Set the Table for Easter Brunch
Celebrate the first sweet days of spring with our sunny brunch menu. A glorious glazed ham and stack of mile-high cornmeal biscuits anchors the menu, while new favorites like an asparagus, lentil, and orange salad keep the meal enticingly fresh and seasonal.
Look for watercress with small, bright green leaves and thin stems to make this peppery cold soup.
Recipe: Watercress-Buttermilk Soup
Pink lentils add pretty color and texture to this salad. Cook them al dente (like pasta) so they remain firm when tossed with the dressing. To accentuate the textures in this salad, layer oranges and fennel on a platter, then top with asparagus and lentils.
Press straight down with a biscuit cutter or glass for higher rising biscuits. If you twist the cutter, you'll seal the edges of the dough and the biscuits won't bake as tall.
Recipe: Cornmeal-Chive Biscuits
Thinly sliced russet potatoes absorb the richly flavored custard as it bakes and give this quiche its layered texture.
Recipe: Scalloped Potato and Herb Tart
The key to making these easy desserts is to soften the unflavored gelatin in cold water before dissolving in a hot liquid.