Nami-Nami Easter Brunch 2013

Another Easter Sunday, another traditional Easter brunch at the Nami-Nami household. We were no less that 25 this time, including lots of kids. The number keeps growing and growing - no wonder considering that our own little family consists of five persons already! Had all the invitees made it, we would have been no less than 36 :)

The weather was bright and sunny, but pretty cold. It was snowing in the morning, and the children actually made two snowmen while playing outside during the afternoon! Not something you associate with Easter Sunday, I'd say, but then Easter was pretty early this year. Still, some of the guests ventured outside for a while and were basking in the sun on our south-facing patio. Very spring-like :)

As always, I tried to devise a menu that'd be light and spring-like, colourful and bright. I outsourced some of the dishes, and prepared some myself on Saturday evening and the rest on Sunday morning. Considering how quickly everything disappeared, we hit the spot (or perhaps I simply didn't make enough food?).

Here's the full menu:



We started - as always - with Mimosa cocktails, this time made with freshly squeezed blood oranges:


Our friends Kristiina and Paavo and their daughter Gretel brought along this beautiful citrus salad. Kristiina simply makes the best salads in our neighbourhood!

There was a colourful dish of fresh trout/salmon, avocados and arugula leaves, drizzled with a lime and olive oil, the recipe from one of the top Estonian bloggers, Mari-Liis:

I made small cucumber bites with herb and garlic cream cheese (a last-minute idea from Annie's Eats):


Small tattie scone buttons with smoked salmon mousse:

Marinated sprats (Sprattus sprattus balticus), bought from the Ristemäe Talu stall at my local farmer's market. A great mix of small fish, herbs, lemon and seasoning:


Another sprat dish, this time a tart using spiced canned sprats in oil on a bed of sautéed leeks and onions - a recipe from another great Estonian food blogger, Sille:

Deviled beet eggs, of course:

A small bowl of tiny chorizo meatballs for all the kids out there:

A big tray of simple roasted cauliflower (two huge heads of cauliflower, olive oil, salt'n'pepper) - not a morsel was left!


And another hit, prepared by our friends Liina and Tauno and involving caramelised onions and fried kid liver and hearts (kid = cabrito = young goat):

The desserts included this really lovely carrot and cream cheese cake with lime:

The traditional paskha, made again by our dear friends Paavo, Kristiina and Gretel:


and a huge pile of Estonian profiteroles aka choux puffs filled with cream cheese and sweetened condensed milk:


I'll try to blog about some of the dishes over the next few weeks or months - and if there's anything that you'd definitely want me to blog about, let me know in the comments. I may not be able to do it this week, but I'll try my best.

What did you eat on Easter Sunday? 

See overviews of our previous Easter brunches:

Easter brunch 2012, featuring crostini with dill-marinated pork tenderloin, Ms Marmite Lover's focaccia shots, marinated olives, Estonian mushroom salad, cold-smoked salmon, a delicious paskha, cardamon-scented apricot and curd cheese cake, and much more.

Easter brunch 2011, featuring a pretty (imitation) snow crab salad, beet quail eggs, two types of home-made Estonian cheese "sõir", smoked salmon with horseradish dip, wild garlic (ramp) pesto with almonds, crostini with white cheese and red onion jam, puff pastry rolls with feta, white bean salad with  chorizo, Limoncello, coconut and white chocolate tart.

Easter brunch 2010, featuring spinach and hot-smoked salmon salad with quail eggs, green beans and asparagus, Marika Blossfeldt's quinoa salad with beets and fennel, savory cheesecake with goat cheese and chives, Ottolenghi's cucumber salad with poppyseeds, bean salad with lemon and parsley, Baltic herring with cherry tomatoes and herbs, Estonian home-made cheese "sõir", paskha, traditional Simnel cake, and another cake with coconut, lemon curd, elderflower cream and lemon balm.

Easter brunch 2009, featuring bright green pea soup shots, zucchini rolls stuffed with goat cheese, hazelnuts, figs and mint, peppered beef fillet, marbled beetroot eggs and marbled turmeric eggs, layered surimi "crab" and egg salad, pineapple carpaccio with mint sugar, matcha madeleines, and two different paskhas.

We also hosted Easter brunches in 2007 and 2008, but somehow I didn't document their properly. I can see on Flickr what was on the table back in 2007, but that's about it.

