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10 Easter Brunch Recipes

Serve up a delicious holiday feast with our family-favorite recipes

Photo by Todd Douglas

1. Vidalia Onion Pie

1 (9-inch) prepared pie pastry
2 slices bacon
1 cup peeled, chopped Vidalia onions (about 3 medium)
2 eggs
2 egg yolks
1 teaspoon chopped chives
1 teaspoon chopped parsley
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 cup heavy cream

1. Preheat oven to 350 degrees.
2. Place the pie pastry into a 9- to 10-inch tart pan with a removable bottom and prick the bottom of the pastry with a fork. Bake until light brown, approximately 7 minutes.
3. Cook the bacon, drain on a paper towel, and set aside.
4. Saute the onions in the bacon drippings and set aside.
5. In a bowl, beat the eggs and egg yolks until fluffy. Add the chives, parsley, mustard, cheese and salt and pepper. 
6. In a small saucepan, heat the cream until scalded, stirring constantly. Add the cream to the egg mixture gradually, beating constantly.
7. Pour the egg and cream mixture into the prebaked crust, filling it two-thirds of the way. Layer the sauteed onions over the egg mixture. Sprinkle the crumbled bacon over the top. 
8. Bake on a baking sheet for 30 minutes or until set and brown on top. Serves 6 - 8.

2. Honey-Glazed Pork Tenderloin

1 pound extra lean pork tenderloin
1/2 cup low sodium soy sauce
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon sesame seeds
1/4 cup water

1. Trim excess fat from pork. Place in a heavy plastic zip-close bag.
2. Combine soy sauce, garlic and ginger. Add to bag. Turn bag to coat pork well. Marinate for at least 2 hours or overnight in the refrigerator.
3. When ready to cook, preheat oven to 375 degrees.
4. Pat pork dry, reserving marinade.
5. Combine honey and brown sugar, and brush over pork. Sprinkle with sesame seeds. Roast for 20 - 30 minutes.
6. Meanwhile, bring reserved marinade and water to boil in a small saucepan. Reduce heat and simmer for
10 minutes. Slice pork thinly and serve with heated marinade. Serves 4 - 6.


Photo by Todd Douglas

3. Boursin Asparagus

1 bunch of asparagus 
1 package Boursin cheese (black pepper flavor)
1/2 pound of prosciutto, sliced into strips
1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

1. Preheat oven to 350 degrees. Wash the asparagus and pat dry. Set aside. 
2. Spread an ample amount of Boursin on top of asparagus spears or bundles.
3. Wrap a thin strip of prosciutto around each stalk or wrap thicker strips of prosciutto around a bundle of several asparagus.
4. Place wrapped asparagus stalks or bundles on a greased cookie sheet and sprinkle with salt and pepper.
5. Bake for approximately 20 minutes. Turn oven up to broil and cook for 2 - 3 minutes. Serves 6 - 8.

Photo by Ashley Rowe

 

4. Greek Tomato Spinach Strata

1 (10-ounce) package chopped frozen spinach
3 eggs, slightly beaten
1 pound small curd cottage cheese
3 - 4 tablespoons flour
1/2 stick butter, melted
1/4 pound Monterey Jack cheese, grated
1/2 pound feta cheese, crumbled
2 large ripe tomatoes, sliced
olive oil
Greek seasoning, to taste

1. Preheat oven to 350 degrees.
2. Prepare spinach according to package directions. Drain well. 
3. In a large bowl, combine cooled spinach, eggs, cottage cheese, flour and butter.
4. Add cheeses, stir to combine. Pour into a 9-by-13-inch baking dish.
5. Cover the top with tomato slices. Drizzle tomatoes with a little olive oil and sprinkle with a bit of Greek seasoning. Bake for 1 hour. Serves 6 - 8.


Photo by Summer Ennis 

5. Baked Macaroni & Cheese

1 pound small pasta (macaroni or small shells)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
4 cups milk
2 tablespoons Worcestershire sauce
salt and pepper, to taste
4 cups shredded cheddar cheese
paprika, for garnish

1. Preheat oven to 350 degrees. Boil pasta according to package directions. Drain and pour into greased 9-by-13-inch or 2-quart casserole dish.
2. Sauté onion in butter for 3 - 5 minutes. Add flour, whisking until well blended. Slowly whisk in milk, about 1 cup at a time. Add Worcestershire sauce. Add salt and pepper. Add cheddar.
3. Pour mixture over cooked pasta. Sprinkle top with paprika and extra cheese if desired. Bake covered for 30 minutes, until bubbly. Serves 6 - 8.

