Planning brunch for the Easter weekend? We’ve got some inspiration for you– from our deconstructed deviled eggs (you’ll never go back to scooping out hard yolks again!) to rich and hearty lamb bolognese with bucatini to a refreshing and party-perfect herbal lemonade station. In case you need some more ideas, here are a few dishes that are colorful, bright and scream “spring”!
I am obsessed with broccoli rabe, also known as rapini. Not to be confused with broccolini– the two are very different. Broccoli rabe’s flavor resembles broccoli but is bitter and slightly herbaceous, like asparagus. Luckily, my local market always carries this vegetable and I constantly make it. Creamy sweet burrata is pretty much broccoli rabe’s best friend and this crostini is one of my favorite ways to enjoy this vegetable. Toasted thick sourdough bread topped with melted burrata, prosciutto and chopped garlicky roasted broccoli rabe– so simple and so delicious!
- 1 bunch of broccoli rabe
- 2-3 cloves of garlic, finely minced
- 2 balls of burrata
- extra virgin olive oil
- sea salt and freshly ground black pepper
- red pepper flakes
- sliced prosciutto
- thick slices of crusty sourdough bread, like a baguette
These are not your traditional deviled eggs, but they have classic deviled egg flavors, and in my opinion– better texture. I just love the velvety and thick runny egg yolk, so I thought why turn them into crumbly hard yolks only to smooth them out again with mayo? Also, these are easier to make. Each medium boiled egg gets a little dab of shallot-infused mayo. Top each off with a little sprinkle of paprika and dill and you’ve got my favorite version of deviled eggs!
- 12 eggs
- 1/3 cup of good mayonnaise
- 1 teaspoon of dijon mustard
- 1 teaspoon of white vinegar
- 1/2 shallot
- fresh dill
- sea salt and freshly ground black pepper to taste
The best things in life take time and patience. Case in point: bolognese. There’s no short cut to this hearty and thick tomato meat sauce, but the results are so worth it. I love a smooth consistency for my bolognese and the best way to achieve this is by pureeing the mirepoix in a food processor and using tomato paste. This recipe makes more than enough sauce for 1 pound of pasta, and probably enough for 2 pounds. My favorite is bucatini, but of course you can use anything you’d like. Instead of using beef, I decided to go with ground lamb (perfect for an Easter meal) and it was so good I think I’ll always use lamb from now on!
- 2 pounds of ground lamb
- 2 carrots
- 4 celery stalks
- 1 large yellow onion
- 4-5 garlic cloves
- 1 tablespoon of extra virgin olive oil
- 1 1/2 cups of tomato paste
- 3-4 fresh thyme sprigs
- 2 cups of red wine
- 1 pound of bucatini, or any pasta
Can you believe that Easter is less than two weeks away? I swear, it feels like I’m still digesting Thanksgiving dinner. I must be getting old. Needless to say, Erica, Karen and I had to celebrate . . . you know how we do it! Two words: Easter brunch. We got you covered. This year, rather than getting all punch-happy I decided to keep it simple but fun with this DIY lemonade bar. I gathered up a bunch of my favorite herbs and made simple syrups. We tied fresh herbs around the corresponding syrups for identification. Then, I displayed each syrup next to a big batch of unsweetened lemonade so that guests are able to customize their own flavor and sweeten to taste. Be sure to check back for more from our Easter brunch, as we share our modern takes on classic Easter recipes. In the meantime, you can head over to Pottery Barn for a sneak peak, as well other entertaining tips.
- 4 cups lemon juice
- 12 cups sparkling water
- 1/2 cup fresh mint
- 1/2 cup fresh basil
- 1/4 cup dried lavender
- 1/4 cup fresh rosemary
- 1/4 cup fresh thyme
- 5 cups sugar for syrup (or 1 cup for each syrup you plan on making)
- 5 cups water for syrup (or 1 cup for each syrup you plan on making)
No churn ice cream. I wish I could say that I had thought of that. I stole this idea from Nigella Lawson and it’s just brilliant. I own an ice cream maker and I must admit that I can count on one hand the times I’ve used it. You have to remember to freeze the bucket and then tediously make the custard– frankly with my busy schedule, I just never have the time. This recipe gives you the same churned ice cream texture with just heavy whipping cream and condensed milk. I know, sounds too good to be true, but let me preface this by saying I too was skeptical about this alleged “no churn” ice cream. The texture is spot on and you can tell it’s more cream-y than custard-y, but I would take this any day. I made one of my favorites– mint chocolate chip and mixed it up by adding chocolate covered sugar cone chunks. It’s pretty awesome and gives you good ice cream-to-cone-ratio in every bite. And you know how important that ratio is.
- 2/3 cup sweetened condensed milk
- 1 1/4 cup heavy whipping cream, chilled
- 2 tablespoons of rum
- 1 teaspoon of peppermint extract
- 4 ounces of semi sweet chocolate
- 4 sugar cones, crushed (and whole cones for serving)
- (optional) 2 ounces of semi sweet chocolate for dipping