Welcome to part 2 of our Easter brunch blog series. If you missed part one’s tips and featured products, you can access it here. In part 2, we’ll finish our Easter brunch tips and provide you with three brunch recipes from Martha Stewart Living. As mentioned in part 1, Easter is just a few short days away and we’ve got a few more tips to help you plan your Easter Brunch. We covered the importance of planning ahead and how ordering Easter brunch and dinner items from Figi’s can help save you time and stress. You can shop our entire Easter brunch assortment here. And with that, here are a few helpful tips to help your Easter brunch run smoothly.
Get By With a Little Help from Your Friends: dividing up Easter brunch and dinner responsibilities between you and your friends and family attending is another great idea. As the host, perhaps you handle a main dish, preparing the table settings and perhaps the coffee. Other guests can be invited to bring side dishes and desserts. Maybe someone brings everyone’s favorite hot or cold drinks from the corner coffee shop. There are lots of ways to spread the fun! This tip can be a tremendous time saver and stress reducer. The trick here is to know what guests are bringing in order to avoid duplication and know what will need to be assembled, reheated, baked or refrigerated at your brunch. Be sure to accept any offers to help with the clean up as well :).
Setting up in Advance: brunches take place in the morning. The morning of your brunch is not the time to frantically prepare your home, table settings, your meal, etc. An easy way to avoid this is to do the house cleaning, decorating and set your table and other dining areas the night before your Easter brunch. If you’ve planned ahead properly, you’ll already know how many guests are coming and what they’re bringing; setting your table and decorations in advance is a great way to reduce the stress of hosting Easter brunch. Also identify and prep as much of your Easter brunch or dinner foods and beverages the night before as possible. Many dishes, beverages and desserts can be prepared in advanced and kept refrigerated. If you’ve ordered items from Figi’s, it’s as simple as following the heating and serving instructions for you ham, pastries and side dishes.
Decor and table setting: for some egg-citing Easter brunch inspiration, check out our Easter Brunch Pinterest Board here. You’ll find table decoration ideas, beverage and brunch food inspiration and more!
Easter Brunch Recipes:
Menning Mimosa (makes 1 cocktail)
• 6 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons orange flavored liqueur, such as Grand Marnier
• Prosecco, chilled
• Fresh mint leaf
Step 1: In a Champagne flute, mix together orange juice, lemon juice, and liqueur. Fill with Prosecco. Garnish with mint leaf and serve immediately.
Frittata with Ham and Spinach (serves 6)
• 6 large eggs
• 1/4 cup ricotta
• 1/2 cup chopped ham
• 1 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1 teaspoon olive oil
• 1 cup baby spinach
Step 1: Preheat oven to 350 degrees. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper. In a medium ovenproof nonstick skillet, heat olive oil over medium. Add baby spinach; cook until wilted. Stir in egg mixture and cook until edge sets, 1 minute. Transfer skillet to oven. Cook frittata until center is set, 15 minutes. Invert frittata onto a plate to serve.
• Coarse salt and freshly ground pepper
• 3 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces (8 cups)
• 1/2 cup extra-virgin olive oil
• 1/2 stick unsalted butter, cut into small pieces
• 1 yellow onion, finely diced (1 cup)
• Garnish: 1 to 2 rosemary sprigs
Step 1: Preheat oven to 425 degrees. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain. Let potatoes dry 10 minutes, then spread in an even layer on a rimmed baking sheet.
Step 2: Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.
Step 3: Roast potatoes until beginning to turn golden, 30 to 35 minutes. Distribute onion evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes. Garnish with rosemary.