A Simply Scrumptious Easter
Bake a festive brunch spread
e aster is a time meant to be spent creating memories with loved ones. even when hosting duties fall on your plate, creating the perfect brunch spread doesn’t have to be a daunting task. if you take advantage of quality ingredients and recipes that feature simple preparation, your spread can impress even the pickiest of guests.
look for diverse ingredients that can be incorporated into a variety of spring recipes: a versatile cheese like Jarlsberg is easy to cook with, whether your menu features light or savory dishes, or a combination of the two.
these tips and recipes from Chef George Duran, host of tlC’s “ultimate Cake Off” and Food Network’s “Ham on the street,” can help you prepare a scrumptious meal that lets you keep your attention where it belongs – on the festivities of the day. Keep ingredients like puff pastry sheets, cheeses and various spices and seasonings that work in a multitude of dishes on-hand all year long. look for a cheese that won’t overpower other spring flavors; choose a mild, nutty cheese like Jarlsberg, best known for its classic wedge but also available sliced. Choose dishes that can be prepared in advance, such as quiches or muffins. Work to incorporate a variety of flavors that complement each other, such as mixed vegetables and smooth, nutty cheese. Find more tips and recipes for a festive, seasonal brunch at jarlsberg.com.
Asparagus Tart
1 sheet frozen puff pastry, thawed
2 cups Jarlsberg Cheese, shredded
1 pound asparagus
1 tablespoon olive oil
1 tablespoon fresh thyme leaves salt pepper Heat oven to 400 F. Prepare baking sheet with parchment paper.
roll out puff pastry into 16-by-10-inch rectangle; trim uneven edges. Place on baking sheet. using knife, lightly score pastry dough 1 inch from edges. using fork, pierce dough inside markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
remove pastry shell from oven and sprinkle with shredded cheese. trim bottoms of asparagus spears to fit crosswise inside pastry shell; arrange in single layer over cheese, alternating ends and tips. Brush with oil, sprinkle with thyme leaves and season with salt and pepper. Bake until spears are tender, about 20 minutes.