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Dyeing Easter Eggs with Onion Skins, Estonian style

This was originally posted in 2011. You'll find all my Easter recipes here. 



We don't really 'do' chocolate eggs for Easter here in Estonia, but real, chicken eggs. Dyeing eggs for Easter is very popular, and using onion skins is probably the most popular method. Using onion peels gives you most beautiful dyed eggs, each one unique and special. Here are some photos of the process that I took few years ago.



Here's what you need to do:

* Few weeks before Easter start collecting onion peels. Yellow ones are better than red onion skins, as they give a nice colour.

* You need white eggs for doing this (this gives the shops a chance to sell specially packaged white eggs for a much higher price before the festivities).



* Take an egg and neatly put few onion peels around it:



* Take a piece of mesh/muslin/kitchen foil or even an old nylon stocking and wrap it around the egg to keep the onion peels on place. I used foil here:



* Boil as usual. Cool, then unwrap and unpeel.

Here's the result - each egg is unique and gorgeous:



Natasha describes a similar, though less complicated way of dyeing eggs with onion peels that's popular in Russia and Ukraine: Russian Easter Eggs. My 91-year old grandmother uses the same method - she says she's too old to "play around" with the onion peels too much :)

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Beet deviled eggs aka Beetroot devilled eggs for Easter brunch

Beet-pickled eggs have made quite a few appearances here on Nami-Nami. First in April 2007, then again in March 2008, but in a marbled form. The ruby eggs were present on our Easter brunch in 2009, and ruby-red quail eggs were present on our Easter brunch in 2012. Probably in 2010 and 2011 as well, I just forgot to take a photo of them. If you read Estonian, then you saw them in my recipe column in the March 2013 issue of Kodu ja Aed ("Home and Garden") magazine as well:


Photo by Juta Kübarsepp for the March 2013 issue of Kodu ja Aed

Yet it had never occurred to me to make deviled beet eggs until I came across this post on The Kitchn (well, I actually first spotted the recipe on Pinterest, where I promptly pinned this to my Beautiful Beet Recipes board). I had to make them.

Deviled beet eggs/Beet deviled eggs/Ruby eggs/Beetroot devilled eggs

Step 1: Simple beetroot eggs:
free range and/or organic eggs
beetroot juice/beet juice
salt

First you need to hard-boil some eggs. There are several "schools" of boiling eggs, but here's what I do. Place the required number of eggs in a single layer in your saucepan. Pour over boiling water to cover. Set the timer at 8 minutes (I use large eggs, 7 is enough for smaller eggs) and simmer over moderate heat.  Once the timer goes off, rinse the eggs under a cold running water for a few minutes to cool them down.

Note that you don't want  to overcook your eggs, as this results in those unsightly green-blue rings around the egg yolk, caused by sulphur compounds. You can avoid those by not overcooking your eggs in the first place and quickly cooling them down in cold water after cooking. 

When cool enough to handle, peel the eggs carefully. Place in a single layer in a bowl, pour over the beetroot juice, season with a bit of salt. Cover, place into the fridge and leave to marinate for about 3 hours. (Longer, if you want, but I wanted just a thin ruby-red beetroot effect this time).

If you wish, you can serve the eggs just like this, halved - look at that gorgeous yellow yolk! I cut off a thin slice from the base of each egg half - this way they sit neatly on the plate and don't slide all over the place or fall over.


Hey, I still have that chicken!

Step 2: Stuffed beetroot eggs/Deviled beet eggs:

If you want to make devilled beetroot eggs, then halve the eggs and gently scoop out the egg yolks. Make your favourite devilled egg mixture. My regular "Estonian deviled eggs" include some mustard, butter and mayonnaise. However, knowing the affinity of beets and horseradish, I used egg yolks, butter, mayonnaise, some strong horseradish and finely chopped dill for the filling. Worked like a treat!



To be more precise, then that's what I did. Mash the egg yolks and butter (I grate the butter and egg yolks finely, but you can also press them both through a sieve). Stir in the mayonnaise and season with salt and horseradish. Mix in the dill.
Spoon onto the egg halves or use an icing bag with a serrated tip and fill the eggs.

Enjoy! You can make these a few hours in advance, but keep them in the fridge until serving then.

