As we get ready for Easter this weekend, we realize it may look a lot different than you had originally planned. While Easter brunch will be more intimate this year, that doesn’t mean you have to sacrifice eating tasty fare.
Luckily, Vista Collina Resort in Napa is sharing three mouthwatering Easter brunch recipes you’ll want to make at home — not only just for Easter, but all spring long! And, in case you need more inspiration to get in the kitchen, Vista Collina is hosting a virtual cooking class with resident Chef Mackenzie Rupp on Saturday, April 11th from 1 – 3pm PDT. There’s no better way to learn these recipes than from the chef who created them. Read on for more details and recipes!
Vista Collina Resort has made a name for itself in the Napa Valley culinary scene, thanks to its state-of-the-art Food & Wine Center offering a wide variety of educational and interactive wine and cooking classes. However, since you can’t visit the Food & Wine Center right now, Vista Collina is bringing the spirit of Wine Country to your own kitchen with a fun, informative, and hands-on virtual cooking class just in time for Easter. This Saturday, April 11th, simply tune in to
Vista Collina Resort’s Facebook Live
at 1pm PDT to enjoy a cooking class with Chef Mackenzie as she leads you through this delicious and elevated meal from the comfort of your own home.
Vista Collina’s Three-Course Easter Brunch Menu
- Spring Waldorf Egg Salad
- Brown Sugar and Dijon Pork Loin with Chardonnay Creamed Spinach & White Cheddar Potato Gratin
- Carrot Cupcakes with White Chocolate Cream Cheese Icing
This thoughtful Easter meal will not only impress everyone in your household, but makes for a delicious way to celebrate the Easter holiday. We’re sharing a sneak peek below of some of the recipes Chef Mackenzie will be cooking up this weekend, but you can click here to view the full menu.
Spring Waldorf Egg Salad
- 2 Tbsp mayonnaise
- 2 Tbsp plain yogurt (Greek or regular)
- 1 Tbsp whole grain mustard
- 1 Tbsp lemon juice
- 6 peeled hard boiled eggs, diced
- 1 cup chopped apples
- 1 cup sliced celery
- ¼ cup chopped parsley
- Kosher salt and freshly ground pepper
- 1 cup Bibb lettuce
- In a large bowl, whisk together mayonnaise, yogurt, and lemon juice.
- Add egg, apple, celery, and parsley and fold until just combined. Season with salt and pepper. Top with pickled mustard seeds and serve over lettuce.
Chardonnay Creamed Spinach
- 3 pounds spinach
- 2 Tbsp unsalted butter
- 2 Tbsp Extra Virgin Olive Oil
- 2 cloves garlic, lightly smashed
- 1 cup chardonnay
- ¾ cup heavy cream
- 1 tspn freshly ground nutmeg
- ¼ cup freshly grated parmesan cheese
- Kosher salt and freshly ground black pepper
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves.
- Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Reduce chardonnay from 1 cup down to ¼ cup.
- Heat the skillet again over medium-high heat and add the cream and nutmeg. Cook until it reduces a bit, about five minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about five more minutes. Serve immediately.
Photos courtesy of Unsplash