If you’re hosting Easter Brunch at home this year, it’s the perfect time to plan your menu. To inspire you to get creative in the kitchen, today’s entertaining guide features 5 delicious Easter Brunch recipes from celebrity chefs, cookbook authors, and restaurateurs.
From juicy smoked brisket, eggs, and veggie side dishes to a decadent dessert, these recipes will surely wow your guests (and win you extra points with the Easter Bunny!).
Lynx Grills’ Executive Chef, Andrés Dangond, who we caught up with at Pebble Beach Food & Wine last weekend, recently shared with us one of his tasty Easter Brunch recipes – a juicy brisket, made on the Sonoma Smart Smoker. Not only is this recipe easy to make, to make life easier – the WiFi and app-enabled Sonoma Smart Smoker (with an integrated LCD touchscreen and dual racks for food placement) makes cooking it a breeze.
Easter Brunch Recipe: Brisket
- Beef Brisket, any size
- Preferred rub or seasoning
- Generously sprinkle rub or seasoning to the brisket on all sides.
- Set smoker to 225° F, load smoker box.
- Once it starts smoking, place brisket on top rack towards the front, insert probe on the thickest part of the brisket and smoke until it reaches 165° F.
- Remove brisket from smoker, wrap it tightly in foil.
- Return to smoker and cook at 300° F until it reaches 203° F.
- Remove brisket from smoker and let sit (still wrapped) for 1 hour.
- Carve and enjoy!
McCormick recently shared a food study with us, which assessed that nearly 61% of Americans plan to make and/or eat deviled eggs this Easter. To equip these egg-eaters with unique and tasty recipes, McCormick teamed up with five celebrity chefs to develop recipes inspired by what consumers want.
Since eggs are such a popular Easter brunch dish, why not spice things up this holiday with delicious Pimento Cheese Deviled Eggs? This eggcelent recipe comes courtesy of the renowned chef, restaurateur, and cookbook author Hugh Acheson, (who you probably recognize from being a Judge on Bravo TV’s Top Chef).
Easter Brunch Recipe: Pimento Cheese Deviled Eggs
- 12 hard-cooked eggs, peeled and halved
- 1/3 cup mayonnaise
- ¼ cup French’s Classic Yellow Mustard
- 1 teaspoon McCormick Smoked Paprika
- ¾ cup grated white cheddar cheese
- ¼ cup jarred diced pimento peppers
- McCormick Pink Himalayan Salt to taste
- Remove yolks carefully from the eggs and place in a medium-sized mixing bowl. Reserve the
- To the yolks, add the mayonnaise, French’s Classic mustard, smoked paprika, cheese, and pimento peppers. Mix until smooth. Season with salt to taste.
- Spoon the egg yolk mixture evenly into the whites and serve.
Because we all love a great vegetable side dish, the next Easter brunch recipe is definitely a great idea – whether you’re serving vegetarians or not. Executive Chef Brian Dandro of ArtBar at Royal Sonesta Boston recommends a seasonal Spring Pea Risotto finished with sprouts, pine nuts, and fresh mint. Here’s how to whip up this tasty dish.
Easter Brunch Recipe: Spring Pea Risotto
Ingredients: (Yields 4 portions)
- 1-quart hot pea broth (can sub chicken stock)
- 8 ounces Arborio rice
- 2 Tbsp Olive Oil (1 oz for cooking and 1 oz to finish)
- 1 Tbsp chopped garlic
- ¼ cup minced shallot
- ½ cup dry white wine (Dandro recommends a New Zealand Sauvignon Blanc such as Tussock Jumper which has flavors of ripe tropical fruit but is balanced with a crisp, dry finish)
- ½ cup grated parmesan
- 1 tsp lemon zest
- ¼ cup freshly shredded mint leaves
- ¼ cup toasted pine nuts
- Bunch pea sprouts
- 1 cup fresh or frozen peas (preferably blanched English peas)
- 4 ounces diced butter to finish (optional)
- Kosher salt to taste
- Fresh ground pepper to finish
- In a 2-quart saucepan, warm olive oil on low heat.
- Add shallots and cook till soft.
- Add garlic and cook till soft as well.
- Add rice and coat with shallot/garlic mixture.
- Pour in the wine and cook until absorbed by the rice.
- Begin adding warm stock, just enough to cover the rice.
- Allow the rice to simmer in between stirring so that the grains rub together naturally and release the starch
- Add some salt to begin seasoning, you will need to season to taste throughout the process.
- Cook to desired consistency by continuously adding stock as it absorbs. Ideally, the rice should still have some bite in the center but also a creaminess to the texture.
- Once finished, leave risotto slightly loose and fold in lemon zest, butter, and parmesan.
- Next, add peas and taste for salt.
- Plate the portions and top with sprouts, pine nuts, and fresh mint.
- Add fresh pepper and drizzle with remaining olive oil for a beautiful shine.
