I went to my parents house for Easter this year. Pre-Covid, we used to go to a fancy buffet Easter brunch. This year we enjoyed all our meals at home.
My parents have a traditional Easter Basket bread that they make every year. I am surprised that this is the first time to share it here!
BREAKFAST
- Easter Basket Bread – see the end of this post
- Bunny Butter (Keller’s)
- Ricotta with Orange Zest
- Bunny Fruit Kebabs – cut melon with cookie cutter, grapes
MAIN MEAL
- Asparagus Tart – spread garlic Boursin cheese on a thawed sheet of puffed pastry, add cut asparagus, sprinkle with fresh parmesan and lemon zest. Bake at 400 for about 20 minutes.
- Chocolate Peanut Butter Easter Nests with Peanut M&M’s
- Cappuccino
EASTER BASKET BREAD
My parents have made a version of this for many years (probably at least 35 years). Over the years they make it slightly different – sometimes with candied fruit, sometimes orange zest, sometimes lemon zest, sometimes nuts on top, sometimes an icing drizzle. They used to make a large one but now with only a few people, they make half the recipe. I included a photo of the original recipe but they do it their own way. They make the bread the night before and leave in an off oven until morning. They usually put dyed hard boiled eggs on after baking.
As usual, we had a nice time with a beautiful table, delicious food, and gifts from the Easter Bunny.
Eclectic Lamb 