This Easter weekend brought about not one, but two Easter brunches.
The first was hosted on Good Friday by my friend Sarah of Green Tomato Supper Club. Now, you know it’s going to be a good brunch when you ask if there is anything you can bring and your host replies “Perhaps some bubbly for mimosas….” Nice ! There can never be too much bubbly at a brunch.
It was a beautiful warm spring day, so we were able to sit outside under the cherry blossom trees and catch up with friends we hadn’t seen in a while. Sarah produced a beautiful spread, with quiche tartlets, cheeses, breads, individual caprese bites and her own made preserves. The dining room table was pushed to one side and set up as a buffet to allow more room for people to move around. Throughout the house were cheerful bouquets of daffodils . . .as well as several children and Mezzo the rather large roly-poly cat.
The next day was our family brunch. Mom and I decided to serve bacon wrapped scallops and an assortment of pickles, crackers, salsa and sliced cheeses to start. I know, I know…..bacon on Easter weekend. Not very Lent friendly. The weather being so beautiful, we sat out on the veranda and coloured eggs while nibbling on the spread. Mom grilled a delicious pork tenderloin with lemon and rosemary, while I made oven roasted potatoes and steamed broccoli.
For dessert I made some fun chocolate cups using balloons dipped in chocolate. When the chocolate set, I snipped the neck of each balloon to deflate it and peel it away from the chocolate. The result ends up looking like half of an egg shell; perfect for the Easter theme. These I filled with a sort of blackberry apple fool, made using Mom’s blackberry apply jelly. Little bit of coconut for a nest, couple little chocolate eggs and some blueberries for garnish, and dessert is done. These can be made ahead of time and stored in the refrigerator until ready to serve.
Easter Sunday morning I finished decorating mini chocolate cupcakes. I had baked the cupcakes in those little condiment cups you get for ketchup so that they sort of looked like flower pots instead of the traditional cupcake wrappers. They also are the same cups used to dispense pills at the hospital, which is where they were going to be delivered. They were a bit tricky to remove from the wrapping, so I clipped into the side to create a starting point. Cupcakes decorated and packed up, it was time for scrambled eggs and cinnamon buns.
So, a full weekend with friends, family and feasting . . . .a perfect way to spend the Easter holiday.
For dessert I made some fun chocolate cups using balloons dipped in chocolate. When the chocolate set, I snipped the neck of each balloon to deflate it and peel it away from the chocolate. The result ends up looking like half of an egg shell; perfect for the Easter theme. These I filled with a sort of blackberry apple fool, made using Mom’s blackberry apply jelly. Little bit of coconut for a nest, couple little chocolate eggs and some blueberries for garnish, and dessert is done. These can be made ahead of time and stored in the refrigerator until ready to serve.
Easter Sunday morning I finished decorating mini chocolate cupcakes. I had baked the cupcakes in those little condiment cups you get for ketchup so that they sort of looked like flower pots instead of the traditional cupcake wrappers. They also are the same cups used to dispense pills at the hospital, which is where they were going to be delivered. They were a bit tricky to remove from the wrapping, so I clipped into the side to create a starting point. Cupcakes decorated and packed up, it was time for scrambled eggs and cinnamon buns.
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