How to host the best Spring brunch - WFSB 3 Connecticut

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How to host the best Spring brunch

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Our entertainment expert, Limor Suss is giving us some great tips on how to have the best brunch.  For more lifestyle and decorating ideas, click here.

Tips to hosting the perfect spring brunch

Make some fun brunch cocktails so you're not playing bartender all day

Aperol spritz

  •  3 parts prosecco
  •  2 parts aperol
  •  1 splash club soda

Serve with on the rocks in wine glass or rocks glass

Garnish with a slice of orange


  • 2 parts sparkling water
  • 1 part frangelico
  • 1 fresh lime

Pour frangelico over ice and top with sparkling water. Squeeze fresh lime, stir and serve.

Mac and cheese with cauliflower via Dairy Pure

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6


2 cups small shell-shaped pasta

1 small head cauliflower, cut into florets, about 6 cups

2 tablespoons butter

1 small onion, minced

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2½ cups DairyPure® Whole milk or DairyPure® 2% Reduced Fat milk

1 teaspoon Dijon mustard

2 cups shredded Cheddar cheese

1/4 cup panko breadcrumbs

1 tablespoon olive oil


  • In large saucepot, heat 10 cups salted water to boiling. Add shell pasta and cauliflower. Heat to boiling; simmer uncovered, 6 minutes. Drain immediately.
  • Meanwhile, in 2-quart saucepan over medium heat, melt butter; add onion. Cook until tender, about 5 minutes. Stir in flour, salt and pepper until blended; cook 1 minute. Gradually stir in DairyPure® milk and mustard; cook until mixture thickens and is smooth, stirring constantly. Remove saucepan from heat; stir in cheese until melted and smooth.
  • Preheat oven to 400°F. Toss breadcrumbs with olive oil. Grease 2-quart baking dish or casserole. In large bowl toss pasta and cauliflower mixture with cheese sauce to mix well. Sprinkle with breadcrumb mixture. Bake 20 minutes or until mixture is hot and bubbly.