Sunday, April 5, 2015

On the Homefront: Citrus Colors Easter Bunny Brunch Table

Harvey the Easter Bunny welcomes you to our citrus colors brunch table!

For some reason I always associate citrusy colors and flavors with spring and Easter, I think because their cheerful hues and bright taste are like the welcome cheerful brightness of spring after a long, dreary winter.  This year for Easter I decided to highlight the colors and flavors of citrus fruits, and also the rabbit theme I started last year with the purchase of a table runner and napkins from HomeGoods and some white bunny plates from Crate and Barrel.  New napkin rings, some gold foil-wrapped Lindt chocolate rabbits, and a white ceramic bunny (above) from Tuesday Morning a couple of years ago boost the bunny quotient in the dining room.

Round woven spring green place mat from Stein Mart several years ago; orange dinner plate from Publix several years ago; white Bunny Plate by Elvis Swift from Crate and Barrel last year; yellow and white bunny napkin and table runner by Colordrift from HomeGoods last year; Birch Lane Easter napkin rings; stainless steel flatware; orange juice glass from The Cupboard in Fort Collins many years ago; yellow ceramic mug, probably also from The Cupboard; small white appetizer plate as saucer from Target a few years ago; small scalloped bowl from Pier 1 ages ago, holding lemon candies and an Easter Peeps chick.

A closer look at the Bunny Plate

A yellow vase is filled with orange tulips and surrounded by the fauna of
spring -- lambs, bunnies, a frog (nothing announces the arrival of spring
better than the first frogs of the season), and even Easter Dalmatians
(harbingers of spring in my world, anyway!).

A lazy susan filled with more springtime fauna -- bird salt and pepper
shakers (from Pier 1), and bunny, bird, and cow cream pitchers.

The flowery cow cream pitcher was purchased at the Atlanta Botanical
Gardens gift shop earlier in the year -- I think I'll name her Flora, for obvious
reasons (does anyone else name their animal-shaped cream pitchers?).

A nest bowl full of colorful Easter eggs (I buy them already dyed from
Publix, because I do not enjoy dyeing Easter eggs).

A closer look at the Peeps milk chocolate-dipped chick on a nest
of Lemonhead candies.

The bunny napkin and napkin ring.

Tea is served!

A closer look at the yellow teapot and the choice of teas --
Lemon Lift by Bigelow and Ceylon Orange Pekoe by Twinings.

A menu full of citrus flavors is essential for this Easter table.  Lemon, orange, and lime all make an appearance, from the main course to the dessert.  This is more of a lunch than a breakfast menu, but none of the dishes are overly filling, except possibly the dessert!

Citrus Colors Easter Bunny Brunch Table Menu:

Tea or Coffee
Lemon Baked Cod*
Roasted Asparagus with Lemon**
Lime Cream Pie with Buttery Cracker Crust***

Photo by PaulaG on

*Lemon Baked Cod

1 lb. cod fillets (4 pieces)
1/4 C. butter, melted
2 T. lemon juice
1/4 C. flour
1/4 tsp. salt
pepper to taste
paprika for sprinkling

Combine the butter and lemon juice in a pie plate or shallow bowl.  In another shallow bowl, combine the flour, salt, and pepper.  Dip each fish piece in the butter mixture, and then coat with the flour mixture.  Place the fish in an ungreased 8x8-inch square baking dish.  Pour the remaining butter mixture over the fish and sprinkle with paprika.  Bake at 350 degrees for 25-30 minutes, until the fish flakes easily with a fork.  Serves 4.

From Williams-Sonoma

**Roasted Asparagus with Lemon

1 lb. asparagus, tough ends removed
2 T. olive oil
1 clove garlic, minced
zest of one lemon
salt and pepper to taste
1 lemon, cut into wedges

Arrange the asparagus on a baking sheet.  In a small bowl, whisk together the oil, garlic, and zest.  Pour over the asparagus and toss to coat.  Season with salt and pepper.  Arrange the lemon wedges around the asparagus.  Roast at 450 degrees until the asparagus is tender and just turning golden, about 6-8 minutes.  Transfer to a serving platter and drizzle with the pan juices.  Serves 4.

***Lime Cream Pie with Buttery Cracker Crust

4 oz. buttery crackers (equivalent to 1 sleeve of Ritz)
1/3 C. sugar
4 T. butter, melted
1/2 C. lime juice (about 3 limes)
zest of 3 limes
1/2 tsp. sugar
1 can (14 oz.) sweetened condensed milk
1 C. heavy cream, whipped

Crush the crackers in a large bowl by hand so that rather large pieces remain.  Add the sugar and butter and stir to combine.  Pat the mixture into a 9-inch pie plate.  Bake the crust at 300 degrees for 15-20 minutes until it is a deep golden brown.  Set aside to cool completely.

Stir together half the lime zest and 1/2 tsp. sugar and set aside.  Combine the milk, lime juice, and the rest of the lime zest.  Stir until thoroughly blended, and then gently fold in the whipped cream.  Pour the filling into the cooled crust.  Scatter over the sugared zest and refrigerate for at least 2 hours, until completely set.  Serves 6.

Note: This pie was called Key lime, but since no Key limes were used, I changed the name to lime cream.  Also, I used a different brand of buttery cracker (Back to Nature Classic Round Crackers) rather than Ritz, so I changed that part of the name as well.

Our Easter meal

Candy is an important component of any Easter celebration in this house!  In addition to the chocolate Easter bunnies, Easter Peeps chicks, and Lemonhead candies, tangerine Jelly Belly Jelly Beans and Dark Orange Lindt Lindor Truffles are offered as the candy choices:

May your day be filled with fun and colorful family and friends!

Is poor Ruby destined to become the Easter Bunny terrier?
By the look on her face, it seems she fervently hopes not!

And of course I have to end this Easter post with my favorite Easter Peeps YouTube video:


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