Let your taste buds blossom with the flavours of Spring. Easter Weekend is a wonderful opportunity to gather with family and family around the table for a wonderful feast.
We recently hosted a Spring Time Brunch "cooking class" with Evan MacDonald of The Village Grocer.
Our Classic Menu:
Doreen's Spinach Dip with Crudites
Savoury Hot Cross Buns with Ham
Scalloped Potatoes with Spinach
Smoked Salmon Tart
Dandelion & Spring Greens with Roasted Asparagus
Brussels Sprouts with Maple Syrup & Bacon
Jamie Oliver's Easy Peasy Baby Carrots
Baked Eggs in Phyllo Baskets
The Village Grocer Ham
Dessert: Lemon Cheesecake
In keeping with our Easter Basket theme, we used one of our long baskets to make an attractive centrepiece as well are the container for showscasing our spinach dip with crudites. These baskets are so versatile and make such a statment on top of a counter or table. They are made of bamboo in an antique brown colour and are 38" wide and 5" deep. We are offering them at a promotional price of $59.99 while quantities last. (regularly $69.99).
We used another traditional basket to make this centrepiece for the spinach dip. It's fun to be inventive and use what you have to create a focal point for the table.
No baskets? White platters and bowls can easily be transformed to create interesting and appetizing centrepieces. Think outside of the box. Be playful and have fun!During the month of April, Queen Bee members enjoy 20% off all white platters and dishware
at the Queensbridge Mill.
Our Dandelion & Spring Greens Salad was topped with roasted Asparagus and fresh Parmigiano Cheese served along with our savory Hot Cross Buns with Ham.
This easy to make Smoke Salmon & Cream Cheese Tart with its fresh dill, capers, red onion and lemon slices is a delicious addition to any spring time brunch.
To make, simply roll out thawed puff pastry and mold into a rectangular tart pan. (We recommend the fluted pans with the removeable bottoms). Bake at 400F for 15 minutes until pastry is golden brown. Let cool. While slightly warm, spread the bottom with soft cream cheese. Layer the smoked salmon on top. Garnish with red onion, capers, fresh dill and lemon slices. How's that for easy!
Baked Eggs in Phyllo Baskets are a delicious and attractive way to serve eggs to a crowd. The baskets are made by buttering 2 sheets of phyllo and stacking them on top of each other to make one sheet. Then cutting it into six 4 1/2 inch squares. Stack 3 squares of layered phyllo into a greased muffin cup rotating the squares to form the basket. Repeat with the remaining phyllo dough to make the desired quantity. Sprinkle each bottom with cheese and top with one egg. Garnish the top with 2 cherry tomato halves beside each yolk. Sprinkle with diced yellow pepper, green onion, fresh thyme, salt and pepper. Place on a baking sheet and bake at 350F for 25-30 minutes or until eggs are completely set and pastry is golden brown. A pretty presentation when tiered on white platters on a cake stand.
The star of our Spring Time Brunch undoubtedly was The Village Grocer Ham. Evan MacDonald, owner, demonstrated his mastery of carving as he served up two of his favourites: the Traditional Bone-In Easter Ham and his famous Maple Sugar Ham. Both to be enjoyed with Doreen's famous mustard sauce. Don't miss your opportunity to discover why the Village Grocer hams are simply the best! The Village Grocer is located at 548 Carleton Road, corner of Kennedy Road, Unionville.
Every feast deserves a sweet ending. Our taste buds naturally crave lemon during this time of year so we served a delicious Lemon Cheesecake from the in-store bakery at The Village Grocer. Visit The Village Grocer and let your nose follow the delicious aromas wafting from the bakery counter to discover something wonderful to serve at your next gathering!
Savour the Good times. Bee Happy!
Linda & Karen
