Spring Brunch on the Lawn

When spring weather arrives, entertaining takes on a whole new territory. Kick off the season of outdoor entertaining by hosting a spring brunch on the lawn.

Easy Outdoor Entertaining

• To set up tables on the grass, be sure they’re stable and secure on flat ground. Use wedges of cardboard to stabilize tables before your guests sit down.

• To keep centerpieces weighted down, load vases and other tall pieces with marbles or small stones. Consider centerpieces that are lower, flatter and won’t catch the wind.

• Plastic is allowed! Outdoor entertaining has a more casual tone, so feel free to use springy, summery plastic plates and serving pieces.

• Use your natural landscaping. Make your centerpieces out of flowers you have growing in your backyard, or perhaps some fragrant herbs from your herb garden. Hang wind chimes and wind socks from tree branches, and decorate fencing with ribbons.
• Be prepared and have a Plan B for if the weather turns foul and you have to move the brunch indoors.

Outdoor Entertaining Tips

• MSN.com’s entertaining page: "Shade is important. Inexpensive stretch tents can be purchased for under $40 each . . . Several lined up and decorated with balloons, flowers and hanging fabric panels can give a backyard an instant cabana effect that acts as a shaded grazing station."
• Real Simple: “Tie a colorful sash around the back (of your lawn chairs) and tuck a sprig of rosemary into the bow . . . “

A Menu for Spring Brunch

• Spinach Quiche
• Poppy Seed Pasta Salad
• Raspberry Muffins
• Mimosas

Spinach Quiche

• 1 tablespoon butter
• 1 onion
• 10 ounces frozen chopped spinach, thawed and drained well
• 1 9-inch ready-made pie crust
• 1 teaspoon flour
• ½ cup grated Monterey Jack cheese
• ½ cup grated Parmesan cheese
• 4 eggs
• ½ cup cottage cheese
• 1/8 teaspoon nutmeg
• 1/8 teaspoon dill
• Salt and pepper to taste

Melt butter in skillet over medium heat. Add onion and sauté about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Set aside to cool. Place pie crust into pie pan and trim edges. Sprinkle both cheeses over the crust. Top with spinach mixture. In a separate bowl, beat eggs, cottage cheese, nutmeg, dill, salt and pepper to blend. Pour over spinach. Bake in a 375-degree oven until filling is set, about 50 minutes.
Cool slightly and cut into wedges to serve.

Poppy Seed Pasta Salad

• 2 cups penne
• 1½  pounds asparagus
• ½ cup thinly sliced scallions
• 4 ounces smoked salmon, cut into ½-inch pieces
• 6 tablespoons mayonnaise
• 1 ½ tablespoons Dijon mustard
• 1 ½ tablespoons sour cream
• 1 teaspoon tarragon
• 1 tablespoon fresh lemon juice
• 1 tablespoon poppy seeds

In a small bowl, combine mayonnaise, mustard, sour cream, tarragon, lemon juice and poppy seeds and whisk together until well blended. Add salt and pepper to taste.
Cook penne in a large pot of boiling water until almost tender, but still firm.  Place asparagus into pot with pasta for the last 2 minutes. Drain pasta and asparagus, reserving ¼ cup cooking liquid.  Rinse pasta and asparagus with cold water and drain. Add green onions and smoked salmon.  Add ¼ cup reserved cooking liquid into the dressing and whisk. Add dressing to salad. Toss gently to blend. Chill for at least 1 hour and up to 6 hours before serving.
 
Raspberry Muffins

• 1 1/4 cups sugar, divided
• 4 teaspoons finely grated lemon peel
• 2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 stick unsalted butter, room temperature
• 1 large egg
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 pint fresh raspberries
• 1/4 cup whipping cream

Line 14 muffin cups with paper liners. Mix 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Set aside. In a large bowl, beat remaining 1 cup sugar and butter with an electric mixer until smooth. Beat in egg, then sour cream, vanilla and half of the lemon sugar. Beat in flour mixture. Divide batter among muffin cups. Top each muffin with 4-6 raspberries. Bake muffins in a 375-degree oven until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with whipping cream; sprinkle with remaining lemon sugar and cool.

Mimosas

• 16 ounces chilled champagne
• 8 ounces chilled orange juice
• 4 tablespoons Grand Marnier

Gently stir all three ingredients together. Pour into champagne glasses and garnish with  a strawberry on the side of the glass, a mint spring, or a kiwi slice. Makes about 4 mimosas.