I was at one of my favorite shops in our little town
The cooking shop
that friends Jim and Cynthia own
For I was presenting
Easter time is a great time to entertain
And Brunch is a great way to entertain
A corner of the countertop
set up for a "Bunny Brunch Buffet"
The tablecloth is an Easter one
bought on a Lenten trip to Germany 20 years ago
The centerpiece are bunny cupcakes
And a few bunnies
The fruit and vegetable are plated and ready to serve.
I love brunch entertaining
If you pick an easy main dish
like a strata or a frittata
Which can be made and put in the oven
I made frittatas in small cast iron skillets -- perfect for one or two
A vegetable one -- potatoes and peppers and green onions
topped with cheese and a sprinkle of parsley
A fruit salad with Sarah's dressing
Fruit salads should be composed of something light, something green and something dark
This one features strawberries, blueberries (dark) and green grapes (both green and light)
What elevates breakfast to brunch is a vegetable dish
Asparagus vinaigrette -- roasted asparagus served room temperature with a dressing of lemon vinaigrette, a sprinkle of lemon and then a drizzle of a lemon balsamic glaze
Brunch needs bread and during Eastertime I adore making
carrot breads or muffins which I rename "Bunny bread"
(and there were no bunnies harmed in the making of these muffins!)
The recipe came from Mimi's Restaurants
which have one of the best carrot muffins around
They used to be free with their carrot muffin recipe
which is how I acquired it
Not so much anymore!
So I now have a treasure!
And what makes breakfast a true brunch?
My fairy cakes frosted to match the jelly bean the rabbit is holding.
A boughten decoration which makes my common fairy cakes special and "Easter" and makes them
part of the "Bunny Brunch" theme!
And the class was good -- they didn't eat dessert first!
I always enjoy the cooking classes that I teach.
For I love to share both my recipes and my love of cooking.
The handout for the class:
A Cooking Class at life+style
Martha Meinsen Scott, Instructor
(the master recipe)
Kosher salt and freshly ground black pepper
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated cheese (I like gruyere or fontina but any cheese will do)
Filling of your choice
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add your filling to the pan and toss with the scallions. Pour the egg mixture over the filling. Transfer the pan to the oven and bake the frittata for 45 to 50 minutes, until puffed and set in the middle. Sprinkle with the cheese and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
FRUIT SALAD WITH SARAH’S DRESSING
3/4 c. sugar
1/4 c. water
1/4 cup fresh lime juice
2 to 3 T. tequila
1 t. grated lime zest
14 cups cut up fresh fruit (such as pineapple, strawberries, kiwifruit and grapes)
Combine the sugar and water in a saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes or until the sugar is dissolved, stirring constantly. Remove from the heat. Stir in the lime juice and tequila. Let stand at room temperature. Chill, covered, for 2 hours or until cooled completely. Stir in the lime zest.
Combine the fruit and lime mixture in a large bowl and toss to coat. Serve immediately.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar, firmly packed
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple, with juice, drained
1/2 cup raisins
1 cup finely shredded carrots
Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well.
Add the walnuts, pineapple, raisins and carrots; stir again.
Grease and flour muffin tins (or use paper liners). Bake at 350 degrees F for about 20 minutes.
*Note this recipe comes from Mimi’s Cafe.
It's Sunday and I'm sharing my Bunny Brunch class with The Tablescaper for Seasonal Sunday.