Entry #1071, April 6, 2012
One of the great joys of gathering friends and family at Easter is sharing in the Easter meal. Great stories and fond memories are shared an the dining table and Easter Brunch can be made delicious this year with recipes from Better Homes & Gardens.
Recipe: Two-Potato Frittata
Yummy recipes that will help you enjoy this fabulous Easter and all the memories of savory food to go along with! Let me know which of the recipes you try!
Layers of crispy bacon, asparagus, and red peppers come together with eggs, Swiss cheese, bread cubes, and seasoning to make this flavorful strata. It can chill overnight, so cut the time it takes to make in half by prepping the dish the night before and baking it on Easter morning.
Nonstick cooking spray
8 strips bacon, crisp-cooked, drained, and chopped
9 ounce package frozen cut asparagus, thawed and well-drained
3/4 cup bottled roasted red sweet peppers, drained and chopped
12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
3 cups shredded Swiss cheese (12 ounces)
3 cups milk
1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
2. Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
3. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill at least 2 to 24 hours.
4. Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.
From the Test Kitchen
Variation Pork, Pepper & Mushroom Strata:Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.
Peach Pancakes and Chai Syrup
Classic breakfast pancakes get a fruity twist in this recipe; the spiced chai syrup — made with chai tea bags, dark brown sugar, and peach juice — is a zippy substitute for regular maple. Top with chopped peaches for a delicious, special occasion short stack.
2- 15 ounce can peach slices (juice pack)
1/2 cup whipping cream
2 eggs, lightly beaten
1 1/2 cups oat flour or whole wheat flour
1 cup all-purpose flour
1/3 cup packed dark brown sugar
2 teaspoons baking powder
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1 recipe Chai Syrup, recipe
Fresh or frozen peaches, chopped (optional)
1. Drain peaches; reserve 1 cup juice. In blender process peaches until smooth. Transfer to bowl; stir in cream and eggs; set aside.
2. In large bowl combine flours, brown sugar, baking powder, spices, and 1 teaspoon salt. Add peach mixture. Stir just until moistened. Pour 1/4 cup batter onto hot, lightly greased griddle; spread to 4-inch circle. Cook over medium heat 1 to 2 minutes per side.
Serve with Chai Syrup and chopped peaches. Makes 6 servings.
Bread Pudding Quiche with Berries & Bacon
This quiche features a cinnamon bread crumb crust and savory-sweet topping of fresh berries and crisp bacon. Save time by baking the crust the day before your brunch and storing it at room temperature.
7 – 8 slices cinnamon swirl bread cut in 1/2-inch cubes (about 5 cups)
1/3 cup butter, melted
1 1/2 cups milk
1 1/2 cups finely shredded Gruyere cheese (6 oz.)
2 teaspoons all-purpose flour
3/4 cup chopped cooked ham
1/2 cup chopped green onions
2 cups assorted fresh berries
4 slices bacon, crisp-cooked, drained, and broken in large pieces
1. Preheat oven to 350 degrees F. Spread bread cubes in single layer on large ungreased baking sheet. Bake 10 to 15 minutes or until dry. Set aside 1 cup of the cubes.
2. For crust, place remaining bread cubes in food processor. Cover and process until reduced to fine crumbs. With food processor running, pour in melted butter until combined (mixture will be crumbly).
3. Increase oven to 375 degrees F. Press crumb mixture onto bottom and 1-1/2 inches up sides of ungreased 9-inch springform pan or onto bottom and up sides of 10-inch quiche dish. Bake 4 to 5 minutes or until lightly browned; cool. Reduce oven to 325 degrees F.
4. In medium bowl whisk together eggs and milk. In small bowl toss together cheese, flour, and 1/4 teaspoon each salt and pepper. Add to egg mixture. Fold in reserved bread cubes, ham, and green onions. Pour into prepared crust.
5. Bake 50 to 60 minutes or until knife inserted near center comes out clean. If necessary, after 30 minutes tent with foil to prevent overbrowning. Cool on wire rack 15 minutes. Remove sides of springform pan, loosening sides with a knife if necessary.
6. To serve, top with assorted mixed berries and bacon pieces. Makes 8 servings
Recipe: Two-Tone Banana Bread
For more Easter ideas on Stagetecture, click here.