Honestly, I’m feeling pretty apathetic about Easter this year. I haven’t been with family for Easter since I left home for university and it honestly doesn’t even feel like a holiday anymore. But I do try to use it as an excuse for a special meal, and I think we will need that here after this winter storm that is coming through over the next couple days, we might get up to two feet of snow in 2.5 days and I am feeling pretty mis about it.
Even though there is going to be a ton of snow on the ground I would still like to have spring flavours and textures in my Easter dinner. Last year I made this Half-Baked Harvest salmon, an arugula salada, and cake, and it was wonderful, although this recipe did teach me how hard it is to get salmon in this town. And it was really, really delicious.
This year I’m really debating between three options, an afternoon tea, an Italian pasta, or a brunch.
I’m going to do a proper post on a cream tea tomorrow if I can get my act together (although we’ll be snowed in so I’ll have no excuse) to make the tea. But this is one of my very favourite things to eat. Normally, we just do scones with jam and cream, but sometimes it’s nice to go all out with the little sandwiches, scones, tea and cake. There is just something about it that screams spring, pretty dresses, and a lovely afternoon.
Now I don’t know if I should call it Pasqua when I won’t be doing a traditional Italian Easter Dinner, but I’m either going to go full Grossy Pelosi, and make penne a la vodka or I may try and make an Italian Wedding Soup with a nice crusty Italian bread? That sounds really good actually. I love Italian Wedding Soup, but I’ve never tried to make it before. Although now that I think about it, there may be too much stirring, too much effort involved in making vodka sauce for a lazy long weekend.
And maybe a carrot cake? Dan’s recipe is similar to my mom’s in that they use carrot baby food and it is so good and so much easier than grating a ton of carrots. I’ve never even made regular carrot cake.
There is also something about Easter that screams out for brunch (although I didn’t grow up doing brunch because we always went to church) but I always love an excuse to make a fancy breakfast. I’m town as to what to do here, I’m between these Lemon Sugar Rolls with Vanilla Cream Cheese Icing (and I have lemons to use up, but yeast makes me nervous), or the Berry and Cream Cheese Croissant French Toast Bake, or these Rabanadas, the Portuguese version of French toast, or perhaps even this Asparagus Custard Tart? There may be too many options here.
Another recipe I would love to try that screams spring to me is this blackberry sheet cake, it’s literally like a $100 cake with all the blackberries in it, but it looks so lovely. I think it would need to be something I made for other people.
I don’t know if this will be a helpful post, it’s more of a brainstorming through my Easter planning than actual suggestions or recommendations about what you could do for Easter, but that’s what I’ve got.