Easter Sunday can be a busy day for many restaurants that choose to serve brunch or a noon meal. Every year, more and more families choose to dine out on holidays instead of cooking a meal at home. Below are few ideas on how you can create a special brunch at your restaurant.
Easter brunch can be as simple as adding a few new dishes to your existing menu or creating a special buffet with all the extras. Brunch menus obviously draw on foods from both breakfast and lunch. For those customers looking for breakfast items, you will want to offer an egg-based dish, a dish incorporating traditional breakfast meats, a selection of morning breads and pastries, and fresh fruits. Lunch is usually represented by an entrée such as a casserole or meat-based dish. Carving stations that feature ham or roasts are also very common at brunch buffets. Side dishes can include steamed vegetables, grains and salads. Below is a recipe for a quiche that is sure to delight your Easter brunch crowd.
Caramelized Shallot and Gruyère Quiche with Rosemary Crust
For the Crust:
1 1/4 cups all-purpose flour
1 tablespoon dried rosemary
1 teaspoon kosher salt
1/2 cup (1 stick) cold, unsalted butter
2-3 tablespoons ice water
For the Filling:
2 tablespoons butter
4 shallots, thinly sliced
1 cup cream
1/3 cup Greek yogurt
2 teaspoons fresh rosemary, minced
1/2 teaspoon kosher salt
1 cup shredded Gruyère
In a large bowl, combine the flour, dried rosemary, and the salt for the crust. Stir to mix. Add in the butter. Using a fork or pastry cutter, cut the butter into the flour until it has pea-sized clumps. Drizzle the first two tablespoons of water over the crust and mix. If the crust is starting to hold together slightly, gather into a disk and press together. Add the extra tablespoon of water if the crust is not holding together quite yet.
Wrap the disk of dough with plastic wrap and place in the refrigerator to rest while you prepare the rest of the quiche. It can be held for up to two days in the refrigerator or in the freezer for up to a week.
To bake the quiche: Preheat the oven to 375º F. Melt the butter in a small sauté pan over medium-high heat. Add in the shallots and stir to coat in the butter. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 minutes until shallots are golden brown and caramelized.
In a medium bowl, beat the eggs. Whisk in cream, Greek yogurt, rosemary, and salt.
Roll out the pastry dough to fit a 10″ tart pan or an 8″ pie plate. Press the dough into place, trimming any excess dough. Evenly layer the caramelized shallots and the Gruyère on the crust. Pour the egg mixture over the top.
Bake for 40-45 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm.
A warm, aromatic basket of fresh bread and pastries makes any breakfast or brunch a special event. Baked goods like biscuits, cinnamon rolls and coffee cakes are often the most sought-after brunch pastries. Muffins and scones are typically easy to make and can be adapted to take advantage of seasonal ingredients and produce. These cheddar cheese scones are more savory tasting than sweet, making them the perfect addition to any type of brunch meal.
Cheddar Cheese Scones
2 1/4 cups self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 cup minced fresh chives
1 cup (packed) coarsely shredded extra-sharp cheddar cheese
3/4 cup (or more) chilled whole milk
2 large eggs
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk first 3 ingredients together in a large bowl. Stir in chives and cheese. Whisk 3/4 cup milk, 1 egg, oil, and mustard in small bowl. Gradually add milk mixture to dry, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead just until dough comes together.
Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. Sprinkle with sesame seeds.
Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket. Serve warm.
You may also want to think about offering a special drink for your holiday brunch as well. Bloody Marys, mimosas and bellinis are pretty common cocktails on most brunch menus. However, why not serve something a little extra special for the Easter holiday? This recipe for a Raspberry Sparkler only takes a few ingredients, and is extremely simple to make.
Dry sparkling white wine, such as Champagne
1 Tbsp raspberry liqueur, such as Chambord
Place a few fresh raspberries and 1 Tbsp of raspberry liquor in a champagne flute. Fill the remainder of the flute with chilled, dry sparkling white wine and serve.
If you are looking for even more brunch inspirations, check out our Pinterest board for recipes and display ideas.