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Easter Brunches

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Easter Basket Among Daffodils, Louisville, Kentucky, USA
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Ornamental Moravian Eggs for Sale at Easter Market, Prague, Czech Republic
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La Belle Cuisine

Easter Brunches
The Best of Gourmet, Vol. 1
from the Editors of Gourmet, 1986,
Condé Nast Books/Random House

Mimosas
Strawberries
Asparagus Custards with Canadian Bacon
and Maltaise Sauce
Scallion Drop Biscuits
Rum-Marinated Mango Crêpes

~*~*~*~*~*~

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 Crêpes

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 crêpes (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 crêpes into quarters and put them on a baking sheet. Brush
the tops of the crêpes with the butter and bake the crêpes in a preheated
400-degree F oven for 10 minutes, or until they are browned lightly and
slightly crisp.
Stuff each crêpe with about 1/4 cup of the mango mixture, transfer the
crêpes to a platter, and dust them with the confectioners’ sugar. Serves 6.

Crêpes

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 crêpes

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 crêpe 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 crêpe with a metal spatula, and
cook the crêpe until the underside is browned lightly. Turn the crêpe,
brown the other side, and transfer the crêpe to a plate or kitchen towel.
Make crêpes with the remaining batter in the same manner, brushing the
pan lightly with oil [or clarified butter] as necessary.
The crêpes may be prepared in advance, stacked, wrapped in plastic wrap, and refrigerated or frozen for up to 3 days. Makes about 12 crêpes.

Easter Brunches (cont.)

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