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Wednesday, 08 April 2009

Easter falls on April 12th this year! Here's my two favorite menu for that very special day! One is for brunch and one is for dinner, depending on how you might want to celebrate.

BRUNCH

I love coming home after Holy Mass on Easter and having brunch with the family. We usually start brunch around 11:30 and leisurely eat and visit until mid-afternoon. We like long, slow meals that allow us to really enjoy each others company!

Peach Smoothies
Raspberry Lemonade
Tea & Coffee
Cranberry Orange Muffins
Ham & Cheddar Scones
O'Brien Potatoes
Crab and Spinach Eggs Benedict
Cinnamon Swirl French Toast with Pure Maple Syrup
Tropical Fruit Salad
Rice Pudding

Things to do on Saturday:

1. Make the muffins. When they are cool wrap each one individually in plastic wrap.
2. Make the scones. Store them in an air tight container.
3. Make the fruit salad. Refrigerate in a covered container.
4. Make the rice pudding. Refrigerate in a covered container.
5. Cook the potatoes and the bacon. Cool the potatoes and dice them. Break up the bacon into pieces. Refrigerate, separately in covered containers or zip lock bags.
6. Dice the bell peppers. Refrigerate in a zip lock bag.

Make your Hollandaise sauce before Mass and keep it in a sealed thermos.

DINNER

If you prefer to take it easy and celebrate later, Easter dinner is the answer for you! Some years I just prefer to invite everyone later so I start my Easter dinners around 4:00 in the afternoon and serve a five course dinner around 5:30.

Arnold Palmers
Crudites with Creamy Gorgonzola Dip
Shrimp Chowder with Fennel
Arugula & Apple Salad with Mint & Walnuts
Rosemary Braised Lamb Shanks with Polenta
Broiled Asparagus with Orange Slices
Meringue Pomegranate Ice Cream Cake

Things to do on Saturday:

1. Prepare the vegetables for the crudites and refrigerate in an air tight container or zip-lock bag.
2. Make the creamy Gorgonzola dip. Refrigerate in a covered container.
3. Make the shrimp chowder base - you will add the shrimp and cream to it on Sunday. Refrigerate in a covered container.
4. Toast the walnuts and cool them down. Keep them in a sealed bag.
5. Make the buttermilk dressing for the salad. Refrigerate in a covered container.
6. Trim the asparagus.
7. Make the meringue pomegranate cake. Freeze.

Of course, however you decide to celebrate, do not forget the Easter egg hunt! Hide those chocolate eggs well and have a ball watching everyone looking for them. You go ahead and reward yourself with the biggest ones. After all you did a lot of work!

Make sure to come to http://www.TheFrugalChef.com for all of these delicious recipes!

Posted by: Send a Meal AT 09:15 am   |  Permalink   |  0 Comments  |  Email
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