Here’s a tip: if at any point you think that a 7am flight out of LaGuardia so you can meet friends for dinner in NYC the night before and then work two jobs in Chicago the next day is a good idea, rethink that plan immediately. One word: exhaustion. So I’ve missed a post or two this week, however, with Easter coming up this weekend don’t forget I’ve got some great things buried in the archives for the holiday. If I get my act together, I’ll post about a pierogi workshop I did a few weeks ago with some friends. Best intentions laid flat. I’m also celebrating Easter later this month with a Polish Easter Sunday Lunch extravaganza. A little late so maybe I’ll post then or maybe I’ll just save those for next year. I’ll figure it out.
So in gathering some ideas together tonight, I was trolling my archives. Damn people. There is some good stuff in there. More than enough to make a really GREAT Easter Brunch. So get crackin’.
Kolacky - traditional Polish butter cookies I usually make at Easter with a variety of fruit fillings. It’s not Easter without these.
Hot Cross Buns - what is Easter without Hot Cross Buns? Give me a dollar and I’ll play this tune on my plastic recorder from 4th grade too.
Fresh Paczki - OK, so this is really a Fat Tuesday thing but they’re so good why not make them for Easter too? If you start the holiday with a bit of gluttony, then you should finish it with a bang too. That’s the point of Lent.
Homemade Creme Eggs - a real project but very cool if you have the motivation. 100x better than the drugstore version too especially if you use a good 60%+ cacao chocolate.
Stovetop Smoked Salmon - easy and delicious with the added bonus of making your house smell like a smokehouse for a few days. Who needs potpourri?
Quiche Lorraine or Basic Quiche - Fill the basic quiche with traditional ingredients like caramelized onions, ham and gruyere or a handful of asparagus and a few roasted tomatoes. So very good each and every time.
Sticky Bun Bread or Sweet Orange Rolls - both remarkably delicious, a little sticky and rather decadent. If you’ve given up sugar for the last 40 days, make this your reentry point. In fact, if you’ve been sugarless since February, make them both!
Puff Pastry Asparagus Spears - a quick and easy appetizer that’s perfect for the season. Plus anything you add prosciutto to makes it instantly 10 times more delicious.
Rustic Apricot Almond Tarts - cute little tarts that are deceptively easy – purchased puff pastry, a quick filling and some canned apricots and you’ve got a fancy little treat in no time.