Today it begins – the longest Season of the Church Year. The Easter Season for Catholics does not end at sundown Easter Sunday. It does not end in 40 days on Assencion Thursday, although you would think that would signal the end.
We all know Easter Sunday. For Catholics Easter isn’t a single blessed day, it’s a Season spanning a full 50 days – ending with the manifestation of the Holy Spirit decending on the Apostles in the upper room. The Season ends just as it did that first Easter with Pentecost Sunday. The Holy Spirit, the third Person of the Holy Trinity, has always been and will always be. Mary knew the Holy Sprit. This spirit sustained her throughout her Son’s ministry, knowing what the end would mean. When Jesus assended to take His seat at right hand of the Father, His apostles felt alone and unsure. For the span of forty days after His death and resurrection, He remained with them. Jesus promied that He would rise, defeating death. He did. When His time to return to Heaven came He promised that the Holy Spirit would remain with us as a guiding light in times of darkness. The Holy Spirit binds with our spirit at baptisum so that we need never be alone. Lord, I believe. Help my unbelief. When in doubt, turn to the Lord.
From a religious aspect, Easter is a Holy Day of Obligation. Today begins with the rising sun and the Mass. Praise be. From a personal prespective, this Easter is different. The family farm is no more. Children hunting Easter Eggs is a thing of the past. We will be gathering as a broken family divided by divorce and ask that the Lord make something beautiful out of our fragmented pieces. I have faith that He will.
This year we are gathering at my sister’s home for a mid-day Easter Brunch. Those of you who have been around a while know that I rarely do anything small or simple. My contributions to the Bruch Table is no exception. Enjoy!
An Endless Easter Brunch
Mini Quiché Lorraine
Lemon Poppy Seed Scones
Denver Omelette Mini Frittatas
Triple Berry Bread Pudding
Pastel Easter Deviled Eggs
Breakfast Meat Mini Frittatas
Lamb of God Rosemary Bread
Mini Quiché Lorraine
1 refrigerated Pie Crust Disk
Cooking Spray as needed
2 strips Bacon
2 tablespoons fresh Parsley
1 cup Gruyère Cheese
4 Eggs
1 cup Half-and-Half
1/2 teaspoon Nutmeg
Salt to taste
Black Pepper to taste
Heat oven to 350-degrees. Remove dough from the package. Let come to room temperature for 20 minutes before unrolling. Spray a mini muffin tin with coking spray. Set aside until ready to use.
Stack back, dice into small pieces and set aside. Mince parsley. Shred Gruyère. Set aside.
On a floured surface carefully spread out the pie dough. Using a cookie cutter, fluted biscuit cutter or the rim of a glass cut rounds from the pie dough. Place each circle into the prepared muffin tin, tap down. Prick the inside of each dough cup with a fork to prevent crust from puffing up as it bakes. Place shells in the heated oven to blind-bake for 10 minutes or until the crust begins to brown.
Fry bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Once cooled, crumble into smaller pieces.
In a mixing bowl whisk eggs, half-and-half, nutmeg, minced parsley, salt and pepper. Once well blended, pour into a large glass measuring cup or pitcher for easy pouring. Set aside.
Divide crumbled bacon evenly among the Quiché shells. Top bacon with cheese. Carefully pour the egg mixture into each par-baked shell. If desired, finish with more cheese on top.
Bake Mini Quiché in the oven for 15 minutes or until tops are browned, crust is cooked all the way through and the egg mixture has fully set. Remove pan from the oven, remove Quiché from the tins, place on a rack to cool.
Quiché can be served slightly warm or at room temperature. Arrange on a serving platter. If desired, garnish platter with parsley or basil for a splash of springtime color.
Lemon Poppy Seed Scones
10 tablespoons Butter
1 Lemon, zested
3 cups Flour
1 cup Sugar
3 tablespoons Poppy Seeds
1 tablespoon Baking Powder
1 teaspoon Salt
1 large Egg
3 tablespoons Lemon Juice, divided
1/3 cup Milk
1 tablespoon Milk
1 tablespoon Sugar
Lemon Curd for serving, optional
Position rack in the top third of the oven. Heat oven to 375-degrees. Dust a cutting board with flour, set aside.
