Tuesday, March 30, 2010

Easter Brunch on a Time & Budget Crunch!

Want to throw a delicious Easter Brunch, but worry about time and money? Check out this segment with food and decorating tips on how to put together a wonderful Easter brunch on time and budget constraints.

Here's some of my favorite ideas to host the perfect stylish, and budget-friendly brunch:
1) Keep Things Simple: Use great ingredients that are easy to prepare.
2) Splurge on 1 or 2 quality ingredients to make the meal more special.
3) Shop your home for accessories- Find some old place-mats and napkins that you can bring back to life, or see things with a fresh, new eye, such as using a teapot as a vase, or potatoes as place-cards.
4) Use white dishes or glass bowls on the table when possible so the food will visually pop.

Happy Easter decorating- Enjoy!




Here are some great brunch recipes:

LILLET PEACH BRUNCH PUNCH

1 750 ml bottle sparkling wine (Prosecco or Cava are great and affordable)
1 ∏ cups Lillet
2 cups peach juice
1 cup fresh pineapple, cut into chunks
∏ pint blackberries and/or raspberries (optional)

Place fruit in pitcher. Add other ingredients and stir gently. Serve chilled in pretty glasses. Note: because this is a sparkling punch, you’ll want to add the sparkling wine right before serving, so if you like, prepare all the other ingredients earlier, then add the sparkling wine just before the party.


FRENCH TOAST SANDWICHES WITH RICOTTA AND ORANGE BLOSSOM HONEY
Serves 6

12 slices good bread (challah, brioche or other fluffy bread, sliced extra thick)
12 ounces fresh ricotta cheese
10 ounce jar Orange Blossom Honey
6 large eggs
1 tsp nutmeg
Butter or margarine for skillet and serving
Powdered sugar for garnish

Preheat oven to 250degrees.
Spread ricotta on all 12 slices of bread. Drizzle honey over the ricotta, then put bread slices together, ricotta/honey sides facing each other, to make 6 sandwiches.
Heat your skillet and add 2 tbs butter. Beat eggs and nutmeg lightly in a large mixing bowl. Dip sandwiches in egg/nutmeg mixture to coat.
Cook sandwiches in skillet until cheese melts and bread is golden brown. Keep sandwiches warm in the oven until you’re ready to serve, then finish with drizzles of honey and sprinkle with powdered sugar.

SKILLET POTATOES WITH BACON AND ONION
2 lbs baby potatoes (your favorite variety), halved
1 large yellow onion, diced
∏ lb bacon, cubed
2 tbs balsamic vinegar
Salt and pepper to taste

Boil the potatoes until fork tender but not over cooked. In the meantime, heat skillet and cook bacon until it starts to brown. Add onions to the pan and cook til onions are soft and translucent. Add potatoes and stir, letting the flavors come together. Add the balsamic vinegar, salt and pepper. Serve warm.

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