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.
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Easter Sides: Plan to have 3-4 different sides for 6 or fewer guests. Add another side dish for every 5 more guests.
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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.
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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.
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Setting up a dessert table: The dessert table design should be just as pleasing to look at as the desserts are to eat.
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.