Daffodils are appearing here in Ithaca. As I write, it’s 7:15 p.m. and still light! And Easter is just around the corner.
What better way to celebrate spring than with an Easter Morning gathering of friends who are all tired of winter!
The 8 Broads Cookbook Breakfast and Brunch Recipes is a wonderful resource and I’ve put together a tasty menu using some of my favorite recipes.
For starters, Pineapple Sunrise…perfect sweet start and so pretty. Joyce Schulte’s recipe can be found on page 25.
We need a delicious sweet treat and Deb Mosimann’s Lemon Ginger Rolls (page 78) just scream spring!
Because it’s a holiday, I think that two sweet breads are in order! And what sounds more like spring than rhubarb? In this case, my own Strawberry Rhubarb Coffee Cake that is on page 65.
Here at The William Henry Miller Inn, we always serve a choice of sweet or savory. Yes, savory usually wins out but in this case, I think it will be a tie.
Danielle Hanscom’s Raised Waffles (page 108) have delicious written all over them! Topped with spring fruit and warm maple syrup (always the real thing) will be a really pretty presentation.
Just the SOUND of this makes my mouth water….it’s Yvonne Martin’s Orange Blintz Bake (page 114). I’ll bet not one guest will be able to pass up a taste. Or two. Or more.
For savory, Kathryn White’s Asparagus and Goat Cheese Crustless Quiche (page 139) has everything you might want in the springy asparagus and the tangy goat cheese.
Ellen Chenaux’s Kiss My Grits (page 180) are famous among the Broads and while they can be served as a main dish, it will serve as the perfect side dish for this happy breakfast. You can prep this one or two days ahead and just pop it in the oven when ready.
Glazed Bacon anyone? Yes, please! Kristie Rosset’s beautiful side can be found on page 186 and I’ll just bet that there will be none left on the serving plate.
Sounds delicious, doesn’t it? Now if we could just find someone to do the dishes……….