Summer at The Lavender Hazel: Sunday Brunch

Summer at The Lavender Hazel: Sunday Brunch

A Vintage Garden Inspired Summer Gathering

There is something special about gathering around a table on a summer morning.

Unlike dinner parties, brunch feels relaxed and unhurried. The day still stretches out before us, coffee cups linger a little longer, and conversations flow naturally as everyone settles into the slower pace of the morning.

For this edition of Summer at The Lavender Hazel: Sunday Brunch, I wanted to create a menu inspired by the feeling of a vintage garden gathering. My vision was simple: fresh flowers, crystal serving pieces, bright citrus flavors, seasonal berries, and a self serve mimosa bar that encouraged guests to relax and enjoy the morning.

The result was one of my favorite gatherings yet.

Creating the Atmosphere for The Summer at The Lavender Hazel: Sunday Brunch

One of the things I love most about hosting is creating a space where people feel welcomed the moment they arrive.

For this brunch, I used woven placemats, crystal serving dishes, fresh flowers, and vintage-inspired serving pieces to create a relaxed garden aesthetic. Nothing was overly formal or complicated. Instead, I focused on simple details that made the table feel warm and inviting.

Hosting doesn't have to be perfect to be beautiful.

Often, the gatherings people remember most are the ones where they felt comfortable enough to stay a little longer.

The Mimosa Bar

One of the highlights of the brunch was the self serve mimosa station.

Guests could choose between Peach Bellinis, Orange Blossom Mimosas, and Honey Citrus

Mimosas, then customize their drinks with fresh fruit garnishes.

Peach Bellini

Homemade Peach Nectar

Ingredients

• 4 ripe peaches, peeled and sliced

• 2 tablespoons honey

• 1 tablespoon lemon juice

• ½ cup water

  
  

Instructions

1. Add peaches, honey, lemon juice, and water to a blender.

2. Blend until smooth.

3. Strain if desired.

4. Refrigerate until serving.

   
   

Bellini Recipe

• 2 oz peach nectar

• 4 oz chilled Prosecco

Pour peach nectar into a champagne flute and slowly top with Prosecco.

Garnish with a peach slice.

Orange Blossom Mimosa

Ingredients

• 2 oz fresh orange juice

• ½ oz elderflower liqueur

• 4 oz chilled Prosecco

  
  

Combine orange juice and elderflower liqueur in a flute and top with Prosecco.

Garnish with an orange wheel.

Honey Citrus Mimosa

Honey Syrup

Ingredients

• ¼ cup honey

• ¼ cup warm water

Whisk together until dissolved.

Citrus Blend

• 1 cup orange juice

• ½ cup grapefruit juice

Mimosa Recipe

• 2 oz citrus blend

• ½ oz honey syrup

• 4 oz chilled Prosecco

Top with Prosecco and garnish with a grapefruit wheel and thyme sprig.

On the Menu

This brunch menu was designed to balance sweet and savory flavors while keeping everything fresh and approachable.

Fresh Berry Cups with Honey

Sometimes the simplest dishes become the most beautiful additions to a brunch table.

Ingredients

• 1 container blueberries

• 1 container blackberries

• 1 container strawberries

• 1 container raspberries

• Honey for drizzling

Instructions

1. Wash and dry all berries thoroughly.

2. Slice strawberries into bite-sized pieces.

3. Layer berries in small glass cups:

   • 4–6 raspberries

   • 4–6 blackberries

   • A handful of blueberries

   • Several strawberry slices

4. Continue layering until cups are full but not overflowing.

5. Chill until ready to serve.

6. Just before serving, drizzle with honey.

   
   

Orange Cream Scones with Citrus Glaze

Soft, buttery, and bursting with fresh orange flavor.

