Easter Brunch Trends

Easter Sunday is upon us –

We have made Easter Brunch easy for
you – all you have to do is worry about whom to invite over to enjoy a fast,
fabulous spring buffet.

Easter is a centuries old favorite
holiday – dating all the way back to the Second Century – when the ancient
Saxons celebrated the return of spring with an uproarious festival commemorating
their goddess of offspring and of springtime, Eastre.  The Easter Bunny originated from the goddess,
Eastre, and her earthly symbol, the rabbit.

From the earliest times, the egg was
a symbol of rebirth in most cultures. Eggs were often wrapped in gold leaf or,
if you were a peasant, colored brightly by boiling them with the leaves or
petals of colorful flowers. Hence, the
tradition of easter eggs, and
coloring eggs.

Today, we are setting a colorful,
bright, spring table with seasonal blooms – making them very green and
eco-friendly by using local, readily available blooms from florists, grocery,
your backyard and more. We have arranged
them in tight, rounded clusters, which is easy to
achieve by packing the flowers into the vase, with little room around them so
they are very close together. This gives
it the designer touch, and makes a great chic statement. We used silver baskets as a modern take on an
easter basket, and these can
be reused well after the holiday, again making them “green” and
recyclable.

As always we have dozens of candles
– nothing sets the mood more than candlelight no matter what the time of day or
occasion. Many people think candles
don’t make an impact during the day – but that is a great professional party tip
– candles always make a difference and enhance the setting, whether it be day or night. Here
we have set them on petite silver trays to enhance the light they give off –
mirrored trays are another great way to do this.

Our placesettings are set with gorgeous new spring butterfly botanic plates – just in from New York and on our shelves at the boutique for your next event.  We paired these lovely patterned plates with petite white square bowls from
Pampered Chef, and filled with birds nests and speckled M and M “eggs” for a
special treat. We have added calligraphied placecards
to help dress the table – they tuck into the egg filled nest  for the perfect finishing touch.  These little details are what guests love and remember
– they make them feel you really put thought and care into hosting the
party.

For our menu, we have created the
ultimate spring feast. I love to set an
elegant yet self serve bar and buffet, with warm or room temperature foods, so
as the hostess you can really focus on spending time with your guests, and
attending to them instead of to your menu.

Our Easter cocktails can be done
with champagne or vodka – or as mocktails – depending on your guests. They are both colorful and delicious – a
triple citrus mojito and raspberry fizz. Always garnish your glass – this is another
professional party tip to making the details really pop. We have garnished the mojito with a lime slice, and the raspberry fiz with a floating berry.  (Recipes follow below)

The buffet itself has wonderful
recipes that are amazingly simple. We filled Easter favorites – Hot Cross Buns with Honey Glazed Ham, Peppered Bacon and Cheddar Cheese for a delicious breakfast bite.  Another great spring recipe is to fill Puff Pasty rounds with Scrambled Eggs, diced Ham, sauteed Peppers, and Parmesan Cheese.  My favorite Berry Salad is served in halved oranges, with the orange sections removed to form hollow bowl shapes.  You can use a knife to slice off to flatten the bottom of the orange, so it sits perfectly straight and even as your fruit bowls.  I love to fill them with mixed berries to include Raspberry, Blueberry, and Blackberry topped with the orange sections and fresh chopped mint.

For dessert we feature miniature Trifles in petite cordial glasses combining Raspberries, Lady Fingers and Whip Cream layered to the top of the glass, and zested with fresh Lemon.  In additionTruffle Brownie Bites topped with whip cream and berry, and who can resist Easter without a few yellow marshmallow Peeps?

More great brunch (or any occasion) recipes can be found at
pamperedchef.com.  I like to search for type of meal, and scan the list of delicious options…

Cheers to your spring filled Easter
celebration!

Recipes:

Triple-Citrus Mojitos

This citrusy cocktail puts a twist on a Cuban classic and is perfect for a spring or summer day.

Ingredients
½ cup sugar
½ cup water
1 pkg (.75 oz) fresh mint leaves (about 1¼ cups leaves), divided
1 orange
2 lemons, dived
2 limes, divided
½ cup white rum (optional)
5 cups chilled lemon-lime soda
Directions
1. Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir
Pitcher; set aside. Finely chop remaining leaves with Chef’s Knife and place into batter bowl. Zest orange,
one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on
HIGH 2-3 minutes or until sugar is dissolved.
2. Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and
half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to
pitcher. Juice orange with Juicer; add juice to pitcher.
3. Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully
add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with vshaped
blade; place into pitcher. Place lid on pitcher and plunge gently. Serve over ice.
Cook’s Tips
To garnish rims of glasses, zest an additional orange using Microplane® Adjustable Grater. Combine zest
and ½ cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer
Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.
Yield: 8 servings

Source: From The Pampered Chef’s Spring/Summer 2008 Recipe Collection

 

_______

Cran-Raspberry Fizz

This simple beverage takes just minutes to make. Let the
sorbet stand at room temperature as you prepare the rest of the ingredients.

Ingredients

4 limes, divided

1 can (12 ounces) frozen cranberry juice concentrate

3 cups cold water

1 pint raspberry sorbet, softened

2 liters (8 cups) chilled ginger ale

Directions

1. Slice two of the limes using Ultimate Mandoline fitted
with

v-shaped blade; set aside. Pour cranberry juice concentrate
and water into Family-Size Quick-

Stir® Pitcher.

2. Juice remaining limes into pitcher using Citrus Press.
Scoop sorbet into pitcher using Ice

Cream Dipper; plunge to combine. Add ginger ale and lime
slices. Plunge gently until well mixed.

Serve over ice.

Cook’s Tips

If desired, 2 cups flavored vodka such as raspberry,
cranberry, currant, citrus or lime can be added

to this recipe.

To garnish rims of glasses, zest one lime using Microplane®
Adjustable Grater. Combine lime

zest and ½ cup sugar in Prep Bowl. Place a small amount of
sugar mixture onto Simple

Additions® Appetizer Plate. Rub rim of glass with lime wedge
to moisten. Dip rim of glass into

sugar mixture.

For a simple garnish, using Zester/Scorer, score a lemon and
zest a lime; thinly slice using

Ultimate Mandoline. Make a cut to the center of each lemon
and lime slice using Petite Paring

Knife. Garnish each glass with one lemon slice and one lime
slice.

Variation

For LEMON-LIME FIZZ, substitute frozen limeade concentrate
for the cranberry juice concentrate,

lemon-lime soda for the ginger ale and lemon sorbet for the
raspberry sorbet.

Yield: 16 servings

Source: From The Pampered Chef’s Fall/Winter 2007 Season’s
Best Recipe Collection

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