Easter

Are you in charge or helping with the Easter dinner this year? If so, here are some tips in helping you plan the holiday menu.

Easter Appetizers:  Plan for each guest to have 4-6 appetizers. Also, provide a variety of hot and cold, savory and sweet, light and heavy appetizers.

Be sure to check out our collection of Easter Appetizers.

Easter Sides: Plan to have 3-4 different sides for 6 or fewer guests. Add another side dish for every 5 more guests.

Be sure to check out our collection of Easter Side Dishes.

Main Course: Plan to serve 6 ounces per person if you are serving one main dish. If you have more than one main course plan for 8 oz total per person.

Check out our collection of Easter Dinner Ideas.

Dessert: Plan to have at least 2 dessert choices for every 10 guests. I always have at least one chocolate dessert and one fruit based dessert.

Be sure to check out our collection of Easter Desserts.

Setting up a dessert table: The dessert table design should be just as pleasing to look at as the desserts are to eat.

• Use a backdrop: drape curtains/fabric, balloons, a window with a view, even a plain wall can make colors pop.
• Incorporate height with tiered cake stands. You can also add height by placing bowls and platters on some type of solid base.
• Flowers are always a nice accent to a dessert table

MORE TIPS:

• Many desserts can be MADE AHEAD OF TIME, and leftovers can often be kept in the freezer. See  the individual posts for more details.
• Desserts are a very easy item to delegate when guests ask what they can bring.

What is a good time to serve brunch? Brunch usually starts between 9 and 10 am. Once you get to 11am you can skip the “br” and just serve lunch.

Prep ahead of time: Unlike hosting a dinner, brunch means that you don’t have all day to prepare. Getting things done ahead of time will make the morning go more smoothly.

• Get your grocery shopping done early. Not only will you beat the crowds, but you don’t risk the store being out of a needed item.
• Clean the house!
• Decorate and set up tables the night before.
• Prep any food items the day before.