Easter Brunch: How to Create a Yummy Chic Spread

Bliss is gathering those you love most around the table for a meal that you've carefully and thoughtfully prepared. So, with Easter on the horizon, I thought I'd share my classic Easter brunch menu with those who love to entertain as much as I do. And while my dishes, with the exception of the tarts, are all best served fresh, they're easy to prepare so fret not: you won't spend the entire day bent over a hot stove. This is a chic, simple menu that can be easily adjusted for your vegetarian guests (simply omit the bacon from the breakfast rolls).

A few more holiday entertaining tips: buy fresh all white tulips for your dinner table and always use cotton, monogrammed napkins and place cards. One friend had her children decorate eggs that she later used as place cards! Guests appreciate the attention to details. Further, devote some time to your musical playlist. My favorites included Diana Krall, John Coltrane, Miles Davis, Nina Simone and later, a bit of Zydeco to get everyone up and dancing! Most of all, remember that a successful hostess indulges her guests by setting a relaxed, celebratory mood with lots of good food,  good wine, good music and, of course, even better conversation!

Bacon and vegetable omelet-stuffed sourdough rolls

Prep: 20 minutes     Cook Time: 20-30 minutes     Makes: 4 servings


·      4 sourdough rolls

·      4 large organic eggs

·      4 slices of cooked bacon

·      ¼ cup of diced red onion

·      ¼ cup of red bell pepper

·      ¼ cup of green bell pepper

·      ¼ cup of fresh parsley

Directions: Preheat oven to 420. In a large bowl, mix together 4 eggs, half cup of finely diced red onion, green bell pepper, red bell pepper and parsley. Add a dash of salt and pepper. Set aside. Fry 4 strips of bacon. Drain grease. Set aside. Hollow out 4 large sourdough rolls. Grease sheet. Mix all ingredients together. Place rolls onto the sheet and fill each with mixture. Cook for 15-20 minutes.


Lobster, shrimp and watermelon ceviche

Prep: 20 minutes     Cook Time: 20-30 minutes     Makes: 4 servings


·      3 large lobster tails

·      ½ a pound of deveined shrimp

·      1 large cucumber

·      ½ cup of finely chopped red onion

·      ½ teaspoon of dill

·      ½ teaspoon of fresh mint

·      ½ teaspoon of lemon juice

·      1 cup of watermelon

·      Fresh parsley for garnish

Directions: Boil three lobster tails. Shred meat from the shell and place in a large glass bowl. Clean and boil half a pound of shrimp. Add shrimp to lobster meat. In another bowl dice one large cucumber. Add half a cup of finely chopped red onion. Add 1 tablespoon of dill. Add 1/2 tablespoon of black pepper. Add 1 cup of chopped watermelon. Add 1/2 tablespoon of fresh lemon juice. Add 1/2 tablespoon of mint. Fold in seafood. Chill for 15 minutes. Garnish with fresh parsley.


Grapefruit tart with milk and honey crust

Prep: 20 minutes     Cook Time: 20-30 minutes     Makes: 4 servings

Ingredients for curd:

·      Ingredients: for curd

·      ½ cups of grapefruit juice

·      ¾ cups of honey

·      3 tablespoons of corn starch

·      3 egg yolks, whisked

·      5 tablespoons of butter

·      Edible flowers

Ingredients for crust:

·      Half a box of Milk and Honey and Tea cookies from grocery store

Directions: Pulse cookies in processor. Add melted butter. Blend well. Press mixture into tart pans. Bake crusts at 350 degrees for 10 minutes or until lightly browned.

While crusts cool to room temperature, whisk honey, cornstarch and juice on medium heat until mixture thickens. Slowly add ½ of the mixture to whisked yolks, then whisk quickly to temper the eggs. Return mixture to the oven and cook for another couple of minutes. Stir constantly until curd thickens. Remove the curd and add butter, one tablespoon at a time. Fill tart pans with curd, chill until mixture sets. Add edible flowers for garnish.

Recipe and image courtesy of www.sugarcoatedinspiration.com

Watermelon and Mint Mimosas   

Prep: 10 minutes     Cook Time: 10 minutes     Makes: 6 servings


·      1 seedless watermelon.

·      1 bottle of choice champagne

·      Fresh mint for garnish

Directions: Hollow out a seedless watermelon (choose the size based on the number of guests you'll be serving). Puree the watermelon. Add equal parts champagne and puree into glass pitcher. Serve in a flute garnished with fresh mint.