Posted on November 17, 2014
For me, the best part about attending a wedding is the possibility of brunch the next morning. At the reception, I don’t worry about my impending hangover because the thought of stuffing french toast into my mouth, guzzling coffee in between sips of Bloody Marys and the crisp bacon (oh, all that bacon!) makes that last shot of fireball totally worth the headache.
I’m not sure why, but champagne with a side of OJ tossed back with some laughs and reminiscing about the night before seems to cure any hangover caused by a great wedding. Well that, and a 3 p.m. nap.
Photo Courtesy The Party Dress
Lately though, I’ve been pleasantly surprised to find new ways that brunch can be incorporated into weddings, showers or even bachelorette parties. Brides and grooms can save a bundle by hosting a wedding brunch, bridal showers aren’t really complete without a mimosa bar and what better way to kick off a bachelorette party than by hosting a girls only brunch?
Today, we are talking homemade popovers and a sweet and refreshing fruit smoothie, two perfect brunch recipes for wedding season. Make them together or alongside any brunch spread.
Popover Recipe – Ina Garten
Popovers are the epitome of a brunch treat. They look fancy, but in fact, take only a matter of minutes to prepare. To liven up a plate of popovers, I suggest serving them family-style with an accompaniment of butters or jams so guests can customize them however they choose.
The biggest pointer for this recipe is to follow directions. My family has used Ina Garten’s Popover recipe for years and always giggle when we read her last note on the direction list, “Do not peek.” Well, Ina Garten is correct. Keep the oven door shut and peek in by flickering on the oven light when you get antsy. By opening the oven door, heat escapes and essentially depuffs the popovers. Trust me, the best part of popovers are their puffy exterior and dense, buttery interior.
Preheat oven to 425 degrees F. Generously grease aluminum popover plans or Pyrex custard cups (we use 6 cup popover pans to make extra large popovers) with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs and milk and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek!
Apricot Raspberry “Refresher”
This fruit smoothie recipe is a personal favorite that’s always served when popovers are on the breakfast table. While I’m a sucker for tart fruit like raspberries, I’m sure you could easily try this recipe with different fruit combinations: blueberries and mango, strawberries and bananas, etc, etc. By blending the ingredients together when the popovers are baking in the oven, you can have brunch served on the table in a matter of minutes.
In a blender, combine apricot nectar, apricot halves, ice and honey and blend until smooth. Add raspberries and blend until broken up, but not completely blended. Serve and garnish with a fresh raspberry.
Allana Mortell a perpetually hungry 20-something whose adventures in eating & tweeting throughout Chicago are documented on the internet. Lover of cupcakes, craft cocktails, slightly disobeying recipes and dessert first, Bytes is the foodie friend you’ve been looking for! For more recipes, stories about food and general ramblings, visit Allanabytes.