Smirnoff Year of the Brunch: Easter Brunch (1969)

My sole new year resolution this year was to post once a week–but I’ve failed. I missed a week in February and this is the first post of April.

I am so disappointed in me.

But, oh well. I’m gonna try to get back on the wagon.

FUN FACT! According to the Smirnoff advertising folk, 1969 shall be forever known as THE YEAR OF THE BRUNCH!

It’s true!

I learned this while writing about this Smirnoff Football Brunch advertisement:

It featured a little advertising booklet called The Smirnoff Football Brunch (and seven other great brunch ideas).

I had to know the SEVEN OTHER GREAT BRUNCH IDEAS!

So I took to the internet and found something even better.

All seven brunch ideas are in there.

With so many brunch ideas at the ready I decided to make one for Easter (actually Palm Sunday).

Warm things up with this greet-the-family, welcome-the-sun, look-for-a-robin Brunch-in. Spring has sprung, so hop to it!

I decided to combine the brunch above with the Happy Easter Brunch from The Smirnoff Brunch Book (1971).

The final menu:

Hot Cross Buns
Bloody Marys/Screwdrivers/Mimosas
Scrambled eggs with assorted toppings: caviar, bacon, cheese, chives, sour cream
Bagels with smoked salmon, capers, shallots, cream cheese and avocado
Asparagus vinaigrette
Smirnoff Easter Eggs
Coeur a la Creme with Berries

I started cooking the night before and made the hot cross buns, asparagus vinaigrette, Coeur a la Creme (which literally means heart of cheese), and the Smirnoff Easter Eggs a.k.a. JELL-O SHOTS

I don’t want to talk about the hot cross buns.

Here’s the cheese heart before I put it in the fridge overnight:

Mr. Sauce, Esq. was responsible for the asparagus.

Now, the Smirnoff Easter Eggs.

Smirnoff Easter Eggs Prepare 2 pkgs. fruit flavored gelatin with 2 cups boiling water and ½ cup Smirnoff. Cool. Punch small hole in each end of fresh egg, blow contents into bowl. (Use for omelets). Rinse shells, blow water out. Seal one hole with candle wax; stand shells in carton. Fill with gelatin mixture, refrigerate to set. Before serving, crack shells and peel off. Makes about 8 eggs—for adults only!

I might as well bring out the hot cross buns.

They were hard enough that they would cause serious injury if you threw one at someone’s head.

When I made the icing, the vanilla extract made it a disgusting shade of ecru. So I thought I’d fix it with food coloring.

That’s why they look like they’ve been drizzled with children’s amoxicillin.

We should just forget that this happened and remember my Easter Braid from two years ago.