Frees butter, Once frozen, dice into small pieces. Keep butter chilled until ready to use. Zest lemon, set aside.
In the bowl of a food processor fitted with blade mix flour, cup of sugar, poppy seeds, baking powder, lemon zest and salt.
Add chilled butter, cut in pulsing blade until the mixture resembles coarse meal.
In a bowl whisk egg with 2 tablespoon lemon juice. Pour into the flour mixture. Pulse until moist clumps form. Add 1/3 up milk. Pulse until dough comes together. If dough appears too dry, add more milk 1 tablespoon at a time.
Flour hands, gather dough and form into a ball. On the prepared cutting board flatten dough into an 8-inch round disk. Cut round into 8 wedges. Transfer scone wedges to a large baking sheet. Set aside.
In a small bowl whisk remaining tablespoon lemon juice with a tablespoon milk. Brush scones with the lemon mixture. Sprinkle with remaining tablespoon sugar.
Bake scones in the heated oven until golden brown and a tester inserted into the center of a scone comes out clean, about 20 minutes. Transfer scones to a rack to cool.
Note: Can be made one day ahead of time. Store in an airtight container at room temperature. If desired, serve scones with Lemon Curd.
Denver Omelette Mini Frittatas
3/4 cup diced Ham
1/4 Red Onion
1/4 Orange Bell Pepper
1 cup Smoked Gouda Cheese
6 large Eggs
1/4 cup Heavy Cream
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Baking Powder
Heat oven to 350-degrees. Spray 24 Mini or 12 Regular Muffin Pan cups with cooking spray. Set aside.
Finely dice ham. Cut a quarter wedge from a red onion, peel and mince. Cut a quarter section from a bell pepper, mince. Shred cheese. In a bowl toss ham, onions, bell pepper and cheese together. Divide evenly among the prepared muffin tin cups.
In a mixing bowl combine eggs, cream, baking powder, salt and pepper. Whisk until mixture is pale and creamy. Ladle egg mixture over the ham mixture. Place in the heated oven, bake for 12 minutes (mini) or 18 minutes (regular); just until Frittatas have set. Run a knife around outer edge. Carefully lift Frittatas from the tin and arrange on a serving platter. May be served warm or at room temperature.
Triple Berry Bread Pudding with Rum Sauce
Triple Berry Bread Pudding
1 large loaf French Bread
1 pint Blackberries
1 pint Blueberries
1 pint Raspberries
6 Egg Yolks
4 whole Eggs
4 cups Heavy Cream
1 cup Milk
1 cup Sugar
1 teaspoon Vanilla Extract
2 teaspoons Cinnamon
Cut or tear bread into 1-inch cube. Place bread in a large bowl, set aside. Rinse berries, drain well. Reserve a selection of the prettiest berries for a garnish. Grease a large, deep baking dish or aluminum roasting pan with butter. Set aside.
Separate whites from the yolks of 6 eggs. Reserve whites for another purpose. Whisk yolks in a bowl with 4 additional whole eggs. Set aside.
In a saucepan ovr medium heat, combine heavy cream, milk, sugar, vanilla and cinnamon. Heat until just beginning to boil. Stir often to prevent cream and milk from scorching. Remove saucepan from heat once bubbles begin to form around the edge.
All about 1/8 cup of warm cream mixture to the egg mixture to temper. Whisk well, add another 1/8 cup of warm cream, whisk. Slowly add about a quarter cup more to fully temper eggs. Whisk to keep smooth. Once the eggs are properly tempered, slowly pour egg mixture into the warm cream, whisking vigorously.
Scatter a layer of bread cubes in the prepared dish, sprinkle with a layer of berries. Repeat layering until all the bread and berries are layered like a lasagna. Ladle the liquid mixture evenly over the bread and berries. Cover and refrigerate for at lease 2 hours or overnight.
