I spent more time on ironing table cloths and setting the table than actually preparing the meal because to me, presentation is everything. Since I didn’t have time to hunt down tulips, I bought a grocery-store bouquet and deconstructed it into two lovely smaller bouquets. This one I made for the centrepiece and I used the leftover flowers for a second bouquet for the powder room. I love for my guests to be surprised by a bouquet in a place where you least expect one.
I always have Prosecco on hand and make sure that it’s chilled in a bucket of ice before my guests arrive. As an alternative to a mimosa, I like to serve Bellini – which is especially nice for a spring brunch. It’s simply peach juice instead of orange juice, and you make it with 2 parts Prosecco to 1 part peach juice.
To make sure the French toast is still hot when your guests arrive, I place the French toast on a cookie sheet in the oven, on the lowest setting. Instead of whipped mascarpone cream, I just sprinkled the French toast with icing sugar and let my guests pour the amount of maple syrup they desired. Since I didn’t have time to hunt down Easter chocolates, I stopped at the corner store and bought Kinder Surprise eggs, which I unwrapped and placed on each plate. This was my little nod to Easter.
And, of course I served Nespresso
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coffee in my vintage cups because it’s the simplest, no-mess espresso to serve when you’re entertaining. And, the pretty pink capsules are better than any Easter eggs, if you ask me!
This post is sponsored by NESPRESSO – opinions are my own.
Photos : © Carrie MacPherson