Brunch has always been my favorite meal and most enjoyable time to entertain. I would constantly recommend that to brides and would choose that as an option if I was entertaining for an engagement or weekend wedding party. The possibilities are endless.
In our episode this week, I am incorporating three recipes that spread across the menu board. If Mimosas or Bloody Mary’s are on the bar, this Savory Basil Cheesecake https://www.veryvera.com/recipes/recipe/savory-basil-cheesecake-with-tomato-chutney/ is a must! Undoubtedly, it will be a new recipe to most, and the creativity that could come to the table or buffet for this layered dish are endless.
Pulling out that springform pan leftover from your failed attempt to make a cheesecake from scratch, would be a great accomplishment. I truly think this is a no-fail recipe and also one that will surprise and entertain your guests.
The Pimento Cheese Grits https://www.veryvera.com/recipes/recipe/pimento-cheese-grits-casserole/ are just a new twist on something familiar. I did something similar a few weeks ago with Chef Gason, but I think you will like the spin on grits this week, too. Just as I’m at my desk drafting this column, I am thinking that sprinkling some black-eyed peas and collards would be an amazing garnish to this dish. The sky is truly the limit.
Finally, why is the largest cake in my cookbook named the Hummingbird cake? https://www.veryvera.com/recipes/recipe/hummingbird-cake/ I love to put my feeder out about this time of year, and the sweetness of this cake would certainly be attractive to this mesmerizing little bird. If you are having a crowd for Easter brunch, count on this cake to feed about 30 as you will want to cut small pieces or large ones cut in half. It must be kept in the refrigerator due to the moisture and the cream cheese icing, but I do LOVE to serve this cake at room temperature.
For the presentation, I love to mix my vintage in with the latest Easter decor. I’m excited that Easter is actually after Masters this year so I can enjoy it with my family! I hope you will share one of these recipes on Instagram and tag us!
Catch this week’s episode of The Very Vera Show at 12:30 p.m. Thursday and 7:30 p.m. Saturday at WJBF-TV.
