Easter Brunch Recipes

Easter Brunch

Heather Dombos

Heather comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

HUNDRED DOLLAR HAM

7-8 lb spiral sliced ham 1 cup light brown sugar 1/2 cup pure maple syrup 12 oz pineapple juice Unwrap ham and place flat side down in a large slow cooker. Throw away glaze packet and any plastic pieces that cover the bone. Rub brown sugar over the sides. Pour on maple syrup and pineapple juice. Cook on low for 4 hours. Baste ham with the juices from the bottom of the slow cooker.

CREAM CHEESE POUND CAKE

1 ½ cups butter, softened 1 (8 oz) package cream cheese, softened 3 cups sugar 6 large eggs 1 Tbsp real vanilla extract 3 cups all-purpose flour 1/8 tsp salt Preheat oven to 300°F. Use an electric mixer to mix both butter and cream cheese until creamy. Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla. Sift flour and salt and add gradually to the mixer, beating until well blended. Pour batter into a well greased and floured bundt pan or tube cake pan. Place 2 cups water in an ovenproof container on the rack in the oven next to the cake. Bake cake at 300°F for one hour and 45 minutes, or until a toothpick can be removed cleanly. Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack. Serve with fresh berries and whipped cream for the perfect spring dessert.

ASPARAGUS TART

1 to 2 sheets frozen puff pastry defrosted 1 to 2 Tbsp honey dijon mustard with balsamic vinegar or plain dijon mustard 2 to 3 cups Gruyere cheese freshly grated (or use any white cheese you like) 1 1/2 lbs medium asparagus trimmed* 1 Tbsp extra virgin olive oil Salt and pepper Preheat oven to 400°F.

Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes. Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard if that's what you have) and then sprinkle on the Gruyere cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Sprinkle on the peas if using. Brush or lightly drizzle with olive oil, and season with salt and pepper. Bake for about 20 to 25 minutes, until the spears are tender. Watch your tart while in the oven. Remove from oven and let cool for a few minutes.

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