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
