Host an Easter Brunch

I love all the opportunities that blogging brings. And I’m not just talking about things like being in a magazine or writing freelance. I mean the relationships. I have met so many amazing people through this blogging venture of mine. Some I have been lucky enough to meet in real life and spend time with, while others I’ve simply had the pleasure of being online friends and interacting through email, Twitter, and our respective blogs.

Allow me to introduce you to Brooke, one of my blogging friends. Brooke and I last met after participating in a recipe contest last summer. Neither of us were the winners, but Brooke was so kind to email me and start a conversation. It’s been so fun to chat back and forth through email over the last months. If you haven’t checked out Brooke’s blog yet you’ll want to soon!

Anyway…through all this chatting we decided that we simply must do a joint blogging post together sometime. We don’t live near each other, and I didn’t have any plans to travel to Brooke’s neck of the woods anytime soon, so we decided to put together a virtual Easter Brunch. I hope you’ll join us!

If you’re hosting an Easter Brunch, Brooke and I have got recipes for you! Just check out these delicious recipes that Brooke cooked up! Doesn’t this Coconut-Lemon Curd Angel Food Cake look divine? And I can’t think of a better spring salad than this Brie, Honey Roasted Walnuts and Spring Greens with Warm Raspberry Dressing that Brooke put together. Head over to CheekyKitchen for Brooke’s recipes. As for my recipes I’ve put together Honey Balsamic Roasted Carrots, Leek and Mushroom Tarts, and Sunshine Nectar to share. Welcome Spring and welcome friends!

Leek and Mushroom Tarts
heavily adapted from Tartelette

• 1 1/4 cup leeks, quartered and chopped
• 1/4 cup red onion, diced
• 2 cloves garlic, minced
• 5 ounces mushrooms, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh tarragon, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup milk
• 3/4 cup half and half
• 1 teaspoon Dijon mustard
• 3 eggs
• 4 ounces Gruyere cheese, grated
• 6 mini tart pans lined with tart crust, recipe below

Preheat the oven to 350 degrees F.

Swirl a medium sized saute pan with a bit of olive oil, about 2 teaspoons. Heat over medium high heat until sizzling. Add the leeks, onion, and garlic and saute for about 2 minutes. Add the mushrooms and saute about 3 minutes more. Remove from heat and stir in the parsley and tarragon. Divide evenly among the 6 tart crusts and set aside.

Combine the salt, pepper, milk, half and half, dijon mustard, and eggs. Beat until combined evenly. Divide the egg mixture evenly among the 6 tarts and top with grated cheese. Place tarts on a cookie sheet (in case of spills) and bake for 20-30 minutes. Cool before removing from pan and serving.

Tart Crust
from Tartelette

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 5 tablespoons butter, cold and cut into small slices
• 3 to 4 tablespoons ice cold water

Mix together the flour and salt in a mixing bowl. Cut in the butter with a pastry cutter or a fork until the mixture forms pea-sized pieces.

Sprinkle 2 tablespoons of water over the flour mixture and toss with fork until moistened. Repeat with the remaining water, one tablespoon at a time and gather the dough into a ball with your hand. Do not handle the dough too long.

Wrap into a sheet of plastic wrap and refrigerate for 30 minutes. This will allow the dough to relax and make it easier to roll, keeping it from becoming tough.

Roll dough on a lightly floured surface, applying pressure from the center to the edges until it is about 12 inches in diameter. Cut out six 4 inch circles onto the dough and press them into the tart pans (or one 9 inch pan if making a larger tart). Refrigerate while you prepare the filling.

Sunshine Nectar
a goodLife {eats} creation

• 4 parts chilled White wine (for non-alcoholic, kid friendly use FreWines)
• 2 parts peach nectar
• 1 part freshly squeeze orange juice
• raspberries, fresh or frozen, to garnish drinks

Combine the White Zinfandel, peach nectar, and freshly squeezed orange juice. Stir to mix well. Refrigerate if making ahead of time. To serve: divide evenly among glasses and garnish each with a small handful of raspberries.