Monday, April 18, 2011

Easter Brunch

Easter is just around the corner. Here are a few ideas for brunch to get you started on a sweet spring morning with family and friends. 
Decorations are fairly simple for a spring brunch simple spring flowers, birds, and bunnies. Here are some creative ideas courtesy of Hostess Blog

The printables shown above are on sale on Anna and Blue's Etsy Shop for $10.00. Printables are a simple and inexpensive way to jazz up any party.

Light and refreshing drinks are a favorite for morning brunches.

1/2 oz triple sec
1 1/2 oz fresh orange juice
3 1/2 oz chilled Champagne
orange slice for garnish
1. Pour triple sec, then orange juice into a champagne flute.
2. Top with champagne.
3. Garnish with orange slice.

12 oz frozen fruit punch, partially thawed
10 oz frozen strawberries
2/3 cup orange juice
2 Tbsp lemon juice
24 oz ginger ale
1 qt Champagne
3 cups water
1. Place a frozen ice ring in a punch bowl.
2. Add the fruit punch, water, strawberries, and juices.
3. Stir well.
4. Add ginger ale and Champagne, then stir again.

2 oz peach juice or peach puree
4 oz Champagne
peach slices for garnish (optional)
1. Pour the peach juice or peach puree into a Champagne flute.
2. Slowly top with the Champagne.
3. Garnish with peach slices and serve.

1.5 oz vodka
1/2 c tomato juice
2 tsp fresh lemon juice
Worcestershire sauce
celery stick for garnish
lemon wedge for garnish
1. Add dashes of Worchestershire Sauce, Tabasco, salt and pepper into highball glass.
2. Pour vodka, tomato sauce, and lemon juice into the highball with ice cubes.
3. Stir gently.
4. Garnish with Celery Salt and lemon wedge (optional).

2 oz vodka
5 oz orange juice
1. Pour all ingredients directly into highball glass filled with ice.
2. Stir gently.
3. Garnish with orange slice.

Menu: Bacon, maple syrup, baked french toast, egg tarts, quiche, easter salad... all delicious.

Courtesy of Sunset Magazine are perfect for Easter brunch.  Egg yolks, sugar, and milk in a light filo crust; prep time + cooking = 30 minutes.
•  1  package frozen mini filo tartlet shells (15 shells)
•  1  egg white
•  3  egg yolks
•  2  tablespoons  sugar
•  2  tablespoons  milk
1. Preheat oven to 325°. Arrange shells on a baking sheet and defrost at room temperature, 15 minutes. Meanwhile, beat egg white until watery but not foamy.
2. With a fine-bristle pastry brush, generously brush inside of shells with egg white, gently working it into crevices. Bake until white is set, about 5 minutes.
3. In a large measuring cup (or other vessel with a spout), whisk yolks, sugar, and milk to combine. Skim off and discard any foam on top of the mixture and let sit 5 minutes (this will ensure tarts with sunny, shiny tops). Pour into shells and bake until set, 8 to 10 minutes.
(Don't ask how many calories this is... it's worth it!)
1-2 cups stripped hashbrowns (de-thawed)
1/2 bunch spinach (rinsed)
1 bunch broccoli (chopped)
3 scallions (chopped)
4 egg yolks
1 whole egg
1 16oz container sour cream
1 cup romano cheese
5 or 6 slices of swiss cheese
Press hashbrowns into pie mold to create crust, broil untill browned. In Large bowl beat eggs,add sour cream and combine, mix in cheese, spinach, broccoli and scallions. Pour Mixture into pie pan. Cover with sheets of Swiss Cheese. Bake on 350 for one hour. (allow to cool before serving)
EASTER SALAD courtesy of  Martha Stewart
4 ounces mache roots, trimmed
8 ounces assorted baby lettuces, such as oak, Lolla Rossa, and bibb
1 bunch watercress, stems removed
1 large pink grapefruit
1 small avocado, peeled, pitted, and cut into 1/2-inch cubes
1 red small papaya, peeled and cut in half
1 small red onion, skin removed and sliced into 1/8-inch-thick rounds
Place mache, all the baby lettuces, and watercress in a large bowl, and toss to combine. Transfer to a serving platter.
Cut both ends from the grapefruit. Starting at one cut end, slide a paring knife between the peel and the pulp, removing the entire skin and the outer membrane. Use the knife to lift out the sections. Arrange the sections down the middle of the greens in a row. Place the avocado cubes to one side of the grapefruit sections.
Remove the seeds from the papaya, and reserve for vinaigrette. Cut papaya into 1/2-inch-thick slices, and arrange slices on other side of the grapefruit sections. Top with onion rounds. Drizzle the vinaigrette over the entire salad, and serve immediately.


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