When we think of holiday meals, we picture dinner for Thanksgiving and Christmas, but Easter brings to mind breakfast and brunch and the foods we associate with them — eggs, ham, quiche, pancakes, pastries.
Quiche's cousin, the tart, is a perfect Easter brunch offering.
HAM, BACON AND CARAMELIZED ONION TART
Prep Time: 20 minutes
Cook Time: 1 3/4 hours
Servings: 6-8
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
4 ounces cooked ham, cut into 1/4-inch dice
1 onion, halved lengthwise and thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
One 9-inch deep-dish pie shell, homemade or store-bought, chilled
1 1/3 cups heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon ground nutmeg
8 asparagus spears, trimmed (optional)
— In a large skillet over medium-low heat, cook the bacon, stirring occasionally, until crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a large bowl. Add the ham and heat, stirring occasionally, until browned, 3 or 4 minutes. Use a slotted spoon to transfer to the bowl with the bacon. Add the onion, salt and pepper to the skillet and cook, stirring occasionally, until soft, 3 or 4 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onion is golden brown and very tender, 12 to 14 minutes. Transfer the onion to the bowl with the bacon and ham and set aside to cool.
Meanwhile, preheat oven to 350 degrees. Place the pie shell on a rimmed baking sheet and bake until the pastry is pale gold along the rim, 20 to 25 minutes.
Add the cream, eggs, and nutmeg to the bowl with the bacon, ham, and onion, whisking to combine.
Remove the shell from the oven (leave the oven on). Pour the cream mixture into the shell and arrange the asparagus on top, if using. Bake until the tart is golden and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing and serving. Serve hot or room temperature.
Per serving: 400 calories, 31g fat, 15g saturated fat, 180mg cholesterol, 550mg sodium, 16g carbohydrate, 13g protein, 2g fiber.
(National Pork Board)
The Easter Bunny is generally pictured carrying a basket of eggs, but that's just his day job. When the Easter Bunny goes home after work, he wants carrots.
CARROT CAKE III
Prep time: 30 minutes
Cook time: 1 hour
Yield: 18 servings
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
— Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Per serving: 575 calories, 34.8g total fat, 75mg cholesterol.
(allrecipes.com)
If you have ever attended a sixth grade band concert, the memory of a lineup of beginning clarinetists playing "Hot Cross Buns" will never leave your memory. The actual hot cross buns are just as sweet as those earnest squawking efforts. Odd fact: the four segments that are created by the "X" cut into the dough are called "farls."
HOT CROSS BUNS
Prep time: 20 minutes
Cook time: 20 minutes
Ready in: 3 hours 30 minutes
Yield: 12 buns
3/4 cup warm water (110 degrees)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk
— Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double. Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 balls and place in a greased 9-by-12-inch pan. Cover and let rise in a warm place till double, about 35-40 minutes. Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees for 20 minutes. Remove from pan immediately and cool on wire rack. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an 'X' on each cooled bun.
Per serving: 217 calories, 4.1g total fat, 42mg cholesterol.
(allrecipes.com)
Dutch babies don't actually make these pancakes. Or maybe they do — never underestimate the Dutch.
DUTCH BABY PANCAKE
Makes: 2 servings
3 eggs
1/2 cup milk
1/3 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon butter
— Heat oven to 450 degrees. Whisk eggs, milk, flour, sugar and salt in medium bowl until smooth.
Place butter in 9-inch metal pie plate or 9- or 10-inch ovenproof skillet. Heat in oven to melt butter, about 2 minutes. Tilt plate to coat evenly with butter.
Pour batter into hot pie plate. Bake in 450-degree oven 8 minutes. Reduce oven setting to 375 degrees. Continue baking until pancake is golden brown and sides are puffy, 8 to 10 minutes. Cut into wedges. Serve immediately.
(The pancake begins to lose its puff shortly after it comes out of the oven, so have everything else ready when you bring it to the table.
Note: You can double to recipe to 4 to 6 servings; if so, bake in 13-by-9-inch metal baking pan in 425-degree oven for 20 to 25 minutes.
Note: Lemon wedges and powdered sugar are the traditional accompaniments for Dutch Baby. Other options are syrups, preserves and fresh fruits.
Fresh fruit topping: Toss 3/4 cup fresh blueberries and 1/4 cup sliced bananas with 1 tablespoon sugar and 1/8 teaspoon ground cinnamon.
Dessert: Add 1/4 cup Grand Marnier or other orange-flavored liqueur to the pancake batter. Serve with vanilla ice cream.
(American Egg Board)
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