April Brunch Recipes – Rimann Liquors

April Brunch Recipes

April 1, 2013

Spring brings to mind brunches shared with family and friends, and was the inspiration for the recipes shared this month.

 

Baked Brunch Baguette

This is a fabulous breakfast or brunch recipe, easily increased for larger numbers or appetites. Featuring the ever useful egg – it’s a update on the Irish Breakfast Roll.  For those of you not familiar with this classic Irish meal solution, the breakfast roll is typically white bread slathered in ‘spread’ and filled with a traditional fry, designed to be eaten on the way to school or work, single-handed.

Recipe makes 2 filled baguettes.

  • 2 demi baguettes
  • 2 whole eggs + 1 egg yolk
  • 5 tsp cream
  • 2 thin slices ham
  • 1 ounce hard cheese, grated (rec. gouda)
  • 2 spring onions, finely sliced
  • Salt and pepper

    1. You will need a hot oven – about 200C.

    2. Cut out a long oval section from the tops of the baguettes and scoop out the soft bread from the inside being careful not to pierce the crust.

    3. Crack the eggs into a container and beat together with the cream, onion and seasoning. Mix in most of the grated cheese.

    4. Pour half the mixture into each baguette and place each onto a slice of ham on a baking sheet. Fold the ham up over the middle of the bread roll and scatter the rest of the cheese on top.

    5. Bake for 15 to 20 minutes or until golden brown, the egg mixture is puffed up but sill runny in the centre and the parma ham is crispy.

    6. Allow to cool for about 5 minutes and serve.

Source:  Anne Marie, food columnist and blogger

 

 

Orange Muffins - simply amazing (the glaze is a must)

Orange Muffins

These muffins are slightly sweet with a fresh orange flavor, and a slight tang from the sour cream.  They are a great reason to have cake for breakfast or as a snack anytime! The recipe yields about 2 dozen muffins.

Muffin Ingredients:

  • 1 cup milk
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 sticks unsalted butter, melted
  • 3 1/2 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • zest of one orange

Glaze ingredients:

  • 1/4 cup freshly squeezed orange juice
  • 1 1/2 cups confectioners’ sugar
  • 1 to 2 tsp zest

1.  Preheat the oven to 350 degrees F.  Line the muffin pan with paper liners.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  In a large mixing bowl, combine the flour, sugar, baking powder and salt.  Stir to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula.

2.  Divide the batter evenly between the muffin cups.  Bake about 18 to 20 minutes, or until a toothpick comes out clean.  Cool in the pan 5 to 10 minutes.

3.  To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  Drizzle the glaze over the muffins while they are still warm.  Allow them to set before serving.  Store in an airtight container.

Apple-Cinnamon Pull-Apart Bread

Apple-Cinnamon Pull-Apart Bread

Reduced fat refrigerated biscuits for the dough and healthy add-ins such as ground flazseed and fresh apples allow each delicious serving to come in under 200 calories.

  • 1 7.5 oz package refrigerated redeuced-fat home-style biscuits (10)
  • 4 t ground flaxseeds
  • 2 t granulated sugar
  • 1/2 t ground cinnamon
  • 1/2 of a medium apple, cored and thinly sliced
  • 3 T coarsely chopped walnuts
  • 2 T packed brown sugar
  • 2 T orange juice
  • 1 T butter
  • 2 T reduced-fat cream cheese, softened
  • 2 t orange juice
  • 1/2 t vanilla
  1. Preheat oven to 305 degrees.  Coat an 8x4x2 inch loaf pan with cooking spray;  set aside.  Cut biscuits in half crosswise.  In a small bowl combine ground flaxseeds, 1 1/2 t of the sugar, and the cinnamon.  Roll biscuits in flaxseed mixture to coat.  Layer biscuit halves and apple slices in the loaf pan.  Sprinkle with any leftover flaxseed mixture.  Top with walnuts.
  2. In a small saucepan combine brown sugar, 2 T orange juice, and butter.  Cook and stir over medium-high heat until boiling.  Pour mixture over biscuits.  Bake about 25 minutes or until edges are golden and biscuits near center are done.  Cool in pan on a wire rack for 5 minutes.  Invert loaf onto a small baking sheet.  Invert again onto a serving platter.
  3. For icing, whisk together cream cheese, 2 t orange juice, vanilla, and the remaining 1/2 t granulated sugar.  Drizzle bread with icing.   Serve warm.

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