FOR BREAKING NEWS VISIT WWW.QNS.COM APRIL 11, 2019 • EASTER DINING • THE QUEENS COURIER 61
easter dining
Go Big on Brunch
Building out a full menu to please your
brunch guests with simple, tasty recipes
can help create a fun, fl avorful atmosphere
when it’s time for a morning bite.
By making a variety of dishes to accommodate
an array of personal tastes, you
can give friends and family the fl avors
they desire. With choices like Apple
Strudel Pancakes and Mini Hash Brown
Casseroles, you can fulfi ll a multitude
of food groups from grains and fruits to
dairy and meat. Allow the adults at your
gathering to top off the meal with a spicy
take on this Watermelon Bloody Mary,
featuring simple preparation and a handful
of garnish options.
Find more brunch recipes at Culinary.
net.
Add Apples to Your
Brunch Buff et
As part of a balanced brunch, these
Apple Strudel Pancakes feature whole
grains rich in fi ber, minerals and vitamins
to provide energy for you and your guests.
With a rich, nutty fl avor, buckwheat fl our
complements the sweet taste of apples
and maple syrup for a twist on traditional
pancakes. Find more nutritious recipes
at aicr.org.
Apple Strudel Pancakes
Reprinted with permission from the
American Institute for Cancer Research
Servings: 8
Apple Strudel Mixture:
• 1 cup water
• 1/4 cup raisins
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup thoroughly chopped walnuts
• 1 large apple, peeled, cored and chopped
Batter:
• 1 cup buckwheat fl our
• 1 cup unbleached all-purpose fl our
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups 1 percent buttermilk
• 1/4 cup saffl ower oil
• 1/2 teaspoon vanilla extract
• nonstick cooking spray
maple syrup
To make apple strudel mixture: Boil
water; add raisins. Remove from heat
and let steep until raisins are plump and
reconstituted, about 10 minutes. Drain
and set aside.
In shallow pan over medium heat, add
butter. Once butter melts and is bubbling,
stir in brown sugar and cinnamon.
Cook about 3 minutes until sugar starts
to dissolve. Add walnuts, apples and raisins.
Cook apples until just tender when
pierced with fork, about 4 minutes. Set
aside to cool completely.
To make batter: In large bowl, mix
fl ours, sugar, cinnamon, baking soda and
salt. In separate bowl, beat eggs lightly
and mix with buttermilk, oil and vanilla
extract.
Pour wet ingredients into dry, mixing
as little as possible. Add apple strudel
mixture and fold all ingredients together.
Set aside.
Heat nonstick pan or griddle over medium
heat. Grease pan lightly with nonstick
cooking spray. Once pan is hot, ladle
about 1/4 cup batter per pancake taking
care not to overcrowd pan. Aft er 2-3 minutes,
fl ip pancakes once.
Serve pancakes warm with syrup.
A Small Brunch Bite
A full brunch menu calls for small bites
on the side to complement the multitude
of fl avors brought on by a variety of
brunch dishes.
For a clever option that’s quick to make,
these Mini Hash Brown Casseroles provide
a morsel bursting with fl avor to
pair with just about any morning meal.
Made with refrigerated Simply Potatoes
Shredded Hash Browns, which are
pre-shredded for a faster fridge to fork
kitchen experience, you can make a batch
of the tasty cups in less than an hour.
Find more brunch solutions and recipes
at simplypotatoes.com.
Mini Hash Brown Casseroles
Prep time: 10 minutes
Total time: 30 minutes
Servings: 24
• 1 package refrigerated Simply Potatoes
Shredded Hash Browns
• 1 pound Bob Evans Farms Original
Sausage Roll
• 4 large eggs
• 1/2 cup milk
• 3 tablespoons butter, melted
• 1 cup ham, cubed
• 1 cup red pepper, diced
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
Heat oven to 350 F.
Remove hash browns from refrigerator
and let rest.
In skillet, cook sausage according to
package directions.
Lightly grease two 12-cup muffi n tins.
In bowl, whisk eggs and milk. Add hash
browns, butter, ham, red pepper, black
pepper and cheese; mix.
Fill muffi n tins 2/3 full. Bake 27-30 minutes.
Serve warm.
Sipping on Sweet and Spicy
Take your brunch the extra mile with
a twist on the traditional mid-morning
beverage. By adding jalapeno and horseradish
to this Watermelon Bloody Mary,
you’ll have a spicy, tasty version of a traditional
brunch drink ready for your guests.
With watermelon balancing out the
jalapeno, it’s an ideal balance of spicy and
sweet with just the right amount of kick.
Find more brunch recipes at watermelon.
org.
Watermelon Bloody Mary
Recipe courtesy of the National
Watermelon Promotion Board
Yield: 4 cocktails
• 2 cups seedless watermelon, cubed
• 1 medium jalapeno pepper, stem
removed, chopped
• 2 limes, juice only
• 6 ounces low-sodium tomato juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fi sh sauce
• 1 teaspoon horseradish
• hot sauce, to taste
• 1/3 cup vodka
• lime wedges
• chili lime salt
• ice
• 4 bamboo skewers (6 inches long)
• watermelon wedges (optional)
• prosciutto (optional)
• cucumber slices (optional)
• jalapeno slices (optional)
• green olives (optional)
In blender, blend watermelon cubes and
jalapeno pepper until completely smooth.
Pour mixture through fi ne sieve set over
pitcher.
Add lime juice, salt, pepper, fi sh sauce,
horseradish and hot sauce, to taste, to
pitcher; stir to combine. Taste and adjust
seasoning as needed. Add vodka and stir.
Line rims of four glasses with lime
juice from lime wedges; dip in chili lime
salt poured on plate. Carefully put ice in
each glass and divide Watermelon Bloody
Mary mixture evenly.
Add garnishes, as desired, by skewering
watermelon wedges, prosciutto, cucumber,
jalapeno and green olives. Place garnishes
in glasses and serve.
Courtesy Family Features
/WWW.QNS.COM
/aicr.org
/simplypotatoes.com
