Easter brunch is special for any spring affair
Just as Memorial Day is the unofficial start of summer, I think of Easter as the unofficial start of spring. What better way to celebrate than with brunch?
(For readers seeing this in print on Easter Sunday, this menu would be just as enjoyable for any brunch gathering, wedding shower or graduation party this season.)
And because this is a holiday, it’s also the perfect time to entertain with china. Mine is from my wedding, and the pattern is Butterfly Bloom by Wedgwood. It’s filled with flowers and butterflies, which makes it especially appropriate for a springtime celebration.
For the menu, several recipes can be made the day before to cut down on your to-do list the morning of your brunch, the first of which is a Peep fruit kebab. You can use whatever fruit you like, but I like the combination of red grapes, honeydew melon, strawberries and pineapple. Right before serving, top with a fresh Peep so it doesn’t get stale (I used yellow chicks).
Another dish you can prep ahead is the smoked salmon and cucumber bites. Everyone loves smoked salmon and cream cheese on a bagel, but this appetizer version substitutes cucumber for the bagel. I only partially peeled the cucumber to get that cool striped effect. Because I had extra dill, I used it as a garnish on the tiered server to freshen things up.
The morning of your brunch, get started on the Monte Cristo sliders — my new favorite dish. You make them as a giant sandwich using a full slab of Hawaiian rolls and topping with ham, turkey and Swiss. A topping of butter and egg goes on top before baking; this may sound weird, but it’s delicious. After cutting into individual sliders, serve with raspberry or strawberry preserves. Yet again, this sounds weird, but the combination of sweet and savory totally works.
Asparagus-Puff Pastry Bundles round out the meal. I love roasted vegetables any day of the week. But when they’re surrounded by prosciutto, Parmesan cheese and puff pastry, even better. You can start on this recipe while the Monte Cristo sliders are in the oven. By the time your sandwiches are done baking, these bundles will be all ready for the oven.
Every brunch needs a Champagne cocktail. And as much as I love a standard mimosa, sometimes you need to put a twist on an old classic. That’s where this special sparkler comes in. It has only three ingredients: Champagne, grapefruit juice and St. Germain elderflower liqueur. It tastes like a springtime garden and looks just as pretty.
Cheers to a blessed holiday and lovely brunch.