Geoffrey Zakarian's Easter Brunch Tips
Fresh flowers, bright colors, and batched cocktails make for an elegant and easy Easter gathering
Easter Sunday, like other holidays, is a time for gathering around the table to share a meal with family.
It’s also an easier holiday to prepare for, since the traditional Easter meal is a daytime brunch rather than a more formal dinner.
For celebrity chef Geoffrey Zakarian, there are plenty of opportunities to prepare most of the food in advance, giving you more time to enjoy the family and less time to stress. That includes buying a good ham to bake in the oven for a main, purchasing a delicious dessert (instead of making one from scratch), and batching a welcome cocktail. Add some easy bites, a few wine pours, and plenty of fresh flowers, and you have an elegant Easter without the stress.
Welcome Cocktail
Zakarian suggests prebatching a pitcher or two of brunch cocktails. “We’re getting into a warm season, so the one thing I want to do is to make something festive.” Make white peach mimosas or white negronis in advance and serve to guests as they arrive.
Wine that Speaks to Spring
During the brunch meal, Zakarian suggests offering two wines: a rosé Champagne and a white wine, such as a Sauvignon Blanc. “I stay away from reds during brunch. Red wine is not a lunch wine,” says Zakarian, who adds that he also likes to keep the color palette of warm pastels for spring going into summer. If your head is exploding at the thought of not serving a red, the chef says not to worry: “I don’t want to hear any more about what’s appropriate. Most people I know have a vodka soda, anyway. The whole world’s crazy. Drink what you love.”
Hors d'Oeuvres
When your guests arrive, you’ll want to give them some food to pair with their welcome cocktail, but Zakarian warns not to fill them up before the meal even begins. “I’m not against finger food, but make sure the finger food doesn’t overwhelm them. I love warm olives with orange zest and thyme, chunks of Parmigiano Reggiano, Serrano ham, prosciutto, and breadsticks.”
The Main Event
Traditionally, either ham or lamb is served on Easter, and Zakarian prefers a baked ham for its simplicity: Just bake it in the oven according to instructions and glaze it. Pair it with a spring salad of your choice and vegetables. “Put it all out and let people come and get it,” says the chef.
Dessert
Zakarian suggests leaving the baking to someone else for Easter. “Go to a local baker and let them make you a pavlova or something spectacular,” he says. Other favorites include a flourless hazelnut cake or a fruit crostata.
Easter Eggs
Geoffrey Zakarian has some good news about eggs! “I was just at Trader Joe’s and regular eggs were $2.99 a dozen,” he shares. He also suggests coloring them naturally instead of with dyes. Saffron makes lovely yellow eggs, and red onion peels and red wine vinegar yield red/purple hues. The chef also suggests seeking out blue and brown eggs and leaving them their natural colors. And, of course, don’t waste the eggs — hard-boiled eggs are a protein-fueled snack.
A Field of Flowers
Make sure your table reflects the season with plenty of fresh, seasonal flowers. “We go to the flower market all the time,” says the chef.