58 THE QUEENS COURIER • EASTER/PASSOVER • MARCH 21, 2013 FOR BREAKING NEWS VISIT www.queenscourier.com s easter/passover HOLIDAY BRUNCH A holiday celebration at home should be as much fun for the hosts as for friends and family. With a little advance planning, the goal of effortless entertaining is suddenly within reach. First, make it brunch, typically lighter and simpler to prepare than dinner. Buffet style is another smart choice — just arrange the dishes on pretty holiday linens and invite guests to serve themselves. Half of the work is done when you go with full-fl avored imported Italian cheeses like Parmigiano Reggiano, Grana Padano and Montasio, and air-cured hams like Prosciutto di Parma and Prosciutto di San Daniele. As PDO (Protected Designation of Origin) products, they belong to a special group of high-quality European foods that can be made only in specifi c geographical regions. Dishes that add up to a no-stress brunch buffet: Another brilliant two-ingredient recipe consists of eggs baked in Prosciutto di San Daniele “cups.” They are crisp, creamy and irresistible. Festive garnishes for a salad of deep green kale leaves, tossed with orange vinaigrette, include Grana Padano shards, pears and pine nuts. For more information on the PDO system and holiday recipes using these legendary cheeses and hams, visit www.legendsfromeurope.com. Think About Drinks One way to keep it simple is to settle on a house drink for your brunch buffet, such as a Poinsettia Cocktail made with one part cranberry juice and one part Grand Marnier to four parts prosecco. For the nonalcoholic version, combine the juice with sparkling water or lemon-lime soda. Eggs Baked in Prosciutto di San Daniele Cups Yield: 12 portions 12 slices Prosciutto di San Daniele 12 large eggs Preheat oven to 400°F. Fold one slice of Prosciutto di San Daniele in half crosswise to make a rectangle. Fit into a muffi n cup. Crack egg into lined cup. Repeat with remaining ham and eggs. Bake 10 to 12 minutes to desired doneness. Kale Salad with Grana Padano and Citrus Dressing Yield: 5 cups 1/2 pound kale 1 large Anjou or Bartlett pear, sliced 1/2 cup Grana Padano shards 1/4 cup pine nuts or sliced almonds, toasted 2 tablespoons orange juice 2 tablespoons white wine or balsamic vinegar 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper Remove ribs from kale and cut into 1-inch ribbons; place in a large salad bowl. Add pear, cheese and nuts. Whisk together orange juice, vinegar, olive oil, salt and pepper. Pour over salad and toss. Courtesy Family Features Easter Sunday Champagne Brunch March 31, 2013 Salad Bar Tossed Green Salad Tomato, Cucumbers, Carrots, and Croutons Served with Assorted Dressings Baby Spinach Salad Gorgonzola Cheese, Cranberries, Sliced Almonds Served with Strawberry Vinaigrette Dressing Smoked Salmon Traditional Accompaniments Sliced Tomatoes and Fresh Mozzarella Platter Served with Fresh Basil and Virgin Olive Oil Entrees Scrambled Eggs Apple-wood Smoked Bacon Country Style Sausages Potatoes O’Brien Cheese Blintzes ------------- Parmesan Crusted French Chicken Breast With Fresh Roma Tomato Bruschetta Grilled Filet of Salmon Served with a Ginger Buerre Blanc Wild Mushroom Ravioli With Saffron Cream Sauce Herb Crusted Sirloin, Served with Merlot Reduction Demiglace Carving Station Slow Roasted Leg of Lamb Served with Rosemary Au Ju and Mint Glazed Pears Country Style Spiral Ham Served with Pineapple Glaze Omelet Station Omelets Made to order Belgian Waffle Served with Maple Syrup, Fresh Berries AndWhipped Cream Dessert Station Bread Pudding Topped with Whiskey Sauce Assorted Pies Chocolate Layer Cake Carrot Cake Cheese Cake, Assorted Petit Fours Bread Station Croissants, Bagels, Muffins, Scones and Assorted Breads ADULTS: $34.95 / CHILDREN: $16.95 (*) (1)GLASS OF CHAMPAGNE PER ADULT. SENIORS CITIZENS RECEIVE A 10%DISCOUNT.*CHILDREN 12AND UNDER. 20%GRATUITY WILL AUTOMATICALLY BE ADDED SEATING @:11:00AM,1:00PM &3:00PM FOR RESERVATIONS PLEASE CALL 718.269.1756 104-04DITMARS BLVD.,EAST ELMHURST NY11369
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