Maybe Easter brunch is looking a little different this year, but that doesn’t mean it can’t be festive and delicious. Here are a few of our favorite brunch recipes from the archives that will surely liven up your Easter table.
BAKED HAM AND EGGS ROSEMARY
Originally published in the February 2006 issue of FOX CITIES Magazine.
1 1/2 cups Ham, diced
2 10 oz. pkgs. Frozen Chopped Spinach, thawed and dried
1/4 lb. Unsalted Butter, melted
6 oz. Goat Cheese
1 tsp. Crushed Rosemary
Salt and pepper to taste
Preheat oven to 350° F. Grease 8 individual baking dishes (large enough to hold 2 eggs). Divide ham into prepared dishes. Top with equal portions of spinach. Place 1 tsp. melted butter on spinach. Carefully break 2 eggs on top of mixture in each dish. Divide goat cheese into 8 pieces and place one piece on top of eggs. Sprinkle with rosemary, salt, and pepper. Top with any remaining butter. Bake 12–14 min. until eggs are set.
Originally published in the Holiday 2008 issue of FOX CITIES Magazine.
Account Executive Mary Rudzinski’s holiday favorite was born of the necessity that comes with motherhood: “After having four children in six years, I quickly learned that my holiday cooking needed to be kid-friendly, QUICK, and SIMPLE! I discovered this recipe years ago and it has become a holiday family favorite. And now that those cute little kids have all grown up (our youngest is off to college this year!), so have their appetites… I now make two pans of the Holiday Caramel Rolls.”
2 loaves Frozen Bread Dough, thawed (or) 2 loaves Refrigerated Bread Dough
2 tsp. Cinnamon
1 cup Brown Sugar
1/2 cup Butter
1 lg. box Butterscotch Pudding (not instant)
2 T. Milk or Cream
1 tsp. Vanilla
Cut bread into small pieces. Drop into greased 9″ x 13″ pan and sprinkle with cinnamon. Melt brown sugar, butter, pudding mix, and milk in a sauce pan over medium heat. Take off heat and add vanilla, then pour over bread. If using frozen bread dough, let rise for 1 hr. Bake at 350° for 30 min. Let set for 5 min., then turn out of pan.
SPRING TIME SNAP BEAN SALAD
Originally published in the May 2005 issue of FOX CITIES Magazine.
1 lb. fresh green beans
1 pt. grape tomatoes
1 red onion, halved and thinly sliced
1/2 cup kalamata olives
1/2 cup feta cheese
1/2 cup thinly sliced fresh sweet basil
Flash cook beans till tender crisp, then shock in cold water. Drain well and place the beans in a bowl with the remaining ingredients. Pour prepared dressing over bean mixture, toss lightly and marinate several hours in refrigerator.
7 tsp. olive oil
4 tsp. red wine vinegar
1 tsp. sugar
Pinch sea salt & white pepper
Place all ingredients in a mixing bowl and whisk together until sugar is dissolved and mixture is well blended.
STRAWBERRY MINT AND BASIL LEMONADE
Originally published in the June 2007 issue of FOX CITIES Magazine.
1 gal. Water
1 1/2 qts. Fresh Lemon Juice
4 cups Sugar
1 cup Honey
2 pts. Fresh Strawberries, sliced
1 cup Chopped Mint Leaves
1 cup Whole Basil Leaves
Mix water, lemon juice, sugar and honey together until sugar dissolves, then chill. Add strawberries, mint, and basil and let the flavors infuse for about 1 hour. Serve in clear glass pitcher or beverage jars.