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?