and a festive beverage to tide your guests over until everyone has arrived and you’re ready to serve up the star attraction.
This year, to go with my Connecticut Country House Easter woodland theme, I set the foundation for my rustic sideboard by rolling out a green carpet of dried moss that I had picked up at Michaels. Unfurled from its cellophane package, cut to fit and spritzed with water, it perks right up, becoming pliable and turning a lovely shade of green.
To the runner I added touches of nature with a bunch of beautiful flowering quince branches on one side, from Compo Farm Flowers, and to the other side, a large pot of herbs, that I’m very proud to say have been doing great since potting them up for a WFSB segment late last winter on Indoor Plant Care Tips.
A large copper tray, normally used to hold an assortment of my potted plants, once hosed off and cleaned, does a beautiful job of corralling my favorite La Rochere Bee glasses along with a matching pitcher filled with chilled orange juice. An elegant footed hurricane from Ethan Allen, usually home to a chunky, creamy white pillar candle, does double duty as an ice bucket for chilling celebratory bottles of champagne.
Nature and glass are the common threads throughout the sideboard. Piled high with deliciously decadent Cheddar, Bacon and Fresh Chive Biscuits, a vintage glass cake stand quite literally elevates the humble appearance of these savories. A footed compote filled with just emerging bulbs, and a beautifully framed bug, round out the look and add to the springtime vibe.
Setting up a brunch bar is a simple, stress-free way to get your Easter brunch off to a wonderful hippity-hoppity start.