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Easter or Spring Brunch
RECIPES
Orange Smoothies
Crostini with Ricotta Cheese
Amaretto Glazed Ham
Asparagi Mimosa
Ravioli with Lemon Cream Sauce
Ricotta Cookies
Orange Smoothies
Crostini with Ricotta Cheese
Amaretto Glazed Ham
Asparagi Mimosa
Ravioli with Lemon Cream Sauce
Ricotta Cookies
Orange Smoothies
(Serves 2-3)
This is a very refreshing drink for spring or summer. Feel free to use your favorite
kind of milk or other sweetener that you like. You can also add a scoop of vanilla
ice cream or plain yogurt.
1 (10 ounce) can frozen orange juice concentrate *
2 cups ice
1 cup milk
1 tablespoon honey
1 teaspoon vanilla extract
Combine all ingredients in a blender, and blend until smooth.
*Note:
If you would like to make this recipe with fresh oranges, use about 4 oranges.
Put the peeled orange wedges in the freezer for 30 minutes so that they are just
beginning to freeze. This will allow the oranges to blend a little better.
(Serves 2-3)
This is a very refreshing drink for spring or summer. Feel free to use your favorite
kind of milk or other sweetener that you like. You can also add a scoop of vanilla
ice cream or plain yogurt.
1 (10 ounce) can frozen orange juice concentrate *
2 cups ice
1 cup milk
1 tablespoon honey
1 teaspoon vanilla extract
Combine all ingredients in a blender, and blend until smooth.
*Note:
If you would like to make this recipe with fresh oranges, use about 4 oranges.
Put the peeled orange wedges in the freezer for 30 minutes so that they are just
beginning to freeze. This will allow the oranges to blend a little better.
Amaretto Glazed Ham
The amount of glaze in this recipe is enough for a small ham. If you are baking a larger
ham be sure to double the amount of glaze and increase the baking time.
Slice the ham and arrange in a circular pattern around a large bowl of mustard or cut into
smaller slices and serve with bread or dinner rolls so your guests can make sandwiches.
1 (5 pound) boneless smoked ham
Glaze:
8 ounces Amaretto
5 ounces
1/2 cup brown sugar
1 tablespoon lemon juice
1 tablespoon dry mustard
To make the glaze:
Combine all the glaze ingredients in a small saucepan over medium-high heat.
Bring the mixture to a boil.
Reduce the heat and simmer for 10 minutes. Remove from heat and set aside.
Preheat the oven to 350 degrees F.
With a sharp knife, score the surface of the ham in a diamond pattern.
Place the ham on a rack in a roasting pan.
Pour the glaze over the ham; put the ham in the oven.
Bake the ham for 1 hour, basting every 15 minutes with the glaze in the roasting pan.
Serve with mustard or your favorite condiment.
Bourbon Glazed Ham Recipe
Baked Macaroni and Cheese is a nice accompaniment to Baked Ham
ham be sure to double the amount of glaze and increase the baking time.
Slice the ham and arrange in a circular pattern around a large bowl of mustard or cut into
smaller slices and serve with bread or dinner rolls so your guests can make sandwiches.
1 (5 pound) boneless smoked ham
Glaze:
8 ounces Amaretto
5 ounces
1/2 cup brown sugar
1 tablespoon lemon juice
1 tablespoon dry mustard
To make the glaze:
Combine all the glaze ingredients in a small saucepan over medium-high heat.
Bring the mixture to a boil.
Reduce the heat and simmer for 10 minutes. Remove from heat and set aside.
Preheat the oven to 350 degrees F.
With a sharp knife, score the surface of the ham in a diamond pattern.
Place the ham on a rack in a roasting pan.
Pour the glaze over the ham; put the ham in the oven.
Bake the ham for 1 hour, basting every 15 minutes with the glaze in the roasting pan.
Serve with mustard or your favorite condiment.
Bourbon Glazed Ham Recipe
Baked Macaroni and Cheese is a nice accompaniment to Baked Ham
Crostini with Ricotta Cheese
(Serves 4-6)
(Serves 4-6)
You can top these crostini with almost any of your favorite fruits.
