Here are all the recipes I am using for our Easter Brunch. I am getting the Ham from Honeybaked, ordered it Monday.
HamBlue Cheese Fondue with Crudite***Be sure to use a rubber spatula when stirring in the cheese mixture. A whisk will break up the cheese, causing the fondue to turn bluish-gray.
Ingredients:
3/4 lb. Cambozola cheese, rind removed,
cheese crumbled
3/4 lb. pungent blue cheese, rind removed,
cheese crumbled
5 tsp. cornstarch
1/4 cup dry white wine
2 tsp. minced fresh thyme
3/4 cup heavy cream
Pinch of cayenne pepper
1/4 tsp. cracked black pepper
5 fresh chives, snipped
2 to 3 lb. assorted vegetables, such as blanched
green beans, broccolini and asparagus, peeled
baby carrots and radishes
1/2 loaf crusty bread, cut into cubes
Directions:
In a bowl, combine the cheeses and cornstarch. Set aside.
In a heavy-bottomed saucepan over medium heat, combine the wine and thyme and simmer for 1 minute. Whisk in the cream, cayenne and black pepper. When the cream mixture begins to bubble, reduce the heat to medium-low. Add the cheese mixture 1/3 cup at a time, stirring with a rubber spatula until the cheese is completely melted before adding more.http://www.blogger.com/img/gl.link.gif
Fill a fondue pot with 1 inch of simmering water and place the ceramic insert over the pot. Transfer the cheese fondue to the insert and stir in the chives. Serve warm with assorted vegetables and bread. Serves 6 to 8.
Asparagus and Potato Fritata:.jpg.jpg)
Ingredients:
3/4 lb. thin asparagus
3 to 4 Tbs. olive oil
2 large green onions, chopped
6 to 8 small red potatoes, unpeeled, cut into
slices 1/8 inch thick
1 tsp. salt, plus pinch of salt
1/2 tsp. chopped fresh tarragon
Freshly ground pepper, to taste
2 Tbs. snipped fresh chives, plus chive blossoms
for garnish (optional)
3 Tbs. unsalted butter
11 eggs
1/3 cup grated Parmigiano-Reggiano cheese
About 1/2 cup shredded Swiss cheese
1 bunch watercress, tough stems removed
Directions:
Cut or snap off the tough ends from the asparagus and place the spears on a steamer rack over boiling water. Cover and steam until tender, about 2 minutes. Remove from the steamer and cut into 1-inch lengths. Set aside.
In a large nonstick sauté pan over medium heat, warm 3 Tbs. olive oil. Add the green onions and sauté until soft and translucent, about 4 minutes. Add the potatoes, the 1 tsp. salt, tarragon and pepper and sauté until the potatoes glisten, about 3 minutes, adding the remaining 1 Tbs. oil if needed to prevent sticking. Cover and cook until the potatoes are nearly tender, 6 to 8 minutes. Uncover, increase the heat to high and cook, stirring constantly, until the potatoes are browned, 7 to 8 minutes. Stir in the chives and asparagus and remove from the heat.
Preheat an oven to 375°F.
In a nonstick fry pan or ovenproof sauté pan over medium-high heat, melt the butter. Meanwhile, in a bowl, whisk the eggs until blended. Stir in the pinch of salt and the Parmigiano-Reggiano cheese and season with pepper. Pour the eggs into the hot pan. Stir gently in the center and, using a fork or spatula, carefully lift the edges and gently push the eggs to one side of the pan, tilting the pan slightly to allow the uncooked eggs to flow underneath. Cook until thickened, 3 to 4 minutes. Spread the vegetables evenly over the eggs. Sprinkle the Swiss cheese on top. Transfer the pan to the oven and bake until the eggs are set and the cheese melts, about 15 minutes. The cooking time will depend on the size of the pan and whether the vegetables are still hot.
Remove from the oven and let stand for a few minutes, then cut into wedges and serve, garnished with watercress sprigs and chive blossoms. Serves 8 to 10.
Fresh Bread
Coconut Cake
Frosted Easter CookiesSounds so good my mouth is WATERING!!!
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