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Capers Catering                    Email: info@caperscatering.com           Phone: 781-279-5100

Capers Catering

Did Someone Say Brunch?

One of the newest trends we have been seeing this year are brunch weddings and post wedding brunches! It can be a fun twist on your traditional wedding day or a delicious conclusion to your wedding weekend. Our Executive chef is always coming up with new and creative ideas for brunch style events that will have your guests raving. Brunch is a fun way to mix up sweet and savory for all of your guests to enjoy, maybe with a mimosa or two! Check out two of our favorite brunch options an d recipes below, always crowd favorites!

 

Mixed Berry Parfaits with House Made Granola; Photography by Studio B

Granola

1/4 Cup maple syrup

2 Tablespoons honey

2 Tablespoons canola oil

1 1/2 Teaspoons vanilla extract

1 Cup steel-cut oats

1 Cup old-fashioned oats

1/4 Cup wheat germ

1/4 Cup flax seeds

1 Cup sliced almonds

Parfait

4 Cups low-fat vanilla yogurt

2 Cups Driscoll’s Blackberries, Blueberries and/or Raspberries

Preparation

Preheat oven to 325°F. Lightly grease rimmed baking sheet.

Whisk together maple syrup, honey, oil and vanilla in a large bowl. Combine steel-cut oats, old-fashioned oats, wheat germ, flax seeds and almonds in a medium bowl. Add oat mixture to maple syrup mixture and stir until evenly coated. Spread mixture on prepared baking sheet.

Bake about 25 minutes or until crisp and golden, stirring every 10 minutes.

Make 2 layers of 1/2 cup yogurt, 1/4 cup granola and 1/4 cup berries in a parfait or wine glass. Repeat with remaining yogurt, berries and granola.

 

Cobb Salad Deviled Eggs; Photography by Studio B

 

Ingredients

12 eggs

1 teaspoon salt

1 teaspoon pepper

½ cup (100 g) tomato, diced

½ cup (65 g) cooked chicken, fine chopped

½ cup (115 g) bacon, crumbled

3 tablespoons mayonnaise

2 tablespoons dijon mustard

½ avocado, diced

GARNISH

blue cheese

bacon, sliced into strips

Preparation

  1. Place the eggs in a large pot and cover with 1 inch (2 cm) of cold water.
  2. Bring to a rolling boil, cover with the lid, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
  3. Remove from water and immediately place in bath of ice water for a few minutes.
  4. Remove shells and cut the egg in half, vertically.
  5. Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.
  6. In the bowl with the yolks, add salt, pepper, tomatoes, chicken, bacon, mayonnaise, and mustard.
  7. Mash until everything is well incorporated.
  8. Gently fold in the diced avocado.
  9. Fill each cooked egg white with the mixture, and if you would like to get fancy, garnish with blue cheese and a small strip of bacon.
  10. Enjoy!