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Spring Brunch
from
Casandra
I love to entertain but
don't have a lot of time to do special
things. I am doing Easter Brunch at our
home this year and will be using eggs, eggs,
eggs for food and decorations.
I am
using a centerpiece made in a large basket
stuffed with sphagnum moss, small pots of
pansies and colored eggs. On a side
table, I will hang egg shaped cookies
from the blooming branches of whatever is
available. The cookies are not eaten as
the are made sturdier by adding 2/3 C flour to
Pillsbury Cookie Dough. I put holes in
before baking, then decorate and hang with
ribbon. The place cards this year will
be, of course, eggs. I will color them,
then write names with a fine marker, glue a
bow on top and place in front of each plate.
Brunch
is more eggs. I used to be to
intimidated to try Eggs Benedict ....not
anymore after finding an easy hollandaise
sauce recipe. With this will be cinnamon
rolls I saw on Barefoot Contessa.. They are so
quick and easy.
A garnish of fresh strawberries completes my
presentation.
Add my
favorite Prosecco in my assortment of
mis-matched champagne flutes. and I am all
finished without days of cooking and
planning. My decorations stay as long as
possible (without the eggs) and I am ready for
spring and another party
Our thanks
to Casandra for sharing her Spring Brunch and
decorating ideas with us.
Enjoy
your Small Parties Cookbook
Easter
April 12th
Passover April 9th-15th
Back to:
Home Page
Book of the Month
Jane
Schaffner
435-649-2372
email Jane
Vana Sutton
970-749-8852
email Vana
French Country Farm
1157 CR 214
Durango, CO 81303
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Set
a beautiful
Spring Brunch table with Blue Jardin |
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Elegant
outdoor picnics are always fun and a
nice surprise for your guests
with
colorful wine glasses
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| Blue
Jardin Collection |
Blender
Hollandaise Sauce
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Picnic
Wine Backpack
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3
yolks
3
T. lemon juice
1
1/3 sticks butter
Add:
1/4
C boiling water and blend again for
2 minutes
Place
in double boiler and stir until
thick. Can be refrigerated and
reheated.
Enjoy!
Casandra
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12
Sticky Buns
photo by Quentin Bacon |
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Bon
Appetit
from
Nancy Thomas
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From the Food Network and the Barefoot
Contessa
Sticky Buns
12 tablespoons (1 & 1/2 sticks) unsalted
butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/ 2 sheets) frozen puff
pastry, defrosted
FOR THE FILLING:
2 tablespoon unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins
Preheat the oven to 400 degrees. Place a 12-cup
standard muffin tin on a sheet pan lined with
parchment paper.
In the bowl of an electric mixer fitted with the
paddle attachment, combine the 12 tablespoons
butter and 1/3 cup brown sugar. Place 1 rounded
tablespoon of the mixture in each of the 12
muffin cups. Distribute the pecans evenly among
the 12 muffin cups on top of the butter and
sugar mixture.
Lightly flour a wooden board or stone surface.
Unfold one sheet of puff pastry with the folds
going left to right. Brush the whole sheet with
half of the melted butter. Leaving a 1-inch
border on the puff pastry, sprinkle each sheet
with 1/3 cup of the brown sugar, 1½ teaspoons
of the cinnamon, and ½ cup of the raisins.
Starting with the end nearest you, roll the
pastry up snugly like a jelly roll around the
filling, finishing the roll with the seam side
down. Trim the ends of the roll about ½ inch
and discard. Slice the roll in 6 equal pieces,
each about 1½ inches wide. Place each piece,
spiral side up, in 6 of the muffin cups. Repeat
with the second sheet of puff pastry to make 12
sticky buns.
Bake for 30 minutes, until the sticky buns are
golden to dark brown on top and firm to the
touch. Allow to cool for 5 minutes only, invert
the buns onto the parchment paper (ease the
filling and pecans out onto the buns with a
spoon) and cool completely.
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