Easter Brunch 2004

Remove stems from red and green grapes, (3 per guest), and chop pecans by hand to control size of pieces, rather than in food processor. Soften cream cheese and cover each grape, then roll in nuts. Repeat with all grapes, arrange on baking sheets, cover with Saran, and store in fridge. On party day put pastel toothpicks into each, where stem was, arrange on serving plate with flower heads.

Cut strips of Prosciutto about an inch wide. Use large end of baller to cut honeydew melon and cantaloupe balls. Wrap each with two passes of the meat and secure with pastel toothpick. Arrange on cold platter, garnish with parsley and serve.

Dilute thawed orange juice, according to directions, using cold champagne instead of water. Chill. Make ice ring of orange soda. On party day make mimosa punch with a 1/3 champagne to 2/3 juice ratio, pouring champagne down side of bowl to preserve effervescence. Float ice ring and three gardenias. Include a separate pitcher of orange juice for the nondrinkers.

Make according to directions below, but add crushed, (by hand; it should be pieces, not dust), Pecan Sandies to the sugar for the topping. Mix the juice from the canned peaches with twice the amount of melted peach preserves, serve 2 triangles, (1 slice), of bread to each guest, spooning a little of the peach sauce over each.

Slice canned ham, then cut into bite sized pieces. Warm gently in microwave, leave any water rendered behind, when serving on plate.

1 scoop per person.

Melt white chocolate chips in microwave. Paint into egg half molds, put in freezer to chill, unmold when firm. Make butter cream icing of whipped butter, confectioner's sugar and a dash of vanilla. Pipe a fluted ring into the bottom of the berry bowl, and gently press the chocolate half egg shell into it, to secure it. Chill. Make chocolate mousse. Spoon a few fresh raspberries into chocolate egg half, then fill with mousse. Top with a rosette of whipped cream, and add perfect, whole pecan. Add 2 vanilla wafers to bowl and serve.

1 cup whipping cream, divided
1 (8-ounce) package semisweet chocolate squares
1/4 cup light corn syrup
1/4 cup butter
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Cook 1/4 cup cream, chocolate, corn syrup, and butter in microwave, stirring twice until chocolate melts. Cool.

Beat remaining 3/4 cup whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Cover and chill at least 30 minutes. Yield: 2 1/2 cups.

Ingredients:
12 large ripe peaches
1 cup granulated sugar, divided
1/3 cup all-purpose flour
Cooking spray
1 teaspoon grated orange rind
1/3 cup peach juice
1/4 cup butter, melted
1/4 tsp ground cinnamon
3 eggs
8 (1.5-ounce) slices hearty white bread or raisin bread, or challah
2 tb granulated sugar
6 Pecan Sandies, broken
1 jar peach preserves

Directions:
Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds, remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits. Slice peaches to yield 12 cups.

Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.

Preheat oven to 350° F.

Combine 1/4 cup granulated sugar, orange rind, peach juice, butter, cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim crusts from bread; cut each slice into 2 triangles. Dip bread triangles in the egg mixture; arrange on top of peach mixture. Sprinkle sugar and cookies over bread. Bake at 350° F for 45 minutes or until golden.

Melt jar of peach preserves, spoon some on each after plating, serve hot. Yield: 10 servings.