Easter Brunch Recipes

Asparagus, Pancetta and Puff Pastry Bundles
Via Completely Delicious.

Looking for something different than the traditional Easter ham dinner?  Why not do brunch?  Then you have the rest of the day to relax or work off that Easter candy!  Here are some delicious brunch ideas to consider for your menu:




Asparagus, Pancetta and Puff Pastry Bundles
Yield: 8 bundles

Bundles of asparagus, pancetta, parmesan cheese and puff pastry. Use frozen puff pastry to make this a super simple appetizer.

Ingredients:
1 small bunch (about 1/2 lb, 225 grams) asparagus, woody ends removed
1/4 cup (30 grams) parmesan cheese, grated
8 slices (2 oz, 56 grams) pancetta (see Note)
1 sheet puff pastry, thawed if frozen
1 tablespoon olive oil
Salt and pepper
1 large egg + 1 tablespoon water, for egg wash

Instructions:
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
Out a lightly floured surface, roll the puff pastry out to a large rectangle about about twice its size. Square off edges and cut into 8 squares or rectangles.

Toss asparagus in olive oil and sprinkle lightly with salt and pepper.

To make the bundles, take a square of puff pastry and brush with egg wash. Place slice of pancetta on top, followed by 3-4 stalks of asparagus (depending on size) and parmesan cheese. Wrap pancetta around asparagus, then wrap with the puff pastry. Make sure the puff pastry overlaps some and press to seal. Brush puff pastry with more egg wash.
Bake until puff pastry is golden and puffed, about 12 minutes. Serve immediately.
Note: Use can substitute bacon or deli ham for the pancetta, if desired.



Fruit Salad with a Twist
Via Pip and Ebby.


Fruit Salad with a Twist

Ingredients: 
Half of a watermelon, seeded and chopped
Half of a cantaloupe, chopped
1 pineapple, chopped
16-oz. container strawberries, hulled and chopped
2 cups grapes
1 pint blueberries
Two 6-oz. containers raspberries
Juice from 1 lemon
1/4 cup dry vanilla pudding mix

Instructions:
Combine all fruit in a large bowl. Squirt the lemon juice over the top and carefully mix in the pudding mix. Chill until ready to serve!



Hash Brown Quiche
Via BHG.

Hash Brown Quiche

Ingredients:
1 3/4 pounds russet potatoes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoons olive oil
1 tablespoon butter
4 slices bacon
1 1/4 cups coarsely shredded zucchini (1 medium)
1/2 cup chopped red onion (1 medium)
4 eggs, lightly beaten
1 cup half-and-half or light cream
1/4 teaspoon crushed red pepper
1 cup shredded Swiss cheese (4 ounces)
1 tablespoon all-purpose flour

Instructions:
Preheat oven to 325 degrees F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with 1/4 teaspoon of the salt and the black pepper, tossing to combine.

In a 12-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.

Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.

Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan.

In a large skillet cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown.

In a large bowl combine eggs, half-and-half, the remaining 1/4 teaspoon salt, and the crushed red pepper. Stir in bacon and zucchini mixture. In a small bowl combine shredded cheese and flour. Add to egg mixture; mix well.

Pour egg mixture into the hash-brown lined pie pan. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.


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