They are basically savory in flavor. Add a drizzle of honey if you want them sweeter.
1 baguette, cut on the bias into 1/2-inch slices
Olive oil
16 ounces ricotta cheese
1 tablespoon grated lemon zest
Salt and pepper
Preheat oven to 350 degrees F.
Lightly brush both sides of bread slices with olive oil.
Arrange the slices on a baking sheet.
Bake until golden, about 15 minutes, flipping halfway through
Let cool slightly.
In a bowl, stir together the ricotta, zest, salt and pepper.
Spread about 2 tablespoons of the mixture on each slice of bread.
Top with one of the following toppings.
Strawberries
Slice strawberries, place in a bowl, and drizzle with Campari or an orange liqueur.
Allow the berries to sit at room temperature for 15 to 20 minutes.
Arrange the slices on the ricotta spread and top with chopped pistachios.
Apricots
Coarsely chop 4 pitted ripe apricots. Spoon about 1 tablespoon on each crostini.
Drizzle with honey and top with chopped fresh mint.
Roasted Tomato
Spread a pint of grape tomatoes on a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Bake in a 300 degree F. oven for 1 hour; cool to room temperature.
Spoon some of the roasted tomatoes on each crostini.
Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
Pear and Walnut
Top each crostini with several slices of ripe pear and some walnuts.
Season with salt and pepper; drizzle each with some honey.
They are basically savory in flavor. Add a drizzle of honey if you want them sweeter.
1 baguette, cut on the bias into 1/2-inch slices
Olive oil
16 ounces ricotta cheese
1 tablespoon grated lemon zest
Salt and pepper
Preheat oven to 350 degrees F.
Lightly brush both sides of bread slices with olive oil.
Arrange the slices on a baking sheet.
Bake until golden, about 15 minutes, flipping halfway through
Let cool slightly.
In a bowl, stir together the ricotta, zest, salt and pepper.
Spread about 2 tablespoons of the mixture on each slice of bread.
Top with one of the following toppings.
Strawberries
Slice strawberries, place in a bowl, and drizzle with Campari or an orange liqueur.
Allow the berries to sit at room temperature for 15 to 20 minutes.
Arrange the slices on the ricotta spread and top with chopped pistachios.
Apricots
Coarsely chop 4 pitted ripe apricots. Spoon about 1 tablespoon on each crostini.
Drizzle with honey and top with chopped fresh mint.
Roasted Tomato
Spread a pint of grape tomatoes on a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Bake in a 300 degree F. oven for 1 hour; cool to room temperature.
Spoon some of the roasted tomatoes on each crostini.
Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
Pear and Walnut
Top each crostini with several slices of ripe pear and some walnuts.
Season with salt and pepper; drizzle each with some honey.
During spring, the first asparagus of the year is available.
It you are using pencil-thin asparagus, simply trim off the tough ends.
For larger asparagus stalks, you may wish to peel the bottom half of each stalk.
This dish is nice for a brunch, as a salad, or as a side dish to roasted meat.
32 asparagus stalks
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
2 hard boiled eggs
Trim the ends of the asparagus.
Cook the asparagus in boiling salted water for 5 minutes.
Cook for less time if your asparagus are thin.
The asparagus are done if their heads bend slightly when lifted with tongs.
Drain the asparagus and rinse with cold water or place in a bowl of ice water.
Place asparagus on a towel and pat dry.
Whisk together the olive oil, lemon juice, shallots, and mustard.
Peel the eggs and cut in half.
With a wooden spoon, force the eggs through a medium-mesh strainer into a bowl.
Pour the vinaigrette over the asparagus and gently toss.
Divide the asparagus among 4 plates.
Drizzle with more of the vinaigrette, if desired. Top with the egg mixture.
It you are using pencil-thin asparagus, simply trim off the tough ends.
For larger asparagus stalks, you may wish to peel the bottom half of each stalk.
