If you’re planning on hosting Easter brunch this year, then it’s time to start figuring out what you’re going to serve. Instead of sticking with the tried-and-true basics (like omelettes), why not wow your guests with a gourmet Easter brunch?! To help you plan an exquisite Easter brunch, today’s entertaining guide features unique recipes from top chefs from around the globe.
Gourmet Easter Brunch Recipes
From savory vegetarian entreés to flavorful beef dishes and decadent desserts, today’s entertaining guide shares delicious gourmet Easter brunch recipes from top restaurateurs, celebrity chefs, and notable cookbook authors.
When you think of Easter brunch, one of the first dishes to come to mind is a savory frittata. Christina Ferrari, restaurateur and owner of the Shoreline Lake Boathouse & American Bistro in Mountain View, California, shares with us her flavorful vegetarian Spring Frittata recipe that’s chock full of tasty veggies. Situated in a beautiful nature preserve within the heart of Silicon Valley, this waterfront Bistro is a popular Easter Brunch locale – and is considered one of the best kept secrets in the southern end of the San Francisco Bay Area.
Spring Frittata Recipe:
- 3 Tbsp. olive oil
- 1/2 zucchini
- 1/4 cup mushrooms
- 1/2 red bell pepper
- 2 Tbsp. red onion
- Fresh thyme
- 2 Tbsp. goat cheese
- Preheat oven to 350°F.
- Chop all vegetables and sauté for several minutes in 2 Tbsp. olive oil until cooked.
- Whisk 3 eggs with salt, pepper and fresh thyme, then add to small sauté pan or cast iron pan that has 1 Tbsp. olive oil pre-heating until bubbly and cook just until the eggs begin to set.
- Add the vegetable mix to the eggs.
- Add goat cheese atop frittata and bake for 7 minutes until cheese is melted and eggs are set.
- Garnish with fresh basil or other garden herbs (i.e., chives or tarragon).
One of the most enjoyable aspects of hosting Easter brunch is enabling your guests to sample a variety of dishes. Executive Chef Josh Bernstein of Spuntino Wine Bar & Italian Tapas on the East Coast shares this sumptuous Strawberry Mascarpone Bruschetta recipe that will surely have your guests craving more. The restaurant, which has locations in Clifton, NJ and Garden City, NY, specializes in small plates with modern twists to Italian classics and fine wines from around the world.
Strawberry Mascarpone Bruschetta Recipe:
- 6 slices rustic bread – toasted
- 6 Tbsp mascarpone cheese
- 1 lb. of strawberries, sliced
- 2 Tbsp basil, cut into thin shreds
- 2 Tbsp honey
- Maldon Sea Salt
- Preheat oven to 350°F.
- Spread mascarpone cheese evenly on the six slices of toasted bread.
- Place the crostini into a 350°F oven for 1 minute to warm.
- Top the warmed crostini with the sliced strawberries, maldon sea salt to taste and the basil.
- Drizzle the honey on top of each bruschetta.
You probably recognize reality television star, Marissa Hermer, from Bravo’s hit show, “Ladies of London”. In addition to being the owner of London’s popular Bumpkin restaurant, Marissa can now add celebrity chef to her multi-hyphenate title, as she just released her first cookbook this month, aptly called An American Girl In London. Inspired by classic English dishes combined with her Southern California roots, she shares wholesome, nourishing recipes that the whole family will love. To make your Easter brunch an event to be remembered, Marissa shares with us her favorite Roast Beef recipe.
Traditional Roast Beef Recipe:
- 8 banana shallots, peeled and halved
- 2 red onions, peeled and quartered
- 3 tbsp olive oil
- Salt & ground black pepper, to taste
- 3 lbs bone-in rib roast
- 2 tbsp English mustard
- 2 cloves garlic, minced
- 6 sprigs fresh rosemary, 2 set aside left whole
- Preheat the oven to 425°F.
- In a large bowl, combine the shallots, onions, and 1 tablespoon of olive oil. Toss until well combined and season with salt and pepper.
