Easter Brunch

0311Why: It’s becoming an Easter tradition to have Inge and Jeremy over for Easter Brunch.

Complications: Brunch for our group is a challenge: no meat, no cheese, no eggs. What brunch food is left?? Well, we managed something. I suppose another complication was when Rufus dipped his tail and back paw in the olive oil. He sat very nicely while I wiped most of it off. As I said before, we think he has an expensive EVOO palate… he’s never gotten near the cheap oils!

Easter Brunch Menu

Flax Seed Mini Toasts with Rasberry Jam
Mimosa
  

 

Rustic loaf with Spanish Extra Virgin Olive Oil
Asparagus and Fresh Shitake Puff Pastry Boxes
Baby Greens, Granny Smith Apple, and Sunflower Seed Salad with House Vinagrette
Equinox Au Naturel Chardonnay (Santa Cruz sparking wine) 1997

Strawberries and Creme Crepes

 

Result: Everything was pretty good, though I think the dessert turned out best. I should’ve served the puff pastries straight out of the oven, instead of cooking them ahead and keeping them warm in the oven (what was I thinking??).

 

The puff pastries were a recipe from a Bon Appetit magazine that my friend Eleni loaned me. Recipe after the jump…

Asparagus and Mushroom Tart
from Bon Appetit

2 sheet of puff pastry, thawed
12 oz fresh shitake mushrooms, cut into 1/4″ wide strips (I used about 6 oz)
1/2 stick of butter
Kosher salt and black pepper
1 lb asparagus spears, cut into small pieces
1 1/2 ts chopped fresh thyme (I used 3/4 ts dry)
Zest of 1 lemon
1/2 c creme fraiche (I used sour cream)
( I omitted 1/2 c packed grated Gruyere cheese)

For filling, saute mushrooms salt and pepper in butter for about 4 minutes. Cool a bit and mix in asparagus, thyme, lemon zest, and creme fraiche (& cheese, if using). Cut each sheet into fours. Score a 1/2″ border around the edge of each piece. On two ungreased cookie sheets, arrange puff pastry. Mound filling in center of each square.

Position oven racks in top and bottom thirds of the oven. Back sheets at 400 for 12 minutes. Reverse sheets, and continue about 10 minutes more until crusts are puffed and browned.

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