Easter brunch is all about gathering the family for good food and fun, but putting together an impressive spread so early in the day can get hectic. We make it easy with recipes for a simple-yet-sophisticated buffet that mixes make-ahead steps and morning-of prep.
GREAT BUY-AND-SERVE SIDES
Bagel + Cream Cheese Assortment: Bagels on the brunch table are mandatory in many homes. Make a trip to the Bagel Factory on Olive Boulevard in Creve Coeur for real bagels that are chewy and dense. Wonderful selection if you get there early. Slice them, put them on a baking sheet and warm them all at once to avoid a traffic jam at the toaster. (Click here for FEAST publisher Catherine Neville's recommendation on a place to buy some of the best bagels in town.)
"Fixins" Platter: Even though that bagel is now toasted and slathered with cream cheese, your yeasty masterpiece is only half-complete. Conduct the second movement of your bagel symphony by heading to Kirkwood and stopping at Global Foods Market for a variety of international fixings. Put together a platter of the market's various smoked fish. Add some red onion, capers, sliced tomatoes, cucumbers, sprouts, various herbs and cured meats. The sky's the limit.
Artisan Cheese Plate: Cheese is a perfect offering on a brunch table because of its versatility and wide appeal. You may not have someone who loves a runny Camembert, but odds are everyone will go wild for that cloth-bound English Cheddar sitting right next to it. The Wine Merchant in Clayton has been offering the world's finest cheeses for more than a decade. Visit Simon and the gang at the Merch for your own customized spread.
Check out the Let's Eat section of the St. Louis Post-Dispatch every Wednesday in April for more great egg dishes!
Scottish Arms' lead bartender Jennie Kreider delivers the recipe for her popular bloody Mary, plus tips on how to set up the ultimate bloody Mary bar at home.