As a wholesale food distributor for catering businesses and restaurants, we know that Easter Sunday is a holiday that stands out as an occasion to celebrate and indulge with a big, succulent meal. Therefore, the Easter Sunday buffet is a beauty to behold. The hams are juicy, the eggs are colorful and the cakes are as fluffy as a bunny’s tail.
As every caterer knows, it’s vital to make a big splash with the buffet that you present to your guests. It must look amazing, and the food has to be over-the-top delicious. It must not only impress, but it also has to surprise! The word-of-mouth that comes from the wow factor you create will carry your business into the next season and beyond.
So, when you want to add some variation to the Easter “standards” of ham, lamb, bunny-shaped cakes, and what-not, here are some fantastic entree ideas from famous chefs for your Easter buffet that will have your guests saying, “WOW!”
Pancetta-Wrapped Pork Roast
The Easter buffet’s carving station is the highlight of the meal, and if you’re looking for an easy-to-make, gorgeous, flavorful alternative to ham, look no further than a pancetta-wrapped pork roast.
The pancetta flavors that soak into the pork while cooking, and the white wine and chicken broth flavors in the base of the pan, along with the rosemary and thyme, makes this entree a veritable roller coaster for the taste buds!
The burnt-orange, crispy pancetta crust will contrast beautifully with the juicy, white meat of the pork on the inside. Your guests will salivate watching the juices descend the blade as your carver slowly slices each serving.
And with this Giada De Laurentiis recipe, the finished product looks amazing but it’s really simple to prepare. You’ll just untie the roast, add your spices, tie it back up, cover it with pancetta, then roast it. Your guests will love it so much that you’ll want to save this recipe for your Christmas catering jobs.
Crown Roast of Lamb
When you’re in the mood to show off your skills a bit (and when are you not?) Crown Roast of Lamb is an excellent choice for your Easter buffet. It serves well off of a buffet, it’s definitely something a little different and its appearance is stunning. Its height will (literally) stand out from the rest of the items on the buffet, and its crown of ribs will immediately draw attention, and appetites, to the table.
You can flex your culinary muscles when you choose the perfect combination of spices to use to coat the roast before baking. You can go in any direction that’s right for your guests, but we recommend you check out Emerill Lagasse’s recipe that features a garlic, onion, and Creole mustard (Dijon mustard, Worcestershire sauce, and Tabasco sauce) sauce.
Not only will your guests be impressed with the display, but they will also be amazed at the flavors you’ve created! Preparing a perfect medium-rare roast of lamb is no small feat so practice your craft and be sure to have a photographer at the event, you’ll want to share that image!
There’s a reason the Italians call it “Easter Pie” – calling Pizza Rustica “pizza” isn’t doing it justice. Just look at this thing! Isn’t it beautiful? An Easter entree that is a little unexpected, but still appropriate, Pizza Rustica is the way to go when your guests want variety.
Essentially a quiche made like a deep-dish pizza (the 10” recipe calls for over a dozen eggs!), and packed full of Italian deli meats, like salami, ham, and sausage, as well as provolone, mozzarella, and ricotta cheeses, it’s a savory, delicious and – let’s be honest – an indulgent way to emerge from Lent.
We recommend smaller, about two bites-sized, pieces for your buffet display. The richness of Pizza Rustica can slow your guests down before they reach the dessert table! And you can complement your display with fresh parsley sprigs atop each piece and/or garnish your tray with leafy greens for color.
The New York Times featured a great recipe for Pizza Rustica from Cake Boss’ famous Carlo’s Bakery out of New Jersey. Somewhat labor intensive (preparing the dough by hand, for instance) your efforts will not go unrewarded. Your guests are sure to fight over the last piece, so you should probably make a second!
Chicken isn’t the first entree that comes to mind when we think of Easter, and maybe not even the second. But why not? Chicken breast cutlets are a perfect entree for a self-serve buffet and Rachael Ray’s recipe for Chicken Francese is an easy way to do them right.
Parmesan cheese, white wine, lemon juice and a host of spices come together for a celebration of flavors that’s up to the occasion. Your presentation can include a lemon wedge per cutlet, lots of fresh parsley, and greens all around.
Often served alongside pasta, this dish lends itself nicely to an event where budgetary concerns limit your guests’ choices.
Orange Glazed Baked Ham
Let’s face it . . . it’s Easter, you have to serve ham. But make it a memorable ham! The classic Orange Glazed Baked Ham is a perfect balance of tradition and zing that will give your customers the comfort of a favorite and the flavor to help them remember your meal.
Since presentation is half the battle in buffet catering, serving your ham blanketed in orange slices, and garnished with orange halves and wedges, will give your carving station a gorgeous burst of Easter color to draw their eyes.
The orange zest is a contrast to the sweeter flavorings that guests may be used to from family holiday dinners — which means they’ll remember yours, maybe even seek you out for the recipe. That’s fine, of course, but don’t hand them yours. Just thank them for the compliments and direct them to this one from trusted brand Land O Lakes.
Have a Blessed Easter, and don’t forget to check out the Schenck Foods’ wholesale catalog to save on your ingredients, serving supplies, and paper goods for all your catering gigs.