Beautiful make-ahead Easter brunch

A delicious, make-ahead feast for Easter, or even a lazy Sunday with friends

make-ahead Easter menu

Photo by Annabelle Breakey

Easter brunch menu

Asparagus and morel quiche, ham with sticky Meyer lemon–spice glaze, and citrus salad make up this elegant spring feast. And best of all, most of the preparation can be done the day before.

Get started the day before:

  • Quiche: Bake and chill.
  • Ham: Trim and score ham (step 1 of recipe); make glaze and chill (step 2).
  • Buns: Bake, but don’t add icing.
  • Citrus salad: Prepare and chill.
  • Watercress salad: Stem watercress and make dressing; chill them separately.
Finish up in the morning: 

  • 2½ hours before: Start baking ham.
  • ½ hour before: Put quiche and buns into oven with ham (tent both with foil). Make fresh o.j. and orange slices for drinks.
  • 15 minutes before: Remove buns from oven and ice them. Set out ham and salads; dress the watercress.

Easter citrus glazed ham

Photo by Annabelle Breakey

Baked Ham with Sticky Meyer Lemon-Spice Glaze

Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.

Recipe:  Baked Ham with Sticky Meyer Lemon-Spice Glaze

Asparagus and Morel Quiche

Photo by Annabelle Breakey

Asparagus and Morel Quiche

For the neatest slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.

Recipe:  Asparagus and Morel Quiche

Hot Cross Buns recipe

Photo by Annabelle Breakey

Orange Hot Cross Buns

You’ll need to plan ahead to find or make candied orange peel (try our recipe for Candied Citrus Peel or buy from gourmet food stores or Market Hall Foods)―it’s worth it.

Or use orange marmalade in its place: Heat 18 oz. thick-cut marmalade until bubbling, strain well, and substitute 1/4 cup of the syrup for the granulated sugar in step 1 and 1/2 cup orange pieces for the candied orange in step 2; add 1/4 cup extra flour in step 3.

Recipe:  Orange Hot Cross Buns

 

 

Easy spring recipes

Photo by Annabelle Breakey

Plus 3 quick recipes

1. Sunshine Citrus Salad: In a bowl, gently mix peeled segments from 3 medium pink or ruby grapefruits and 4 large navel oranges. Serves 8.

2. Lemony Watercress Salad: Make a vinaigrette with 2 parts extra-virgin olive oil to 1 part fresh Meyer lemon juice, plus salt and freshly ground black pepper to taste. Gently mix in 2 qts. watercress sprigs (snap off tough stems). Serves 8.

3. Campari and Orange Sodas: For each serving, pour ½ cup cold club soda into a glass with a few ice cubes. Add 3 tbsp. cold fresh orange juice and 1 tbsp. Campari (or more if you like). Garnish with an orange slice.

Easter place setting

Photo by Annabelle Breakey

Setting the table

Set bud vases at each place setting (small vase $26, large $36; from Mudpuppy on  Etsy).

spring bouquet

Photo by Annabelle Breakey

Springtime centerpiece

Arrange yellow tulips, white freesia, white stock, and kumquats in an Aalto Savoy vase (from $59;  finnstyle.com).

Printed from:
http://www.sunset.com/food-wine/holidays-occasions/easy-spring-easter-brunch-00400000066880/