We decided to change up the Easter meal this year in honor of the Pioneer Woman and my wanting to try new recipes. Mom and I planned the meal Saturday afternoon, then went to HEB to get all the groceries. We made the pie, fruit dip, and muffin melt filling on Saturday night so there really wasn’t much prep on Sunday. Joy made the ice cream in our kitchen aid maker.
2013 Easter Brunch Menu:
Rib-eye Steak with Whiskey Cream Sauce (PW 1, pg 166)
Make-ahead Muffin Melts (PW 2, pg 12)
Roasted Cauliflower (PW 2, pg 220)
Deviled Eggs (made by Stephanie)
Ginger fruit dip (recipe here )
Fresh Strawberries, grapes, kiwi, and mango
Rustic Tri-Berry Pie (my cookbook)
Homemade Vanilla Bean Ice Cream (Ben & Jerry’s cookbook)
A few notes to myself for next time.
For the muffin melts, I would use a little less Dijon and take out a few of the egg yolks. We made 3/4 of the recipe and it made 10-12 halves.
For the pie, place a cookie sheet under the pie pan so it doesn’t boil over the sides.
For the whiskey sauce, use a medium sized sauce pan and make sure the onions get dark enough before adding more ingredients.