How do you plan and throw an easter brunch

 

how-do-you-plan-and-throw-an-easter-brunch-photoIn some sections of the country, the one-time large Easter Sunday dinner after church has given way to a lighter midday meal. a brunch. Brunch is simpler than a luncheon or dinner, more easily prepared and served. In addition to the family, the parish priest or the clergyman and his wife may be invited as well as youngsters home from college for the holidays and perhaps one or two of their friends to this informal meal, which is in keeping with the relaxed atmosphere of the ending of Lent.

Invitations are given in person or by telephone one week or ten days before Easter, the time set about half an hour to an hour after church. The exact time depends on how long any clerical guests may be delayed by their duties following the service and how much time the hostess may need after church to complete the brunch preparation.

Decoration of the table and dining room for this party will be light and refreshing if spring flowers such as mixed bouquets of daffodils. jonquils, or tulips, and freesia are placed around the room and on the table. If you own a handsome pottery tureen in the rooster, setting hen, rabbit, duck, or recumbent lamb design, this is the time to use it as a centerpiece. Fill the tureen with assortments of candy Easter eggs, large and small, to be nibbled at the end of brunch, or wrap the candies in bright pliofilm or foil and tie in little packages for favors. Or, for the centerpiece, fill a pretty basket with home-colored Easter eggs, decorate the basket with a toy rabbit and a big bow of pink or yellow ribbon. Table linen in yellow and white, and china in the same colors or other spring tones are just right for this table.

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Serving the brunch is simplified and the informal atmosphere encouraged if guests help themselves English-style from dishes placed on electric or candle warmers on a buffet, sideboard, or serving table. The brunch table is ready with place settings of silver, water goblet. service plate and napkin. The first-course fruit is in place when guests enter the dining room. The hot dishes, muffins, and coffee are brought in to the sideboard or buffet when guests have nearly finished eating their fruit. When the guests have finished their fruit, they go to the sideboard and serve their own plates with whatever they prefer.

Since this is the first meal of the day for some of the guests, they will want their coffee with the main course. A second pot should be made to serve later with coffee cake. A delicious, freshly baked coffee cake or one bought from a fine pastry shop makes a conversation-piece finale, while guests linger over their coffee.