Easter Sunday – lots of good food and family time! Including Brunch, coloring eggs, and more food.. what more could you ask for?
Ok – the idea started with this Scrambled Breakfast Hash but I couldn’t quite bring myself to use the tater tots because of the fat content.
Instead: canned whole potatoes, green & red peppers, onions, and bacon – chopped and browned…
… topped with scrambled eggs cooked with shredded cheddar, Italian seasoning, and freshly ground black pepper
Time to dye eggs – those are Princess & Prince sparkly eggs!
How about some zombie eggs?
Of course – it should be noted that these are four adults dyeing eggs !! And all the final products on display!
My Heart starting to compose his amazing dessert – melted chocolate mixed with a little Bailey’s Irish Cream & butter creating a ganache
Pepperidge Farms Brussel Cookies & marshmallows marinated in whipped cream vodka
Putting them together: Cookie topped with kiwi – marinated marshmallow split open and filled with buttercream frosting..
..then drizzled with caramel sauce and coated with the chocolate grenache
Leg of lamb, skin scored, rubbed with olive oil, chopped rosemary & garlic, freshly ground pepper – Roasted: 20 minutes at 425-degrees / 60 minutes at 325-degrees for rare – Also started the potatoes with the lamb, drizzled with olive oil & some chopped rosemary and freshly ground pepper
Fresh green beans: covered with water, brought to a boil, drained and quick sauteed with a little olive oil and drizzled with white balsamic vinegar – once the lamb was finished in the oven, it rested on counter (covered in foil) for approximately 20-minutes – returned the potatoes to the oven, turned up the temperature to 400-degrees to finish roasting
Both rare and medium lamb – petit peas with caramelized tiny onions mixed with pomegranate balsamic vinegar – mint jelly
Plated: topped with mint sauce (chopped fresh mint mixed with malt vinegar and a little sugar) – it all worked together perfectly!
My Heart’s diabetic coma on a plate and topped with whipped cream to cut the sweetness – absolutely decadence and worth every bite. YUM!