From my Williams-Sonoma appearance, here are recipes for your inspired Easter brunch! {Remember to choose organic and local ingredients! }All recipes serve 8 to 10. { And they're kid-approved, too! }
~Spring Pea & Parmesan Bruschetta
Ingredients:
1 bag frozen peas (or 2 c fresh shelled peas, blanched)
½ red onion, julienne
1T garlic, chopped
1 c heavy cream
2 T butter
½ c parmesan
1 bunch mint, chopped
1 bunch, basil, chopped
2 t sea salt
2 t freshly ground pepper
1 large baguette or 2 small
2 T extra virgin olive oil
1 t sea salt
1 t freshly ground pepper
1 bag frozen peas (or 2 c fresh shelled peas, blanched)
½ red onion, julienne
1T garlic, chopped
1 c heavy cream
2 T butter
½ c parmesan
1 bunch mint, chopped
1 bunch, basil, chopped
2 t sea salt
2 t freshly ground pepper
1 large baguette or 2 small
2 T extra virgin olive oil
1 t sea salt
1 t freshly ground pepper
Method:
In a sauté pan, melt butter. Add red onion and garlic, sauté. Add peas and cream, salt & pepper. Bring to a simmer and remove from heat. In a Cuisinart, pour ingredients into the bowl and process. Add parmesan, mint & basil. Process just enough to incorporate. Slice baguette on the bias to make crostini. Put into a bowl and add olive oil, s & p. Toss and put onto a cookie sheet and bake at 325 degrees for 5-10 minutes. To serve, spoon pea mixture onto crostinis or put pea mixture into a decorative bowl and put crostini on a platter. Enjoy!
In a sauté pan, melt butter. Add red onion and garlic, sauté. Add peas and cream, salt & pepper. Bring to a simmer and remove from heat. In a Cuisinart, pour ingredients into the bowl and process. Add parmesan, mint & basil. Process just enough to incorporate. Slice baguette on the bias to make crostini. Put into a bowl and add olive oil, s & p. Toss and put onto a cookie sheet and bake at 325 degrees for 5-10 minutes. To serve, spoon pea mixture onto crostinis or put pea mixture into a decorative bowl and put crostini on a platter. Enjoy!
~Caramelized Onion & Pear Tart with Lavender Honey
Ingredients:
1 package of puff pastry sheets, Dufour or Pepperidge Farms (contains 2 sheets)
3 large red onions, julienned
2 T butter
3 c white wine &/or water, to deglaze
2 T Herbs de Provence
2 t sea salt
2 t freshly ground pepper
½ c shredded or shaved parmensan
½ c gorgonzola, crumbled (or blue, goat, or any soft cheese)
1 pear, any kind, sliced thinly
1 T dried lavender
¼ c organic honey
1 package of puff pastry sheets, Dufour or Pepperidge Farms (contains 2 sheets)
3 large red onions, julienned
2 T butter
3 c white wine &/or water, to deglaze
2 T Herbs de Provence
2 t sea salt
2 t freshly ground pepper
½ c shredded or shaved parmensan
½ c gorgonzola, crumbled (or blue, goat, or any soft cheese)
1 pear, any kind, sliced thinly
1 T dried lavender
¼ c organic honey
Method:
In a sauté pan, melt butter. Add red onions and cook at a high temperature. The pan will start to discolor the onions, deglaze with wine, scraping the pan down on the sides and the bottom with a wooden spoon. When the liquid has been absorbed, you may need to add more water. Add Herbs de Provence, salt & pepper. The end result will be onions with a rich dark brown color and will cook for about 30 min.
In a sauté pan, melt butter. Add red onions and cook at a high temperature. The pan will start to discolor the onions, deglaze with wine, scraping the pan down on the sides and the bottom with a wooden spoon. When the liquid has been absorbed, you may need to add more water. Add Herbs de Provence, salt & pepper. The end result will be onions with a rich dark brown color and will cook for about 30 min.