Another delicious egg dish to serve for Easter Brunch is Eggs Benedict. Sure to inspire your appetite, celebrity caterer Andrea Correale (the founder and CEO of Elegant Affairs) shares with us her must-try Asparagus & Ham Eggs Benedict. In case you didn’t know, Andrea has been producing custom designed, award-winning New York catered events for more than 20 years, for clients like Brooke Shields, Mariah Carey, Jimmy Fallon, and Liam Neeson – to name a few.
Easter Brunch Recipe: Asparagus & Ham Eggs Benedict
- 1 pound asparagus, 2-3 of the top spears only
- 8 slices Canadian bacon
- 1 tsp vegetable for frying bacon
- 8 large eggs (2 per serving)
- water for poaching eggs
- 2 tsp white vinegar
- 4 English muffins, halved and toasted
- fresh chives
Ingredients for the Hollandaise:
- 6 Tbs unsalted butter, melted
- 3 large egg yolks
- 1 tsp Dijon mustard
- 2 Tbs lemon juice
- pinch ground cayenne to taste (optional)
- 1-2 Tbs water for thinning Hollandaise if needed
- Melt 6 Tbs unsalted butter in a small pot on low heat on the stove top.
- Once the butter has melted, add 3 large egg yolks to a medium stainless steel mixing bowl, add a tsp of Dijon mustard and 2 Tbs lemon juice and whisk it up.
- Place the bowl over the top of a pot of gently simmering water without the bowl touching the water.
- Then, slowly drizzle in the melted butter, whisking the eggs as you go until it thickens up and take the bowl off the heat. Make sure the water is just barely simmering along and make sure you’re whisking it constantly as you’re adding the butter.
- Sprinkle on a little ground cayenne pepper to taste. Whisk in 1-2 Tbs of water, to give it a good ribbon consistency.
- Turn the heat off on the pot of water, let it cool down a bit, and place the bowl of Hollandaise on that to keep warm.
- Add the asparagus to a large sauté pan with about 1/2-inch water and put a lid on top and steam that on high heat.
- Add 1 – 2 tsp vegetable oil to another large pan and brown up the sliced Canadian bacon.
- Once the Canadian bacon is lightly browned on both sides turn the heat off on that and add the drained steamed asparagus to that pan.
- Toast your English muffins at some point and also add 2 inches of water to the pan the asparagus was steamed in and add 2 tsp white vinegar.
- Once the water is gently simmering along, carefully add 2 large cracked eggs per serving and let those gently simmer along for 3-4 minutes. If the water isn’t completely covering the eggs, use a spoon to gently ladle hot water over the tops as they cook. Depending on how many servings you’re making, you may need to poach the eggs in batches.
- Serve with Canadian bacon on top of English muffins with a poached egg on top, with steamed asparagus and Hollandaise.
- Garnish with fresh chopped chives.
If you’re a foodie, you have probably seen American restaurateur and a television personality Donatella Arpaia on The Food Network’s Iron Chef America or The Next Iron Chef. As The Food Network describes her, she’s a “trailblazing culinary mogul who has become one of the most influential women in the world of food.” She owns several successful restaurants, has penned a cookbook – Donatella Cooks: Simple Food Made Glamorous, and was named by Zagat as “The Hostess with the Mostest”.
To inspire you to whip up a delicious dessert for Easter, below is the Amaretti Torte recipe she shared with us.
Easter Brunch Recipe: Amaretti Torte
Ingredients: (Yields 25-30 amaretti cookies)
- ½ pound semisweet chocolate or bittersweet chocolate, cut into small pieces
- ½ cup unsalted butter
- 5 large eggs
- 2/3 cup sugar
- Preheat the oven to 350°. Butter a 10” round cake pan.
- Combine a ½ cup of amaretti cookies in a food processor until the mixture turns into a powder.
- In a bowl over simmering water, place chocolate and butter and allow it to
- Using an electric mixer and a large bowl, whip egg yolks. Add sugar (reserve 2 tbsp.) and whip until pale yellow and ribbons form.
- Slowly whisk the chocolate into egg yolk mixture and stir in the amaretti powder.
- Using a clean whisk, beat the egg whites until soft peaks form. Add 2 tbsp. sugar and continue to beat until stiff peaks form.
- Stir ¼ of the egg whites into the chocolate mixture. Gently fold the remaining egg whites into the mixture.
- Pour the batter into the prepared pan. Bake for 50 minutes or until a toothpick comes out clean. Let the cake cool for 10 minutes. Then turn the cake out onto a cake plate and continue to cool until room temperature. Sprinkle the cake with powdered sugar.
Whether you elevate your Easter Brunch with gourmet dishes (inspired by the pros) or keep things simple (with a few tried-and-true family recipes), I hope you have a warm and wonderful celebration this year.
For more inspiring recipes and ideas, check out the Entertaining section on Inspirations & Celebrations.
[Images and recipes c/o featured chefs. Header image via Pixabay.]