I’m thrilled to once again partner with Lillet, one of my favorite French brands, to bring you this springtime brunch menu, featuring an Artichoke Frittata, Avocado Green Goddess Dip, and Lillet-Grapefruit Spritzer. Thank you for supporting the brands that support The New Baguette!
Apart from our decade-old Friendsgiving tradition, having my girlfriends over for brunch is one of my favorite food rituals. I always prefer daytime entertaining to dinner because it’s low-key and people are generally more upbeat during the day than at night. Besides, who isn’t in a good mood when day-drinking is involved?
Throughout the years, we’ve enjoyed many brunches at home together, and though our jobs, hairstyles, and boyfriends have changed since we met in high school, the menu has stayed pretty much the same. (There’s always a frittata, a few finger foods, and a pitcher cocktail). And much like settling on a haircut that actually suits me, I’ve also picked up a few tricks for making brunch at home a breeze.
With spring finally here, I figured what better way to celebrate longer days and sunshine than by sharing a few tips and my favorite menu for a festive brunch. Here are my tips for stress-free daytime entertaining:
Prep in advance
Whether it’s chopping vegetables, chilling the bubbly, or simply tidying up the day before, prep as much as possible in advance so you’re not frantic day-of, but ready and relaxed when your friends arrive.
Choose a menu you can serve at room temperature
A buffet brunch is not the time to poach eggs one by one or to keep Hollandaise perfectly warm and pourable. Instead, choose foods that can be served warm or at room temperature and won’t be ruined if they sit out for an hour or two. A quiche (or artichoke frittata – see recipe below), potato salad, roasted vegetables, crostini, and dips are all perfect.
Bring the outdoors in
Of course I’m talking’ flowers, ya’ll. All the better if you have a garden of your own to pick from, but some colorful tulips from the corner deli will also do. Place a pretty bouquet on the buffet, or arrange short buds in Mason jars and place them around your apartment. Truth be told, I’m not a big flowers girl, but after a long and dreadful winter, even I get excited about what they bring to the table.
Serve a low-octane pitcher cocktail
There are plenty of occasions for gin-and-tonics but Saturday morning is not one of them (although, no judgement if that’s your thang…). For brunch, choose an easy-to-drink low-alcohol cocktail that won’t leave your friends hungover by 4pm. Mimosas or wine spritzers like the one below are the perfect option.
This Lillet-Grapefruit Spritzer is pretty, not too sweet, and perfectly refreshing for spring. To make 4 servings: fill a pitcher with ice and add ¾ cup freshly squeezed grapefruit juice (about 1 large grapefruit) and ¾ cup Lillet Blanc. Stir to combine and gently top with ¾ cup dry sparkling wine, like champagne, prosecco, or cava.
On to the food: A frittata is an easy and practical way to make eggs for a crowd. Most frittatas can be served hot, warm, or at room temperature, and you can make them with anything you have on-hand – vegetables, herbs, greens, cheese, olives, etc. To celebrate spring, I made this herbaceous artichoke frittata inspired by Persian kuku sabzi, utilizing caramelized onions for sweetness, dill for brightness, and marinated artichokes for salty brininess.
I paired the artichoke frittata with avocado green goddess dip – an unbelievably creamy spread with tons of fresh herbs and lemon. (Think of it as Mediterranean guacamole.) You can eat the frittata and dip together, or serve the dip with baked potato wedges and crudités like I did.
This herbaceous artichoke frittata is inspired by Persian “kuku sabzi”. You can eat the frittata and dip together, or serve the dip with baked potato wedges and crudités like I did.
For the Artichoke Frittata
- 1 tablespoon extra virgin olive oil, plus more for the pan
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon fine sea salt, divided
- 8 eggs
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup packed chopped fresh dill
- 1/2 cup packed chopped marinated artichokes (tough outer leaves removed, if needed)
For the Avocado Green Goddess Dip & Potato Wedges
- 2 medium russet potatoes, scrubbed, patted dry, and cut into 1/6“-thick wedges
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon smoked paprika
- Freshly ground black pepper to taste
- 2 ripe avocados, pitted and peeled*
- 1 1/2 cups packed roughly chopped fresh herbs like dill, cilantro, basil, parsley, and/or mint
- 1/4 cup filtered water
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon ground cumin
- Crudités (like radishes, endives, cucumbers, or carrots), to serve
- To make the frittata, preheat the oven to 375ºF. Grease a glass or ceramic baking dish with oil and set aside.**
- Heat the oil in a small skillet over medium-low heat. Add the onion and 1/4 teaspoon salt, stir, cover tightly with a lid, and cook for 5 minutes. Remove the lid, turn the heat down to low, and cook, stirring occasionally, until the onions are caramel-brown and mushy, about 10-12 minutes.
- In a large bowl, whisk the eggs with the pepper and remaining 1/4 teaspoon salt. Add the dill, artichokes, and onions and stir to combine. Pour into the prepared baking dish and bake until the center is no longer giggly, about 20 minutes.
- When the frittata is almost done, start the potatoes. On a large baking sheet, toss the potatoes with the oil, 1/4 teaspoon salt, smoked paprika, and pepper to coat evenly.
- Raise the oven temperature to 400ºF. Roast the potatoes until golden brown and cooked through, 20-22 minutes, tossing once halfway through cooking.
- Meanwhile, make the dip. In a food processor or blender, combine the avocados, herbs, water, lemon juice, cumin, remaining 1/4 teaspoon salt, and pepper. Puree until smooth, stopping to scrape down the sides as needed. Taste and adjust seasonings, if needed. Serve with the potato wedges and crudités.
*Hold on to one of the avocado pits and place it at the bottom of the bowl you’re serving the dip in. It will keep the avocados from oxidizing (turning brown).
**If you have a cast iron skillet, you may cook the onions and then bake the frittata in it.
- Serving Size: 1/6 of the frittata
- Calories: 130
- Carbohydrates: 3.6 g
- Protein: 8.3 g