Easter Sunday is just a few days away, and many families will celebrate with a classic Easter brunch. Brunch has become more than just a meal. It is, after all, more like two, falling somewhere between breakfast and lunch with the really good ones lasting until dinner. One of the best things about brunch is that it can be as formal or casual as you want.
If you have kids, a typical Easter Sunday could be about getting up and hunting for Easter eggs and other goodies left by the Easter Bunny, then it might be putting on nice clothes and heading to church. After church it's all about brunch.
As the first holiday to kick off spring, make sure you include spring colored flowers on the table (my favorites are tulips). Then it's a relaxed meal combining the best of breakfast and lunch, traditionally ham, egg dishes, veggies, salads and great desserts. The kids will be anxious for Easter candy as well.
Easter Sunday can also be that targeted day to indulge in whatever food or drink you may have given up for Lent. So you can be sure that there will be Starbucks included in my plans.
Have fun with your Easter brunch. Include flowers and make all of your favorite recipes, including these from Bellisari's. Relax and enjoy the day!
18 to 20-lb. smoked ham, water added, ham hock removed
1 jar Bellisari’s Saigon Street Sauce
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350°F.
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time. (Total cooking time is about 20 minutes per pound).
Two thirds through the estimated cooking time, add the Bellisari’s Saigon Street Sauce to a saucepan, cooking over medium heat until slightly thinned out. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160°F.
Allow the ham to stand for 15 minutes before slicing to allow the juices to set.
Barista Steak & Egg Skillet
10 large eggs
2 cups diced cooked potatoes
6 oz. cooked skirt steak
½ cup chopped red onion
1 Tbsp. olive oil
½ jar Bellisari's Barista Sauce
Salt & pepper
Preheat oven to 350°F.
Mix eggs in a medium-large bowl until fluffy and set aside.
Add olive oil to pan and heat over medium-high heat. Add the chopped steak and red onions into the skillet and cook until the meat is rare and the onions are translucent. Add cooked potatoes and pour in Bellisari's Barista Sauce. Toss until all items are covered.
Add eggs to pan and scramble for 3 minutes. Put in oven and cook for 6 minutes. Season with salt and pepper and serve immediately.
Balsamic Shallot Brussels Sprouts
6 Tbsp. (3/4 stick) butter, divided
½ lb. shallots, thinly sliced
Coarse kosher salt
2 Tbsp. apple cider vinegar
4 Tsp. sugar
1 1/2 pounds Brussels sprouts, trimmed
½ jar Bellisari's Balsamic Shallot & Black Garlic Spread
3 Tbsp. extra-virgin olive oil
1 cup water
Halve Brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water, 3 tbsp. butter and Bellisari's Balsamic Shallot & Black Garlic Spread. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
Blue Cheese, Honey & Shallot Hash Browns Bake
1 package (30 oz.) frozen shredded hash brown potatoes, thawed
1 cans (10 & 3/4 oz. each) condensed cream of potato soup, undiluted
1 jar Bellisari’s Blue Cheese, Honey & Shallot Spread
2 cups (16 oz.) sour cream
2 cups (8 oz.) shredded cheddar cheese, divided
1 cup grated parmesan cheese
Preheat oven to 350°F. In a large bowl combine potatoes, soup, sour cream, Bellisari’s Blue Cheese, Honey & Shallot Spread, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.
Bake, uncovered, 40-45 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.