Bruleed Grapefruit with Blackberries soaked in Creme de Cassis
Name says it all. These were really tasty
This coffee cake was moist with a dense texture. Loved the blueberry and lemon flavor. The crunchy almond topping was divine and the glaze on top made it perfect.
Fresh flowers are always a nice touch on any table. These came straight from the front yard.
Caramelized onion, roasted new potatoes and red pepper are layered with eggs and baked into a delicious breakfast "tortilla".
Maple-Peach Glazed Ham
What would Easter brunch be without ham? This one was really moist and had a great flavor.
1 pint fresh blackberries
3 Tbsp granulated sugar
2 Tbsp Chambord or blackberry liqueur
2 tsp pure vanilla extract
10 fresh mint leaves, cut into chiffonade (thin strips)
3 medium to large ruby-red grapefruits, halved
1/2 cup turbinado sugar (sugar in the raw)
Mint sprigs for garnish
1. Stir gently to combine blackberries, sugar, and liqueur in a bowl. Let sit until berries soften, 15 minutes. Taste; add sugar if needed. Add the vanilla extract and mint. Refrigerate.
2. Adjust oven rack so grapefruit will be a few inches from the heat source. Preheat broiler.
3. Using a paring knife, cut around fruit, separating the “meat” from the pith. Cut along both sides of each dividing membrane so sections can be removed easily with a spoon. Line a baking sheet with aluminum foil and place grapefruit halves cut side up. Sprinkle with sugar (about 1 tsp per half).
4. Broil until the sugar caramelizes and turns golden brown, 2 to 5 minutes. (Watch carefully so it doesn’t burn.) Remove from oven and let sit a few minutes before serving. Serve topped with some of the blackberries. Drizzle blackberry juices over top. Garnish with mint.
2 Tbsp butter
1 Tbsp olive oil
2 Spanish onions, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
Heat the butter and oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 30 minutes. Add garlic and cook for 1 minute; season with salt and pepper. Set aside; cool for 5 minutes.
4 small new potatoes
2 Tbsp olive oil
Salt and freshly ground pepper
Preheat the oven to 400°F. Rub potatoes with olive oil, salt, and pepper. Place in a small baking dish and roast until a knife inserted into the center of the potato meets no resistance, 20 to 30 minutes, depending on size. Remove from the oven, cool slightly, and slice into 1/4-inch-thick slices.
2 Tbsp olive oil
1/2 cup roasted red peppers from a jar, drained and finely chopped
12 large eggs
Salt and freshly ground pepper
3 Tbsp finely chopped fresh parsley, plus more for garnish
1. Preheat oven to 425°F. Heat oil in a 9-inch nonstick, ovenproof sauté pan or seasoned cast-iron pan over medium heat. Add roasted peppers, caramelized onions, and roasted potato slices; cook 1 minute.
2. Crack the eggs into a large bowl and whisk until light and fluffy; season with salt and pepper. Pour the egg into the pan and stir with a rubber spatula. Cook until set on the bottom. Sprinkle with parsley; transfer pan to the oven. Bake until tortilla is set and slightly puffed, 6 to 8 minutes.
3. Carefully invert tortilla onto a large plate or cutting board and cut it into wedges. Garnish with fresh parsley.
Maple-Peach Glazed Ham Steak3/4 cup peach preserves
3 Tbsp pure maple syrup, grade b
1 Tbsp ancho chili powder or pure chili powder
3 Tbsp freshly squeezed orange juice
Salt and coarsely ground black pepper
1 1/2 lb. ham steak (1 1/2 inch thick), excess fat trimmed
1. Stir together the preserves, maple syrup, ancho powder, and orange juice in a medium bowl; season with salt and pepper. Let the glaze sit for 5 to 30 minutes at room temperature to allow flavors to meld.
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil. Place the ham on the baking sheet and bake for 20 minutes. Turn the steak over, brush with some of the glaze, return it to the oven, and bake for another 20 minutes. Switch the heat to broil, remove the ham steak, brush it with the remaining glaze, put it under the broiler, and broil until golden brown and a crust has formed, about 5 minutes longer. Remove and let rest for 5 minutes.
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Blueberry Cream Cheese Coffee Cake
- 1 cup fresh blueberries, rinsed, or frozen blueberries
- 1/4 cup apple juice
- 1 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup (1/4 lb.) cold butter, cut into chunks
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon grated lemon peel
- 3/4 cup plain low-fat yogurt
- 1 teaspoon vanilla
- 2 large eggs
- 6 ounces cream cheese, at room temperature
- 1 teaspoon lemon juice
- 1/2 cup sliced almonds
1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.