#Easter #EasterBrunch #CookWithMe
Find the recipes below
0:10 – Blood Peach Bellini – https://bit.ly/2UP2CVg
0:39 – Poached Eggs with Red Wine Sauce – https://bit.ly/39MgtQl
1:46 – Roasted Vegetables with Fresh Herbs – https://bit.ly/3dXzLp6
2:51 – Old-Fashioned Strawberry and Rhubarb Crisp – https://bit.ly/2UMc1g3
4:56 – Farro & Green Olive Salad with Walnuts and Raisins – https://bit.ly/2UKw5zA
5:33 – Grapefruit Cornmeal Cake – https://bit.ly/2V5tsau
Blood Peach Bellini
4 ounces chilled Prosecco 1/2 ounce Campari 1 ounce white peach puree 1/2 ounce grenadine, preferably EO or homemade
Poached Eggs with Red Wine Sauce
2 cups water 1/4 cup veal demiglace (such as D’Artagnan) 2 cups of dry red wine (such as Burgundy) 1 cup chopped tomato 2 shallots, thinly sliced (about 3/4 cup) Bouquet garni: 5 flat-leaf parsley sprigs, 1 thyme sprig, and 1 fresh bay leaf, tied securely with butcher’s twine 1 (6-ounce) bacon slab, cut into 1/2-inch cubes (about 1 1/4 cups) 1 teaspoon unsalted butter, softened 1 teaspoon all-purpose flour 1/8 teaspoon kosher salt 1/8 teaspoon black pepper 8 poached eggs 8 white bread slices (such as Pepperidge Farm), cut into 3-inch rounds and sautéed in butter and oil until browned 2 tablespoons finely chopped fresh flat-leaf parsley
Roasted Vegetables with Fresh Herbs
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice 1 pound brussels sprouts, halved 1/2 cup extra-virgin olive oil 10 sage leaves 5 thyme sprigs Two 6-inch rosemary sprigs, cut into 2-inch lengths Kosher salt and freshly ground pepper
Old-Fashioned Strawberry and Rhubarb Crisp
FILLING
2 pounds rhubarb stalks, sliced 1/2 inch thick 1 1/4 cups sugar 1 pound strawberries, hulled and quartered 3 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract
TOPPING
1 stick (4 ounces) unsalted butter, softened 1 1/2 cups light brown sugar 1 1/2 cups all-purpose flour 1 1/4 cups quick-cooking rolled oats 3 tablespoons canola oil 1 1/2 teaspoons cinnamon 3/4 teaspoon salt
Farro & Green Olive Salad with Walnuts and Raisins
1 1/4 cups farro (1/2 pound) Fine sea salt 1 cup walnuts (3 1/2 ounces) 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces) 4 scallions, white and light green parts only, finely chopped 1/3 cup snipped chives 2 tablespoons golden raisins 1/2 teaspoon crushed red pepper 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon honey Shaved Pecorino cheese, for serving
Grapefruit Cornmeal Cake
1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing 1 1/2 cups all-purpose flour 1/2 cup medium-grind cornmeal 1 1/2 cups granulated sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 3 large eggs 1 tablespoon finely grated grapefruit zest plus 1/4 cup fresh grapefruit juice
GLAZE
2 cups confectioners’ sugar, sifted 1/4 cup poppy seeds 1/4 cup fresh grapefruit juice
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6 Easy Ideas Easter Brunch | Food & Wine Recipes https://youtu.be/Nclz4uI1gss