It is hard to believe that our wedding is less than 2 months away. When we got engaged over 2 years ago, the wedding day seemed like lifetimes away. Now I am starting to feel the panic and excitement as our wedding day draws closer!
I couldn’t have made it through the last 2 years without my 6 bridesmaids by my side. They’ve supported me when I struggled to deal with our long distance relationship, and they threw me a wonderful shower a few weeks ago. These 6 amazing women represent every phase of my life – from my sister, who I’ve obviously known all my life, my best friend from high school Emma, and three of my best friends from grad school, Sam, Whitney and Angela. My last bridesmaids is Brad’s sister Kristan, who I can proudly call one of my good friends, as well as my future sister.
I wanted a way to thank my girls for everything they have done, and thought a bridesmaids brunch would be a great opportunity. Unfortunately not all the girls could make it, but those who did had a great time.
I wanted to keep the menu light and fresh, focusing springtime flavors, and include lots of fresh berries. The menu included:
French Toast Kabobs
Cubes of french toast tossed in cinnamon sugar and threaded on skewers with strawberries and blueberries. Served with maple syrup.
Fresh Fruit Tart with Vanilla Pastry Cream
A flaky pastry crust with a sweet vanilla filling and topped with colorful fruit
Bacon and Cheddar Scones
Traditional scones stuffed with bacon, cheddar cheese and green onions
Bacon, Egg and Toast Cups
How cute are these? Toast, topped with cheese, egg and
bacon makes for a cute, bite-sized breakfastStrawberry Lemonade
Nothing says spring better than a tall glass of lemonade infused with strawberries
I kept the decor springy with oranges and pinks (two of the accent colors for the wedding), and brought in gorgeous tulips, which are my favorite! It turned out to be beautiful spring day, and I had a great time with my favorite girls. I am so excited to see how beautiful they will be on my wedding day.
I plan on sharing these recipes over the next few weeks….so stay tuned!