Easter is the perfect day to entertain family and friends with brunch. Make the celebration as elaborate as you like by offering all these choices. Or make it simple by just adding a few of these items to an already pre-chosen menu. Enjoy! And don’t forget the mimosas.
Photo by Gwénaël Le Vot
SWEET POTATO PANCAKES
MAKES 12–15
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cardamom (or cinnamon)
½ teaspoon nutmeg
½ cup chopped pecans
1 cup sweet potato puree or mashed, about 1 large sweet potato
3 tablespoons packed brown sugar
4 tablespoons unsalted butter, melted
2 large eggs
1½ cups buttermilk (more if needed)
1½ teaspoons vanilla extract
Additional unsalted butter, for cooking
Honey butter, for serving (see recipe below)
Maple syrup, for serving
Chopped pecans, for garnish
In a large bowl, combine flour, baking powder, baking soda, salt, cardamom, nutmeg and pecans. In another medium bowl, combine sweet potato puree, sugar, butter, eggs, buttermilk and vanilla. Add wet ingredients to dry and mix just until incorporated. Do not overmix—mixture will be slightly lumpy. Set aside for at least 10 minutes.
In a large skillet or griddle over medium heat, add 1 tablespoon butter and spread over surface. Using a ¼-cup measuring cup, scoop batter into skillet—three at a time. Cook until bubbles start to form in batter and pancakes are golden brown underneath, about 2–3 minutes. Flip and cook until opposite sides are golden brown. Remove and keep warm in a 200 F oven. Repeat with remaining batter. Serve pancakes with honey butter and syrup, garnished with chopped pecans.
Honey Butter
½ cup unsalted butter, softened
1 tablespoon honey
Pinch of cardamom or cinnamon
In a medium bowl, thoroughly combine butter, honey and cardamom. Cover and store leftovers in an airtight container and refrigerate up to two months. Butter will last up to six months in the freezer.
Spinach Pepper Mushroom Frittata
Photo by Iuliia Nedrygailova
SERVES 8–12
10 large eggs, room temperature
½ cup heavy cream
Kosher salt
Fresh ground black pepper
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped parsley
2 tablespoons olive oil
½ cup shallots, chopped
1 large garlic clove, minced
1 cup sliced bella mushrooms
½ cup roasted red peppers, chopped
4 cups baby spinach
1 cup grated Gruyere cheese
Chopped herbs, for garnish
Preheat oven to 350 F. In a medium bowl, combine eggs, cream, salt, pepper, basil and parsley. Set aside. Heat oil in a large cast-iron skillet over medium heat. Add shallots and sauté until soft, about 2 minutes. Add garlic and mushrooms and sauté 3 more minutes, adding peppers as mushrooms start to soften. Add spinach and heat long enough for spinach to start to wilt. Season lightly with additional salt and pepper.
Pour in the egg mixture and tilt the skillet to spread evenly in pan. Cover mixture evenly with Gruyere cheese. Scramble lightly until eggs start to set, about 4–6 minutes. Place skillet in oven and cook until completely set, about 20 to 25 minutes. The center should not move when skillet is shaken. Let cool 10 minutes before slicing and serving. Garnish with additional basil or parsley.
Salmon Charcuterie Board
Photo by Gina Moore
SERVES 6
½ pound smoked salmon
½ pound bacon, cooked crispy
4 vine-ripened tomatoes, thinly sliced
1 red onion, halved and thinly sliced
½ English cucumber, thinly sliced
¼ cup capers
1 8-ounce container spreadable plain cream cheese
1 8-ounce container spreadable herb or fruit cream cheese
2–3 boiled eggs, sliced
2 avocados, sliced
Strawberries
4–6 bagels, halved
1 lemon, sliced into thin wedges
4–5 sprigs dill, for garnish
Starting with a large charcuterie board or oversized platter, arrange salmon, bacon, tomato slices, onion and cucumber slices. Add capers in a very small dish. Place cream cheeses on opposite sides of the board. Fill in spaces with egg slices, avocado slices and strawberries. Arrange bagels on the top or serve in a breadbasket next to board. Garnish board with lemon wedges and dill sprigs.
Spicy Brunch Potatoes
Photo by Gina Moore
SERVES 6
1½ pounds baby potatoes, quartered
2 tablespoons olive oil
1 red bell pepper, medium diced
½ yellow onion, medium diced
2 garlic cloves, minced
½ teaspoon smoked paprika
Pinch red pepper flakes
Kosher salt
Fresh ground black pepper
Chopped cilantro, for garnish
Preheat oven to 425 F. Line a rimmed baking sheet pan with foil or parchment paper. In a large bowl, toss potatoes, oil, peppers, onion, garlic, paprika, pepper flakes, salt and pepper. Pour onto baking sheet pan. Bake 20–30 minutes or until golden brown and crisp around the edges. Transfer to serving dish and garnish with chopped cilantro.
Pomegranate Mimosa
MAKES 4
1 bottle chilled prosecco or favorite sparkling wine
1 cup orange juice
1 cup pomegranate juice
Pomegranate seeds (arils), for garnish
Lime wedges, for garnish
Slowly fill a champagne flute with 5–6 ounces prosecco and ¼ cup each of orange and pomegranate juice. Garnish with pomegranate seeds and lime wedge.