While Christmas and Christmas Eve often entail nighttime feasts, when it comes to Easter, brunch is often the order of the day.
Whether it’s for Easter or other family gatherings, Kate Green loves a nice brunch. However, for most of her married life, her spouse, Gari, served as a priest in Episcopal churches, and to accommodate the many activities of Holy Week, Easter Sunday brunch at the Green home wasn’t on the menu.
After Gari retired in 2015, however, Kate began to “get her brunch on.”
When asked about her plans for this year’s after-church brunch fiesta, Kate said, “Here is what I was thinking: A mimosa bar to start. Appetizers not yet planned, but then, my favorite ham that is cooked with an orange, lime and lemon with ginger ale. It is glazed with honey, Dijon mustard, fresh ginger and cloves. Delicious and not too sweet.”
Green’s “favorite ham” takes ham studded with cloves and pineapple rings to a new level. The citrus and ginger ale balance the natural sweetness of the ham and the honey-mustard-ginger-cloves glaze completes the “wow factor.”
Also at the Green table will be a mushroom quiche, an asparagus Gruyere tart, salad, rolls and a brioche ring with homemade raspberry or strawberry jam. For her three boys (as well as the adults), daughter Kendra will bring along a French toast casserole, as well as macaroni and cheese topped with panko breadcrumbs.
For many families, leg of lamb is another Easter/spring holiday favorite. Home (and professional) chef Dan Franks offers up Lamb Sliders (mini burgers).
“I love lamb, but to buy a leg or chops is very expensive, so I make these lamb sliders as an affordable alternative,” he said.
Coriander, cumin, garlic and allspice play well with the lamb, lending these sliders spice notes found in Middle Eastern meat patties such as kofta or shawarma.
Along the line of more traditional brunch fare, Franks also offers up an egg strata entree from his mother’s recipe collection.
“The egg strata recipe is one my mom has always made for Easter brunch at her church for the last 20 years,” Franks said. “It always runs out — everyone loves it!”