Friday, April 2, 2010

Weekend Fare: Easter Brunch

I love holidays and Easter is the one I most often host for my great big family! Planning the menu, setting the table, designing the favors/placecards, and then actually cooking are all so fun for me.


For the past couple of years, I have done an Easter brunch with ham as the centerpiece. I'm always looking for an excuse to serve brunch. Unfortunately, I'm not hosting this year since we are still living in a hotel from the smoke damage a couple of weeks ago. We are making the best of it and I will still be helping with some of the cooking at my parent's house and I'm planning to do the favors. Anyway, here are a few recipes that we enjoy for a special brunch.

I often use asparagus and tomatoes with a balsamic vinaigrette so I'm posting two version of this recipe but only have one photo. These are both beautiful with lots of color!


MARINATED VEGETABLE SALAD
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1 pint cherry tomatoes, halved
1 bunch asparagus, blanched and sliced into 1 inch pieces
3 carrots, peeled and sliced into coins
1 english (seedless) cucumber, sliced or diced
Italian dressing (you can buy this or make your own)
Salt & Pepper to taste

Combine all vegetables in a pretty serving dish. Season with salt & pepper. Dress with Italian dressing and toss. Allow salad to marinate for at least 30 minutes before serving. Serves 8 or so.

TOMATO ASPARAGUS SALAD
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2 bunches asparagus, blanched and cut into 1-inch pieces
2 pints tomatoes (I use cut up campari or romas, cherry, and sometimes yellow pear)
salt & pepper to taste
Olive oil
Balsamic vinegar

Combine tomato and aspargus. Season with salt & pepper. Dress with twice as much olive oil as balsamic vinegar (or you can purchase a Balsamic Vinaigrette (Newman's Own is excellent). Toss to coat. Makes 8 servings or so.

These tiered platters make fruit presentation gorgeous! For Easter, I would add strawberries even though it's a little early for them, I love that they remind me of spring! You can use whatever seasonal fruits you want. Arrange them on a platter and serve with this simple dip.




GREEK YOGURT FRUIT DIP
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1 - 16 oz container plain greek yogurt
1/4. honey
1/2 tsp. cinnamon

Combine all ingredients. You can add more honey if you prefer it sweeter. Serve with fresh fruit.

I made these blueberry lemon scones and they were delicious! They are also beautiful! Lemon is another spring-y flavor to me. So these would be an excellent brunch addition.


BLUEBERRY LEMON SCONES

(adapted from food network)
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2 c. all-purpose flour
1 Tb. baking powder
1/2 tsp. salt
2 Tb. sugar
5 Tb. unsalted butter, cold, cut in chunks
1 c. heavy cream, plus more for brushing the scones
1 c. fresh or frozen blueberries
1 Tb. fresh lemon zest

Lemon Glaze
1/2 c. freshly squeezed lemon juice
2 c. confectioners' sugar, sifted
1 lemon, zest finely grated
1 Tb. butter, melted

Preheat the oven to 400 degrees F.

Sift together the dry ingredients. Using 2 knives or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Stir in the lemon zest. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

For the glaze, combine the lemon juice, sugar, zest, and melted butter. Whisk to incorporate and remove any lumps. Drizzle on warm scones.