Bright ideas for Easter brunch
Regina Murphy
Wednesday, March 19, 2008
Easter is upon us, and Easter Brunch ideas are our focus this week.
I clipped this Southern Living recipe a few years back.It’s a light, dainty, crunchy burst of spring flavors.
Watercress is an aquatic version of the nasturtium, is native in Europe and central Asia, and is one of the oldest known leaf vegetables consumed by humans. It has a peppery taste, but can be hard to find in Emporia. You could substitute a mixture of parsley, cilantro or fresh spinach.
CUCUMBER, SALMON, WATERCRESS SANDWICHES
1/2 (8 oz.) package cream cheese, softened
3 Tbsp. finely chopped cucumber
3 oz. smoked salmon, thinly sliced
1 tsp. watercress, minced
1/2 tsp. lemon juice
dash ground red pepper
12 whole wheat bread slices
3 Tbsp. butter, softened
1/2 cup watercress, minced
Process cream cheese in a food processor until smooth, stopping to scrape down sides. Add cucumber, salmon, watercress and lemon juice; process until well blended.
Cut two rounds out of each bread slice using a 2-inch biscuit cutter. Spread cheese mixture evenly on one side of half of the bread rounds, then top with the remaining bread rounds. Carefully spread the cut outer edges of sandwiches with butter.
Dip edges in 1/2 cup minced watercress, coating evenly. Cover and chill 2 hours. Makes 12 pretty little finger sandwiches.
It’s asparagus season, so indulge yourself!
ROASTED ASPARAGUS
1 lb. fresh asparagus
2 to 3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
Salt and pepper to taste
Preheat oven to 475 degrees. In a roasting pan, toss the asparagus with the olive oil and vinegar until coated. Spread asparagus out in a single layer and roast for 10 minutes or until tender. Season with salt and pepper, and serve.
I love this next one--it’s almost like Eggs Benedict deluxe. The tomato and red onion really make it special.
POACHED EGGS
AND HAM
6 Extra-large eggs
6 French or Italian bread slices, lightly toasted
Butter
6 Slices Canadian bacon
6 Slices tomato, about 1/2 inch thick
6 Thin slices red onion
1/2 cup grated Cheddar cheese
1/2 cup shredded Swiss cheese
Paprika for garnish
Preheat broiler. Line a large rimmed baking dish with aluminum foil.
Bring a large pot of water to boil, then reduce heat to medium to poach the eggs. Crack an egg into a small bowl, then quickly slip it into the water. You should be able to cook three or four at once. Poach until whites are set but yolks are still soft, about three minutes. Use a slotted spoon to carefully transfer to a paper towel-lined plate to drain.
Place the bread slices in the baking dish and lightly spread with butter. Top each with one slice Canadian bacon, one slice tomato, one slice onion, and one poached egg. Sprinkle with one tablespoon each of the Cheddar and Swiss cheese. Broil until golden brown, about 3 to 4 minutes.
Sprinkle each egg with paprika and serve immediately. The yolk will run all over the other layers and be a delicious breakfast.
What’s brunch without some sweet things to eat? Aside from chocolate bunnies, of course. Apricot scones are my favorite, or blueberry, or strawberry ... oh, I like them all. French toast is always a big hit, too, especially if paired with a fruit salad. Or you could make this easy cake. It looks a lot harder than it is, especially if you use a cake mix. After it’s frosted you can sprinkle Easter candies around the top to dress it up.
LEMON RASPBERRY LAYER CAKE
1 White or Lemon cake mix
1 1/4 cups sugar
5 large egg whites
1 1/2 tsp. lemon juice
1/4 tsp. cream of tartar
Pinch fine salt
1 1/2 cups unsalted butter, room temperature, cut into
small pieces
1/2 cup seedless red raspberry jam
Bake two round cakes according to the package directions. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely. Bring the butter to room temperature and cut it into small pieces.
Bring a few inches of water to a boil in the bottom of a double boiler. Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the top part then set it above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
Remove from the heat and beat the whites until they almost hold a stiff peak and are cool, about 10 minutes. Using the whisk attachment on a stand mixer makes this easier. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)
Slice each cake in half horizontally with a serrated knife, to make four even layers, taking care that they are as flat and straight as possible. Since the tops tend to round up, one of them will have to be shaved, while the other can be left alone as the topmost layer.
Place a cake layer on your serving plate. Using a spatula, spread about half of the jam in a thin layer over it, leaving about 1/4-inch border along the outside. Lay the second cake layer on top, stacking it as straight as possible. Now spread about 1 cup of the icing on the top layer. Place a third cake layer on top and spread remaining raspberry jam, then do the final layer on top, pressing down lightly to secure all four layers together.
Spread about 3/4 of the remaining icing around the sides, then ice the top of the cake. You could press Easter sugar cookies in the sides to decorate, or garnish the top with Jordan almonds, candy coated chocolate eggs, etc. Serve generous slices with a lovely punch or coffee. What better way to top off a wonderful meal?
Next week we’re having a luau, and the week after that I have a special cost-comparison column for you. If you have a recipe you would like to share, send it to murphysmenu@yahoo.com or The Emporia Gazette, P.O. Box C, Emporia, Kans. 66801. Let’s get cooking!