Planning for Easter Brunch

I just realized that Easter is next Sunday. Yikes!! Time to do a bit of menu planning for brunch. Flowers are the first step and the spring colors in this mixture of daffodils and green tulips are an obvious choice. The sweet vase is a vintage milk bottle I found in my favorite antique shop on my recent Montana visit.

Always a top menu choice are my favorite oat scones. The original recipe is from Deborah Madison’s cookbook Vegetarian Cooking for Everyone. I’ve made a few changes over the years and have listed my recipe below.

Pears are always a wonderful choice for brunch. They add a sweetness to a spinach salad or are perfect in a pear torte.

Brunch is a fun way to entertain. Mid morning meals lend themselves to an easy-going atmosphere. The food can be simple and fresh and everyone always seems more at ease in the morning. With a few simple plans you can make sure you, as the hostess are having fun too.  Enjoy yourself!

Here’s the scone recipe. It’s also a great choice if you’ve been invited to someone else’s home for brunch. They travel quite well and you can bring along a delicious jam or spread.

Oat Scones

1 cup rolled oats, plus extra for the counter
1 ½ cup all-purpose or whole wheat pastry flour
3 Tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon salt
7 Tablespoons cold butter, cut into small pieces
1 egg
½ cup plus 2 tablespoons milk or cream
½ teaspoon vanilla extract
Preheat the oven to 425 F. If you have a baking stone, heat it for an extra 10 minutes.
Mix the dry ingredients together, then cut in the butter with your fingers or two knives until coarse crumbs are formed. Beat the egg with the milk and vanilla and stir it into the dough. Mix just enough to moisten the dry ingredients evenly. Scatter some oats on the counter and turn the dough out on top of them. Pat into a circle about ½” thick, then cut into eight wedges and place each piece on the hot baking stone, if using, or on a sheet pan. Bake until nicely browned, 15-18 minutes. Serve warm. Enjoy!

Comments

[sunday taylor]

Janet, I was just looking at some recipes for Easter brunch. I found some great looking egg stratas, or egg casseroles. There's one with asparagus and peppers, from an old Gourmet magazine. I think it's called asparagus and yellow pepper frittata. It is served with cheddar cheese scones that are split in half and filled with ham and honey mustard. I may have to make that menu. Have a happy Easter!

[Janet B]

Sunday, I too had asparagus in mind. Always a great sign of spring. I'll look for those recipes. Have a wonderful Easter yourself!