Menu from the Archives: Easter Brunch

I suppose, if you are having Easter Brunch this weekend, you should have it planned by now. If you’re like me, however, well, maybe a few details need some ironing out (to say the least). Here’s a suggested menu from the archives for Easter, or any spring brunch.

A sweet starter: Cinnamon Rolls with Cream Cheese Frosting. You can get up crazy early and start these rolls from scratch, but you can start them the day before and save yourself some time. Make the dough and prepare the rolls up to the point where they are snuggled in the pan. Cover well with plastic wrap and refrigerate. The rolls will slowly proof overnight and you can bake them the next morning. Make the frosting while they bake.

As an alternative morning sweet, you could make Cappuccino Coffee Cake with Mocha Crumb Topping or Blueberry Coconut Muffins.

A baked egg main course: start with this southwest flavored egg bake and replace the seasonings and chile peppers with fresh herbs.

Alternatively, you could make Corn and Green Onion Tart with Bacon or Ricotta Tart with Peppers and Onions if you have more time.

A side dish: you could always serve toast or Buttermilk Biscuits, but a nice spring salad like Brown and Wild Rice Salad with Asparagus and Peas or a green salad with Maple Walnut Vinaigrette would be great.

A fruit salad and some jelly beans can round out your Easter brunch menu. If you’re in one of the places newly blanketed in snow just in time for Easter, perk up your spring holiday with brunch. It just screams “Spring!” even if Mother Nature isn’t quite ready to do so. Have a happy Easter and think spring!

One year ago: Thai Curry Peanut Noodles