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Showing posts with the label EASTER BRUNCH

EASTER PARADE of FLOWERS

"On Easter Day the veil between time and eternity thins to gossamer. " ~Douglas Horton

HOLY SATURDAY BRUNCH ~ MUSHROOM SPINACH STRATA / SPRING SALAD with RASPBERRY VINAIGRETTE

"Easter spells out beauty, the rare beauty of new life." ~S.D. Gordon MUSHROOM SPINACH STRATA ~ Lovely to look at ... luscious to eat __________ 2 Tbsp. unsalted butter 1 lb. sliced mushrooms 1 cup chopped onion 8 slices good whole wheat bread, trimmed & halved diagonally 2 cups shredded Swiss or Gouda cheese 1 10-oz. package chopped spinach, thawed and well drained 6 slices crisp bacon (optional) 4 organic beaten eggs 1 tsp. cayenne pepper 1 cup milk coarse salt & freshly ground black pepper Grease a 10-inch quiche pan and set aside. Melt butter and saute mushrooms for about 5 minutes. Remove with slotted spoon and set aside. Add chopped onion to pan and saute for 5 minutes. Arrange 6 of the half slices of bread to cover bottom of quiche pan. Atop bread, spread 3/4 of sauteed mushrooms and all of the onions, 1 cup of cheese, and drained spinach. Sprinkle crisp bacon over top. Arrange 8 half-slices over spinach, overlapping the pieces to fit in a circle; place remain...

PURE BLUE EASTER IRIS ~ ( HOLY SATURDAY BRUNCH ) ASPARAGUS and GOAT CHEESE QUICHE /CARROT PECAN COFFEE CAKE with PRALINE STREUSEL / AMBROSIA

"Easter spells out beauty, the rare beauty of new life." ~S.D. Gordon ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' ___________ 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. P...