Saturday, March 22, 2008

PURE BLUE EASTER IRIS ~ ( HOLY SATURDAY BRUNCH ) ASPARAGUS and GOAT CHEESE QUICHE /CARROT PECAN COFFEE CAKE with PRALINE STREUSEL / AMBROSIA

"Easter spells out beauty,
the rare beauty of new life."
~S.D. Gordon
ASPARAGUS and GOAT CHEESE QUICHE
~ retro is back and real men 'do eat quiche'
___________
1 Pillsbury crescent roll package
1 lb. trimmed asparagus
3-4 chopped shallots
2 Tbsp. unsalted butter
1 1/4 cup half & half
4 large organic eggs
scant pinch coarse salt
1/2 tsp. white pepper
1/2 tsp. Hungarian paprika
1 Tbsp. chopped fresh thyme (1 tsp. dried)
2 cup crumbled goat cheese
additional thyme for garnish

  • Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside.
  • Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry.
  • Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese.
  • Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears decoratively over top. Sprinkle with thyme. Bake for 40 minutes or until set. Cool 10 minutes before serving.

CARROT PECAN COFFEE CAKE with PRALINE STREUSEL
~ this perennial favorite returns each spring
___________
Praline Streusel:
1/2 cup flour
1/4 cup firmly packed brown sugar
4 Tbsp. chilled unsalted butter
1/3 cup chopped pecans

Coffee Cake:
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. nutmeg
1 cup softened unsalted butter
1 1/4 cups firmly packed brown sugar
4 large organic eggs
2 cup shredded carrots
1 cup chopped pecans

  • Preheat oven to 350-degrees. Generously grease a 9-inch springform pan.
  • Make the streusel: In a large bowl, combine flour & sugar. Cut in butter until size of small peas. Add pecans and toss to mix.
  • Make the cake: In a large bowl, sift together the fours, baking powder, soda, salt, cinnamon, mace & nutmeg. In another bowl cream butter & sugar until fluffy. Beat in eggs, one at a time. Stir in carrots. Add dry ingredients and stir until well blended. Fold in pecans. Turn batter into prepared pan and spread evenly. Sprinkle with streusel. Bake for about 50 minutes or until it tests done with toothpick. Cool 10 minutes before removing sides. Serve warm or at room temperature. (12-14 servings)

~ Spring snow and blue iris

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AMBROSIA
~ holiday favorite
_____
1 large chilled can drained pineapple chunks
1 (11-oz.) chilled can drained mandarin oranges
1 cup sour cream
1 cup miniature marshmallows
1 cup coconut

Mix together and chill before serving. When serving, refresh with additional fresh coconut.
* Holy Saturday Menu repost

6 comments:

Mark said...

Hi Joey,
You have been surpassing your usual excellent photos with the last few posts, I love that close up of the iris and your Easter bouquet collection, Gerberas are one of my favourite flowers.
Happy Easter to you.

cheers Mark

Cabs said...

Love these pictures. Don't iris looked like nature's attempt at watercolor... a most impressive water color at that! Ambrosia has long been a favorite of my family. Great seeing it featured on your blog!
Carol

Connie said...

The recipes sound wonderful... I love asparagus. And your iris photos are very stunning!

Catherine said...

Beautiful shots of the iris, I really love the shot of the iris in front of the window with the spring snow ! :) The carrot pecan
coffee cake with praline streusel sounds yummy~just saying the name makes my mouth water! And I can see why the Ambrosia is a holiday favorite~another recipe I must try!
Easter greetings!!
Cat

joey said...

Hi Mark ... A HUGE compliment coming from you. Thank you. Iris and Gerberas are delightful to photograph; simple and complex. I often think of you and imagine what you are photographing ... Happy Easter!

Easter greetings, Carol. Iris do indeed look like nature's attempt at watercolor. You can't go wrong with Ambrosia ... always a favorite 'retro' family favorite.

I never get my fill of tender spring asparagus, Connie. A favorite this time of year is grilled asparagus (douse with a bit of balsamic vinegar or lemon juice, olive oil, sea salt & fresh pepper, marinate, and grill)

I have been making the CARROT PECAN COFFEE CAKE for ages, Cat. One of the first recipes when I began incorporating wheat flour with white ... great texture and nutty flavor.

Di DeCaire said...

A visual thrill to come here!