Easter brunch menu recommendations
I am preparing an Easter brunch this year for a small group of close friends/family. For the most part I will prepare the foods I grew up eating on Easter as a homage to my deceased mom; including the following:
Baked Ham with Pineapple/Brown Sugar Glaze
I plan to include asparagus but I am tired of my usual roast asparagus and would like something new to try. What are you preparing for Easter? Do you have any suggestions for my menu? I am particularly interested in vegetable sides...As well, I am considering preparing Thomas Keller's Fried Chicken. I am a decent intermediate level home cook and baker. Thanks in advance for any suggestions....this is my first Easter entertaining in years(I usually do Thanksgiving).
you could steam the asparagus and chill, then serve as a finger food with a shallot or mustard vinagrette spooned over.
Another side I like to do is baby spinach sauteed with some garlic and pine nuts in olive oil, or if I want more of an Asian flavor, I will sautee with sesame seeds in canola and finish with a bit of sesame oil.
Though it's not then a finger food, pouring vinaigrette over still-hot steamed asparagus, then cooling, melds the flavors well. Serve either cold or room temp.
I'd think about a colorful julienned vegetable slaw with an Asian dressing.
Add curry powder to some of your devilled eggs.
One of my favorite spring vegetable sides is asparagus tips, petit pois (frozen work fine), the tiniest haricot vert. Maybe snow peas, destringed and slivered if you can't find haricot vert. Blanch each vegetable individually until just barely tender crisp. Sometimes I only thaw the petit pois and skip the snow peas as well. Can be done ahead. Then rewarm them all in butter stove top with S&P. Fresh, green, different shapes, very spingtime.
An old luncheon dish could be reworked as a side. Waffle, asparagus spears in a pile on top, a generous spoonful of sauteed mushrooms, white sauce with hard boiled eggs chopped up in it ladled over top. You could substitute crepes and roll the asparagus and mushrooms into bundles, then sauce. Omit the eggs since you're already having deviled.
I have made this Warm Potato, Sausage, & goat Cheese Salad from William Sonoma cookbook several times. It is DELICIOUS!!
1-1/2 lb sausage your choice
2 lb thin skinned potatoes, scrubbed
1 shallot finely chopped
1 clove garlic, minced
1 T. fresh parsley chopped
1 T. fresh chives chopped
1 tsp fresh basil chopped
1 tsp dijon
1 T. fresh lemon juice
3 T. white wine vinegar
3/4 C. EVOO
1/2 tsp salt
1/4 tsp pepper
3/4 C. crumbled goat cheese
4 T. chopped fresh parsley
Grill sausage, let cool and slice
Cook potatoes in boiling water, cut into bite size pieces, peel if desired
Add to sausage
Make the dressing, pour over the potaoes and sausage. mix gently. Adjust seasoning, add the cheese and parsley toss and serve.