My Fab Easter Brunch Made Simple
A Note from Teri
We asked followers what they’d like to see in Substack this week, and so many suggested a lovely yet doable Easter or spring brunch. So this week we are presenting a mix and match including some of our favorites–today it’s all about a “this or that” moment. We wanted to give you a list of what you can do ahead to make it easier so we’ve included that as well.
MENU:
Grapefruit Roasted Chicken or Easter Ham with Apricot Habanero Glaze
A simple vegetable, like snap peas
Lemon Cake with Blueberry Compote
My Grapefruit Roasted Chicken is both easy and delicious. It was our Monday night dinner when my kids were growing up, and it’s an elevated version of a roast chicken. It’s relatively simple, but beyond that, it’s one of the best roast chicken dishes you’ll ever eat! To add to the ease, you can cook the vegetables right underneath the chicken. The key that takes this chicken to the next level is the great spice blend and marinating it for a couple hours, or overnight.
Ham is the classic Easter dish, and it’s important to know that ham has been precooked. In this recipe, we score it the night before then bake it with an apricot glaze, which deliciously makes its way into the cuts. It does require a bit of finesse, but after you’ve made your first ham, you will feel like a rock star! And with your leftover ham, absolutely make Patty Turner’s Ham Salad.
For entertaining, I recommend a dish you can assemble the day before. For my nephews and my kids’ cousins, there’s nothing like this Corn Soufflé. We have a gluten-free version and a regular version. It’s another Patty Turner classic! My mom was queen of the holidays. There’s a gluten-free and a regular version. We love it with cheese and jalapeños. I will be real with you: it’s not much more than Jiffy Cornbread dressed up, but with this dish, one plus one equals far more than two! It’s truly greater than the sum of its parts.
There’s an exclusive version of my Strata on Substack, and it’s absolute perfection for an Easter menu, especially because you can prep it the night before then just pop it in the oven when you’re ready. I’ve created a grown-up version of the original Strata I loved as a child. It is truly worth the subscription! But if you don’t have a paid subscription, you can do another version of the original. By the way, whenever you’re bringing an already prepared, refrigerated casserole to a party or making it at home, always let it come to room temperature for a good 30-45 minutes before cooking. Don’t bake a casserole ice cold. Click HERE for all the stratas I have on the blog.
My philosophy for vegetables is the simpler the better. A sugar snap pea dish with butter features a perfect in-season vegetable. You can trim the end and pull the strings the night before. Once the ham and casserole dishes come out of the oven, it’s time to do your vegetables, so they’ll be fresh and hot when they’re served.
Sugar snap peas and snow peas:
Wash, dry, and trim.
Over medium add butter then toss in the peas. Sprinkle with salt and a small pinch of red pepper flakes (optional). Sauté the peas for 1-1.5 minutes and transfer to a serving plate. Zest as much lemon on top as you’d like.
My Lemon Blueberry cake is so delicious, and in California it’s already blueberry season! Our amazing Blueberry Compote perfectly complements our lemon cake. I removed the blueberries from my Lemon Cake recipe, and added the Compote over the finished cake instead! You can find how to make this variation in the notes HERE. Served with whipped cream, it’s just lovely, and I am happy to say that you can make the blueberry compote the night before.
The Last Crumb
To set yourself up for success, do absolutely everything you can in advance. Setting the table begins by looking critically at the menu and deciding which water glasses, tablecloth or placemats, napkins, dishes, serving platters, and silverware you’re going to use. This is the moment to fuss! Iron your linens! You can also make the sauces, prep the vegetables, and assemble the casseroles then refrigerate.
Make yourself a timeline. I decide what time I’d like to sit down to eat, and work backwards from there. If the chicken or ham will need to sit after baking, add that to your timeline and always tent them under aluminum foil while they sit. If your oven won’t accommodate your casserole along with the chicken or ham, don’t forget to figure that into your timing.
Make yourself a timeline. I decide what time I’d like to sit down to eat, and work backwards from there. If the chicken or ham will need to sit after baking, add that to your timeline and always tent them under aluminum foil while they sit. If your oven won’t accommodate your casserole along with the chicken or ham, don’t forget to figure that into your timing.
Some other wonderful Easter ideas:
Plus, we have a whole Easter post on the blog!
This week’s issue was inspired by you, so if you have anything you want me to talk about, or an idea, feel free to DM me or email me at teri@nocrumbsleft.net.
xoxo,
The photo of the snap peas is just gorgeous
I love this! Thank you for sharing. This is so helpful!🐰🤍