Soiree

An Easter Brunch

Paperless Post

Spring is a magical time in Kentucky. The skies are so blue and the flowers are in bloom. The clouds are light and puffy and it seems as though anything is possible and the best is yet to come. This spirit of rebirth and awakening is such a happy reason to celebrate.

Planning an Easter Brunch is really fun. I like to keep the décor bright and fun, and keep the playlist happy to set a sunny tone. I like to start the celebration with fun and fresh blood orange mimosas. For brunch I will serve a few different types of quiche. The sides will be roasted new potatoes, marinated asparagus, a light salad with edible flowers and fresh fruit. I will finish things off with a flourless chocolate torte, garnished with raspberries and mint leaves.

Happy Spring!

Invitation / Paperless Post / www.paperlesspost.com

 

Tablecloth / Williams Sonoma / www.williamssonoma.com / $150

Paper mache egg / Williams Sonoma / www.williamssonoma.com / $13

Egg ramekins / Williams Sonoma / www.williamssonoma.com / $35

Wreath / Williams Sonoma / www.williamssonoma.com / $60

Lollipops / Williams Sonoma / www.williamssonoma.com / $13

Bunny platter / Williams Sonoma / www.williamssonoma.com / $60

Egg towel / Williams Sonoma / www.williamssonoma.com / $20

Champagne flute / Juliska / www.juliska.com / $98

Champagne flute / Juliska / www.tabulatua.com / $50

Table runner / Mark and Graham / www.markandgraham.com / $69

Champagne flutes / Two’s Company / www.burkedecor.com / $22.50 each

Bunny topiaries / Pottery Barn / www.potterybarn.com / $79

Jute baskets / Pottery Barn / www.potterybarn.com / $10.50 each

 

The Menu

 

Blood Orange Mimosas

Serving Size: 6

Ingredients:

1 chilled bottle Sofia Blanc de Blancs

1 1/2 cups chilled fresh squeezed blood orange juice

1/4 cup Patron Citronge

Instructions:

Divide orange liqueur between 6 champagne flutes.

Top the liqueur with champagne and orange juice.

Garnish the glasses with blood orange twists.

 

Roasted New Potatoes

Serving Size: 6

Ingredients:

2 pounds new potatoes

1/2 cup olive oil

3 cloves of garlic, chopped

1/4 cup fresh rosemary

salt and pepper to taste

Instructions:

Quarter the new potatoes and place them in a large bowl.

Strip the rosemary from them stems and chop it.

Mix the potatoes with the olive oil, rosemary, garlic and salt and pepper.

Place the potatoes on a sheet pan and bake them in a 375 degree oven for 30-40 minutes, until they are golden.
 

Marinated Asparagus

Serving Size: 8

Ingredients:

2 bunches asparagus

1/2 cup olive oil

1/2 cup champagne vinegar

2 tablespoons Dijon mustard

1 tablespoon Herbes de Provence

2 tablespoons lemon zest

cracked salt and pepper to taste

Instructions:

Blanch the asparagus and place in it an ice water bath.

Whisk all other ingredients, except the lemon zest, together to make the vinaigrette.

When the asparagus is chilled drain it thoroughly and top it with the vinaigrette and lemon zest.

 

Green Salad with Edible Flowers

Serving Size: 8

For the Salad:

Ingredients:

 
2 boxes of arugula

1/2 cup pine nuts, toasted

1/2 cup shaved Parmesan

1 cup artichoke hearts

1 cup lemon vinaigrette

1 cup violas

Instructions:

Wash and dry the arugula and place it in a large bowl.

Cut the artichoke hearts in thin slivers.

Top the arugula with the artichokes and toss them in the dressing.

Top the salad, first with the Parmesan and pine nuts and last with the violas.

For the Dressing:

Ingredients:

1/2 cup olive oil

1/4 white wine vinegar

1/4 cup lemon juice

1 teaspoon Dijon mustard

1 tablespoon sugar

salt and pepper to taste

Instructions:

In a small bowl, whisk together all ingredients until oil is emulsified.

 

Fresh Fruit Salad

Serving Size: 12

Ingredients:

1 box of blackberries

2 kiwi

1 box of strawberries

2 granny smith apples

2 peaches

1 pineapple

Instructions:

Core and cut the pineapple into bite size pieces.

Wash and quarter the strawberries.

Wash the apples and peaches and cut them into bite sized pieces.

Peel and slice the kiwi.

Wash the blackberries.

Place the fruit in a serving dish, mix the apples, pineapple, strawberries and peaches.

Garnish the dish with the kiwi slices and blackberries.

 

Spinach and Shallot Quiche

Serving Size: 6

Ingredients:

1 deep dish pie crust

1 pound spinach, cleaned and trimmed

4 large shallots, trimmed and thinly sliced

5 organic brown eggs

¼ cup 2 percent milk

1 tablespoon butter

1 cup aged cheddar, grated

Ingredients:

In a large pot, boil the spinach until it is tender.

Drain and remove all water from spinach, using the back of a spoon to press the water out through a metal strainer.

In a small pan, saute the shallots in butter, then add in the spinach and combine them.

In a bowl, whisk together the eggs and milk, and then add in the cheese and vegetables and mix until combined.

Place all ingredients in the pie shell.

Bake the quiche in a 350 degree oven for 20 minutes, or until golden brown.
 

Flourless Chocolate Torte

Serving Size: 12

Ingredients:

12 ounces 60% cacao bittersweet chocolate

1/2 cup unsalted butter

8 large eggs, separated

1/2 cup granulated white sugar

1 teaspoon pure vanilla extract

1 pinch of salt

Instructions:

Butter the bottom of a 9-inch spring form pan.

Line the bottom of the pan with parchment paper.

Butter the parchment paper.

Melt the chocolate and butter in the top of a double boiler over lightly simmering water.

Stir the mixture until it is smooth and remove it from heat.

Combine the egg yolks, 2 tablespoons of the sugar, the vanilla, and salt in a medium bowl.

Beat the eggs lightly until they are well combined.

Add the egg mixture to the chocolate, 1 tablespoon at a time, whisking continually.

In a separate bowl, beat the egg whites and the 6 remaining tablespoons of sugar until it is fluffy.

Transfer the chocolate mixture to a large bowl, pour the egg white mixture on top, and carefully fold it in.

Spread the batter in the prepared pan.

Bake the torte for 30 to 35 minutes, in a 350 degree oven.

Cool it for one hour.

Dust the torte with powdered sugar and garnish with raspberries and mint leaves.

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