- In a separate bowl, combine the mustard, garlic, and remaining olive oil.
- Season the beef with salt, pepper, and 4 sprigs of rosemary, and place in a large roasting tray. Roast for 20 minutes, then reduce the temperature to 350°F. Baste the meat with the mustard mixture, using the 2 whole rosemary leaves as brushes.
- Add the onion mixture around the beef and roast for 2 hours, or until the internal temperate reads 145°F to 160°F for medium rare. Baste with the mustard mixture every 20 minutes. Remove and tent with foil to rest. If necessary, return the onion mixture to the oven to cook for another 20 minutes until it is golden and sticky.
- To serve, slice the beef and serve on top of the sticky onions.
To top off your Easter brunch, Executive Chef Joel Bickford of The Gantry Restaurant & Bar in Australia shared this delicious sorbet recipe with us (to get our mouths watering). The top-rated restaurant and bar offers imaginative cocktails in a five star setting with unforgettable hospitality. Known for choice dishes featuring locally sourced produce, plus cocktails, guests can indulge in gourmet cuisines while relaxing in this chic waterside locale.
Strawberry Jelly, Marshmallow, ‘Chips’ and Sorbet Recipe:
- 100ml pouring cream
- 2 tsp icing sugar
- 1 vanilla pod, fresh
- 1 cup strawberries
- 100ml water
- 1/4 cup sugar
- 1 sheet gelatin leaf
- 5/8 cup sugar
- 1 gelatin leaf
- 4 tsp water
- 1/4 cup cooked strawberries from making jelly
- 1 cup buckwheat
- 1/2 cup unsalted butter
- 1/2 cup icing sugar
- 6 strawberries
- 1 tsp icing sugar
- 1 cup strawberries
- 2 tsp blueberries
- 1/4 cup water
- 1/3 cup lemon juice
- 1/4 cup icing sugar
- 2 tsp xanthan powder
- 2 tsp super neutrose
Sieve icing sugar into cream, slice vanilla bean length-ways and scrape seeds into mixture. Whip to stiff peaks and refrigerate.
- Bloom gelatin in ice water bath until soft. Add remaining to a pot and simmer for 30 minutes.
- Using a fine strainer or cheesecloth, hang strawberry mixture until all the liquid has passed through, you should have a beautiful clear strawberry liquid, add gelatin leaf, once dissolved, set into a small container and refrigerate. Retain left over strawberries.
- Bloom gelatin in ice water bath until soft, in a small pot dissolve sugar in water on stove, once dissolved add along with strawberry mix and gelatin leaf into a kitchen mixer and whisk until thick and cool, a little pink food coloring can be added at this point to enhance the color.
- Pour into a container and set.
- Add buckwheat to boiling water and cook until tender (25 minutes), dehydrate for 48 hours, in a pot of oil fry until puffed.
- In a nonstick pan, over gentle heat melt butter and add buckwheat, coating all the grains.
- Sieve icing sugar into the pan, whilst shaking the pan use the back of a wooden spoon to separate the grains, once they are all coated in the icing sugar place on a tray to cool.
Using a mandolin slice the strawberries as fine as you can lengthways and lay on the tray of a dehydrator, sprinkle with icing sugar and dehydrate at 122°F for 2 days until crisp.
- In a pot bring to a simmer all ingredients except xanthum and nuetrose.
- Using a hand held blender, liquefy ingredients adding the stabilisers at the end. Freeze in paco jet container ready to churn. (You can also use ice cream machine to churn)
- If this is too complicated you can always buy some delicious sorbet from your local gelato store.
Place Buckwheat rocks on the bottom then your jelly and marshmallow to border the rocks, add a spoonful (quenelle) of cream and strawberry sorbet, top with some strawberry chips and oxalis.
Now that you have your menu planned, have you thought about your Easter decorations yet? Hop on over to this Easter entertaining guide on Inspirations & Celebrations for more egg-celent Easter brunch ideas.
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[Header images via Pixabay; Recipes & Images c/o featured chefs]