easter brunch

Well, we managed to pull everything together and put together a lovely Easter brunch. We even managed to snag an amazing dining set, including a beautiful hutch and a buffet, from Craigslist and pick it up on Saturday. There was a lot of cooking and moving of furniture and cleaning (as we still haven’t quite moved in 100%) but I’m proud to say it went off without a hitch.

bunny decor
porcelain bunny
We reused the wonderful moss centerpieces from our rehearsal party along with a few pieces we have in our china collection. I am totally in love with this bunny.

easter setting
We also used the cloth napkins that we got for our wedding (which you’ll be seeing in action, in the next few days). Clearly I have a thing for bunnies. While we do have a lovely set of spring themed dishes, we were one setting short. This mismatched mushroom plate fit in nicely though.

I even tried my hand at flower arranging for the occasion. I obviously chose a vase that was much too large, for my flower selection, but I was really happy with the extra color.

french toast
I had to get a little fancy and make these french toasts with asparagus and orange beurre blanc that I found on Martha Stewart. Of course, with a few simple substitutions, I was able to veganize the entire recipe. They were a lovely addition to the brunch, slightly decadent, but not too sweet or overwhelming of the other dishes.

fancy sauce
I’ve never had a beurre blanc sauce before so I’m not sure if I made it quite right but it was extremely tasty.

Cooking in our new kitchen is a dream. For the first time, I have sunlight in the kitchen. It’s an amazing thing.

Shawn’s one request was a deep dish quiche filled vegan bacon and daiya cheese. I used the broccoli quiche recipe as the base from Vegan Brunch and just mixed in the extras. I made a broccoli cauliflower quiche for myself (yes all for myself). Oh and we had potatoes with artichokes, courtesy of my mom, and strawberries in vanilla balsamic.

brussels sprouts
carrot ginger soup
Alicia brought some delicious roasted Brussels sprouts and a carrot ginger soup with cashew pesto. So good. I also made some roasted spring vegetables but forgot to photograph them. Oops!

orange quinoa salad
My mom made an orange quinoa salad. Definitely an orange theme this year.

Nine of us fit at our new table! I still can’t believe we found it.

With so many different dishes, we had to fill our plates many times with small servings. Here’s round one with the french toast, quiche, soup and veggies.

Mochi really wanted to be part of the party.

molasses candy
molasses candy
I made some molasses candies as a treat. Having never made them before, I’m pretty pleased with how they came out. I think I could take another crack at it though. I used blackstrap molasses so they were particularly strong. Ideally I’d prefer them to be a bit more subtle and less chewy. Of course, they should also be coated in chocolate. Making candy is like making magic.

xan chocolates
Luckily my mom brought an assortment of chocolates from Xan confectioners.

It was a wonderful day filled with family and friends. It definitely showed me how much it takes to host a good party. Thank goodness I had help with the dishes. Now I’m just glad I have the rest of my Sunday to relax.

11 Responses to “easter brunch”
  1. Angel says:

    What a beautiful dress! Your pretty table setting and delicious food made me miss family get togethers of the past. We’re all spread out in my family, and Easter is pretty low key. I just hung out with my sister and played trivial pursuit of the 1980’s. Yours, however, looked gorgeous. Those chocolates! Oh man!

    • miss alix says:

      Low key is also really nice I think. It was a lot of work to put everything together and I can imagine I would have also liked to just relax for the holiday. But yes, chocolates are a necessity.

  2. Sara says:

    So much to say!

    1.) This looked AMAZING, and consequently made me miss my family quite a lot. I’m not regretting not organizing anything ourselves! Though our apartment is quite tiny so I’m not sure we would have been able to fit everyone!

    2.) Your kitchen light is FANTASTIC. You & your dress are absolutely beautiful!

    3.) Thank you for posting links to these recipes. Tom and I are always looking for new tasty things to try. (You should post more food, ahem, ahem.)

    4.) You are making me GEEK in anticipation over your wedding photos! Can’t wait to see!

    5.) Your table settings/dishes/flower arranging is lovely!

    I think that is all?

    • miss alix says:

      Gosh Sarah this comment is so sweet. I’m blushing. I am so so happy about how nice our new place is for photos. Not to mention, natural light just makes things feel better.
      I will definitely have more food and recipes coming up as I finally have time to cook again.
      And yes, wedding photos. Tomorrow I think! It’s a lot of work to wade through them all and select the best.

  3. Kyle says:

    I don’t know how I scored in life to have friends like you. Your dinner was utterly amazing and I’m constantly impressed by your culinary prowess.

  4. kala says:

    Everything looks so yummy!

  5. Christy says:

    OMG looks like heaven! What lucky guests and beautiful food!
    You might try barely malt for your chocolates. It isn’t as strong as molasses.

    • miss alix says:

      oh they were molasses candies, i just should have used regular molasses instead of blackstrap. 🙂

  6. kim g. says:

    I’m so jealous of that amazing kitchen, table and feast! Everything looks so beautiful and yummy. I’m in love with the first photo of the flowers. Stunning!

  7. I honestly can’t believe how amazing the brunch was. I mean I knew it would be awesome but the quiche was absolutely the best I ever had and the french toast just threw the entire brunch over the edge. You forgot to mention it was a champagne brunch with tasty mimosas. I can’t wait to have more company over. You did an amazing job decorating on top of all the cooking. Bravo!

  8. Jojo says:

    Everything looks gorgeous & Mochi’s SO cute.

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