Related: 5 sticky bun recipes perfect for an Easter brunch spread, complete with make-ahead instructions.
I focused on these make-ahead brunch recipes because they are my personal keepers -- they come together to make a laid back, but elegant spread that I return to year after year. For the main course, serve a Pea, Asparagus, and Pecorino Strata. This one is a recipe adapted from my cookbook Make It Easy and is just that -- easy to make. Think of it like a savory bread pudding packed full of spring veggies.
Then, for a sweet touch that isn't too heavy, you have to make one of my all-time favorite recipes, Honey Yogurt Mousse. You'll see that I originally made the recipe with maple syrup, which is perfect for fall, but honey is the way to go for spring. It's a straight substitution.
And to top that mousse -- and get some fruit in -- try our Honey Roasted Strawberries (recipe below). The recipe couldn't be more simple, though I do give a fun variation where you can easily infuse the honey with lavender or ginger, which is a nice touch for a celebratory brunch.
Take a peek at me prepping all three of these on our Make-Ahead Easter Brunch Facebook Live, the latest episode of our weekly Kitchen Help Live series (Thursdays at 1 pm ET). And, of course, be sure to learn more about why I was so psyched to work with Nature Nate's on Cool Mom Eats. This Greek girl, who sweetens nearly everything with honey, couldn't be happier to share an affordable and accessible source of pure, raw, unfiltered honey.
Honey Roasted Strawberries
Serves 4, as a topping 4 cups fresh strawberries, hulled and halved 1/4 cup honey 1/2 teaspoon salt 1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper; set aside. In a large bowl, toss strawberries with honey and salt. 2. Spread strawberries on the prepared baking sheet in a single layer and bake for 40 minutes (depending on how large they are -- check smaller berries starting at 30/35 minutes), until they have released some of their juices and are soft and darker in color. Remove from oven and allow to cool completely before serving or storing in the refrigerator for up to four days. Note: For an even tastier version, consider infusing your honey with flavor -- lavender or ginger both work well -- before using it in this recipe! To do so, heat honey and 1/2 a teaspoon of culinary lavender or a couple of knobs of peeled fresh ginger in a small pot set over medium-low heat until simmering and fragrant, about 10 minutes. Remove from heat and allow the honey to steep for at least 30 minutes before straining through a fine mesh sieve (and discarding the lavender or ginger).Tune into Kitchen Help Live with Stacie of Cool Mom Eats every Thursday at 1 pm ET on our very own Cool Mom Picks Facebook page. You can even drop us a line there with food and cooking ideas, requests, and questions for Stacie to tackle on upcoming Facebook Live broadcasts.