Heat oven to 350-degrees. Bake the bread pudding for 1 hour 15 minutes. Check for doneness by piercing the bread pudding in the center with a butter knife. The knife should come out clean; not wet. If wet, continue to bake in additions of 5 minutes, checking each time.
Remove from oven; allow to cool fully on the counter. While the bread pudding cools, make the rum sauce.
Rum Sauce
8 tablespoons Butter
1 cup Brown Sugar
1/2 cup Heavy Cream
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
2 tablespoons Rum or to taste
Melt butter in a saucepan over medium heat. Add brown sugar, stir to dissolve. Whisk in heavy cream, vanilla and cinnamon until smooth and bubbling. Remove from heat.
Whisk in rum. When ready to serve, pour warm sauce over bread pudding. Scatter reserved berries over the pudding, serve at once.
Pastel Easter Deviled Eggs
Deviled Eggs
16 hard-boiled Eggs
6 tablespoons Mayonnaise, more if needed
2 teaspoons Dijon-Style Mustard
2 tablespoons Red Wine Vinegar
Salt to taste
White Pepper to taste
Put cold eggs in large pot and cover in COLD water about 1 to 2 inches higher than the eggs. Add a halt pinch of salt and about a tablespoon of vinegar for two reasons: makes it easier to peel and keeps the eggs from cracking.
Heat on high until rolling boil. If using a gas stove, lower the heart to medium — if electric, have another range ready to go on medium heat. Continue on medium for one minute. Take off heat, cover, and set a timer for 12 minutes.
Crack eggs on the counter, but do not peel. Plunge into an ice-water bath to stop cooking process. Let eggs chill for 20 minutes, then peel. Cut eggs in half, scoop out yolk and place in the bowl of a food processor fitted with a blade. Set whites aside.
Chop yolks until fluffy and resemble bread crumbs. Add mayonnaise and mustard and mix until creamy. Mix in red wine vinegar one tablespoon at a time and season to taste. Store filling in refrigerator until ready to fill “colored” egg whites.
Colored Egg Whites
Food Coloring, desired colors
1 teaspoon White Vinegar for each color
1 cup Water for each color
Large cup or mug for each color
Mix water, food coloring and vinegar to each cup or mug – one for each desired color. Dip egg whites into dye until desired color is reached. Place whites up-side-down on a paper towel lined plate and gently pat dry. Transfer eggs to serving dish.
Fill the egg white halves with yolk mixture. Chill for several hours before serving.
Mini Breakfast Meat Frittatas
3 slices Bacon, cooked
6 Sausage Links, cooked
4 tablespoons Shallots, finely minced
Cooking Spray
10 Eggs
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Dice bacon. Place in a skillet and fry until nicely brown. Remove from skillet with a slotted spoon. Drain on paper towels, set aside.
In the now empty skillet, cook sausage over medium heat until cooked through. Remove from skillet, dice and set aside.
Finely mince the shallots. Add to the empty skillet. Cook shallots just until beginning to brown and flavored with meat drippings. Toss shallots with the meats and set aside.
Heat oven to 350 degrees. Spray a muffin tin with cooking spray, set aside.
Crack eggs, place in a 4-cup measuring cup. Whisk with salt and pepper.
Fill each muffin tin 2/3 of the way full with beaten eggs. Divide meat mixture between the muffin tins.
Bake in the heated oven for about 20 minute or so. Check at 15, and watch carefully. The Frittatas should puff up, with the center set.
Lamb of God Rosemary Bread
1 loaf frozen Bread Dough
1 tablespoon fresh Rosemary
1 teaspoon fresh Oregano
Flour for kneeding
Olive oil for pan
Wilton’s Lamb Pan
Place frozen bread dough in a pan, cover with plastic wrap and let thaw according to package directions, about 16 hours in the refrigerator.
Strip Rosemary needles and Oregano leaves from the sprigs. Finely dice the herbs. Lightly flour a flat work surface, add the savory flavors onto the floured board to incorporate the herbs into the whole loaf. Kneed dough lightly.
