First of all, Happy Easter to you all! As with most holidays, ours was filled with family and a whole lot of food. During the course of the weekend, we were able to have great visits with both members of my family and Kevin's. Great memories and even better food!
On Saturday, Kevin's sister placed a bid on a house in our subdivision. Both of her daughters and their children wanted to view the house so we planned a brunch with all of them and the realtor who is handling the transaction. Pretty lucky realtor (she is a good friend of mine) if you ask me! All totaled, we had seven adults and four children.
Brunch started with Deb signing the paperwork and a toast with some fabulous Momosas. The entrees consisted of a Frittata with Potatoes, Caramelized Leeks and Cheddar Cheese. I served this with a great sauce made of sour cream and horseradish cream sauce from Stonewall Kitchen. If you are a horseradish lover, this stuff ROCKS! We also had Buttermilk Fried Chicken Tenders with Honey Dijon or Ranch Dipping Sauce and a Cherry Cola Salad.
This Cherry Cola Salad was quite tastey and extremely easy to make. Unfortunately, I thought I would take a picture of the salad in an individual portion after everyone left but THERE WAS NONE LEFT! I realized that you do not need to have many different items on your brunch but just make sure they are good ones!
Cherry Cola Salad
1 20 ounce can crushed pineapple
½ cup water
2 3 ounce packages (each) cherry gelatin
1 21 ounce can cherry pie filling
¾ cup cola
1. Drain pineapple, reserving juice; set fruit aside. In a saucepan, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. Pour into serving dish. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.