This dish is nice for a brunch, as a salad, or as a side dish to roasted meat.
32 asparagus stalks
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
2 hard boiled eggs
Trim the ends of the asparagus.
Cook the asparagus in boiling salted water for 5 minutes.
Cook for less time if your asparagus are thin.
The asparagus are done if their heads bend slightly when lifted with tongs.
Drain the asparagus and rinse with cold water or place in a bowl of ice water.
Place asparagus on a towel and pat dry.
Whisk together the olive oil, lemon juice, shallots, and mustard.
Peel the eggs and cut in half.
With a wooden spoon, force the eggs through a medium-mesh strainer into a bowl.
Pour the vinaigrette over the asparagus and gently toss.
Divide the asparagus among 4 plates.
Drizzle with more of the vinaigrette, if desired. Top with the egg mixture.
Asparagi Mimosa
(Serves 4)
(Serves 4)
Ravioli with Lemon Cream Sauce
(Serves 2 as a main course or 4 as a side dish)
(Serves 2 as a main course or 4 as a side dish)
This sauce may also be used with a ribbon pasta, such as fettuccine.
Add shredded cooked salmon, chicken, or ham, if desired.
You can also add peas or asparagus, or garnish with toasted slivered almonds.
8 ounces small cheese ravioli
2 tablespoons butter, divided
1 tablespoon finely minced onion
1 garlic clove, finely minced
1 cup heavy cream
Grated zest of 1 lemon
Salt and pepper
2 tablespoons lemon juice
2 teaspoons chopped chives or parsley
Cook ravioli in boiling, salted water until al dente.
Drain and reserve a little of the cooking water.
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
Add the onion and garlic; sauté 1 minute.
Add the cream, lemon zest, and salt and pepper.
Cook the mixture for 3 to 4 minutes until it starts to reduce and thicken.
Stir in the lemon juice and remaining tablespoon of butter.
Add the drained ravioli to the sauce and stir gently.
Add some of the pasta cooking water if the sauce is too thick.
Season with additional salt and pepper.
Transfer ravioli to a serving platter; sprinkle chives over the top.
Homemade Ravioli Recipes
Add shredded cooked salmon, chicken, or ham, if desired.
You can also add peas or asparagus, or garnish with toasted slivered almonds.
8 ounces small cheese ravioli
2 tablespoons butter, divided
1 tablespoon finely minced onion
1 garlic clove, finely minced
1 cup heavy cream
Grated zest of 1 lemon
Salt and pepper
2 tablespoons lemon juice
2 teaspoons chopped chives or parsley
Cook ravioli in boiling, salted water until al dente.
Drain and reserve a little of the cooking water.
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
Add the onion and garlic; sauté 1 minute.
Add the cream, lemon zest, and salt and pepper.
Cook the mixture for 3 to 4 minutes until it starts to reduce and thicken.
Stir in the lemon juice and remaining tablespoon of butter.
Add the drained ravioli to the sauce and stir gently.
Add some of the pasta cooking water if the sauce is too thick.
Season with additional salt and pepper.
Transfer ravioli to a serving platter; sprinkle chives over the top.
Homemade Ravioli Recipes
Ricotta Cookies
(Makes about 36 cookies)
(Makes about 36 cookies)
These colorful cookies have a cake-like texture and a delicious cream cheese icing.
Although they look like they might be very sweet tasting, they really are not.
Use a to drop the dough onto the cookie sheets and you
will get evenly-sized cookies. Iced cookies can be refrigerated for up to 2 days.
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup ricotta cheese
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Icing:
1/2 cup cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1-1/2 cups confectioners' sugar
1 teaspoon vanilla
Assorted pastel food coloring *
Colored sprinkles or sanding sugar (optional)
To make the cookies:
Preheat oven to 350 degrees F.
Line 2 baking sheets with
In a large bowl, beat together the butter and sugar until fluffy.
Add the egg, ricotta, and vanilla; beat until combined.
Add the flour, baking powder, baking, soda, and salt; beat until blended well.
