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La Belle Cuisine - More Breakfast Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Easter Brunches

 

 

Jelly Belly Easter
More than 100 mouthwatering candies from Jelly Belly!

"Keep your faith in all beautiful things; in the sun when it is hidden,
in the Spring when it is gone."

~ Roy R. Gilson


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Easter Basket Among Daffodils, Louisville, Kentucky, USA
Easter Basket Among Daffodils, Louisville, Kentucky, USA
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Jones, Adam
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Art Deco Easter Egg
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Ornamental Moravian Eggs for Sale at Easter Market, Prague, Czech Republic
Ornamental Moravian Eggs for Sale at Easter Market, Prague, Czech Republic
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Nebesky, Richard
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La Belle Cuisine

 

Easter Brunches
The Best of Gourmet, Vol. 1

from the Editors of Gourmet, 1986,
Condť Nast Books/Random House

Alibris 

Mimosas
Strawberries
Asparagus Custards with Canadian Bacon
and Maltaise Sauce

Scallion Drop Biscuits
Rum-Marinated Mango CrÍpes

~*~*~*~*~*~

Brioches Stuffed with Brandied Chicken Livers
Minted Peas and Onions
Snow Pudding “Eggs” with Raspberry Sauce

 

Scallion Drop Biscuits

2 cups cake flour (not self-rising)
1 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon sugar
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 cup buttermilk
1/3 cup minced scallions

Into a bowl sift together the flour, baking powder, baking soda, salt, and sugar, add the butter, and blend the mixture until it resembles meal. Make a well in the center, add the buttermilk and the scallions, and stir the mixture until it just forms a dough. Drop the dough by rounded tablespoons onto an ungreased baking sheet and bake the biscuits in a preheated 425-degree F oven for 10 to 12 minutes, or until they are pale golden.
Makes about 24 biscuits.

 

Rum-Marinated Mango CrÍpes

2 ripe mangoes, peeled and cut into 3/4-inch pieces
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
1/3 cup dark rum
12 crÍpes (recipe follows)
1 tablespoon melted unsalted butter
Confectioners’ sugar for dusting

In a bowl toss together the mangoes, lemon juice, granulated sugar, and
rum. Fold the crÍpes into quarters and put them on a baking sheet. Brush
the tops of the crÍpes with the butter and bake the crÍpes in a preheated
400-degree F oven for 10 minutes, or until they are browned lightly and
slightly crisp.
Stuff each crÍpe with about 1/4 cup of the mango mixture, transfer the
crÍpes to a platter, and dust them with the confectioners’ sugar. Serves 6.

CrÍpes

1/2 cup all-purpose flour
1/4 cup milk
2 large eggs
1 1/2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon sugar
Vegetable oil or clarified butter for cooking the crÍpes

In a food processor or blender blend the flour, 1/2 cup water, the milk,
eggs, butter, sugar, and a pinch of salt for 5 seconds. Turn off the motor
and with a rubber spatula scrape down the sides of the container. Blend
the batter for 20 seconds more, transfer it to a bowl, and let it stand,
covered with plastic wrap, for 1 hour.
Heat a 6- to 7-inch crÍpe pan or non-stick pan over moderately high heat
until it is hot. Brush the pan lightly with the oil [or clarified butter] until it
is hot but not smoking, and remove the pan from the heat. Stir the batter,
half-fill a 1/4-cup measure with it, and off the heat pour the batter into
the pan. Tilt and rotate the pan quickly to cover the bottom with a thin
layer of the batter and return any excess batter to the bowl. Return the
pan to the heat, loosen the edge of the crÍpe with a metal spatula, and
cook the crÍpe until the underside is browned lightly. Turn the crÍpe,
brown the other side, and transfer the crÍpe to a plate or kitchen towel.
Make crÍpes with the remaining batter in the same manner, brushing the
pan lightly with oil [or clarified butter] as necessary.
The crÍpes may be prepared in advance, stacked, wrapped in plastic wrap, and refrigerated or frozen for up to 3 days. Makes about 12 crÍpes.

Easter Brunches (cont.)


Featured Archive Recipes:
Brioche and Oyster Pudding
Cheese Pudding with Zucchini and Leek
Baked Asparagus and Yellow Pepper Frittata
Goat Cheese, Artichoke and Ham Strata
 

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