Do you skip Easter dinner in favor of brunch? It’s not a bad idea … especially if you plan to eat at midday and have lots of friends and family coming (and maybe bringing a dish as well!) Whether you are hosting or offered to bring something along, here are a few suggestions for a fabulous Easter Brunch:
Relax with Cocktails: Greet your guests with something to sip and something to nibble. You could serve mimosas but why not try something a little different like Strawberry Bellinis? Warm up some bagels or toast some thinly sliced ciabatta and let everyone help themselves to Smoked Salmon Mousse. Or pass around wedges of Flatbread with Mushroom, Caramelized Onions & Spinach. Take your time and enjoy the day. While the adults chat, mix and mingle, the kids can scour the lawn for Easter eggs.
The Buffet Table: A nice selection of quiches will look lovely on your table. Even manly men won’t mind if they are delicious. If it helps, call them tarts or better yet pies. Try my Tomato, Olive & Feta Tart, Asparagus & Goat Cheese Tart and/or Spinach Ricotta Pie. A baked ham will be great with the quiches. You might like to try my recipe for Maple Glazed Ham with Apples & Onions in the on-line version of the spring 2011 issue of Image Magazine. And everyone will love my Penne Gratin, think of it as Mac & Cheese with an Italian accent. For a few greens, add a salad or two. My Corn & Tomato Salad or Caesar Salad are both good choices.
For a Sweet Finish: Scones Ginger or Lemon, Blueberry Muffins and maybe Hot Cross Buns will be perfect in a sweet bakery basket and Creamy Yogurt with Honeyed Apricots will be a great addition to the sweets table. Or go all out! Lemon Cheesecake with lots of fresh strawberries will make a wonderful, rich finish to your bunch.
Have a great weekend with family and friends. Bon appétit!
Strawberry Bellini Cocktails
Makes about 2 cups strawberry puree, enough for 8 cocktails
1 – 1 1/2 pounds frozen strawberries, thawed but still very cold
2 tablespooons or to taste honey (optional)
Cold prosecco sparkling wine*
Puree the strawberries with the honey in batches in a blender until very smooth. Strain through a fine-mesh sieve into a bowl and discard the seeds and solids. Cover and refrigerate until ready to serve.
To serve: pour 2 ounces strawberry puree into a champagne flute, add 3 ounces of prosecco and serve immediately.
*For the kids, substitute the prosecco with lemon-lime soda or ginger ale.
Have a wonderful weekend with family and friends. Bon appétit!
What’s on your Easter menu? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.
And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good
© Susan W. Nye, 2012