Drop the dough in generous tablespoons onto the prepared baking sheets.
Bake 12 to 15 minutes, or until the bottoms of the cookies are lightly golden.
Transfer the cookies to wire racks to cool.
To make the icing:
In a large bowl, beat together the cream cheese and butter.
Add the confectioners' sugar and vanilla; beat until creamy.
Decide on the number of colors that you will be tinting the icing.
Divide the icing into small bowls; one for each color.
Stir the food coloring into each portion of icing.
Spread a small amount of the icing over the top of each cookie.
Add colored sprinkles, if desired.
Serve immediately or refrigerate.
* Note:
You may choose to leave the icing white and simply add
The cookies look pretty that way, too.
More Italian Cookie Recipes
Although they look like they might be very sweet tasting, they really are not.
Use a to drop the dough onto the cookie sheets and you
will get evenly-sized cookies. Iced cookies can be refrigerated for up to 2 days.
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup ricotta cheese
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Icing:
1/2 cup cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1-1/2 cups confectioners' sugar
1 teaspoon vanilla
Assorted pastel food coloring *
Colored sprinkles or sanding sugar (optional)
To make the cookies:
Preheat oven to 350 degrees F.
Line 2 baking sheets with
In a large bowl, beat together the butter and sugar until fluffy.
Add the egg, ricotta, and vanilla; beat until combined.
Add the flour, baking powder, baking, soda, and salt; beat until blended well.
Drop the dough in generous tablespoons onto the prepared baking sheets.
Bake 12 to 15 minutes, or until the bottoms of the cookies are lightly golden.
Transfer the cookies to wire racks to cool.
To make the icing:
In a large bowl, beat together the cream cheese and butter.
Add the confectioners' sugar and vanilla; beat until creamy.
Decide on the number of colors that you will be tinting the icing.
Divide the icing into small bowls; one for each color.
Stir the food coloring into each portion of icing.
Spread a small amount of the icing over the top of each cookie.
Add colored sprinkles, if desired.
Serve immediately or refrigerate.
* Note:
You may choose to leave the icing white and simply add
The cookies look pretty that way, too.
More Italian Cookie Recipes
A brunch can be a lot of fun because you can do almost anything you want with the menu. You can serve all of your
favorite breakfast and lunch dishes at the same time. It combines wonderful savory foods with sweets, light fruit
salads, and tasty brunch cocktails. For additional dishes to add to your brunch menu, try one of our egg recipes, fruit
desserts, panettone French toast, recipes from our holiday and special occasion breakfasts, or hors d'oeuvres.
Include an Italian Easter specialty, such as Pizza Chena, Bolognese Rice Cake, Wheat Berry Cake, or Lamb Cake. It's
also a nice touch to serve a special drink with brunch. It you wish to add a cocktail, peach bellinis are a light, fruity
drink. And don't leave the kids out of the fun; make virgin mimosas by combining orange juice with lemon-lime soda.
favorite breakfast and lunch dishes at the same time. It combines wonderful savory foods with sweets, light fruit
salads, and tasty brunch cocktails. For additional dishes to add to your brunch menu, try one of our egg recipes, fruit
desserts, panettone French toast, recipes from our holiday and special occasion breakfasts, or hors d'oeuvres.
Include an Italian Easter specialty, such as Pizza Chena, Bolognese Rice Cake, Wheat Berry Cake, or Lamb Cake. It's
also a nice touch to serve a special drink with brunch. It you wish to add a cocktail, peach bellinis are a light, fruity
drink. And don't leave the kids out of the fun; make virgin mimosas by combining orange juice with lemon-lime soda.
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| Ideal for entertaining during any special event. With the buffet warmer, your main courses, side dishes or desserts will stay warm. The Stainless Steel heating surface is durable and easy to clean. The warming tray has two cool-touch handles and four non-skid feet that offer stability and has three variable heat controls. |
| Do you need extra counter space when entertaining or extra storage space for everyday items? You can keep this unit in your living space when you need it or easily move it out of the way when you don't. |