Everything
Easter

Skipping the Easter dinner thing this year and want to do brunch? For a no-fuss Easter brunch that your friends and family will love, try these Easter entertaining tips, games, brunch menu and accompanying Easter brunch recipes.

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Roasted new potatoes

Herb-roasted potatoes

Cook time: 40 minutes

Makes 4 servings

Ingredients

  • 2 pounds red new potatoes, quartered
  • 1/4 cup extra-virgin olive oil
  • Leaves from 1/4 bunch fresh thyme
  • Salt

Directions

  1. Preheat the oven to 375 degrees F.
  2. Toss together the potatoes, oil, and thyme, and sprinkle with salt.
  3. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

Mini frittatas

Mini Frittats

Cook time: 10 minutes

Makes 40 mini frittatas

Ingredients

  • Nonstick vegetable oil cooking spray
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 ounces thinly sliced ham, chopped
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves

Directions

  1. Preheat the oven to 375 degrees F.
  2. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
  3. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture.
  4. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
  5. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Spiked Iced cappuccino

Iced cappucino

Cook time: 5 minutes

Makes 6 servings

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons water
  • Crushed ice
  • 2 cups freshly brewed espresso, chilled
  • 6 tablespoons amaretto liqueur
  • 1 cup whole milk or whipping cream, chilled

Directions

  1. Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
  2. Fill 6 (8 to 12-ounce) glasses halfway with crushed ice.
  3. Pour the espresso over the ice, dividing equally.
  4. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass.
  5. Stir to blend.
  6. Pour the milk into each, serve and enjoy!

More Easter entertainment

A backyard menu for spring
Classic Easter movies and books
10 Ideas for the ultimate Easter basket

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