WWW.QNS.COM RIDGEWOOD TIMES APRIL 1, 2021 17
Tasty dishes to serve at Easter brunch
From tasty small bites to a fi lling
feast and even dessert for breakfast,
brunch options are nearly
endless. Take your spring brunch to
the next level with recipes that appease
appetites of all kinds.
First, start with portioned pastry
cups perfect for appetizers. Bring out
the protein-packed breakfast burritos
for the main course then, for a fi nal
touch of sweet deliciousness, off er up
lemony doughnuts to cap off the feast.
Appetizer-sized portions and small
bites of all sorts are ideal for breakfast
spreads, and these Pastry Brunch Cups
are perfect for starting a morning meal
with loved ones.
Or, if a busy schedule looms, try
baking a batch and separating into
appropriate serving sizes for a simple
way to meal prep heading into a new
PASTRY BRUNCH CUPS
2 tablespoons butter
2 tablespoons fl our
1 1/2 cups milk
1 cup shredded Swiss cheese
2 sheets puff pastry
2 cups diced ham
Chopped fresh green onions
Heat oven 375 degrees. In small saucepan,
melt butter. Whisk fl our with butter.
Gradually pour in milk, whisking
each time. Bring to simmer, whisking
until mixture starts to thicken. Remove
from heat; stir in Swiss cheese. Set aside.
Use rolling pin to thin out puff pastries.
Cut each into nine squares. Line pastry
squares in muffi n cups, pressing bottoms
down fi rmly and moving pastries
up sides for edges to come up just over
muffi n tins. Fill each cup with 1 teaspoon
cheese sauce. Crack one egg into
each cup and sprinkle each with diced
ham. Bake 10-15 minutes until eggs set.
Sprinkle with chopped green onions.
A well-rounded brunch calls for a
multitude of dishes and beverages, but it
wouldn’t be complete without a proteinpacked
recipe to get the day started.
This delicious Breakfast Burrito is
loaded with colorful veggies and Silver
Fern Farms 100% grass-fed strip steak.
Hailing from New Zealand, home to
some of the world’s most natural tasting
beef and lamb, this premium cut of beef
is aged 21 days and minimally processed
with no added growth hormones or
antibiotics. The animals are grass-fed
year-round and allowed to roam and
graze freely, so the beef off ers a lean,
flavorful texture that tastes just as
Visit silverfernfarms.com to find
more at-home brunch inspiration.
1 Silver Fern Farms New Zealand
100% Grass-Fed New York Strip Steak (10
Salt, to taste
Pepper, to taste
1/2 onion, fi nely chopped
1 red bell pepper, sliced lengthwise
4 large mushrooms, sliced
1 teaspoon cumin
1 teaspoon paprika
1/2-1 teaspoon chili powder
1 tomato, fi nely chopped
1/2 cup milk
4 large tortillas
1 cup spinach
1 1/2 ounces feta cheese, crumbled
1/4 cup cilantro
Lime wedges (optional)
Hot sauce (optional)
Remove steak from packaging and
set aside 10 minutes. Once steak reaches
room temperature, heat pan over
medium-high heat. Rub steak with oil
and season with salt and pepper, to taste.
Cook until medium-rare, approximately
3-4 minutes each side. Remove from pan
and cover loosely with tinfoil to rest 5
minutes. Reduce heat to medium and add
splash of oil. Add onion; cook 1 minute.
Add red bell pepper and mushrooms;
cook 1 minute. Add cumin, paprika and
chili powder; stir through. When veggies
are tender (about 2 minutes), add
tomato and cook until soft . Season with
salt and pepper, to taste. In large bowl,
whisk eggs, milk and salt and pepper,
to taste. Heat pan to medium heat and
add splash of oil. Pour egg mixture into
pan and cook, lift ing and folding eggs
until thickened and no visible liquid
egg remains. Do not stir constantly. Lay
tortillas on fl at surface or plate. In center
of tortilla, add cooked veggies and top
with thinly sliced beef. Add handful
of spinach, scrambled eggs, crumbled
feta, cilantro and avocado. Fold bottom
of tortilla and roll.
Serve with lime wedges and hot sauce,
— Courtesy of Family Features