Spring into brunch

Baked Frit­tata

The Advance of Bucks County - - POLICE REPORTS -

Spring is on the way…I prom­ise! As the sea­son re­luc­tantly changes, we can look for­ward to the won­der of spring bulbs bloom­ing, birds re­turn­ing from warmer cli­mates and pos­si­bly HnMRyLnJ D PHDO RuWGRRUV. EvHn PRUH GLI­fiFuOW to fathom is the ar­rival of the Easter hol­i­day. Along with be­ing one of the most sa­cred hol­i­days in the Chris­tian re­li­gions, Easter also marks the start of spring en­ter­tain­ing.

The two an­chors to the meal are the frit­tata and the baked French toast. The French toast needs pre­par­ing 24 hours prior to the event. If you can plan a main course that is pre­pared a day in ad­vance, it makes the morn­ing of the event so much eas­ier. While I in­cluded my fa­vorite, there are many vari­a­tions, and the level RI GLI­fiFuOWy vDULHV. SRPH FDOO IRU EURZn VuJDU DnG nuts, mush like a cin­na­mon roll. Take a look on­line, but the key, again, is the day ahead prepa­ra­tion.

The frit­tata is an on­go­ing process dur­ing the event. A frit­tata is started on the stove­top in an oven­proof VNLOOHW DnG finLVhHG unGHU WhH EURLOHU. YRu EHJLn ZLWh any veg­eta­bles or meat you plan to in­clude, then com­bine the egg mix­ture and start it over low heat, and trans­fer it to the oven and let the broiler brown the top. It may be served hot, or cold as an ap­pe­tizer, cut into wedges.

We talk food most of the time, but I want to share my idea for my ta­ble scape. I am sprout­ing a strip of grass seeds, in pots, and then when I set the pots down the mid­dle of my ta­ble, I will place col­ored eggs in the JUDVV. , JUHZ WhH JUDVV Ln VhDOORZ pRWV. YRu FDn DOVR fix PRLVW pLHFHV RI VpRnJH Ln WhH pRW, WhHn VpULnNOH WhH grass seed on top. This may be less messy than us­ing dirt. This was easy, and should be eye catch­ing!

For the read­ers who cel­e­brate Easter, en­joy! 1 dozen eggs 1 lb. ri­cotta cheese 1 lb. Ital­ian sausage ½ cup lo­catelli cheese 1 cup shred­ded moz­zarella cheese SDOW DnG pHp­pHU WR WDVWH.

Cook sausage in an oven­proof skil­let, out of the cas­ing. Break it up as you cook. In a bowl mix all the other in­greGLHnWV DnG pRuU LnWR D VpUDyHG 9x13-EDNLnJ GLVh. SpULnNOH sausage over the top and bake @ 3R0 de­grees for 1 hour. If at the end the top starts to brown too much, lightly cover with tin foil. 1 tbs. cin­na­mon 3 tbs. sugar Cube bread and layer it in a 13 x 9 sprayed bak­ing dish. In a bowl, mix half and half, eggs, syrup and but­ter. Pour the mix­ture over the bread cubes. Gen­tly pres on the bread cubes to help ab­sorp­tion. Com­bine sugar and cin­na­mon and sprin­kle over the top. Re­frig­er­ate overnight. In the morn­ing bake at 3R0 de­grees for 4R min­utes. SHUvH ZLWh VyUup.

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