Let’s Do Brunch: Easter Edition
Monday, April 2, 2012
Newsflash: Easter is this weekend! I say that because honestly, it feels like it’s coming out of nowhere. Where did March go? Luckily I’ve still got plenty of time to indulge in one of my favorite past-times—obsessing over what to serve for a special meal. And Easter brunch will most definitely be that!
From savory frittata to sweet-tooth faves like French Toast, I’ve decided to round up my favorite contenders from around the web, so we can all get a little closer to creating that one perfect meal.
- Berry Stuffed-and-Sauced French Toast Soufflé: Are you hungry yet? You will be when you read this mouthwatering twist on French Toast, thanks to the culinary geniuses who wrote Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook.
- Mini Frittata: You may recall my obsession with individual serving sizes…so this fritatta recipe from the Food Network’s fabulous Giadia De Laurentiis automatically caught my attention. It’s super easy to make but still very fun. And, for those looking for quick results, you’re welcome—it takes 22 minutes to make 40 of these eggy bakes.
- Deviled Eggs: These are sort of a no-brainer, since the likelihood of having way more hard-boiled eggs than usual skyrockets on this particular day. For the cholesterol-conscious, here’s a no-yolk deviled egg recipe from the Dr. Oz Show. For the culinary adventurous, this Fit Sugar approach uses chick peas instead of half the mayo—bizarre, yes; brilliant, very possible. I’m leaning toward Cooking Light‘s spin. Sun-dried tomatoes, capers, and kalamata olives mask the mayo with a ton of flavor.
- Asparagus Parmesan Soufflé with Hollandaise: The most luscious homemade hollandaise you can imagine, coupled with a light and fluffy asparagus soufflé, make Dr./Chef Michael Fenster’s recipe a definite crowd-pleaser.
- Broiled Grapefruit: Williams-Sonoma wins the bid on this classic dish. It’s just like creme brulee on top, but beneath that is the wonderfully tart-sweet grapefruit segments. This one gets high marks for being healthy, elegant, and almost decadent all at the same time.
- Roasted Potatoes with Rosemary and Garlic: Good potatoes are a complicated thing, and yet so vital to the typical vision of brunch. I’ve searched high and low and still not found the perfect approach. But I’m feeling pretty hopeful about this one from Simple Bites. Using polenta to add some crunch sounds like pure genius to me. Think I’ll give it a whirl…
- Homemade Croissants: Feel like impressing the bejeezus out of someone? Try this America’s Test Kitchen recipe for buttery, flaky croissants. (Note: you’ll have to sign up for a free trial, but it’s totally worth it, IMHO.)
Do you have brunch plans? If so, I’d love to compare notes on the menu! Please share your recipe recos by commenting below.