Easter Brunch Menu
Hello everyone. We are still looking forward to the steeplechasing weekend:
however, we are also looking forward to Easter. For those of us that gave up
something for lent, it will be a relief to have it over with. Unfortunately,
not for me, because the only thing I gave up was moderation. And time goes by.
Well at least we’re having fun. Has anyone noticed the pollen around here? It’s
unbelievable. At least we know that the azaleas will be in full bloom as well
they should be for Easter day.
My family arises early, despite my lack of moderation, for the Sunrise service.
We then can go back to bed until 10 o’clock or so at which time we enjoy having
our friends and family over for a wonderful Easter brunch. The breakfast part
of brunch does not thrill me, so I’m including some stuff to make me happy on
the lunch side. So enjoy this meal, then sit by the yellow coated pool, if you
don’t have allergies, and above all, relax!
The Easter egg bread is pretty cool. It can be used as a centerpiece that
you can eat. The ginger gives a fresh little kick to the chicken. I’m suggesting
a country ham. This needs to be purchased, preferably from my website. You can
then shave it thinly and serve it with the cheese soufflé. A match made for
the holidays. Of course, a Kir is the perfect beverage to round out this elegant
feast. Or if you prefer, lemonade would be nice too.
Wesley’s Easter Brunch
Easter Egg Cinnamon Bread
Ginger Fried Chicken
Overnight Cheese Soufflé
Fresh Fruit with Rich Rum Sauce
Per serving: Pour 6 ozs. Dry white wine into a stemmed glass then add 1/4
oz crème de casis. Garnish with a lemon twist.
Basic dough for rolls:
3/4 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup butter
1/2 cup warm water
2 packages dry yeast
4 cups flour
1/4 cup butter, melted
1/2 cup firmly packed brown sugar
1 cup raisins
2 teaspoons cinnamon
3 to 5 dyed UNCOOKED eggs
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk
Scald milk. Stir in sugar, salt, and butter and cool to lukewarm. Measure
water in a warm bowl and add yeast to dissolve. Stir in milk mixture, egg, and
half the flour, then the remaining flour to make a soft dough. Cover tightly
with waxed paper and refrigerate at least 2 hours, or up to 3 days.
When ready to shape, remove bread from refrigerator and knead gently 8 to
10 times. Roll out on a lightly floured board to a 15 x 27 inch rectangle. Preheat
oven to 350 degrees.
To prepare filling:
Mix butter with sugar, raisins, and cinnamon and spread on dough. Poll up
lengthwise to make a 27 inch roll. Using a sharp knife, carefully cut lengthwise
into 3 parts, pressing in any raisins that are loose. Braid the 3 strands very
loosely, place in a circle on a lightly greased baking sheet, and pinch the
ends to seal. Nestle dyed uncooked eggs in dough strands (eggs will cook as
bread bakes). Cover and let rise until doubled in bulk, about 1 hour. Bake the
bread 30 to 45 minutes, until lightly browned. Remove from oven and cool on
baking sheet for 5 minutes: then carefully slide braid onto rack.
To prepare icing:
Combine ingredients, mixing to desired consistency. While bread is still
warm, drizzle with icing.
Ginger Fried Chicken:
6 boneless chicken breasts
2 tablespoons soy sauce
1 teaspoon salt
Dash of pepper
1 tablespoon gin or brandy
2 tablespoons minced green onions
1 tablespoon grated fresh ginger
1/4 cup flour
2 tablespoons cornstarch
4 cups vegetable oil
Cut chicken into 1 x 2 inch pieces. Mix together remaining ingredients except
oil and marinate the chicken in his mixture for 30 minutes. Heat oil in frying
pan and fry chicken until golden brown.
Overnight Cheese Soufflé:
8 slices white bread, crusts removed
8 slices cheddar cheese
2 cups milk
1/2 stick butter, melted
Place 4 slices bread in buttered square casserole dish. Place 4 slices cheese
over bread. Repeat bread and cheese. Beat eggs and milk. Add melted butter.
Pour over bread and cheese. Cover with foil and refrigerate overnight. The following
day bake at 325 degrees for 35 to40 minutes, covered. Uncover and bake another
35 to 40 minutes.
This can be made in a round dish. Cut bread to fit dish and make three layers.
You may need more bread and cheese preparing it this way.
Rich Rum Sauce with Fresh Fruit:
6 egg yolks
3/4 cup sugar
1 teaspoon lemon juice
1/3 cup dry sherry
1 cup heavy cream
1/4 cup light rum
Combine egg yolks, sugar, and juice in a heavy saucepan over low heat. Beat
well, add sherry, and continue to beat until sauce thickens. Remove from heat
and cool. Whip the cream until stiff. Fold cream and rum into sauce, and refrigerate
until ready to serve.
Serve with the freshest, most colorful fresh fruits that you can find. Just
wash them and cut them up.