Line 2 cookie sheets with Silpat mats or parchment paper. Put the puff pastry sheets on each of the cookie sheets. Divide the onions between the 2 sheets and spread them out evenly on top of the pastry. Divide the parmesan and spread evenly, then do the same with the pear, then lastly, the gorgonzola. Cook in a 400 degree oven 15-20 minutes. The tart will be golden brown when finished. In a small saucepan, bring honey and lavender to a simmer and remove from heat. Remove the tart from the oven. Immediately drizzle the honey generously over the tarts. Let cool and set approx 10-15 minutes. Cut into long slices, then cut wedges on the bias. Arrange on a pretty platter. Enjoy!
~Spring Vegetable Frittata
~Spring Vegetable Frittata
Ingredients:
6 eggs
1/4 lowfat milk
2 T goat feta, crumbled
2 T parmesan
2 T butter
2 t sea salt
2 t freshly ground black pepper
1 red onion, julienne
1 large potato, cooked & sliced, skin on
1 cup wild & /or domestic mushrooms, sliced and hydrated (if dried)
1 red bell pepper, julienned or ¼ cup roasted red bell pepper, julienned
1 c baby spinach
Method:
Heat Oven 400 degrees (convection if you have it-it cooks everything faster!)
6 eggs
1/4 lowfat milk
2 T goat feta, crumbled
2 T parmesan
2 T butter
2 t sea salt
2 t freshly ground black pepper
1 red onion, julienne
1 large potato, cooked & sliced, skin on
1 cup wild & /or domestic mushrooms, sliced and hydrated (if dried)
1 red bell pepper, julienned or ¼ cup roasted red bell pepper, julienned
1 c baby spinach
Method:
Heat Oven 400 degrees (convection if you have it-it cooks everything faster!)
In a large saute pan, melt butter. Add red onion, mushrooms, and bell pepper, sauté. Add spinach, wilt. Add salt and pepper. In a bowl, whisk together eggs, milk, and parmesan. Pour sautéed items into a baking dish (I like Le Creuset!) add potato slices. Pour egg mixture over vegetables. Top with crumbled feta.
Bake at 400 degrees until puffs up, about 20-30 minutes.
~Flatbread with Prosciutto, Pistachios, Ricotta & Balsamic Reduction
~Flatbread with Prosciutto, Pistachios, Ricotta & Balsamic Reduction
Ingredients:
1 large container ricotta cheese
2 T Herbs de Provence
2 T extra virgin olive oil (e.v.o.o.)
2 T garlic, chopped
1 T sea salt
1 T red chile flakes
¼ c roasted pistachio nuts, shelled
1 c balsamic vinegar
¼ c brown sugar
2 T whole black peppercorns
1 vanilla bean, scraped
1T vanilla extract
1 bunch Italian parsley, ½ bunch rough chopped, and other ½ , reserve large sprigs
½ pound Prosciutto di Parma, sliced thinly
1 large container ricotta cheese
2 T Herbs de Provence
2 T extra virgin olive oil (e.v.o.o.)
2 T garlic, chopped
1 T sea salt
1 T red chile flakes
¼ c roasted pistachio nuts, shelled
1 c balsamic vinegar
¼ c brown sugar
2 T whole black peppercorns
1 vanilla bean, scraped
1T vanilla extract
1 bunch Italian parsley, ½ bunch rough chopped, and other ½ , reserve large sprigs
½ pound Prosciutto di Parma, sliced thinly
In a bowl, combine the ricotta, Herbs de Provence, garlic, e.v.o.o., salt, red chile flakes, & chopped parsley. Stir and arrange into a decorative bowl. Top with pistachios.
~Flatbread (you will need a Kitchen Aid mixer or Cuisinart)
Ingredients:
1 package self rising yeast
1c warm water
1 T honey or agave syrup
¼ c olive oil
2T sea salt
2 c flour
1c semolina flour
1 package self rising yeast
1c warm water
1 T honey or agave syrup
¼ c olive oil
2T sea salt
2 c flour
1c semolina flour
Method:
Into a bowl, empty one package of self rising yeast into 1 cup of very warm water, add 1 T honey, stir with whisk. Yeast will bloom within 5-10 minutes, add 1/4c cup olive oil. Attach Kitchen Aid bowl to mixer with dough hook attachment or pour mixture into Cuisinart bowl.
