Monday, March 24, 2008

Easter Brunch and Hostess Finds

I'd really intended to post this the week of Easter not the day after. But, as life has it, other priorities were in play. I love Easter - the beautiful-life giving message of hope, but also the fact that here in the Arizona desert we experience the fragrance of spring with all the citrus blossoming.

Another reason I love Easter is that Michael and I enjoy planning and hosting a family Easter Brunch that includes those who don't have family around them. True to my heart's form that's what happened yesterday. Twenty-four lovely people graced our life and our home for a - if I might say so myself - fantastic brunch and a good time connecting. Bridges were built.

I prepared some yummy dishes (if I say so myself - :-) ): Spinach Feta Tart, Stuffed French Toast (we devoured the left overs for breakfast), Martha Stewart's Lemon Cake, Red Roasted Rosemary Potatoes and a Black Bean and Yellow Rice Salad. I also served grilled asparagus, BBQ chicken and the salads, and shish kabobs that my daughter and friends brought made for a fantastic brunch. I have to say that Pami splurged on us and brought the most amazing shish kabobs from Baiz Market here in the Phoenix Valley. Amazing!

If you are looking for a fabulous something different to serve at a luncheon - try this:

Spinach Feta Tart
pastry for 1 single-crust pie -
2 eggs,
1 cup chopped fresh spinach,
1 cup ricotta cheese,
1/2 crumbled feta cheese,
1/4 cup milk,
2 tsp snipped fresh oregano or 3/4 tsp dried oregano crushed
2 TB. grated Parmesan red pepper, yellow pepper - (either one)

In the already done pie shell - place foil around the edges and bake it at 450 for 8 minutes. then, remove the foil and bake for about 5 minutes more or till golden. Remove from oven then reduce oven temperature to 325.

Mix in a mixing bowl - beat the eggs, stir in spinach, ricotta, the 1/2 cup feta, milk and oregano. sprinkle the pastry with Parmesan: top with egg mixture. bake in a 325 oven about 20 minutes (that can be done here) or until the knife inserted near the center comes out clean.

This is to die for:

Baked Stuffed French Toast by The Beach Rose Inn Bed and Breakfast
20 to 24 slices raisin bread
6 eggs2 cups half and half
2 cups milk
2 teasp. vanilla
1 cup sugar
dash of cinnamon
dash of nutmeg
16 ounces of cream cheese
1 teasp. vanilla
2 eggs
1/2 cup sugar
Arrange bread slices in a 13x9 baking pan that has been buttered. Sprinkle bread with cinnamon. Spread cream cheese mixture over bread. Layer with the remaining bread and cinnamon. Slowly pour egg mixture over the top until all the bread is soaked . Cover and refrigerate overnight. Bake at 350 F covered for approximately 40 minutes. Then uncover and bake for 20 minutes longer. Let stand 5-10 minutes before cutting. Sprinkle with confectioners' sugar and serve with saute'ed apples or peaches and pure maple syrup.

Stumble Upon Toolbar