The Rural Voice, 2003-04, Page 46Rural Living
Entertain with Easter brunch
Selected by Bonnie Gropp
Easter brunches are a popular way
of entertaining. A variety of foods,
many of which can be prepared
ahead of time allow for leisurely
dining.
BUNNY'S BEST SOUP
(Delicious hot, or cold)
2 Ib (1 kg) carrots, peeled and
chopped
1 onion, chopped
1 stalk celery, sliced
1 bay leaf
4 cups (1 L) water or chicken stock
1 can (385 mL) 2% evaporated
milk
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) nutmeg
In Targe saucepan, bring carrots,
onion, celery, bay leaf and water to
boil; reduce heat and simmer for 20
to 25 minutes or until vegetables are
very tender. Discard bay leaf.
Puree, in batches, in blender or
food processor until smooth. Stir in
evaporated milk, pepper and nutmeg
until well blended. Pour into vacuum -
bottle to serve hot or pour into plastic
container and refrigerate to serve
chilled. (Soup can be refrigerated for
up to 3 days.)
BAKED APPLE PUFF PANCAKE
Maple Rum Apple Compote:
4 apples
1 tbsp (15 mL) butter
1/4 cup (50 mL) maple syrup
3 tbsp (45 mL) rum or water
(optional)
2 tbsp (25 mL) raisins
Peel and core apples; thinly slice 3
1/2 apples. In large skillet, melt butter
over medium heat. As soon as butter
is hot, add apple slices; cook, stirring
occasionally until nearly tender,
about 5 minutes.
Stir in maple syrup, rum or water
and raisins. Increase heat to medium-
high; cook, stirring occasionally, until
apples are tender and liquid has
mostly evaporated.
Pancake:
2 tbsp (25 mL) butter
3/4 cup (175 mL) milk
3 eggs
42 THE RURAL VOICE
3/4 cup (175 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 ml) salt
icing sugar (optional)
Place butter in 10 -inch (25 cm) pie
plate; melt in 400°F (200°C) oven.
Meanwhile in medium bowl, whisk
together milk, eggs, flour,sugar and
salt until smooth (don't worry if a
few lumps remain). Coarsely grate
remaining half apple; stir into milk
mixture.
Tilt pie plate to coat bottom and
sides with butter. Immediately pour
in pancake batter. Bake in 400°F
(200°C) oven until sides are puffy
and deep golden brown, 22 to 25
minutes. Remove from oven. Pancake
will fall quickly. To serve, cut into
wedges. Dust with icing sugar and
spoon compote over top.
SWEET CHERRY SCONES
1 1/2 cups (375 mL) whole sweet
cherries
2 cups (500 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
(approx.)
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
2 tbsp (25 mL) each cold butter
and vegetable oil
3/4 cup (175 mL) milk
1 tsp (5 mL) vanilla
Pit cherries and coarsely chop;
drain on paper towel. In large bowl,
stir together flour, sugar, baking
powder and salt. Using pastry blender
or fingers, work in, butter until in
small bits. Stir in drained cherries.
Make a well in centre. Stir together
oil, milk and vanilla; pour into well
and stir just until firm dough forms.
Turn out onto lightly -floured
surface. Knead three times. Divide in
half; pat each half into 3/4 -inch (2
cm) thick 6 -inch (15 cm) circle. Cut
each into 6 wedges.
Lightly grease or coat baking
sheet with cooking spray. Place
scones slightly apart on sheet. For
sparkle, sprinkle tops with 1 tbsp (15
mL) more sugar. Bake on rack above
centre of 450°F (230°C) oven until
golden, 10 to 12 minutes.
MINI -MUFFINS
2 cups (500 mL) all-purpose flour
1' tsp (5 mL) baking soda
1/2 tsp (2 ml) salt
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) sugar