Easter Brunch with a Bite
Easter Sunday always seems to evoke feelings of joy, so shouldn’t the meal at your family gathering be just as delightful? We think so. Take a bite out of this savory and sweet brunch prepared for you by Elaine Dakessian of Sa-Trés Bien Tailored Cuisine. Your palate won't be sorry.
Easter Sunday always seems to evoke feelings of joy, so shouldn’t the meal at your family gathering be just as delightful? We think so. Take a bite out of this savory and sweet brunch prepared for you by Elaine Dakessian of Sa-Trés Bien Tailored Cuisine. Your palate won’t be sorry.
- 5 medium sized sweet potatoes or yams, diced
- Chunk of pork belly, cubed
- 2 large shallots, cut into rings
- 2 T garlic, minced
- 2 T fresh chives, chopped
- Olive oil to toss potatoes
- Salt and pepper to taste
Preheat oven to 400°F. Toss medium- diced sweet potatoes in olive oil with salt and pepper. Place in a sheet pan and roast for about 30 minutes.
In the meantime, brown the medium- cubed pork belly in a saute? pan. Place on a paper towel to drain, reserving two tablespoons of the fat in the pan. Add the shallots and caramelize on medium- low heat and brown slowly. Add the garlic during the last two minutes. Remove the potatoes from the oven and add to pan along with the bacon and shallots. Brown potatoes for five minutes, toss with chives, and serve.
- (Melon ball tool is essential for the presentation)
- 1 cantaloupe
- 1 honeydew
- 1 pt blackberries
- 1 pt raspberries
- 1 pt blueberries
- 1 bunch mint
- Honey to drizzle
- 2 limes, juiced
Scoop out cantaloupe and honeydew with melon ball tool and wash berries. Assemble fruit in a bowl, squeeze lime juice over fruit, drizzle with honey, and toss with mint.
- Proseco or champagne
- Torani Wildberry smoothie mix
- Sugar, for rim of glass
- 1 lime
- Several berries
Place sugar on a flat plate and rub the lime around the rim of the flute. Dip rim into sugar. Add 1?4 cup of smoothie mix into the bottom of the glass and pour champagne over. Garnish with choice of berry.
- 1 lb Dungeness crab, drained well (you can use pasteurized canned crab meat to help reduce the cost)
- 1 red and one orange bell pepper, finely diced
- 2 jalapen?os, finely diced
- 1 T garlic 3-4
- T mayonnaise
- 1?2 C panko breadcrumbs
- 1 T Old Bay seasoning
- 3?4 C cilantro
- 3 T unsalted butter
- 3 T extra virgin olive oil
- for crab cake benedict
- 1 egg per person
- for crab cake benedict
- 3 sticks of butter
- 6 large egg yolks
- 2-3 tsp lemon juice
- 1 pinch cayenne pepper
- 1 tsp salt 2 jalapen?os, roasted and peeled
- Pinch of freshly ground pepper
Saute? the diced bell peppers, jalapen?os, and garlic to soften, about three minutes. Remove from heat and let cool. In a separate bowl, add the crab, breadcrumbs, Old Bay seasoning, mayo, and cilantro. Add the bell pepper mixture. Mix together with your hands. Add additional mayo if it feels too dry. You want the cakes to hold together without crumbling. Heat a large saute? pan with the butter and olive oil. Brown the crab cakes on both sides. Remove from heat and keep warm.
Poaching instructions courtesy of Food Network
Use one egg per person. Add enough water to come 1-inch up the side of a narrow, deep 2-quart saucier. Add 1 tsp kosher salt and 2 tsp white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh, cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around (Tip: use this whirlpool method when poaching a single serving [one
or two eggs]. For bigger batches, heat the water, salt, and vinegar in a 12-inch nonstick skillet and do not stir). Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. Turn off the heat, cover the pan, and set your timer for five minutes. Don't peek, poke, stir
or accost the egg in any way. Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to eight hours. Reheat in warm water just before serving.
If using jalapen?os, place them over an open flame or char until blackened. Place in a small bowl covered with plastic wrap. Steam for a few minutes so that the skin will come off easily. Cut open and remove the seeds and veins. Chop into fine pieces. Melt the butter in a saucepan over low heat and let cool completely. Add egg yolks to the jar of a blender. While the motor is running, slowly add the melted butter. After the butter has been added, season with the cayenne, salt, pepper, and roasted jalapen?o. Pulse again. If the sauce is too thick, add a little hot water.
Place the crab cake on the plate, top with the poached egg, and drizzle with hollandaise. Garnish with additional crabmeat or cilantro.