Ingredients

Scones

• 2 cups all-purpose flour

• ⅓ cup sugar

• 1 tablespoon baking powder

• Pinch of salt

• 1 tablespoon orange zest

• ½ cup cold butter, cubed

• 1 large egg

• ½ cup heavy cream

• 1 teaspoon vanilla extract

Citrus Glaze

• ¼ cup melted butter

• 1¾ cups powdered sugar

• ½ teaspoon vanilla extract

• 1 tablespoon orange juice

• 1 teaspoon orange zest

Instructions

1. Preheat oven to 400°F.

2. Mix together flour, sugar, baking powder, and salt.

3. Stir in orange zest.

4. Add grated butter and mix until crumbly.

5. Add egg, cream, and vanilla.

6. Mix gently until flour is moistened.

7. Transfer to a floured surface and form a 1 inch thick rectangle.

8. Cut into 8 triangles.

9. Place on a parchment lined baking sheet.

10. Brush tops with cream.

11. Bake 14–15 minutes until lightly golden.

Glaze

Whisk together all glaze ingredients and drizzle over warm scones.

Crispy Baked Hash Brown Cups

Golden, crispy, and packed with flavor.

Ingredients

• 20-ounce bag frozen shredded hash browns, thawed

• 1 cup sliced green onions

• ½ cup grated Gruyère cheese

• 1 teaspoon kosher salt

• ½ teaspoon fresh cracked black pepper

• 2 tablespoons olive oil

• Cooking oil spray

Instructions

1. Preheat oven to 400°F.

2. Spray muffin tin generously.

3. Thoroughly dry thawed hash browns.

4. Mix hash browns, onions, cheese, salt, pepper, and olive oil.

5. Press mixture firmly into muffin cups.

6. Bake 45 minutes until golden and crisp.

Homemade Pie Crust

Ingredients

• 1 cup all-purpose flour

• ⅓ cup vegetable shortening

• ½ teaspoon kosher salt

• Ice cold water

Instructions

1. Combine flour, shortening, and salt in a stand mixer.

2. Mix until small pebbles form.

3. Slowly add ice water until dough forms a ball.

4. Transfer to a floured surface.

5. Roll into a 9-inch circle.

6. Place in pie plate and crimp edges.

Quiche Lorraine

A classic brunch favorite featuring bacon, shallots, and Gruyère cheese.

Ingredients

• 1 pie crust

• 8 ounces bacon

• ½ cup chopped shallots

• 5 large eggs

• 1¼ cups half-and-half

• ¼ teaspoon kosher salt

• ¼ teaspoon fresh ground pepper

• 1¼ cups shredded Gruyère cheese

• 1½ tablespoons sliced scallions (optional)

Instructions

1. Preheat oven to 350°F.

2. Blind bake crust for 20 minutes with weights.

3. Remove weights and bake an additional 5–10 minutes.

4. Cook bacon until crisp.

5. Sauté shallots in reserved bacon drippings.

6. Whisk eggs, half-and-half, salt, and pepper.

7. Stir in 1 cup Gruyère.

8. Add bacon and shallots to crust.

9. Pour in egg mixture.

10. Top with remaining cheese and scallions.

11. Bake 30–35 minutes until golden.

12. Cool 15 minutes before serving.

    
    

Lavender Hazel Brunch Hosting Tips

Prepare as Much as Possible Ahead of Time

The more you can accomplish the day before, the more enjoyable your gathering will be.

Double Check Everything the Day Before

Review ingredients, serving dishes, beverages, and garnishes.

Set Up the Night Before

Arrange décor, platters, serving utensils, and beverage stations before you go to bed.

Buy More Ice Than You Think You'll Need

Trust me on this one.

Between cocktails, water glasses, and keeping beverages cold, ice disappears quickly.

Final Thoughts

Hosting isn't about perfection.

It's about creating a space where people feel welcomed, comfortable, and cared for.

The food matters, but what matters most are the conversations, laughter, and memories made around the table.

That is the heart behind every gathering at The Lavender Hazel.

I hope this brunch inspires you to invite someone over, pour a mimosa, and enjoy the beauty of a slow summer morning.