Our first attempt big kid holiday hosting was 2013 Easter. We embarked on this extremely excited maybe even a bit shocked we would be trusted with a whole holiday and each of us had our hearts set on gorging our faces and having a house full of friendly faces.
The first thing that comes to my mind with this holiday in particular is colors, lots and lots of pastel colors and that is exactly what we went off of. My grandma always told us all that presentation is everything and thus my mind went immediately to decorating and getting as many flowers as possible to put in every empty space, and the boy’s mind went to the food. This ended up to be the perfect team. I posted as many pictures as I remembered to take, yet I failed at taking a picture of the actual meal table, so instead enjoy browsing through our appetizers. I also snuck in a picture of my cat, because she’s adorable and love’s decorations too… in particular eating the flowers.
We made Sangria, deviled eggs, grilled zucchini pesto bites, beans, an arugula cucumber watermelon feta salad (wow big breath), baked brei, and probably many other things I’m forgetting.
Things we learned from this experience… Don’t try new recipes, and my following a recipe is not the best answer, surprise. Case and point those nifty zucchini bites mentioned above…. I will post the recipe and I would suggest scrapping it and adding garlic onion and skipping the lemon, but hey I’m a garlic gal so that’s just me.
- This was super Easy, got a classy box of rose franzia
- 1 Liter of Lemonade
- 1 can of 7up
- Sliced lemon and strawberries
- Mix it up and voila.
Grilled Artichoke Pesto Zuchini Bites
Again not our fave but adorable idea and worth mentioning because it can be done again with different pesto filling. Note to self: add more garlic, onion, olive oil and skipping the lemon zest and juice. Or even filling it with hummus would have been good.
- 2 lbs zucchini (about 2-3 large zucchini)
- 9 oz package frozen artichoke hearts, thawed and squeezed of excess water
- zest of 1 lemon
- 1 tbsp lemon juice
- 2 cloves garlic, roughly chopped
- the leaves of half a bunch of parsley (about a cup)
- 1/4 cup walnuts
- pinch of salt and pepper
- 1/4 cup extra virgin olive oil
- 1 oz parmigiano reggiano, grated (about 1/2 cup)
Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they won’t be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper.
Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough to take the raw edge off and give them some pretty little grill marks. Remove the grilled zucchini ribbons to a plate.
In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a good 20 seconds, until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan. Taste it to check for proper seasoning.
Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll. The artichoke pesto is sticky so it’s easy to stuff and roll up and have it stay together.
- 1 thing of Pillsbury crescent Rolls rolled out flat and dusted with egg white
- a bit of apricot marmalade
- 1 roll of brie
- Cooked for 12 minutes on 375, again with the following the recipe I shouldn’t have and I should have gone with my gut and brushed it with olive oil on the bottom because it stuck and ended up being a bit of a hot mess. Live and learn it was still good and, next time it will be perfect!
Watermelon Feta Salad
- Sliced Watermelon chunks
- sprinkle feta
- and arugula
- Sliced cucumber
I’m purposely not putting the amounts because really it’s all eyeballing and it depends on how much you want. We ended up using half a watermelon but we we’re feeding 10 people. It’s a very refreshing salad perfect for summer, but also a bright color to add to the table.
Pastel Deviled Eggs
Made just like your every run of the mill deviled eggs, but to color them I put a splash of cider vinegar in three different cups, and two to three drops of food coloring. let the hard boiled and already halved eggs soak for a few minutes and then took them out to fill. We added bacon bits and jalapeño into ours because the boy likes spicy.
In the photo’s above you probably see my sisters pansy shortbread cookies, and chocolate covered strawberries. I don’t have the recipe on those but they were a beautiful addition and I’m eating some of them as I write this post. Thank goodness for leftovers.
Along with that we had a Golden Baked Ham, and My Easter staple of twice baked potatoes. It was a fabulous time, though looking back I feel like I spent less time enjoying it and more time watching it occur from the outside. Regardless it felt amazing to be able to have everyone over and it was delicious food. AND the aftermath we are left with some leftovers but more importantly plenty of daffodils. So I can’t complain. I think my grandma would have been happy with the presentation. Happy Easter all. Now counting down for our trip up north to celebrate again on Orthodox Easter.