A brunch-appropriate wedding shower menu by Southern Living includes recipes for fruit salad with yogurt, tomato-herb mini frittatas and gouda grits. The recipes for lavender Champagne and non-alcoholic lavender spritzer by Martha Stewart yield simple floral beverages for a bridal shower brunch.
To prepare tomato-herb mini frittatas, cut 1 pint of grape tomatoes into halves and measure out 1 1/2 cups of shredded Italian three-cheese blend. Create a fresh herb mix with 2 tablespoons of chopped chives, 1 tablespoon of chopped parsley and 1 teaspoon of chopped oregano. Blend 12 large eggs with 1 cup of half-and-half, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to form a smooth mixture. Grease eight 6-ounce ramekins and place them on baking sheets. Arrange the tomatoes at the bottom of the ramekins. Divide 1 cup of cheese amongst the ramekins, and add a sprinkling of the herb mixture. Pour in the egg mixture and distribute the remaining 1/2 cup of cheese on top. Bake the frittatas at 450 degrees Fahrenheit for approximately 15 minutes to achieve a golden-brown crust.
To make lavender Champagne, dissolve 1/2 cup of sugar in 1/2 cup of boiling water. Steep 1 tablespoon of dried lavender in the sugar syrup, and allow the mixture to cool completely. Discard the lavender. Add 1 1/2 teaspoons of the lavender syrup to every 6-ounce serving of chilled Champagne or sparkling wine. Meanwhile, the lavender spritzer recipe combines lavender syrup with chilled sparkling water to offer a non-alcoholic option.