Add flour, semolina flour, sea salt (don’t omit the salt or the dough will taste like nothing). Dough should come together nicely and pull away from the side of the bowl. If it is too wet, add more flour, if it is too dry add more water. The weather can change the consistency from day to day. I never measure the flours, I just add by sight and feel.
Remove dough and put into a large, oiled bowl and cover with plastic wrap. I put it in a warm spot. The dough should double in size from ½ hr to 1 hr. Or if it is a cold day (or you want to let it rise overnight-put in fridge to slow the rising period) it may take 1 ½ hr- 2 hrs. Punch dough and spread it onto a cookie sheet. Let rise again. Punch down and sprinkle with fresh rosemary & sea salt. Cook until golden brown at 400 degrees, about 15-20 minutes. Brush with olive oil when it comes out of the oven. Cut into small wedges.
On a platter, arrange the ricotta, lay pieces of prosciutto around it, with the flatbread. Garnish with parsley sprigs.
~Couscous Salad with Andouille Sausage, Green Beans, and Marcona Almonds
~Couscous Salad with Andouille Sausage, Green Beans, and Marcona Almonds
Ingredients:
1 c couscous
2 c water or chicken stock
1 T olive oil
1 T sea salt
2 t freshly ground black pepper
1 c green beans, trimmed and cut in ½
1 t saffron threads
2 T dried Italian herbs, cut in ½ lengthwise, then cut at bias
4 Andouille sausages (or sausage of your choice)
¼ c Marcona almonds or dry roasted almonds
1 bunch Italian parsley, rough chopped
Method:
1 c couscous
2 c water or chicken stock
1 T olive oil
1 T sea salt
2 t freshly ground black pepper
1 c green beans, trimmed and cut in ½
1 t saffron threads
2 T dried Italian herbs, cut in ½ lengthwise, then cut at bias
4 Andouille sausages (or sausage of your choice)
¼ c Marcona almonds or dry roasted almonds
1 bunch Italian parsley, rough chopped
Method:
In a sauce pan, add water, olive oil, salt, pepper, Italian herbs and saffron, bring to a boil. Add grean beans, bring back to boil. Lay couscous into a flat casserole. Pour liquid over. Let sit 5 minutes, fluff with a fork. In a sauté pan, cook sausage until golden brown, about 1-2 minutes. Add sausage & parsley to couscous. Mix. Pour couscous onto a decorative platter or into a nice casserole dish. Top with almonds and parsley sprigs.
~Choco-Coco Dreams
~Choco-Coco Dreams
Ingredients:
2 c chocolate cookie wafers, finely ground
3 c finely shredded coconut
8 oz dark chocolate, chopped fine
1 ¼ c sugar
1 stick, unsalted butter
3 eggs, 5 egg yolks
12 oz mascarpone cheese
2 c chocolate cookie wafers, finely ground
3 c finely shredded coconut
8 oz dark chocolate, chopped fine
1 ¼ c sugar
1 stick, unsalted butter
3 eggs, 5 egg yolks
12 oz mascarpone cheese
Method:
Preheat oven to 325 degrees. In a bowl, stir together cookie crumbs and 2 c of the coconut. Set aside.
Preheat oven to 325 degrees. In a bowl, stir together cookie crumbs and 2 c of the coconut. Set aside.
Place chocolate, ¼ c of the sugar and butter into a heat proof bowl and place overa simmering water bath. Whisk together as chocolate melts. Remove from heat and whisk in 1 egg. Pour into cookie/coconut mixture and blend well. Press evenly onto a baking sheet. Bake 10 minutes. Remove and cool.
Using a mixer with a whisk attachment, beat mascarpone and remaining cup of sugar on high, scraping down the sides, about 5 minutes. Add remaining 2 eggs and 5 yolks, one at a time, until well combined. Beat another 3 minutes. Pour over cooled crust and spread evenly. Spread remaining 1 cup of coconut over the top. Bake until set and coconut is golden brown, about 40-45 minutes. Best if refrigerated overnight to set. Cut into small squares. Yum!
Happy Easter from my family to yours!
Happy Easter from my family to yours!
