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Time for Easter brunch!

Time for Easter brunch!

Hippity-hoppity, Easter is truly on its way, and in a little more than two weeks, it will be here. So, it’s time to create a small and special celebration for your family that marks the occasion in MacKenzie-Childs style.

Plan the menu
Select traditional Easter dishes or ones that are family favorites. Include entrees, fresh fruits, and vegetables. Consider casseroles and other make-ahead dishes, too.

We like to start with eggs because the egg is the symbol of new life, and that’s the theme of Easter. What’s more, eggs are quite versatile and will complement the flavors of whatever is added to them. That’s why we’re a big fan of quiche, which can be prepared ahead and can include meat, cheese, and vegetables.

Of course, you should have something on the menu that features carrots. Our carrot cake muffins include freshly grated carrots and raisins. Top them, if you like, with a little cream cheese frosting.

More sweetness (and a pop of color) comes from fruits kabobs that are threaded on skewers. Finally, serve orange juice and make mimosas for the grown-ups.

Presentation pointers
Present the spread stylishly on a table that’s accented with Easter decor. For this, we’d like to suggest  a theme of  rabbits and eggs. We have a wide selection of rabbits and bunnies for the table, including the Patience Brewster Mr. and Mrs. Rabbit Figures, our Macaron Bunny collectibles, and our Courtly Check Rabbit that holds a basket you can fill with foil-wrapped chocolate eggs. Our capiz eggs, including our Bright Eggs and our Courtly Eggs, can be added here and there in small nests that you make from Easter grass.

For drinks,  our new Royal Check Beverage Hostess is perfect for orange juice and it  holds a generous three gallons. Just for fun, we put some carrots inside the Beverage Hostess’ glass top and draped the carrot greens on the outside.

Table terrific and more
Create a beautiful table with our Dotty collection of serveware. It features bunnies decorated with watercolor dots and includes everything from a candle holder to a cake plate.

Dress each setting with a beaded Egg Dance Placemat, topped with a Courtly Check Enamel Petal Charger, a Sweetbriar Dinner Plate, and our Check Flatware. Trim the napkins with our Dotty Bunny Napkin Ring or our Egg Basket Napkin Ring and place a capiz egg at each setting as a favor.

Lastly, after brunch is the perfect time for staging the final bunny hop, which could be an outdoor egg hunt in your back yard or a search for the Easter baskets indoors. So, let’s take a leap and make memories with a sensational celebration!

½ cup to 1 cup shredded cheese
1 9-inch baked pie crust
½ cup to 1 cup filling of your choice (see below)
6 eggs
1 cup milk
½ teaspoon dried thyme leaves or other herbs
½ teaspoon salt

Heat oven to 375 degrees. Spread cheese evenly in bottom of pie shell. Top with an even layer of filling. Beat eggs, milk, herbs, and salt in medium bowl until blended. Carefully pour over filling in pie shell.

Bake in center of 375-degree oven 35 to 45 minutes or until egg mixture is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean. Let stand 5 minutes.

Filling ingredients should be cooked, not raw. Pieces should be cut small and drained well. Some classic fillings include cheddar cheese and ham or sautéed onion, bacon, and Gruyere cheese.

Carrot Muffins
¾ cup all-purpose flour
½ cup whole wheat flour
⅔ cup dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Pinch fine salt
2 large eggs
⅓ cup vegetable oil
1 tablespoon vanilla extract
4 medium carrots, grated (about 2 cups)
½ cup canned crushed pineapple
½ cup raisins

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

Whisk the flours with the brown sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another bowl, lightly whisk the egg, then whisk in the vegetable oil and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry with a rubber spatula. Stir in the carrots, pineapple, and raisins until evenly moist (the batter will be thick).

Divide batter evenly among the muffin cups and bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of tins and cool on a rack.

Fruit Kabobs
Raspberries, 1 pint
1 small seedless watermelon
1 cantaloupe
1 honeydew melon
Blueberries, 1 pint

Cut melons into slices ½ inch thick. Using a cookie cutter, cut into shapes.

Thread fruit shapes onto bamboo skewers, starting with three blueberries, melon slices, and ending with a raspberry.

Refrigerate until serving. Makes about a dozen skewers.

Orange juice

Top each glass of orange juice with an ounce or two of champagne. Garnish with strawberries.



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