You know me, any excuse to buy flowers, set the table and make a big meal and I'm there. Easter in my home has come in many forms over the years. But, now as I am an adult child and spending many holidays with my family of friends I have accumulated in Los Angeles, a brunch feast is always on the top of the list. I needed something that was the right amount of effort, with everything I have going on these days, and I was not up for roasting anything.
So two quiches, chicken + waffles and a spring salad sounded just about right. Oh, yes... and of course every Easter must come with a homemade Carrot Cake. This year I used Molly Yeh's recipe, changing out the tahini caramel frosting for a classic cream cheese frosting and served it with a side of salted caramel gelato.
Using carrot peels, I made these circular carrot flowers to decorate with. The green and yellow bits are crystalized cilantro and fennel herbs. I also threw on 3 white jelly beans, as little baby easter eggs.
All ceramics by my favorite Lustered Walnut