Skip to main content

Easter Brunch


I've been doing a Brunch buffet for several years now for Easter instead of a whole sit down meal.  It was always difficult to figure out what to cook for Easter until I hit upon the Brunch idea. There are a few standards but the rest I mix up a bit each year. What I like about doing Brunch is that a lot of the work is done ahead of time so it's just a matter of finishing it off or reheating. Some of the dishes actually taste better because the flavors have had time to meld together. Almost everyone can find one or two things they like. Unlike a sit down, it's very flexible for the number of people. Throw in some bagels and it will be no problem adding last minute guests. It gives me a chance to test out a few new recipes too. The only problem with this menu is refrigerator space! It takes some creative arranging.

So far this is what's on the menu this year*:

Pesto Stuffed Mushrooms (New)
Tomato Eggplant Terrine (New)
Apricot Blue Cheese Angels (New)
Egg Salad on Tomato Bread
Turkey Bierocks
Pork Belly (New)
Potato Torta
Spinach Pie (New)
Chicken Bowtie Salad
Oatmeal Clafoutis (Standard)
French Toast (Standard)
Aunt Sassy Cake
Pear Tart
Burnt Cinnamon Ice Cream
Pitcher (or two or three) Mimosas (Standard-although have also done white Sangria)

Since this was a pretty ambitious menu, I started last week by baking the tomato bread, making the ice cream, and baking the cake layers.  All this went directly into the freezer.

We also had to do a test batch of Mimosas - just in case we forgot how to make them properly. There's no need for the expensive stuff here.  Plus easiest of all, there's no real recipe. Splash of Champagne, splash of triple sec, splash of OJ. If I get real ambitious, I make fresh OJ, but you don't really even need to do that.

*Recipes to follow

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …