BRUNCH ANYONE?
Many couples are choosing to have a celebratory brunch the morning after the wedding. This way they can spend some intimate time with their close friends, family and special out-of-town guests. It's a great way to cap off the exciting wedding weekend and spend a little more time with people you love.Here Continental Catering shows some fun Brunch Yummies…
Photography by Siegel Thurston Photography.
 |
 |
 |
 |
1. PEACH AND PROSCIUTTO POP-TART with goat cheese and chili-sugar glaze. 2. BRITISH FRY-UP honey-ancho glazed pork belly, seasoned quail egg, truffle toast. 3. PEAR DUTCH PANCAKE with blackberry jam. 4. PETIT DÉJEUNER CROSTINI with homemade berry jam, bacon and quail egg.
 |
 |
Don't forget to finish your day-after brunch off with something refreshing like this CUCUMBER & LEMON SELTZER with chipotle and cucumber garnish cocktail your guests will surely enjoy! Continental Catering the recipe for this tasty and pretty drink with SDSW. (Recipe Below)
CUCUMBER & LEMON SELTZER with chipotle and cucumber garnish
Serves 1
1 small cucumber
24 ounces of soda water
3 quarter sized thinly sliced pieces of peeled ginger
1/4 fresh lime, cut into wedges
1/2 cup chilled green tea
pinch of ground chipotle pepper1 tablespoon sugar (I used coconut sugar, but you can use raw sugar or whatever you prefer)
* Optional to make a “spirited” version: instead of muddling the ground chipotle pepper, infuse Epsolon tequila with chipotle peppers. Place six whole dried chipotle peppers in a tightly sealed jar with the tequila and let sit for five hours. Then strain.
First, you’ll want to infuse the soda water with the cucumbers. Slice the cucumber into about 1/4-inch thick slices and add all but 4 of the slices to a glass jar and fill it with soda water. Place in the fridge for about an hour or so.
When you are ready to make the drink, in a sturdy glass or cup, muddle together the ginger with 3 cucumber slices, the lime wedges and a pinch of ground chipotle pepper plus 1 tablespoon of coconut sugar or raw sugar.
Top with 1/2 cup chilled green tea and ice (if making alcoholic leave out the ground chipotle pepper and add in 1.5 oz of the chipotle infused tequila now), cap the glass with a cocktail shaker, and give it a good shake for about ten seconds.
Pour into your serving glass, add ice and top with the cucumber infused soda water and a cucumber garnish.
 |
8238 Parkway Drive La Mesa 619.698.3500 |