More ruby egg/beetroot egg/beet egg recipes:
Perfect hard-boiled ruby eggs by Alanna @ A Veggie Venture
Beet-pickled deviled eggs by Leela @ The Kitchn
Beetroot-pickled eggs by Allegra McEvedy @ The Guardian
Beet pickled eggs with fennel @ Not Without Salt
Beet pickled deviled eggs by Paula @ Bell'Alimento
Pink deviled eggs by Denise @ Chez Us
Beet deviled eggs by Angie @ Eclectic Recipes
Pickled deviled eggs by Kelly @ Just A Taste
Beet-pickled eggs @ Cookistry

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Nami-Nami Easter Brunch 2012

On Easter Sunday we hosted yet another Easter brunch to our dear friends - something of a tradition by now, as we've done this for almost five years, I believe (see overview of 2009 and 2010 and 2011). This year we were twenty people in total - 16 guests and our own little family of four.

Here's an overview of this year's table:



And here are the individual dishes, with links to recipes, where appropriate.



We started with Mimosa cocktails, using freshly squeezed orange juice and Spanish cava. We also drank wine, apple juice and water, followed by tea and coffee later:



Crostini with dill-marinated pork tenderloin and a dab of Meira's cognac-mustard (based on a Bon Appetit recipe):


Our friends Kristiina and Paavo brought along this delicious salad with alfa-alfa sprouts and various citrus fruits:


I had composed a salad of avocado, mango, pumpkin seeds and mozzarella cheese:


Liina (also a food blogger ) had baked this delicious savoury Italian pizza pie, using wild boar meat and Estonian goat cheese:


Estonian home cheese, SÕIR, which I had seasoned with roasted caraway seeds. This was especially delicious with home-baked rye bread (courtesy of our friend Kristiina again):


Fun focaccia shots, topped with sun-dried tomatoes (I got the idea from Kerstin Rodgers' inspirational Supper Club: Recipes and Notes from the Underground Restaurant):


Marinated olives (a mix of Kalamata, green Greek and black Amfissa olives) with Aleppo chili flakes, roasted garlic cloves and caperberries (inspired by Kerstin Rodgers again):


Our friend Piret brought along a bowl of wild mushroom salad:


A Mason jar full of beetroot-pickled quail eggs. I've written about them before, this time I used beetroot juice, balsamic vinegar, caraway seeds, salt and pepper. I find that 12 hours is more than enough to dye and flavour the quail eggs:


Thinly sliced cold-smoked salmon from my favourite fishmonger, Pepe Kala (this was especially delicious on top of all those boiled eggs we ate):


Thinly sliced Estonian "lardo" or Ristemäe's herb-crusted lard:


There were three desserts. First on the table, a traditional Easter pudding, paskha. Very creamy, rich and delicious. I added raisins, dried sour cherries, pistachios and flaked almonds to the paskha mixture:


There was also a cardamom-scented apricot and curd cheese cake, topped with almonds:


And a very traditional Estonian curd cheese sheet cake, cut into small pieces to feed loads:


Our friends Liina and Tauno also brought along a traditional Russian Easter cake, kulitch, that they had bought on a weekend trip to Narva:


What was on your Easter table?

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Happy Easter!

Our Easter eggs were dyed with saffron, onion peels, karkade (flor de jamaica) and frozen blueberries.



Aren't they pretty?

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Quail eggs, dyed with beetroot

Another item I served at this year's Easter brunch. Same idea, but this time I used quail eggs and "pickled" them simply in grated boiled beetroot. They were adorable :)

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Nami-Nami Easter Brunch 2011

(The post is actually written in January 2013, I just wanted to archive the menu for the traditional event)

This year the Easter Brunch coincided with my birthday, so I had a hard task of designing a menu that would celebrate Easter, spring and my birthday :) Here's what I served - something light, something green and something yellow - to go with my typical Easter menu.

Snow crab (surimi) salad:


Quail eggs dyed with beetroot:


Home-made wild garlic cheese and home-made caraway cheese (sõir)
 

Smoked salmon (ordered from MEKK restaurant), served with creamy horseradish cream


Wild garlic pesto with almonds:


Crostini with white cheese and onion marmalade


Puff pastry rolls with feta


Cannellini beans with tomatoes and onions:


Limoncello, coconut and white chocolate tart:


Paskha (sorry, no photo for some reason)

The guests brought along some Estonian rye bread, fresh strawberries (imported, of course) and the drinks (Prosecco, white wine, sea-buckthorn juice, freshly squeezed orange juice, water).

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