Friday, April 7, 2017

Easter is a Week Away. Will You be Entertaining?

I love Easter!  I love entertaining  family and friends for Easter brunch or dinner!  I love the fact the Easter holiday means spring is finally on our doorstep and I can watch in anticipation for the arrival of the tops of my daffodils and tulips popping out of the ground after their long winter's nap.  Hosting doesn't have to be complicated or stressful if you don't overdo.  Decide whether sit down dinner or easy buffet better suits your style and go from there.  Here are a few helpful tips:

1. Make lists......and more lists!  Guest list, Inventory list, Menu list, Shopping list, Overnight guest list.  Lists are key for being organized.

2.  Looking through your inventory, figure out linens, glassware (checked out the Dollar Store lately for goblets?  You will use them all year long).

3.  Pretty linen napkins are lovely but pretty paper ones are OK too!

4.  Set the table if possible the night before so it is ready when you wake up Easter morning.  Seeing it in the morning brings you a sense of calm and saves a lot of time.

5.  Gather several vases and fill them with spring flowers for beautiful mini centerpieces for your table(s).  

6.  Use your prettiest tablecloths.

7.  It's time to break out the china.  For years, I've had beautiful china handed down to me sitting in my china buffet when one day I realized it is meant to be used, admired and appreciated.  

8.  Keep your menu simple.  Spiral honey glazed ham is a no-fail main dish.  Make mashed potatoes day before and put into a pretty basking dish sprayed with cooking spray, dot with butter and cover with foil until you put it into a 350 oven for 45-50 minutes .  Easy and delicious!  My sides this year are fresh asparagus and brown sugar glazed carrots.  Don't forget the hot biscuits and butter.  

9.  Coffee and light dessert.  I found this recipe for Light Lemon Cheesecake Mousse online at ReluctantEntertainer.  Perfect for your Easter entertaining. Make it the day before.

1 1/2 cups heavy cream, 8 oz. softened light cream cheese, 1/2 cup sugar, 1/4 cup fresh lemon juice, lemon slices, lemon zest, strawberry leaves and mint leaves for garnish (optional)

In a large mixing bowl, beat whipping cream until stiff peaks form, about 3 minutes on high.  Pour into another bowl and set aside. Add cream cheese and sugar to mixing bowl and beat at medium speed about 1 minute.  Gradually pour in lemon juice and continue to beat for 2 - 3 minutes until fluffy.  Fold in whipped cream.  Pour into individual small bowls or ramekins and refrigerate for 1 hour.  Garnish with a lemon slice, lemon zest, and a sprig of mint.  If you are going to refrigerate for more than an hour, cover with plastic wrap.  Serve  bowl of sliced strawberries separately. 

Easter Candy Facts:  What's your Favorite Easter Candy?  

Reese's Peanut Butter Eggs 28%    
Cadbury Creme Eggs 21%                 
Jelly Beans 16%                                 
Peeps 14%                                        
Malted Eggs 14%                               
Other 7%                                          



1 comment: