Sunday , 22 October 2017

Kyra’s Kitchen: Easter Sunday Brunch

On a holiday which celebrates Spring- the Resurrection and Family, what better celebration than an Easter Brunch featuring eggs.  Most of the menu can be prepared ahead – and none of the preparation is time consuming.

Have a Happy Easter!

 

 

 

MENU:
‘Green Eggs’
‘and Ham’
Biscuits
Marmalade Baked Fruit
Coconut Easter Muffins

 

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“Green Eggs” Crustless Quiche
4 eggs
1 cup grated Asiago cheese*
1 cup grated Swiss cheese*
1 cup milk
1 cup cream
1 cup shredded greens such as spinach, parsley, baby lettuce etc.
1 teaspoon salt
Pinch pepper
*Note:  You may substitute cheeses to your taste

Preheat oven to 350.
Whisk the eggs in a medium bowl.
Whisk in cream and milk together with the cheeses.
Stir in the greens and seasoning.
Pour mixture into a buttered 10” pie dish.
Bake for about 25 minutes or until puffed and golden.

‘And Ham’
2 bunches asparagus
¼ cup ranch dressing or dressing of your choice
1 package sliced ham**

Rinse asparagus and break off ends of stalks.
Place in microwave dish  – add ¼ cup water, cover with saran.
Poke holes in the saran and microwave on high for 5- 6 minutes.
Immediately pour the dressing over the asparagus.
Cover and refrigerate until ready to serve.

To finish the dish:
Roll ham slices around the asparagus spears and arrange on a plate.
**Note:  If preferred. You can serve a sliced ham separately and just serve the asparagus on the side.

Biscuits

1 cup self-rising flour
4 oz. butter, melted
½ cup sour cream

Preheat oven to 400.
Mix all together and drop spoonfuls either into small buttered muffin tin or onto a greased cookies sheet.
Bake for about 12 minutes or until risen and golden.

 


 

Marmalade Baked Fruit
1 8 oz. can apricots
1 8 oz. can peaches
1 8 oz. can mandarins
1 8 oz. can pineapple
2 bananas sliced
1 cup grapes
1 cup sliced strawberries
2 tablespoons frozen undiluted orange juice
¼ cup brown sugar
¼ cup orange marmalade

Drain the juice from the cans into a small saucepan.
Pile the fruit into a baking dish.
Add the orange juice, brown sugar and marmalade to the juice and bring to the boil.
Simmer for about 25 minutes or until the liquid has been reduced by half.
Pour the syrup over the fruit.

Bake in a 350 oven for about 30 minutes.
Allow to cool. 

May be prepared up to a day ahead.

Coconut Easter Muffins
1 ½ cups flour
1 ¼ cups sugar
½ cup coconut flakes
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup sour cream
1 stick [4 oz] melted butter
½ teaspoon coconut flavoring
½ teaspoon vanilla extract
Makes 18 medium or 12 large muffins

Pre heat oven to 400 degrees.
Line muffin pan with cup cake liners.
Stir together the dry ingredients in a bowl.
Beat together the remaining ingredients in a seperate bowl.
Stir the wet ingredients into the dry and combine until flour is no longer visible.
Spoon into the cupcake liners
Bake for about 12 – 15 minutes or until risen and light brown

To decorate:
4 oz. soft butter
4 oz. soft cream cheese
About 2 cups confectioner’s sugar or enough to make a smooth light frosting
Easter eggs and peeps
2 cups ‘Green’ coconut***

Beat the butter and cream cheese until light then stir in the confectioner’s sugar – adding enough until you have a smooth light frosting.
Frost the tops of the muffins then sprinkle on the green coconut and add the eggs … and peeps if desired.

***Note:  To make green coconut:  Add 1 teaspoon green food coloring to 2 cups coconut flakes and toss well until the coconut is evenly coated.

About the Author
McKinney resident Kyra Effren is a contributing writer for TownSquareBuzz.com’s “Food” section.  She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking.   She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.

Kyra welcomes any and all reader comments and suggestions.  What would you like to have for dinner?

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