When everyone makes their own meal combination everyone is happy! Picky eaters will just have ham and eggs but those of us who like adventure can jump right in and make all kinds combinations with no risk! There is always plenty of food to go around!
This menu is also very easy to involve guests who like to bring a dish. I email out the menu an let everyone know I am happy to make it all but if they would like to bring something put their name next to that item and reply all; so I won't get any doubles.
Of course I welcome any dish even if it is not part of my menu plan (never turn down help!). I just eliminate something that I was planning and substitute it with what my guest wants to bring.
Menu Ideas (I never make all of this I just pick and choose what I want to make year to year)
The Main Courses
- Ham (cooked ahead and served on a platter at room temperature)
- Roasted Pork Loin Wrapped in Bacon (my version of fresh ham, no nitrates)
Self Serve Scramble Egg Bar (only make what you like to eat and serve)
- Scrambled eggs (keep warm in a crock pot)
- Steamed or roasted veggies
- Shredded Cheeses
- Chopped scallions and dill
- Cooked shrimp, salmon, sausage and/or bacon, diced
- Cheese and Potato Pirogi or Roasted Golden Potatoes (can be served on the scrambled egg bar)
- Shrimp, Polish Sausage or Bacon (depending on what other meats I serve)
- Hard boiled eggs (leftover from coloring eggs)
Crepe Toppings: These pictures were taken at my brunch class on Saturday, thanks Jamie! When I serve them on Easter they will be in fanicier bowls and a prettier display!
- Crepes (can be made one day in advance)
- Fresh fruit (usually berries, kiwi and pineapple, cleaned and chopped one day ahead, combine on day of service), see my post on how to keep berries fresh
- Granola (make ahead or buy)
- Whipped Cream (make same day)
- Toasted sliced almonds (toasted in advance)
Cheese Cake Cupcakes (can be made in advance)
Check out my guest post tomorrow from my sister Kim@ Plumberry Pie to get great ideas for a Causual Easter Tablescape.
Take it one prep at a time,
Here's a few recipes to get you started!
Make batter night before and strain off lumps before use.
1 cup all-purpose flour
2 Tbs maple syrup
1 ½ cups milk
1 Tbs vegetable oil
Zest of 1 orange or lemon
oil or butter for pan
1 Sift together flour and salt; set aside. In a large bowl, beat eggs, maple syrup and milk together with an electric mixer or hand whisk. Beat in flour, zest and oil until smooth. Strain off lumps and use immediately or store overnight under refrigeration.
2 Spray and non-stick pan with cooking spray and heat to medium. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Lightly brown on both sides.
3 Crepes can be made ahead and stacked between waxed or parchment paper.
Servings: 12 Yield: 15-18 crepes