Easter
Easter is a big holiday for our family and last year we hosted Easter brunch. We’ve always had a traditional Easter dinner, so Easter brunch was something new and I definitely needed to plan.
Our guests were arriving shortly after we returned from church, so everything had to be prepped and mostly ready-to-go when we left to go to church.
Flowers
I love how flowers can set the tone. There are so many colors and varieties to choose from and you keep it simple or get creative. You can of course order arrangements, which I tend not to do because I don’t plan far enough in advance and I don’t usually want to spend the money.
My go-to is often Trader Joe’s. They have a great seasonal selection and their prices are great. Because it was Easter, I went with spring-like colors and my daughter arranged them in a number of vases. It just feels like more of an event when there are flowers!
Table Setting
For the table, we used white linens tablecloths, white linen napkins with painted Easter eggs, light green chargers, woven straw napkin rings, Mackenzie Childs dishes and pewter flatware. We also used green pears and speckled matte plastic eggs to decorate the table, along with the flowers.
Menu
I decided to go with a buffet for two reasons. First, we were still living in a small space in a Dallas high rise and we were challenged to figure out table seating for nine people. Second, when you have a variety of food allergies, a buffet allows everyone to select items and quantities for themselves.
Our buffet included:
- Honey Baked Ham with fresh rolls and condiments;
- Vegetable Frittata
- Fruit Salad with Honey Lime Dressing
- Carmelized Onion and Sweet Potato Salad
- Charlie Bird’s Farro Salad
- Quinoa, Beet & Arugula Salad
- Bacon
- Smashed Avocado with Pickled Red Onions on Peasant Bread
- Pastries from an amazing local bakery
- Sugar Cookies with Sour Cream Frosting
- Mimosas & Coffee
What would I do differently?
So much of our serving pieces, linens, etc. were in storage, so I didn’t feel like it was the most put together effort and would try to do a better job aesthetically.
We had lots of food for the small crowd, and I always love having leftovers. That said, I had too much food. If I do another brunch, I would probable eliminate one of the salads as well as the pastries from the local bakery.
I pickled the red onions a different way than I normally do, with apple cider vinegar instead of white vinegar; I will use the white vinegar in the future, as I didn’t care for the taste and that kind of ruined the avocado toast for me.
Other than that, I would do a similar if not the same menu.
If you celebrate Easter, what are your plans?
