"In the Veggie Kitchen" Easter Brunch

Spring is officially here.  The farmers markets are shifting, filling up with asparagus, peas, rhubarb and sweet strawberries.  I couldn't be more thrilled, especially because it's just in time for Easter, which comes early this year.  To kick off the new season, I teamed back up with The Chalkboard and Jenni Kayne to teach another cooking class for their 'In the Veggie Kitchen' series. We focused on Easter Brunch recipes, all of which you can find on Jenni's blog Rip Plus Tan (along with her and Amy's pretty Easter table).  Brunch is a great moment for a vegetarian meal since farm eggs can be the star and they truly are the perfect food.  Combined with colorful spring vegetables, it's a terrific follow-up to an egg hunt.  You can also check out my Easter Timeline at the Chalkboard for lots of make ahead tips! Amy created recipes for an amazing array of natural egg dyes which will make a beautiful Easter basket, as well as adorable floral headbands that rival any Easter bonnet (I just may have stolen one).  My most original recipe is for my new favorite spring cocktail: a rhubarb fizz (click here for recipe).  I have to admit, I'm not much of a mixologist (I can't even claim to know how to make a mean martini) because I always rely on Greg (who wouldn't?).  But I figured it's time to step up my game and have a recipe of my own.  The combination of Hendrick's gin, rhubarb, lemon, celery bitters and egg whites make for a nice sweet to tart ratio, with a pretty pink hue.  Just the right thing to hold while wearing your Sunday best!

 

 

 

The Menu

sips

rhubarb fizz

hendrick's gin, rhubarb, lemon, egg white, celery bitters

snacks

beet dip & artichoke pesto dip

baby spring vegetable crudités

to share

chanterelle & leek frittata with thyme

farro, english peas, ricotta salata, walnuts & mint

grilled asparagus with parmigiano reggiano & lemon

buttermilk smashed fingerling potatoes with melted spring onions

spring green with edible flowers, cara cara oranges & champagne vinaigrette

sweet

lemon almond olive oil cake

favor

strawberry rhubarb jam

Rhubarb Fizz Cocktail Recipe

RHUBARB FIZZ

makes two cocktails

ingredients

for the rhubarb simple syrup:

4 cups roughly chopped rhubarb, about 10 stalks

2 cups sugar

2 cups water

for the cocktail:

4 oz. Hendrick’s gin

1 ½ oz. rhubarb simple syrup

1 ½ oz lemon juice

dash of celery bitters

1 egg white, optional

soda water

to make rhubarb simple syrup: Combine rhubarb, sugar and water in a saucepan on the stove.  Bring to a boil over medium-high heat and stir, dissolving sugar into the water.  Once sugar is dissolved, reduce heat to low and simmer for 45 minutes, stirring occasionally.  Once the rhubarb has infused the simple syrup, strain syrup into a bowl, through a fine sieve mesh strainer.  Reserve rhubarb for another use, such as a jam or savory compote.  Transfer simple syrup into a bottle.  Can be refrigerated for up to a month.

to prepare the cocktail:  Preparation is key to cocktail making.  Always have all elements of the cocktail prepped and labeled in advance of the party.  All elements can be put into pretty glass bottles, alongside a recipe card for guests to make their own cocktails.

to make the cocktail:  Combine gin, rhubarb simple syrup, celery bitters, lemon juice and egg white into a metal cocktail shaker.  Shake vigorously for 30-45 seconds.  If you are omitting the egg white, the cocktail can be either shaken or stirred.  Pour over ice and top with as much soda as desired.

tips: Rhubarb simple syrup can be made well in advanced and kept refrigerated for up to a month.  Lemon juice can be squeezed a couple of days in advance and kept in the refrigerator.  Egg whites can be separated and put in a container a few days in advance and kept refrigerated.