Friday, March 29, 2013

A Thriving Easter Brunch


Instead of making the trip up North to see our families, the TH and I are going to enjoy a Springtime Easter Brunch for two in sunny Orange County.  Because I so love to throw a good brunch party (even if it is just for two) once we decided to stick around home, I started to gather recipes for our big weekend. Trying to keep my childhood traditions alive, I stocked up on pastel Peanut M&M's to place around the room as Easter is one of the few holidays you are allowed to eat candy from morning 'till night (or so said my Thriving Mother).  I started picking up treats for my TH's Easter Basket, nailed down our menu and started to gather my ingredients.


Setting the Scene:  I love flowers, so with Spring now in full bloom I knew my Farmers Market would have an assortment of stems to choose from.




Beverages: No Sunday brunch is complete without bubbly, so that is a must.  I decided to go with Bellini's in an effort to welcome Spring with sweet peach. 


Menu:

  • Honey Fruit Parfait
  • Vegetarian Breakfast Casserole (Courtesy of my sister in law)
  • Fresh Baked Biscuits with Lavender Lemon Goat Cheese



Because I love fresh fruit I knew I wanted it to make an appearance. I love me a good parfait, so I decided to add that to the menu.  During my Farmer's Market trip, as some friends and I perused the fruit selection, we were told that the strawberries from Stehly Farms Organics were the best, so my girl M made sure to scoop them up for her kids.  I tried one myself and the rumors were true, YUM!  I decided to use strawberries, blueberries and pineapple in my perfect parfait.  I used my fresh fruit to a small dollop of Greek yogurt and drizzled with honey, light sprinkle of granola and... BOOM, parfait complete!


My sister-in-law made this casserole on Christmas morning this past year and I nearly died!  Granted I picked around the bacon, but that didn't make it any less amazing.  So, knowing it was a huge hit with my TH, I asked her to pass it along and pass she did!

The casserole called for:

  • 1 pound sliced bacon (I did not use that, but rather sliced 3 organic zucchinis)
  • 1 medium onion
  • 6 eggs lightly beaten (I used three eggs and six egg whites)
  • 4 cups of frozen shredded hash browns, thawed
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cup small curd cottage cheese
  • 1 1/4 cup shredded swiss cheese {I just went with four cups of mixed cheeses... I love cheese}


I sauteed the onion and mixed all the other ingredients together.  Once the onion was done, I tossed it in as well as greased up my vintage Pyrex instead of my boring glass,13 x 9 inch pan while the oven heated up to 350. Should I had chosen to go with the traditional 13 x 9, I could have let it cook for 35 to 40, however me wanting to go with a different dish, added another 30 minutes onto my cook time. I just kept cutting into the middle to see what the haps was.  Once it wasn't soupy anymore and the cheese on top was bubbly, I knew I was in good shape. Once it was done, I pulled it out and let it stand for 10 minutes before serving.  OMG, simply amazing... thanks for sharing N!!!!!!

Lastly, I whipped up my biscuits.  Easy breezy with my trusty Bisquick.  They don't call it that for nothing. While it would have been fun to make them from scratch, I just didn't - sue me.  I put those bundles of joy into the oven, let them lightly brown and took them out nice and hot.  I got out the fresh lavender-lemon goat cheese courtesy of Soledad Goats.






What is everyone planning for Easter this year (if you celebrate)? 



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