Easter Sunday Brunch

Both sweet and savory, this delicious brunch hits the spot.

By FamilyTime

Some tricks of the trade for this meal plan:

	Use coarse-crumb, homestyle bread for the French Toast. Buy country-style or similar bread at the bakery or in the bakery department of the supermarket. If possible, slice it yourself so it's nice and thick. And if the loaf is very fresh, slice it and then let it sit out at room temperature for a few hours, spread out on a rack. At this point, it's "day-old bread!"
	Buy the freshest crabmeat you can find. If you can buy it from a fish store, do so rather than buying canned or vacuum-packed crabmeat. Crabmeat is always cooked when you buy it -- unless you buy live crabs, cook them, and extract the meat yourself. Lump crabmeat, also called backfin or jumbo, is considered the best, although flake crabmeat is good, too.
	Buy a fresh pineapple for the carpaccio. Slice off the leaves and then hold it on end. Use a large knife to slice the tough outer skin from the fruit. Cut the fruit lenghtwise in half and remove the core. It's now ready to slice very thin for the dessert.

For recipes for this menu, see the box to the right.

Asparagus with Ham and Toasted Cheese
Use as a side dish or a tasty main course!

Pineapple Carpaccio with Lemon Sorbet and Candied Zest
Here’s a refreshing dessert that looks and tastes spectacular.