It’s all about whimsy, springtime, and bunnies in this earthy-themed tablesetting for Easter morning breakfast.
Simple stalks of pussywillows are casually contained in a glass vase and secured by colorful Easter eggs at their base. Easter eggs are strewn about the table in and among whimsical little green moss bunnies. I really think the trio of green bunnies is on an Easter egg hunt!
These little fellas are so cute!
The green faux-moss bunnies are kind of a refreshing change from the traditional pastel colored bunnies.
In a departure from traditional placemats, I have used squares of imitation moss. The white dinnerware pops atop the green moss mats. White dinnerware works for any occasion and really is a good investment. I’ve used very plain flatware in keeping with the informal tablesetting.
Simple napkin rolls are held in place with pewter napkin rings that feature springtime daffodils. These were made by Seagull Pewter in Pugwash, Nova Scotia.
This setting is meant to be fun and informal.
The bunny eggcups keep the bunny theme going.
Little Easter chocolate bars adorn each cup but are easily set aside and replaced with a boiled egg, if desired, at breakfast. Who says you can’t have chocolate for a breakfast treat!
I have added a couple of larger faux moss-covered whimsical bunnies to my dining room mantle to coordinate the theme throughout the room.
For more Easter-themed tablesetting inspiration, click on the links below:
Devilled Eggs are so tasty and easy to make. They are perfect for potlucks, picnics, snacks, and even appetizers or hors d’oeuvres. And, of course, they are often found at many Easter gatherings. To top it off, they are showy, too. I have never taken a plate of these to any function and had any left over!
There are many versions of this timeless food but I like them plain and simple and not too seasoned or spicy. I do use a pastry bag and decorating tip to pipe the filling into the egg cavities. However, you don’t have to have these tools. Simply spoon the filling into the egg cavity and swirl it around with the tip of a knife. With a sprinkle of paprika, some green herbs or green onions, you will have an attractive looking plate of devilled eggs.
I recommend not sprinkling the eggs with paprika until serving time as, sometimes, the paprika can “bleed” and the eggs can have a smudgy red cast to them.
(Printable version of recipe follows at end of posting)
The Bistro’s Devilled Eggs
5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
2 – 2½ tbsp mayonnaise
1 tsp sour cream
½ tsp prepared mustard
1½ tsp onion, minced
¾ tbsp sweet pickle relish
2 tsp Parmesan cheese, finely grated
Pinch garlic powder
½ tsp fresh dill, chopped fine
¾ tsp fresh parsley, chopped
Salt and pepper, to taste
Fresh parsley, chopped
Sprigs of fresh herbs (optional) Method:
Gently scoop out egg yolks and place in small bowl. Set egg whites aside.
Mash egg yolks with fork. Add all remaining ingredients. Mix well.
Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.
Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.
I’m not sure if there is one meal menu at Easter on Prince Edward Island that is more common than another. Some families have the tradition of a roast beef dinner while others enjoy a roast turkey dinner with all the trimmings. Others say it just isn’t Easter dinner unless baked ham is on the table.
This year, for my Easter dinner, I featured a glazed baked ham studded with whole cloves. When I have ham, I traditionally boil it and add all the veggies to the same pot in the last 30-40 minutes and let them cook in the broth. You can find my recipe for this comfort food meal here.
However, for Easter, I decided to make it a bit more special by baking and glazing the ham. Hams are very economical when bought on sale and they yield a good amount of meat if you are serving a crowd or wanting leftovers — I love leftovers because it means a few days of little meal prep!
For this baked ham, I started out with an uncooked ham (bone in). I scored the surface of the ham in a diamond pattern, cutting in between 1/8″ and 1/4″. At the intersection of each diamond, I inserted a whole clove.
The oven was preheated to 325F and the large roaster was lined with tin foil to make clean up easier. The ham was placed on the roaster’s wire rack. I then poured 1 1/2 cups of root beer into the roaster, ensuring that the ham was not sitting in the root beer.
I brushed a very thin, light coating of the sweet and tasty glaze on the ham (recipe follows).
The cover was placed on the roaster and the baking began as the steam from the root beer infused the ham with additional flavor as it baked. About 50 minutes before I estimated the ham to be baked, I applied a thicker coating of the glaze, making sure it penetrated into the ham meat through the scored lines and I returned the ham to the oven to continue baking. About 25 minutes later, I reapplied the glaze. When the ham was cooked, I removed it from the oven and let it rest about 15 minutes before carving it. This makes it much easier to carve clean slices that stay whole.
I presented the ham with a raisin sauce and a slice of pineapple which added both flavour and color for plate presentation.
The ham was served with scalloped potatoes and a medley of stir-fried colorful vegetables.
My favorite lemon cream cheese dessert was a fitting finale to the meal. The recipe for this Layered Lemon Dessert comes from the Company’s Coming Desserts Cookbook.
What are the foods you traditionally serve at Easter?
Glaze for Baked Ham
1/4 cup orange juice
1 tbsp honey
3/4 tbsp mustard (I used JJ Stewart’s Maple Mustard Sauce with Cranberries)
1 tbsp pineapple juice
2 1/2 tbsp brown sugar
1/2 tbsp cornstarch
1/4 tsp ginger
Combine brown sugar and cornstarch together. Add all remaining ingredients into a small saucepan. Stir in the brown sugar-cornstarch mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened.
Brush very lightly over uncooked ham. About 50 minutes before ham is estimated to be baked, apply a thicker coat of the glaze to the ham, ensuring it penetrates into the diagonal cuts in the surface of the ham. About 25 minutes later, apply another coat of the glaze and return to oven to finish baking. Allow ham to rest for about 15 minutes before carving.
(Mostly) PEI and Maritime Food – Good Food for a Good Life!