My sister and I have been planning and preparing for Easter Brunch with our family for weeks. Last month I attended a cooking class at a local restaurant- Cafe Med, and the menu included Easter Brunch fare. The list was quite extensive and we are making nearly all of it excluding the Prime Rib and Eggs Benedict. We just didn’t want to overdo it and were concerned we wouldn’t have the time. I am playing handbells in the Easter Service at my church-Calvary Bible Church on Sunday so we really need to be prepare most of the meal ahead of time. Here is our menu for Sunday Brunch:
Stuffed Mushroom Caps
Ham with Orange Glaze
Quiche Lorraine
Home Fries
Mixed Greens with strawberries, gorgonzola, candied pecans and strawberrie vinaigrette
Home made Gravlax (cured salmon)
Fruit Tart
Yummy!
We did the preliminary planning, and divided up the menu. I did the shopping yesterday as I have been on vacation all week. Bought the groceries at Winco and the total came out to only $80. Gotta love Winco! Well my sister is making the pastry cream tonight and I have been assigned the pie crusts, candied pecans and starting the Homemade Gravlox or cured salmon.
Homemade Gravlox-Cured salmon
The cured salmon takes 24-36 hours and then has to dry so I started it today. I also made the candied pecans. My first attempt didn’t turn out so well! Ooops.
Failed First Attempt
These were made with regular sugar. On my second attempt I used confectioner’s sugar and watched the time a little closer. These look a lot better!
Final Candied Pecans
Saturday we will be getting together to make the Quiche Lorraine, Orange Glaze, Strawberry Vinaigrette, stuffing for the Mushrooms, assemble the Fruit Tart and prep the Home Fries. Since we will have all the kids together we are gonna let them dye easter eggs ($.98/dz also at Winco). I will post on our progress later.
