Believe it or not, we’re exactly six days out from Easter so the time to start menu planning is now. This year, we’re pulling out all the stops with a multi-course brunch menu that has a little something for everyone at your table. We’re talking a Baked Blackberry Ricotta French Toast, a Goat Cheese Crustless Quiche, a Lemon-Honey Glazed Ham, and all the sides and sweets. Feel free to pick and choose your family’s favorites, stock up on ingredients, and get ready for a springtime brunch unlike any other.
We first made this french toast bake on Christmas morning, and it quickly became a classic hit. Start with the best handmade bread you can get your hands on (either brioche or challah work here), and gather all your ingredients for quick and easy prep. As you assemble the sliced bread, make sure to overlap the slices as little as possible. This avoids any sogginess, allowing each slice to crisp up to perfection. The blackberry and lemon flavors give this dish a decidedly spring feel, making it especially great for Easter… or let’s be honest, any time of year.
Every brunch needs an egg-based dish, and this one is just the ticket. It’s a vegetarian quiche minus the traditional crust with absolutely no shortage of flavor. You’ll use panko breadcrumbs for a crispy base and top with your egg mixture and extra cheese before baking. After 30 minutes in the oven and a quick cooling, it’s time to slice, serve and enjoy.
Would it even be an Easter brunch without a classic ham involved? In our opinion, not a chance. This version from the pros at Williams Sonoma is a great go-to, with white wine, lemon, and honey bringing on the flavor. You’ll need to allow plenty of time for resting, prep and cooking (in the neighborhood of 4 to 5 hours), plus a little time to cool before slicing. While this one is time-intensive, to be sure, the payoff is an entree everyone will love.
Whether they’re roasted, mashed or fried, we’re pretty much “team potatoes” all year round. But when we came across this recipe for fingerling potatoes with a spring-inspired twist, we knew it’d make the ultimate Easter side. You’ll flavor your dish using goat cheese, dill, and peas, which also wonderfully complements the quiche featured above.
When you’re planning out a multi-course meal, sometimes you need a side dish that’s all about ease. Enter… this fruit salad from Jessica in the Kitchen featuring a three-ingredient dressing with a zesty taste for spring. Don’t be afraid to use whatever fruit you have on hand and mix-and-match proportions to your taste. Pro Tip: save time and make this one ahead for easy prep on the day-of.
When we first read Jocelyn of Grandbaby Cakes’ description of this cake, we were sold. Sweet pineapple? Check. Delicious molasses flavor? Check. And warm spice? Check, check, check. It’s a dessert that screms spring, and best of all? This cake is also super easy to make.
Cocktails and brunch go hand-and-hand, but sometimes playing bartender can be time-consuming and even a tad stressful. That’s where these big-batch Bloody Marys come in. This make-ahead recipe serves eight, allowing you to mingle with your loved ones rather than working in the kitchen. Note: you can prep your vegetable juice mixture up to 24 hours in advance for the ultimate convenience.
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