Honey roasted ham might be an Easter brunch staple, but it’s time to bring something new to the table!  At Honeygirl we’re sharing some of our favorite tips and recipes to help you host the perfect Easter brunch this year.

1. Start off with a Seasonal Charcuterie Plate

While you’re busy greeting guests and preparing your other dishes, set out a charcuterie plate for everyone to munch on.  Dress it up with your favorite seasonal produce and brunch treats!  We love the color that watermelon radishes add to the plate, and the greens from our mashed pea spread and fresh sprouts!  Our Hibiscus Lemonthyme Mead and Blueberry Mead make the perfect pair for a cheese plate.

2. Mix Up a Creative Cocktail

Open a bottle of your favorite Honeygirl Mead for guests to enjoy in brunchy mixed drink.  Amplify and complement the flavors of our meads with some of our favorite cocktail recipes like our Blueberry Mint Prosecco or Honeybee Sweet Tea!

3. Dealing with Dietary Restrictions

People are becoming more and more conscious of what foods work for their body and what don’t.  While it is hard to accommodate everyone’s needs in a large group, there are some simple steps you can take to make sure there are options for everyone.  We try to at least have one gluten-free item (like our Sweet Potato Crusted Quiche and Spiced Apple Cyser Mead) and one vegan option (like our Pear and Almond Butter Toast) on the table.  That way nobody leaves hungry!

4. Feature your Favorite Spring Produce

Tis the season for fresh veggies!  Some of our Spring favorites for Easter weekend: asparagus, peas and carrots!  Try them in a salad (like our Roasted Carrot Salad and Pea and Proscuitto Salad), or in a cheesy tart (like our Asparagus Gruyere Tart).  The citrus notes in our Orange Blossom Mead pair perfectly with a leafy salad or buttery tart.

5. Prep Ahead of Time

Slice and dice the day before!  Have your fruit and veggies prepared and ready to assemble the night before to avoid a last minute rush.  Mix large cocktails in a stylish dispenser (like our Honeybee Sweet Tea) and make it easy for guests to serve themselves.  Make dishes that are easy to reheat in the morning like a quiche.

6. Your Best Spring Décor

Flowers, flowers and more flowers!

7. End with Something Sweet

Keep it light and simple with something like a lemony Bundt cake, or try something festive like coconut birds’ nests!  If the kiddos are around, have them decorate sugar cookies for a fun activity!  Our Vanilla Mead and Spiced Apple Cyser make for the perfect sweet treat post meal.



Roasted Carrot Salad

1 pound carrots, peeled and sliced in half

2 tbsps honey

1 tbsp olive oil

1 clove of garlic

1 tsp of cumin

Salt and freshly ground black pepper

1 small shallot, minced

Chopped pistachios

  1. Preheat oven to 425 degrees. Combine the cumin, oil, honey, minced shallot, salt and freshly ground black pepper. Whisk to combine and coat over carrots on a baking sheet.
  2. Roast for 10-15 minutes. Serve carrots with chopped pistachios.IMG_20180327_121617885[19459]


Sweet Potato Crusted Quiche

1 large sweet potato
1 teaspoon vegetable oil
1 bag baby spinach

1/2 cup of chopped ham or sausage
1/2 cup milk
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp crushed red pepper
4 large eggs
2 large egg whites
1.5 tbsps goat cheese, crumbled

  1. Preheat oven to 350. Slice sweet potato and arrange into a round, greased baking dish. Brush with vegetable oil and season with fresh ground pepper.  Bake for 20 minutes.
  2. Sautee spinach and add to baking dish.
  3. Mix together eggs, ham, milk, salt, pepper and crushed red pepper and pour on top of spinach. Sprinkle with goat cheese.  Bake for 30-35 minutes at 375.

Pairs with Spiced Apple Cyser Mead


Asparagus-Gruyere tart

2 cups Gruyere cheese

1 tbsp olive oil

1 sheet puff pastry

1.5 lbs asparagus

Salt and Pepper to taste

  1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle and place on a baking sheet.
  2. Lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake for 15 minutes.
  3. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit inside the tart shell, and brush with olive oil, and season with salt and pepper.
  4. Bake until spears are tender, 20 to 25 minutes.

Pairs with Orange Blossom Mead


Pea and prosciutto salad

1.5 cups peas

4 oz arugala

4 oz prosciutto

2 cups sugar snap peas

1 tbsp fresh lemon juice

½ tsp Dijon mustard

3 tbsps olive oil

Salt and Pepper to taste

  1. Whisk together lemon juice, mustard and olive. Add salt and pepper to taste.
  2. Steam sugar snap peas and peas for 2-3 minutes. Pat dry.
  3. Add dressing and top with prosciutto.

Pairs with Orange Blossom Mead


Pear and Almond butter toast

Almond Butter

Toasted crusty bread

Sliced pear

Sprinkle of cinnamon

Optional: Honey drizzle

Pairs with Honey Chai Mead


Yogurt Parfait

1 cup vanilla yogurt (vegan opt. coconut milk yogurt)

Sliced strawberries



Optional: Sprinkle of granola

Optional: Drizzle of honey


Lemon Bundt

1/2 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

Zest from 1 lemon

2 cups flour

4 tsp baking powder

3/4 cup milk

1/4 cup lemon juice

  1. Preheat your oven to 350 degrees. Grease Bundt pan.
  2. Melt the butter and add in sugar. Mix in the eggs, one at a time.
  3. Add the vanilla, lemon zest, and lemon juice.
  4. Mix in the baking powder and half the flour. Then add the milk and rest of the flour to combine.
  5. Pour the batter into your pan and bake for 45 minutes.
  6. Let the cake cool for about 10 minutes in the pan, then turn out onto a plate.
  7. Sprinkle with powdered sugar and enjoy.

Pairs with Vanilla Mead


Blueberry Mint Prosecco

1 bottle Prosecco

1 bottle Honeygirl Blueberry Mead

1 tsp sugar

Handful of mint Leaves

Handful of fresh blueberries

  1. Muddle blueberries, sugar and mint leaves together.
  2. Pour bottle of Prosecco over muddled ingredients. Fill champagne glass halfway with Blueberry Mead and the rest with the Prosecco mixture.
  3. Garnish with blueberries and mint leaf.


Honeybee Sweet Tea

2 Quarts Earl Grey tea, cooled

1/4 cup honey

2 cups Honeygirl Vanilla Mead

  1. Steep Earl Grey tea in hot water and add honey. Let cool.
  2. Add Vanilla Mead and pour on ice. Garnish with lemon peel.





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