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A Fresh Spring Brunch

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Got a special occasion? Here’s an easy, elegant brunch menu that works every time.

Make a standout fruit platter to complete the menu: passionfruit, mini pineapples, and chunks of kiwi add some excitement to the usual assortment.

Spring holidays just seem to lend themselves to a brunch menu, especially one that makes the most of everything that’s coming up fresh now. Brunch has a festive feel, too—a good excuse to set a lovely table and even dress up a little.This menu runs with both of those ideas, getting its start with seasonal ingredients like baby carrots, sugar snap peas, and artichoke hearts, and giving them an elegant spin (don’t miss the quiche, with its high-sided, free-form crust). And since we’re celebrating, why not dust off the punch bowl and make the mint and citrus tea punch? It will give your party that extra something special.

Download a pdf of this menu, including all recipes, shopping list, and timeline.

For hundreds more recipes and menus perfect for Easter, visit our Guide to Easter Dinner, or create your own Easter menu using the easy Menu Maker app.

Menu Timeline

Up to one day ahead:

  • Make and bake the crust for the quiche.
  • Make the citrus tea punch.

Two hours ahead:

  • Fill the quiche and finish baking it.

One hour ahead:

  • Cook the peas and carrots and toss them with their dressing.
  • Cut up the fruit for the fruit platter.
  • Combine the wet ingredients for the pancakes. In a separate bowl, combine the dry ingredients.

After serving brunch:

  • Beat the egg whites and finish the pancake batter.
  • Cook the pancakes in batches and serve to guests for dessert.

Shopping List

Fresh Produce

  • 2 bunches small young carrots, preferably with tops (about 2 lb.)
  • 8 oz. fresh sugar snap peas
  • 1 medium red onion
  • 9 medium lemons
  • 4 medium oranges
  • 2 bunches fresh spearmint
  • 1 bunch fresh mint
  • 1 bunch fresh dill
  • Fresh fruit for the fruit platter

Meat, Eggs & Dairy

  • 7 large eggs
  • 2-1/4 cups buttermilk
  • 9 oz. (1 cup plus 2 Tbs.) unsalted butter, more for serving pancakes
  • 1 cup heavy cream
  • 3/4 cup part-skim ricotta
  • 6 oz. hot-smoked salmon
  • 1/2 cup whole milk
  • 4 oz. fresh goat cheese

Other Groceries

  • 6 oz. frozen wild blueberries or fresh wild or cultivated blueberries
  • 24 frozen artichoke heart quarters, thawed
  • 2 large “pitcher-size” tea bags, such as Tetley or Lipton
  • 1 cup vodka (optional)

Pantry Staples

  • 17 oz. (3-3/4 cups) all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup extra-virgin olive oil
  • 1 Tbs. pure vanilla extract
  • 1 tsp. baking powder
  • 3/4 tsp. table salt
  • 1/4 tsp. baking soda
  • Vegetable oil for the griddle
  • Kosher salt
  • Black peppercorns
  • Pinch nutmeg
  • Pure maple syrup and confectioners’ sugar, for serving pancakes

The Menu

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