Fabulous Holiday's- Easter Menu

Here are all the recipes I am using for our Easter Brunch. I am getting the Ham from Honeybaked, ordered it Monday.


Blue Cheese Fondue with Crudite

***Be sure to use a rubber spatula when stirring in the cheese mixture. A whisk will break up the cheese, causing the fondue to turn bluish-gray.

3/4 lb. Cambozola cheese, rind removed,
cheese crumbled

3/4 lb. pungent blue cheese, rind removed,
cheese crumbled

5 tsp. cornstarch

1/4 cup dry white wine

2 tsp. minced fresh thyme

3/4 cup heavy cream

Pinch of cayenne pepper

1/4 tsp. cracked black pepper

5 fresh chives, snipped

2 to 3 lb. assorted vegetables, such as blanched
green beans, broccolini and asparagus, peeled
baby carrots and radishes

1/2 loaf crusty bread, cut into cubes

In a bowl, combine the cheeses and cornstarch. Set aside.

In a heavy-bottomed saucepan over medium heat, combine the wine and thyme and simmer for 1 minute. Whisk in the cream, cayenne and black pepper. When the cream mixture begins to bubble, reduce the heat to medium-low. Add the cheese mixture 1/3 cup at a time, stirring with a rubber spatula until the cheese is completely melted before adding more.http://www.blogger.com/img/gl.link.gif

Fill a fondue pot with 1 inch of simmering water and place the ceramic insert over the pot. Transfer the cheese fondue to the insert and stir in the chives. Serve warm with assorted vegetables and bread. Serves 6 to 8.

Asparagus and Potato Fritata:


3/4 lb. thin asparagus

3 to 4 Tbs. olive oil

2 large green onions, chopped

6 to 8 small red potatoes, unpeeled, cut into
slices 1/8 inch thick

1 tsp. salt, plus pinch of salt

1/2 tsp. chopped fresh tarragon

Freshly ground pepper, to taste

2 Tbs. snipped fresh chives, plus chive blossoms
for garnish (optional)

3 Tbs. unsalted butter

11 eggs

1/3 cup grated Parmigiano-Reggiano cheese

About 1/2 cup shredded Swiss cheese

1 bunch watercress, tough stems removed

Cut or snap off the tough ends from the asparagus and place the spears on a steamer rack over boiling water. Cover and steam until tender, about 2 minutes. Remove from the steamer and cut into 1-inch lengths. Set aside.

In a large nonstick sauté pan over medium heat, warm 3 Tbs. olive oil. Add the green onions and sauté until soft and translucent, about 4 minutes. Add the potatoes, the 1 tsp. salt, tarragon and pepper and sauté until the potatoes glisten, about 3 minutes, adding the remaining 1 Tbs. oil if needed to prevent sticking. Cover and cook until the potatoes are nearly tender, 6 to 8 minutes. Uncover, increase the heat to high and cook, stirring constantly, until the potatoes are browned, 7 to 8 minutes. Stir in the chives and asparagus and remove from the heat.

Preheat an oven to 375°F.

In a nonstick fry pan or ovenproof sauté pan over medium-high heat, melt the butter. Meanwhile, in a bowl, whisk the eggs until blended. Stir in the pinch of salt and the Parmigiano-Reggiano cheese and season with pepper. Pour the eggs into the hot pan. Stir gently in the center and, using a fork or spatula, carefully lift the edges and gently push the eggs to one side of the pan, tilting the pan slightly to allow the uncooked eggs to flow underneath. Cook until thickened, 3 to 4 minutes. Spread the vegetables evenly over the eggs. Sprinkle the Swiss cheese on top. Transfer the pan to the oven and bake until the eggs are set and the cheese melts, about 15 minutes. The cooking time will depend on the size of the pan and whether the vegetables are still hot.

Remove from the oven and let stand for a few minutes, then cut into wedges and serve, garnished with watercress sprigs and chive blossoms. Serves 8 to 10.

Fresh Bread

Coconut Cake

Frosted Easter Cookies

Sounds so good my mouth is WATERING!!!


Sweet Pea Chef said...

Ooo...we are totally going to try your blue cheese fondue. Thanks for the fabulous idea!

Bridget said...

Your menu sounds amazing! Thanks for the recipes, I want to try them :) Happy Easter!

Lauren @ Adventures of a Southern Newlywed said...

Yum! I am not sure what looks better, the fritata or the fondue! Have a Happy Easter!

Anonymous said...

Everything sounds amazing.

Cindy said...

That fondue looks great! I loooove cambazola.

I'm going to have to save your recipes for next year. So many of our friends are going out of town that I'm bagging a brunch, opting instead for just a Sunday dinner with my mil. We've been gone for the past two weekends, and I'm just too pooped.

Love your outfits. Be sure to get a family picture!

Somewhere Between Pinot and Pacifiers said...

How are you such a stinkin' good cook??? Sounds delicious!

lizziefitz said...

Have you considered that Mary Kay Place is stalking you? LOL

Anonymous said...

Thank you, thank you for posting the fondue recipe! Cannot wait to try it.

Happy Easter!

Michelle said...

It all sounds so yummy!!! Happy Easter!

Anonymous said...

sounds so good :) I will have to try this myself!

Steel Magnolia said...

sounds fab...can't wait to hear how it tasted!