Plan Now For Easter Brunch
Published 3:08 pm Tuesday, March 19, 2013
Easter brunch is a special way to celebrate with family and friends. It can be as formal or informal as you like – the main requirement are menu choices as fresh as springtime.
Today's recipes offer a selection of brunch favorites: Spring Salad with Sesame Dressing, Orange Glazed Spiral Ham, French Potato Salad, Molded Vanilla Custard.
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2 c. sugar snap peas, strings removed, 1 orange bell pepper, sliced, 1 yellow pepper, sliced, 1 c. radishes, sliced thin, 6 c. mixed salad greens
sesame dressing: 2 T. sesame seeds, 2 T. olive oil, 2 T. rice vinegar, 1/2 tsp. salt, 1/4 tsp. fresh ground pepper
Bring a small saucepan of water to a boil. Add peas; cook 1 minute. Drain in colander and place under running cold water to stop cooking. Chill in a bowl of ice water. Drain, pat dry with paper towels and place in large serving bowl. Add pepper strips, radishes and salad greens. Cover and refrigerate. Toast sesame seeds in small skillet in small amount of olive oil over medium heat, stirring often, until golden. Scrape onto a plate, cool, wrap and set aside. Put remaining dressing ingredients into a jar and cover, shake and refrigerate. Just before serving add sesame seeds to dressing. Cover jar and shake until blended. Pour over salad and toss. Serves 12.
8-lb. precooked spiral ham
orange glaze: 1/2 c. packed brown sugar , 1/3 c. mango chutney, 1/4 c. Dijon mustard, 1-1/2 tsp. grated orange peel, 1 garlic clove, crushed, 1/2 tsp. fresh ground pepper
Precooked spiral hams come with baking and serving instructions. You can follow these directions and add your own touch with Orange Glaze. To prepare: mix glaze ingredients in a small bowl. Place ham in roasting pan. Spoon on half the glaze. Cover loosely with foil and bake according to package directions, spooning on remaining glaze halfway through baking time. Serves 12.
3 lb. sm. red and white potatoes, 2 tsp. salt, 1/4 c. dry white wine, 1/4 c. vinegar, 1 T. Dijon mustard, 3/4 tsp. fresh ground pepper, 1/3 c. olive oil, 4 scallions, chopped, 3 T. fresh basil, chopped, 1/4 c. parsley, chopped
Put potatoes and 1 tsp. salt in a large saucepan. Add water to cover. Bring to a boil, cover and simmer 15 minutes or until tender. Drain in a colander. When cool enough to handle but still warm, cut in half; if large, cut in quarters. Place warm potatoes in large bowl. Add wine and toss gently until coated. Let stand, stirring gently a few times until cool and wine is absorbed. Whisk vinegar, mustard, pepper and remaining 1 tsp. salt in small bowl until smooth. Gradually whisk in oil until blended. Add to potatoes; toss gently to coat. Let stand, stirring a few times, at least 2 hours until dressing is absorbed. Up to an hour before serving: stir in scallions, parley and basil. Transfer to a serving bowl. Serves 12.
1 qt. whole milk, 2 T. unflavored gelatin, 1-1/2 c. heavy whipping cream, 3/4 c. sugar, 1 T. vanilla, fresh seasonal fruit, cut up
Have ready a 6-cup bundt pan or ring mold. Pour milk into medium saucepan. Sprinkle with gelatin and let stand 5 minutes for gelatin to soften. Stir in cream and sugar. Place over medium low heat and stir occasionally with rubber spatula until mixture is hot but not boiling, has a thin layer of very fine foam on top and gelatin and sugar have dissolved. (To make sure gelatin has dissolved rub some mixture between thumb and fingertips – mixture should be smooth and slightly slippery and should have no tiny swollen granules.) Remove from heat and stir in vanilla. Set saucepan in large bowl half filled with ice and water. Stir with spatula until cold and thick enough so the spatula leaves a trace when custard is stirred. Pour into bundt pan or mold, cover loosely and refrigerate at least 8 hours or until firm enough to unmold (mixture will wobble slightly when an is moved). Up to 2 hours before serving: dip pan up to rim in warm (not hot) water about 5 seconds. Tip to check that custard is released Invert platter over pan. Invert pan and platter together and shake mold gently from side to side until custard drops onto platter. Refrigerate until time to serve. Serve with fresh fruit. Serves 12.