Today’s Easter Brunch with our besties was a great success!
- Spiral ham with brown sugar glaze – just warm, glaze, and warm some more!
- Pillsbury Grands! biscuits with apricot butter – mix a stick of softened butter with six tablespoons of apricot preserves and a teaspoon of fresh thyme. (I got the general idea for this spread from a Hoffman Media publication called Breakfast & Brunch. Theirs used orange marmalade, but I had apricot preserves on hand.)
- Pea Pesto Pasta
- Classic Deviled Eggs
- Fresh Fruit Salad with Lime Syrup – I left out the cantaloupe because I don’t really like melon. We did not miss it!
- Bunny cake!!! – Carrot cake with cream cheese frosting – I used a bunny shaped cake pan that I got from Ross.
- Pastel plates from Target
- Small pastel vases from Michaels
- Jelly bean filled wine glasses garnished with mini pinwheels from Michaels and Peeps on toothpicks
- Pastel candles
- Fresh flowers
- Scattered chocolate Easter eggs
- Easter baskets for my guests
The only difficult thing to make was the deviled eggs. After peeling one, it was clear that I needed to cook them way longer than the recipe said. I put them back in boiling water for about 7 more minutes, and let them sit another 5 or so covered off the heat. Peeling them without destroying the egg white was also very difficult, but luckily the outside of the egg is face down when filled and displayed, so you don’t notice all the mess ups. The filling, though, was to die for!!! Definitely use this recipe for the filling.
The pasta was really easy to make and very satisfying. I am glad I have tons of leftovers for the week. I think my favorite thing, though, was the fruit. There is something so alluring about sugar mixed with lime. I can’t get enough of that sweet, tangy taste.
This menu was relatively easy to pull off because I was able to make a lot of it the night before. On Saturday night, I made the fruit salad (which I think made it better because the lime and sugar really had a chance to penetrate the fruit), baked and frosted the cake, boiled, peeled and halved the eggs, made the deviled egg filling, mixed up the apricot butter, and made the pesto for the pasta.
On Sunday, that just left: finishing up the pasta, warming and glazing the ham, cooking up the biscuits, making the bunny face on the cake (which I let my husband do because he is a way better artist than me), and filling the deviled eggs. Based on advice I read online, I stored the halved egg whites in the fridge in a Tupperware lined with paper towels over night (they give off a lot of liquid), and refrigerated the filling separately in a Ziploc bag. Then I just snipped the corner off of the bag and squeezed the filling into the egg white halves and sprinkled them with paprika on Sunday. That part was super easy.
Our guests brought all the Bloody Mary fixins, so I just had water, OJ and coffee on hand, and that left plenty of time to do my favorite thing – decorate!!!
Pinwheels & Peeps
Every year for as long as I can remember I have been putting jelly beans in wine glasses for Easter. I just can’t stop. But this year I kicked it up a notch with pinwheels and Peeps. My table décor may not be sophisticated, but it’s from the heart. Overall, I was personally impressed with my pastel panorama.
My husband and I had a great time with our guests – stuffing our faces, chatting, sitting outside in the sun for awhile, and then stuffing our faces some more. I have always loved the laid back vibe of Easter, and was glad we were able to share it with our good friends this year.
Tags: brunch, bunny cake, deviled eggs, Easter, Peeps, spring