BRUNCH… this has always been our favorite meal of the day (and we don’t believe it should just be reserved for the weekends). Growing up in California we always had Easter brunch, whether it was at the Hotel del Coronado, or one of the many amazing restaurants around the La Jolla/San Diego area.
Now, we continue that tradition by inviting our guests (my sister and brother-in-law) into our home for our annual Easter brunch. This year we’re doing things a bit differently due to weather and a hefty helping of seasonal allergies, but I thought I would take a moment to share what I consider to be the essentials for creating the perfect Easter brunch.
There are so many options when it comes to florals whether you’re looking to keep things simple or your want to go all out. Two years ago we went with the latter. We went to our local Charlotte Flower Market to pick out our flower selection prior to our celebration and created two massive floral arrangements, one for the food table and another for the foyer table for guests to see when they arrived. We went with some of our favorites… ranunculus and anemones along with colorful stock, tulips and peonies. See more in the post Spring Bouquet.
Last year we decided to keep things a little more simplistic, featuring sunflowers in our main floral display at our Bunnies & Bees Brunch. We off set our main floral bouquet with two smaller bouquets with white hydrangea, stock and lemon leaves. Read more in the post Gorgeous Floral Arrangements for Your Spring Table.
The Table Setting
We have featured our Bunny plates from Pier 1 for the past two years. The off white dinner plate and rattan charger are also from Pier1. The silverware is vintage (from my great-grandmother), the napkins from Pottery Barn and the gorgeous bee glasses are from Ballard Designs.
To get some more ideas for table setting items to create your own spring table, check out the post Pieces You’ll Want for Your Easter Brunch.
Every year we love to feature fresh berries, and last year we even did a make your own parfait bar which was a huge hit. Also, there’s no need to worry if your guests have dairy allergies, both soy and almond yogurt in vanilla are just as delicious!
… because it’s not brunch without scones.
An Egg dish
For our spring brunch two years ago we kept the eggs simple with just an egg scramble topped with fresh herbs. Last year (inspired by an egg dish we enjoyed at Lincoln’s Haberdashery) we created our own egg cups with mashed potatoes on the bottom, cheese and topped off with a sunny side up egg.
Other ideas… a frittata or a Quiche also make good options for an egg dish!
A cheese board
Whether you like to go to your local market and hand select all your cheeses, or your prefer to go with a pre-sliced, ready to go option (Costco has an amazing selection of Spanish Cheeses featuring a cow/sheep/goat blend, manchego and chevre) and with the last two being a good option for those with cow’s milk allergies.
Ham is a traditional item that we tend to have on our holiday table. For our Easter Brunch in 2017 we created a asparagus and ham dish, and for our Bunnies & Bees Brunch we kept things more simple with sliced ham.
Last year for our Bunnies & Bee’s Brunch we created a delicious carrot and fresh herbs dish. You can also create a simple charcuterie board with cherry tomatoes and various veggies.
There are so many options as far as beverages… Here are a few of my favorites…
- Unsweetened Iced Tea (with a selection of Simple Syrups for guests to sweeten to their liking)
- Italian Soda (Whole Foods has a variety of flavors)
- Virgin Pear Mimosas
- San Pellegrino
Like with the florals we’ve gone both routes, going all out and keeping it simple. This year we’re going to be even more simplistic with a pre-made (and oh, so delicious) cake from our local Whole Foods and add some decor or our own.
If you’d rather go with smaller desserts, you can bake these delicious Lemon Honey Cakelets that we made using our beehive mini bundt pan. Also, you can try out the recipe for the Orange Yogurt Bundt Cake we made in our citrus brundt pan.
Orange Yogurt Pound Cake via Bundt Classics
Ingredients: (for the 6 cup pan)
- 1 cup sugar
- 1/2 cup butter, softened
- 4 oz (1/2 cup) vanilla yogurt
- 1 tbsp orange juice
- 1 1/2 tsp grated orange peel
- 3 eggs
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
Heat oven to 325 degrees F. Grease and flour your bundt pan.
In a large mixing bowl, mix sugar and butter until very light and fluffy. Add yogurt, orange juice and orange peel. Add eggs: mix well. Add all remaining ingredients; mix well. Spoon into prepared pan.
Bake at 325 degrees F for 60 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes. Remove from pan; cool completely on rack. If desired drizzle with Orange Glaze.
- 2 cups sifted powdered sugar
- 1 tbsp butter, softened
- 2 to 4 tbsp orange juice
- 1 to 2 tsp grated orange peel
In medium bowl, mix sugar and butter. Gradually add juice until desire consistency; mix until smooth. Stir in orange peel.