By Mary Bailey.
Our Easter menu incorporated a local ham, seasonal veg and make-ahead dishes.
We chose Easter Brunch as the theme for the inaugural Tomato Test Kitchen for several reasons. One: it’s generally a family meal, perhaps not as tradition-laden as Christmas, but there are usually family favourites on the table, meaning the hosts may not have to make everything, but can choose to focus on a few good things. Two: you can serve ham. A really good ham is a thing of beauty but can wear out its welcome in a hurry unless devoured by a crowd. We chose a quarter bone-in ham from Irving’s Farm Fresh. After feeding two classes there were still slices for sandwiches and a bone for soup. Three: dessert can be a chocolate bunny.
Recipes for the frittata, nalysnyky, and Brussels sprouts courtesy Brad Smoliak Cooks. Serves 6-8.