Easter, to me has always been about coloring eggs and springtime…a new dress, Sears-photo-studio pictures for Grandma…and of course, good food.
As a child, we went to church, (one of the three times we went each year). Afterwards, we would go out to neat, usually at a place like North’s Chuck Wagon. My first taste of fresh asparagus with hollandaise sauce was at an Easter buffet. So was my first shrimp omelet. I remember much more about the food than the church service.
My husband and I have always celebrated Easter with our family and friends. A backyard egg hunt, followed by a lovely dinner, was an annual ritual until the kids outgrew Easter baskets. The dinners continued, but I missed the hunts. Now that we have young grandchildren, we’re hiding eggs again.
I love to have an Easter brunch, but I don't want to spend the whole morning in the kitchen. The following is essentially a savory bread pudding that can be
assembled the night before. Make a fresh fruit salad and muffins ahead of time, brew a pot of coffee, and let the entrée bake while the kids hunt for eggs.
My husband and I have always celebrated Easter with our family and friends. A backyard egg hunt, followed by a lovely dinner, was an annual ritual until the kids outgrew Easter baskets. The dinners continued, but I missed the hunts. Now that we have young grandchildren, we’re hiding eggs again.
I love to have an Easter brunch, but I don't want to spend the whole morning in the kitchen. The following is essentially a savory bread pudding that can be
assembled the night before. Make a fresh fruit salad and muffins ahead of time, brew a pot of coffee, and let the entrée bake while the kids hunt for eggs.
Shrimp “Soufflé”
Serves 6-8
Serves 6-8
1 lb. cooked salad shrimp
1 - 8oz. package cream cheese
6-8 medium Crimini mushrooms, thinly sliced
6 slices English muffin bread, cut into cubes
2 tbsp. butter
6 eggs
½ - cup milk
½ tsp. dill
¼ tsp. salt
¼ tsp. white pepper
2 ripe Roma tomatoes, seeded and thinly sliced
1 cup prepared hollandaise sauce
Heat oven to 325°. Beat the eggs, milk, dill, salt and pepper until well blended. Fold the bread cubes into the egg mixture. Cover and refrigerate 15 - 30 minutes until the bread is quite moist.
Melt the butter in a small skillet and sauté mushrooms over medium heat until softened. Butter or spray a two- quart oblong casserole dish. Repeat layers of bread mixture, cream cheese slices, shrimp and mushrooms, finishing with a bread layer (5 total). Arrange the tomato slices on top.
Cover and bake at 325° for 1 hour or until a toothpick inserted in center comes out clean. Serve topped with hollandaise sauce.
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| Jordan & Connor, Easter 2012 |
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