Photo by Lyle W. Ratliff

 

6. Crab and Mango Salad with Tomato Shallot Vinaigrette

1 clove garlic
1 shallot
1 medium tomato, peeled, seeded and cut into chunks
5 large basil leaves
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
salt and freshly ground pepper, to taste
1 pound fresh crabmeat, picked over to remove shells
1 mango, peeled and cubed

1. To prepare dressing, combine garlic, shallot, tomato, basil, olive oil and sherry vinegar in a blender and puree. Add salt and pepper to taste. (Dressing may be made 2 or 3 days before using.)
2. When ready to serve, add enough dressing to crabmeat to moisten it well. Season to taste. Gently combine crabmeat mixture and mango. Serves 6 in martini glasses. 


Photo by Lyle W. Ratliff

7. Debra's "Secret" Iced Tea

1 quart strong (concentrated) freshly brewed tea
1/4 cup fresh grapefruit or lemon juice
1 (2-liter) bottle Fresca, chilled
long strips of grapefruit or lemon peel, if desired

1. Combine tea and juice. Fill tall glasses with ice. Pour half full with tea. Top with Fresca. Garnish with a long, twisted strip of grapefruit or lemon peel. Serves 8 - 10.

Photo by Ashley Rowe

 

8. Fruit Salad with Poppy Seed Dressing

1 honeydew melon
1 cantaloupe
1 fresh pineapple
1 medium-sized container strawberries, tops removed and berries halved
1 medium-sized container blueberries
Poppy Seed Dressing (see below)

1. Peel and chop melons and pineapple into bite-sized pieces.
2. In a large bowl, toss all fruit. Drizzle Poppy Seed Dressing over top.

Poppy Seed Dressing

1 1/2 cups of sugar
2 teaspoons of dry mustard
2 teaspoons of salt
2/3 cup cider vinegar
3 tablespoons grated onion
2 cups vegetable oil
3 tablespoons poppy seeds

1. In a food processor with a steel blade, or blender, place sugar, dry mustard, salt, vinegar and onion. Blend thoroughly. With the machine running, gradually add oil. Continue processing until thick. Add poppy seeds and blend quickly. Makes 3 cups. Serves 4. Keep refrigerated.


Photo by Lyle W. Ratliff 

9. Meyer Lemon Cake

2 cups granulated sugar
1 cup unsalted butter, softened
5 eggs, room temperature
1/2 cup fresh Meyer lemon juice
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
Meyer Lemon Icing, see below
seasonal berries, if desired

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Combine sugar and butter; cream with a mixer at medium-high speed. Add eggs, 1 at a time, blending well. Reduce speed to low and beat in lemon juice.
2. In a separate bowl, combine flour, baking powder, and salt. Add this dry mixture, alternately with milk, to the large mixing bowl. Beat well. Pour batter into pans.
3. Bake 22 - 25 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans and continue to cool completely on wire racks.
4. Spread about 3/4 cup Meyer Lemon Icing on top of 1 cake layer. Place second cake layer on top. Spread remaining icing in a thin layer over the top and sides. Garnish with fresh berries, if desired. Serves 10 - 12.

Meyer Lemon Icing

1/4 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1/3 cup fresh Meyer lemon juice
1 (1-pound) package confectioners’ sugar

1. Combine butter, cream cheese, lemon juice and half of the confectioners’ sugar. Using mixer, at low speed, beat until well blended.
2. Gradually add the remaining confectioners’ sugar and beat until smooth.

Photo by Summer Ennis

 

10. Banana Pudding Pie

1/3 cup all-purpose flour
dash of salt
2 1/2 cups milk
2 egg yolks       
1 can sweetened condensed milk
2 teaspoons vanilla
45 vanilla wafer cookies  
3 cups sliced bananas
4 egg whites
1/4 cup sugar     

1. Preheat oven to 325 degrees.
2. In a medium saucepan, combine flour, salt, milk, yolks and condensed milk. Cook on medium-high heat, stirring constantly for 8 - 10 minutes.
3. Remove from heat and add vanilla. Layer cookies, custard and bananas in oven-safe glass pie dish.
4. To make meringue, in a bowl, whip egg whites and add sugar slowly until peaks form.
5. Spread or pipe meringue on top. Bake for 25 minutes. Cool at room temperature. Serves 8 - 10.

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