Holiday Favorites, Uncategorized

Easter Brunch Menu with Kids

tray easterWell I ended up feeling really burned out before the holiday weekend, sorry for the late post!

Anyway, just wanted to share an easy make-ahead plan for Easter. Perhaps you can use it at your “make-up” Easter if you had sick kids (ah-hem, yes, every. single. holiday. I swear) or out of town guests coming over.

Easter Brunch Menu for 10:

  1.  Java Bay Coffee, ground and ready in the coffee maker for 12 cups
  2. Giada De Laurentiis biscotti (Recipe below)
  3. Asparagus + Mushroom Frittata (Recipe below)
  4. Orange Juice
  5. Grandpa Joe’s chorizo + egg scramble
  6. Mimosas
  7. Fruit salad (Recipe below)

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Biscotti Recipe

Ingredients

  • 2 cups all-purpose flour (target brand)
  • 1 + 1/2 tsp baking powder (target)
  • 3/4 C sugar (target)
  • 1/2 C or 1 stick of unsalted butter, room temp. (any brand)
  • 1 tsp grated lemon zest
  • 1/4 tsp salt
  • 2 large eggs

Directions

  1. Preheat oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
  2. Whisk the flour and baking powder in medium bowl. Using an electric mixer, beat sugar, butter, lemon zest and salt in large bowl. Beat in the eggs, one at a time. Add the flour mix and beat until blended. (If you have extras, like chocolate chips, dried cranberries, you’d add them in here, about 1/2 cup each).
  3. Form the dough in to a 13″ long x 3″ wide log on the prepared baking sheet. (I use a pencil to put the measurements on the parchment paper for the first time) Bake for 40 minutes (I bake for 30 minutes in my OLD Viking range).  Remove from oven, and cool for 30 minutes.
  4. Place the log on to the cutting board. Using a sharp serrated knife (I like SHUN) cut the log on a diagonal into 1/2 to 3/4 inch-thick slices. Arrange the biscotti back on to the baking sheet cut side up. Bake the biscotti until pale golden brown about 20 more minutes. Transfer to rack and cool completely.
  5. You can also melt some chocolate and dip the cooled biscotti for another fun topping. I like mine just plain with coffee! Enjoy!

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Asparagus and Mushroom Frittata

Ingredients

  • 1 tbsp. butter
  • 1/2# fresh asparagus
  • 1/2# fresh mushrooms, sliced
  • 8 to 10 eggs
  • 1 tbsp. water
  • 1 tsp chopped fresh thyme
  • 3 tbsp. grated parmesan
  • 1/2 C shredded mozzarella cheese

Directions

  1. Heat oven to 325* and melt butter in oven safe skillet (a cast iron skillet, I like LODGE brand). Stir in olive oil and chopped asparagus. Sautee about 10 min. Add mushrooms and sautee 5 minutes.
  2. In medium bowl whisk eggs and water and thyme. Pour mix into skillet. Reduce heat to low. Cover and cook 5 minutes.
  3. Transfer skillet (use oven mits, skillet is HOT) in to oven. Bake 10 minutes. Add the cheeses and Broil at 500* until browned (about 3-5 minutes).
  4. Do the shake test. If you jiggle your cast iron skillet and the egg in the middle of the skillet still wiggles, bake for a few minutes longer before putting under the broiler. I like mine set well before removing, but not overcooked. It’s a little practice, but you’ll get it.
  5. Enjoy. Yield is 6-8.  Can be easily re-headed or eaten cold later on.

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Fruit Salad

So…I love to shop at Hy-Vee. It’s close to  my house and they have some really nice pre-made salads. The fruit salads are great for when I’m in  hurry. Literally, Saturday before Easer, I’m the one in the produce department at 9pm snatching up the VERY LAST PRE-MADE FRUIT BOWL for just $10. Saved me my sanity from chopping a million pieces of tiny fruit late at night (Maybe even saved a finger. We’ll never know.)

I take a small or medium pre-chopped fruit bowl and dump into very pretty decorative bowl if you have one (I have plain white, shocker). I add 1 cup of vanilla or plain chobani greek yogurt, 1 pinch of salt + dash of pepper. 1 glug of vanilla extract from Penzeys and stir, stir, stir. To spice it up, you can add some colorful berries and garnish with mint leaves.

Typically, I chop all my own fruit: Bananas, apples, strawberries, melons, raspberries, blueberries. Whatever you have, throw it in a bowl with some yogurt. Done. Fancy. It’s yours, you made it. Now go to bed you crazy person. Guests will be here before you know it!

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Extra, Extra!

The egg scramble is my Dad’s recipe. I’ll have to check and see if he’s willing to share. For mimosas, Just have some good Korbel dry champagne on hand in the fridge. I also like to set out all of the napkins, plates, etc. the night before so when guests are here I can spend my time with them, rather than worrying about scurrying through my cabinets.

Kids Craft While You Cook

Because we did have a virus going through our house during the Easter week break, we took an old cardboard roll (could be toilet paper rolls, paper towel or wrapping paper rolls) cut them into small napkin holders and had the kids paint them, and decorate them for Easter brunch. This activity took a while and could be done while you’re preparing food, if you’re OK with a little extra paint mess. The napkin holders turned out great and the kids were proud of them at the table on Easter morning.  We ironed white napkins and the kids helped roll them into the holders and place on the table.

Stay tuned for a post on what it means to have a modern day “Village” and what my village is comprised of.  As always, for fun photos of what we’re up to, check me out on Insta, jamiekeehn.

Thanks and have a wonderful week!

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