It’s time for my Easter Brunch Breakdown.
These posts help me plan and adjust our brunch each year. I find it tremendously helpful to have records of what worked and what didn’t. Hopefully, if you find yourself hosting a brunch, these posts might help you as well.
I stumbled across this favorite quote: Chance favors the prepared mind (Louis Pasteur) a few times over the weekend. Should have applied the wisdom of it a bit more.
However, in fairness to myself, the health of my husband’s grandpa left lots of questions about whether we’d be hosting as the holiday approached. It meant I held off doing things. Thankfully, his health improved and we carried on with Easter.
Dare I say that I might be slowing down a bit? I found it harder than previous years to stay up late getting things ready. And then, were it not for my husband, I’d have overslept more than I already did. Must start earlier next year!
Excuse the blurry photos, lack of sleep surely gets the blame for these poor photos (and lack of photos in general).
Muffin choices: blueberry, chocolate chip, triple berry white chocolate, pumpkin, pumpkin chocolate chip, cappuccino muffins*
Cinnamon rolls (from a local restaurant)
Fruit: cantaloupe, honeydew, watermelon, pineapple, strawberries
Fruit dip (my quick recipe: 1 package cream cheese plus one jar marshmallow fluff)
Caramelized bacon twists, regular bacon
Sausage pinwheels, regular sausage
Regular hash browns
Dessert choices: chocolate covered strawberries, banana bread, carrot cakes, lemon curd in pastry shells, strawberry mousse in pastry shells, peeps swimming in jello, various candies, cherry/apple/blueberry pie bars*
*the cappuccino muffins and the cherry/apple/blueberry pie bars did not turn out so weren’t on our table
Menu Items I Wanted To Make But Ran Out Of Time:
a veggie Quiche of some sort
vegetable side dish (thinking maybe a big salad for next year?)
truffle type dessert or other table decoration dessert
Caramelized bacon twists, fresh fruit, Guatemalan banana bread (my g. nieces loved this!), the brisket, and the sausage puff.
lots of muffins left (may need to shake up the offerings for next year), fruit dip (don’t think people knew it was fruit dip), and the ham/cheese Quiche (another one to scale back perhaps)
Cinnamon rolls (I bought these from a local restaurant and bought too many, they freeze well at least), sausage pinwheels (tradition but I always have so many leftover and they don’t keep!), oven roasted potatoes (I liked the ones I didn’t burn but rosemary is a hate it or love it thing)
Items To Remove From Menu:
cappuccino muffins, cherry pie bars (I love the idea of these but they did not turn out “pretty” enough to serve on a brunch table…maybe adapt them into a muffin?), hash browns (unless I return to my basic hash brown bake recipe)
We had a smaller crowd and the weather was cold. I’ve noticed people don’t go back for seconds as often when they can’t mill about as much (our house is well-suited to indoor/outdoor events, not so much for indoor only events). Everyone who was there did seem to enjoy the food and themselves. And of course, like my mother, I have to cook enough “to feed an army”
Oversleeping made for a bit of a rough start, usually I have things set up as our guests are arriving and they don’t have to wait. Also, my timing seemed off this year with getting things prepared early enough/kept hot. Burnt more than I should have (ugh!). Sleep is important, next year I need to do more in advance and have better plans.
Should also perhaps put a bit more effort into the setup/decorations next year (and hope for better weather!). Do you host any big family events like Easter brunch? What are your helpful hints?