A Cinco De Mayo Brunch
Why not switch up your Cinco de Mayo celebration? This year I hosted a Cinco De Mayo Brunch complete with Churro Waffles and Margarmosas!
What, A Cinco De Mayo Brunch? I promise this won’t be your average Taco Tuesday celebration, but I am pretty sure that it is no secret that we love a good reason to have a brunch. Plus we also enjoy entertaining a myriad of guests whether it be our friends, family, neighbors or business acquaintances. On this particular occasion we were overjoyed to celebrated a with a few friends that were in town for business. We started our Cinco De Mayo Brunch with Margarmosa’s this morning. What the heck is is a Margarmosa you may ask? Well that is simple, it is when a Margarita and Mimosa get all mixed it up in the morning, or maybe your hostess is just not awake yet. If you are not into starting your day with tequila, maybe you can serve as a sidecar of tequila instead of champagne with your OJ and a hint of Grand Marnier.Before we get all up into the menu and cocktail hour recipes I would love to walk you through the pretty Cinco De Mayo tablescape and how simple it was to put together. The fresh flowers were prepared the day before and kept in my shop refrigerator for freshness and added to the tall columns at the last minute.
Since I wanted to keep things in the citrus and pepper tones I used a mix of Orange Unique roses and peach carnations. I added in crimson Hypericum berries to reflect hot chili peppers, and lime green button mums. I added a feature flowers of my home grown lemon yellow bearded Irises cut from my very own yard along with some magnolia leaves.
I mirrored the same colors onto table by filling large clay bowls that resemble antique mortar bowls with lemons, limes, oranges and avocados. At the base of the bowls I scattered selections of peppers. The beauty of this design is your guest can grab and add any of these items to their food as they eat to create a spicy or citric flavor to their dishes or drinks.
In case you were wondering what the terra cotta looking columns are, they are old Textile Print Rollers that were used to stamp patterns on fabrics. I came across them at an antique store while I was in Highpoint, NC just a few weeks earlier and they were just perfect for this tableI thought that they were super color looking and I loved the funky patterns at the time, honestly I was not even thinking about how they have a slight Aztec vibe to them at all or that they are made out of a sort of terra cotta clay.
As for the table linens I layered several colors of napkins, which when you layer your linens it is the quickest and easiest way to add color and texture to your table. I specifically added some blue tones with a patterned one that reminded me of the blue and white mosaic tile patterns you see a lot in Mexico. So subtly I wanted to play up all the elements of Spanish architecture. Think clay tile roofs, iron lanterns, blue and white mosaic tiles and heavy wood elements more of a Hacienda Style of decor for this refined brunch.
For the napkin rings I used a pretty set acquired from the Kim Seybert collection, called Fete Napkin Ring in Coral & Salmon which are such a fun addition to this cheery citrus tones table. If you do not have napkin rings or need to make one in a jiffy you could also craft a fun pepper tie at the last minute simply by tying a pepper loosely around the the napkin with some twine or a matching string. This string was actually used to hold the placemats together at the store when I purchased them so it was a perfect match.
What’s On The Menu?
Since this is a brunch I wanted to keep the menu relatively simple but with a lot of flavor while concentrating on fusion of southwestern flavors with trending dishes and themes put together in an non traditional way, since it always about the presentation.
So this is what I came up with leading off the trendiest breakfast to come out Texas to date, Avocado Toast. This staple hit the map when trend setting, Joanna Gaines added an entire menu selection of these to her new breakfast restaurant Magnolia Table last year. So of course I had to embrace this as the starter course, on a normal day I would probably eat this just as my meal, but today we celebrate. Then we will have a DIY Breakfast Burritos Scramble and Churro Waffles for Dessert and let’s not forget about those tasty Margarmosas!
Loaded Avocado Toast Appetizer
There are so many variations of Avocado Toast some with smoked salmon, or chia seeds and roasted vegetables and they are all fabulous. However today we were just keeping it simple with fresh south of the border flavors for the theme. I will say you can serve it with a slice of lime if you like but in my opinion it really did not need it, plus you already have them on the table if needed.
This avocado toast was super simple, and again just a concentration on freshest ingredients from the garden:
- 1 piece toast- your choice of bread
- 1/2 slice Avocado (do this at assembly to prevent browning)
- 1 tbls minced sweet onions
- 3 tbsp Diced Tomatoes
- 1 tbsp Crumbled Fresco Cheese
- 3 Jalapeños sliced (fresh, optional)
- 1 tbsp Cilantro (optional)
- Fresh ground Pepper to Taste
DIY Burrito Scramble Station
A breakfast burrito has become a very mainstream for a breakfast item and is also a very easy way to allow your guests to build their own to suit their specific tastes, which is always good when you have a crowd. By serving up a basic egg scramble in a fun cast iron skillet it will keep your eggs warm and allow your guests to add specific topping of ingredients to their own burrito. Make sure you have a toppings of salsa, sour cream, guacamole along with the heat like jalapeños too.
You may notice that I have left the cilantro on the side. While my husband and I both love it, we actually have family members that do not. They are part of the 30% of people that report cilantro tastes like soap , so keep that little tip in mind. While we pity the fact that they are missing out on the flavorful beauty of this herb, we are also very sensitive to the fact that not everyone loves it like we do. Another great herb tip you may have noticed is that I have it stored in a mason jar of water, I do that with all my cut herbs. I think it is just the floral designer side of me, I just know that any cut stem it must drink water to survive, so they are always stored this way even in my refrigerator for ultimate freshness.
This is such a fun little dessert and a real easy food hack. Did your mom ever make you cinnamon toast as a kid? Well it is the same idea. I just heated store bought mini waffles up in the oven, verses the toaster, which actually makes them a little more crisp in my opinion plus you can get them all done at the same time. About 2 minutes into the bake I remove them and sprinkle them with cinnamon and sugar and bake for an additional 7-10 minutes.
Once they are done I serve them up warm, tip keep them in a warming drawer until ready to serve.
Topping options for Serving:
- Dulce De Leche Sauce
- Chocolate Sauce
- Whipped Cream
- Tequila soaked fruit
So what is a Margarmosa? Well I am now coining the term, and it is exactly what you think it is, it is when a Margarita and Mimosa mix it up in the morning with all the best parts of each drink. For my Margarmosa’s I decided to make the Tequila Lime shooter as a sidecar in the little terra cotta pots next to the glasses. This also gave my guests options they could take the shot straight up, as hair of the dog, or not at all and give it there spouse or they had the option of how much to pour into their glasses. It just made the breakfast hour a little more fun and started a conversation when maybe morning is not their hour to shine.
Orange Juice Mixer:
- 3 oz Cara Cara or Navel Orange Juice fresh squeezed
- 1 oz Blood Orange Juice fresh squeezed
- 1 oz Lime Juice fresh squeezed
- Garnish with Blood Orange Slice
Tequila Lime Sidecar Shooter:
- 2-4 oz Blanco Tequila 100% Agave (depending on how strong you like them)
- 1 oz Grand Marnier or Cointreau
- Serve with Lime Wedge
Hope you all have a wonderful Cinco De Mayo and that you found some fun inspiration here to celebrate in a fun new way. I know my crew really enjoyed the fiesta inspired brunch theme and it got their day started in a spicy kind of way, Ole!