Use olive oil to grease a bowl, place the dough in the bowl and flip the dough over so it is coated on top and bottom with oil.
Cover the dough with plastic wrap and let rise until double in bulk, about 1-2 hours.
Punch dough down, form into desired shape or place in a pan of desired shape such as Wilton’s Lamb pan. Let dough rise for about fifteen minutes. While bread is rising, heat oven to 350-degrees.
Place bread in the center of the oven and bake for about 20 minutes or until golden brown, with an internal temperature of 190-degrees. Check the bread about mid-way through if using a mold pan – the bread may rise up out of the pan. Should that happen, don’t panic. Simply remove bread from oven, press top mold down and place a weight (such as a small cast-iron pan) on top, then continue baking. For those wondering – that little tip came from experience.
Allow bread to cool, then wrap baked bread in plastic wrap and store at room temperature. The bread can be made the day before, and warmed just before serving if desired.
Place bread on a serving platter. If desired, garnish with fresh Rosemary and tomato rosettes.
Today is also National Pineapple Upside Down Cake Day. So I’ve decided to include Pineapple Upside Down Cupcakes to our Easter Brunch Table.
Pineapple Upside Down Cupcakes
3 Whole Eggs, room temperature
3 Egg Whites, lightly whisked
1 (20 oz) can Pineapple Chunks
1 cup Pineapple Juice, reserved from chunks
12 Maraschino Cherries
1/2 cup Butter
1 cup Brown Sugar
1/3 cup Vegetable Oil
1 box Yellow Cake Mix
Heat oven to 350-degrees. While the oven warms, let all the eggs come to room temperature. If straight from the refrigerator, place in a bowl with warm water for about 10 minutes. Room temperature eggs give greater volume when whipped. Separate 3 eggs, discarding yolks. Whisk whites until just beginning to froth up.
Drain pineapple chunks, reserve 1 cup of the juices. (If necessary add water to render 1 cup of liquid). Select 24 of the best chunks, slice in half lengthwise to create 48 thinner pieces. Cut the tips from each slice so than when the chunk of pineapple is placed in the tin, rounded side closest to the outer edge, there is a gap in the center large enough for a cherry. Test slices, and adjust as needed. Reserve the excess pieces from the chunks. Each cupcake will have 2 larger chunks, 2 trimming pieces and a half a cherry. Cut the cherries in half, set aside.
Melt butter in a microwave safe bowl. Add brown sugar, stir until dissolved. Set aside.
Spray 24 muffin tins with cooking spray. Spoon about 1-1/2 teaspoons of the butter mixture into the bottom of each tin. Arrange 2 larger pieces of pineapple opposite one another, half a cherry in the center, and 2 smaller pineapple pieces in the remaining space. Set tins aside.
In the bowl of a stand mixer fitted with a whisk, whip whole eggs, egg whites and vegetable oil until frothy. Add cake mix and reserved pineapple juice. Change out Whisk attachment for Batter Paddle, beat batter for 30 seconds on low, increase to medium-high and beat for 2 minutes.
Using a cupcake batter scoop, ladle about 1/4 cup of batter into each tin.
Bake in the oven for about 15 to 20 minutes or until tester inserted in the center comes out clean. Let cupcakes cook in the tins for 5 minutes. Run a knife around the edge of the cupcakes to loosen; invert a cookie sheet over the cupcakes, flip over so the cookie sheet is now on the bottom, the upside down muffin tin on top. Carefully lift tin from the cupcakes.
Arrange on a platter. Can be enjoyed warm or at room temperature.
Then the angels said to the woman in reply,
“Do not be afraid! I know that you are seeking Jesus,
the Crucified. He is not here, for He has been raised
just as He said.
Come and see the place where He lay”
Matthew 28:5-6
Welcome to Rosemarie's Kitchen 
Fabulous brunch
LikeLiked by 1 person
Thank you.
LikeLiked by 1 person