Roxy Te never fails to bowl us over with her vibrant style, and this cleverly colorful Easter brunch is no different! Scroll on to get Roxy’s entertaining tips, plus a DIY tutorial and recipes that combine to perfectly finish off your festive holiday gathering this weekend.
Here at Society Social, we make custom, colorful furniture with the belief that you should decorate to entertain! So, in that spirit, I’m sharing an easy and fun Easter brunch that I hosted for my best girlfriends. Welcome to my little New York City apartment, which we lovingly call #GramercyCourt!
Crafty doesn’t have to be tacky! These DIY No-Sew Designer Bunnies make for effortless Easter décor. They are made out of my favorite fancy fabric scraps leftover from the factory where we make our custom furniture. We used them in our Easter tablescape and for other fun moments around the apartment. Making them was such a fun activity, too! As a self-proclaimed buyer (as opposed to a DIY-er), this project was so easy—even for me, I promise you can do it. The funny part was that Oscar, my dog, thought I was making him a bunch of toys!
DIY No-Sew Designer Bunnies
- Fabric scraps
- Hot glue gun
- Fiber fill
- Print a simple bunny pattern off of the internet
- Trace the pattern onto the fabric and cut two pieces (a front and a back). When cutting, leave an extra 1/4-inch along the sides for easy gluing!
- Carefully glue the edges together using a hot glue gun. Be sure to leave the bottom open so you can stuff the bunny!
- Once the glue has dried, carefully stuff with the fiber fill.
- Finish off the bunny with a pretty ribbon!
When entertaining at home, a bountiful charcuterie plate and bacon-topped deviled eggs are my finger food go-to’s, but for this Easter brunch, I focused on adding new “seasonal” dishes like Garden Bruschetta. It was a hit and an instant fan favorite! Not only does it add a pop of color to your holiday tablescape, but it’s also an easy recipe to whip up on a whim.
Why stop with the garnish when you can top it off with prosciutto and other nearby charcuterie offerings? My friends were able to top their toasts themselves! It’s a refreshing and savory spring appetizer that is a simple puree of peas, sautéed shallots, lemon zest, fresh herbs and butter, of course.
- 1 1/3 cups fresh shelled peas or frozen peas, thawed
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided
- 1 medium shallot, finely chopped (about 1/4 cup)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon finely grated lemon zest
- NOTE: We also decided to add some fresh herbs to the mix for taste! Have fun with it!
- If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about three minutes. If using frozen peas, do not cook.
- Drain, transfer to a bowl of ice water and let sit until cold, about three minutes. Drain and pat dry.
- Melt 1 tablespoon of butter in a medium skillet over medium-high heat.
- Add shallots and cook, stirring occasionally, until softened, about two minutes.
- Transfer to a food processor. Add peas, pepper, lemon zest, 1 teaspoon of salt and remaining 1/2 cup butter; pulse until just combined.
- Divide evenly on your favorite sliced hearty bread. For our own Easter brunch, we chose rustic olive bread.
A festive cocktail is a must at brunch! This fragrant Lavender Mint Lemonade is perfect for spring gatherings. I love it because it’s tasty (and pretty!) and boozy as it is a “mocktail.” I poured a few glasses sans liquor for my sweet friends who are expecting, and added vodka to the glasses of those who aren’t! Nobody felt left out and everyone was ready to party.
Not only is this herbal cocktail absolutely delicious, it’s also the perfect drink to pull together if you’re on a tight timeline! I was short on time, so I bought high-quality organic lemonade and my favorite lavender syrup to speed up the process. Of course, go for fresh-squeezed if you can. Ultimately, this mixed drink is the perfect addition to your spring cocktail staples roster and a refreshing creation to carry you into summer!
Lavender Mint Lemonade
- 4 ounces lemonade
- 1 ounce lavender syrup
- 2 ounces vodka
- A splash of lemon Perrier
- Mint leaves, torn into small pieces
- Lemon wedge
- Add ice to a glass.
- Pour in one shot of vodka (or two!).
- Add lavender syrup to taste and torn up mint leaves. Stir well with a swizzle stick.
- Top with your preferred ratio of juice and sparking lemon Perrier.
- Garnish with culinary lavender, a lemon wedge and a mint leaf.
I hope you get to try my recipes and maybe even the DIY, too! I would love to know how it turns out. Happy Easter, friends!