Easter Brunch, Dinner, and Dessert

I was so excited to be in charge for the Easter menu that I went a little overboard: I made brunch, dinner, and cake for dessert. Luckily, everything turned out great!

Menu:
Brunch: Paula Deen's Baked French Toast Casserole
Dinner: Dearborn Ham, Grandma's Hot German Potato Salad, & Steamed Asparagus
Dessert: Todd's Orange and Raspberry Cake




Paula Deen's Baked French Toast Casserole:
From www.foodnetwork.com

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

**NOTE: We found that the maple syrup wasn't necessary at all, this french toast is sweet enough!

Grandma's Hot German Potato Salad:

Unavailable now but coming soon!

Todd's Orange and Raspberry Cake:

From www.foodnetwork.com

Ingredients

Cake:

• Butter, for greasing the pans
• Flour, for dusting
• 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 large orange, zested, about 1/4 cup
• 1 1/3 cups no pulp orange juice
• 3 egg whites
• 2 tablespoons vegetable oil

Frosting:

• 1/2 stick (4 tablespoons) unsalted butter, at room temperature
• 1/3 cup creme fraiche
• 1 pound powdered sugar
• 1/4 cup raspberry jam
• Water, as needed
• 1/4 cup raspberry jam
• 1 (6-ounce) container fresh raspberries

Directions

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.

Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.

**If you like citrus-flavored cake and homemade frosting, this cake is to die for!

Slow Cooker Meatballs

Menu:
Meatballs
Mashed Butternut Squash
Steamed Broccoli

Slow Cooker Meatballs:
adapted from a recipe for Cocktail sausages in the December 2009 issue of Food Network magazine

Ingredients:
- Frozen meatballs (equivalent to 1 pkg. lil smokies sausages)
- 1 12-oz bottle chili sauce
- 1 12-oz jar grape jelly

1. Place meatballs in slow-cooker.
2. Combine chili sauce and jelly in medium saucepan; heat, stirring occasionally, over medium heat until jelly is melted. Pour over meatballs and stir to combine.
3. Cover and cook on high for about 2 hours.

**This was my own version of a recipe that I found for Lil Smokies sausages and an idea that I got from recipezaar.com. It was super easy and very delicious!

Slow-Cooker Morroccan Turkey Stew

Slow-Cooker Moroccan Turkey Stew
From www.foodnetwork.com

Ingredients

• 1 teaspoon ground allspice
• Kosher salt
• 4 skinless, bone-in turkey thighs (about 4 pounds)
• 1/2 medium butternut squash, cut into 2-inch chunks
• 2 15.5-ounce cans chickpeas, drained and rinsed
• 1 28-ounce can whole peeled tomatoes with juices, broken up
• 1 cup dried apricots
• 1/2 cup golden raisins
• 8 medium carrots, cut into 11/2-inch pieces
• 3 medium red onions, halved and cut into wedges
• 2 whole dried red chiles
• 1/2 lemon
• 2 cups fresh cilantro, including leaves and some stems
• 1 cup fresh parsley
• 1 clove garlic, smashed
• 1/2 teaspoon ground cumin
• 1/2 cup extra-virgin olive oil

Directions

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.

Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.

Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.

Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

**Note: This was good, but I thought there were too many competing flavors. My roommate tried it without the cilantro sauce and said it was great, so if I ever make it again, I'll just forgo the sauce and make the stew, with the full amount of squash and chickpeas next time.**

Shoemaker Chicken and Lemon-Pepper Fettuccine

Shoemaker Chicken, Lemon-Pepper Fettuccine, and steamed green beans

Pollo Alla Scarpariello (Sauteed Chicken, Shoemaker Style)
from How the World Cooks Chicken by H.J. Mussen

Ingredients
1 3-pound Chicken, cut up
1 cup flour
salt and freshly ground pepper
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup dry white wine
Juice of 1 lemon
Parsley sprigs for garnish

Directions
Wash the chicken pieces and pat dry. Combine the flour with a little salt and pepper and dredge the pieces thoroughly.
Heat the oil in a large skillet and brown 1 clove of minced garlic, then remove with a slotted spoon and discard. Place the chicken in the pan and cook over low to moderate heat, uncovered, for 10-12 minutes on a side. When done remove and keep warm.
Now saute the second clove of garlic in the same pan, then remove with a slotted spoon and discard. Deglaze the pan with the wine, add the lemon juice, and return the chicken, coating each piece. Cover and cook for 2 or 3 minutes to reheat. Serve on a warm platter garnished with parsley sprigs. Serves 4.

**Note: most recipes in this book call for a whole 3 pound chicken, I usually just use 4 boneless skinless chicken breasts. Also, I did not use parsley to garnish this dish (as is apparent from the photo).**

Lemon-Pepper Fettuccine
from www.foodnetwork.com

Ingredients

• Kosher salt
• 12 ounces fettuccine
• 1 tablespoon unsalted butter
• 1 large shallot, minced
• 1 1/4 cups heavy cream
• 1 large egg yolk
• 1 to 2 teaspoons finely grated lemon zest
• 1/3 cup grated pecorino cheese, plus more for garnish
• Freshly ground pepper
• Crusty bread, for serving (optional)

Directions

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.

Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.

Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

**Note: The pecorino cheese is a must here! It's a little bit more expensive, but it is so delicious!**

Ground Beef Stuffed Bell Peppers

Ground Beef Stuffed Bell Peppers

from recipezaar.com, recipe #3594

Ingredients

1 lb beef,Ground

1 large onion, chopped

1 (28 ounce) can tomato sauce, divided

1 1/4 cups water, divided

1 (1 ounce) envelope garlic & herb salad dressing mix

1 cup white minute rice, uncooked

4 large green peppers, halved

1/4 teaspoon garlic powdersalt & pepper

Directions
1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix. 2 Bring to boil. 3 Stir in rice, cover. 4 Remove from heat and let stand for 5 minutes. 5 Meanwhile cut tops off peppers, remove seeds and cu in half. 6 Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk. 7 Place peppers in dish. 8 Spoon meat mixture into peppers, cover with foil. 9 Bake at 400 for 35-40 minutes. 10 Spoon sauce over peppers before serving.

*I used red peppers instead of green per my sister's request: I think it was an improvement and it tasted better!

Beouf Bourguignon

Beouf Bourguignon

(Beef Stew with Red Wine)

from Ina Garten's Barefoot in Paris

Ingredients

1 tablespoon good olive oil

8 ounces good bacon, diced

2 1/2 pounds beef chuch cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 pound carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 teaspoons chopped garlic (2 cloves)

1/2 cup Cognac or good brandy

1 (750-ml) bottle good dry red wine, such as Burgundy

2 to 2 1/2 cups canned beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided

5 tablespoons all-purpose flour

1 pound frozen small whole onions

1 pound mushrooms, stems discarded, caps thickly sliced

For serving

Country bread, toasted or grilled

1 garlic clove, cut in half

1/2 cup chopped fresh flat leaf parsley (optional)

Directions

Preheat the oven to 250 degrees.

Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid, and place it in the oven for 1 1/4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.

Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.

Rub each slice of bread on one side with garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

**NOTE: If I were to make this recipe again, I would not use as much brandy, use the full 2 1/2 cups of broth, and also add the frozen onions a little earlier so that they are completely cooked through. The carrots ended up absorbing all of the brandy and tasted like booze instead of vegetables. However, the meat was delicious!**

Garlic Chicken and Moroccan Couscous

This is the last meal that I made for my family at home before returning to school. Both recipes are from Ina Garten's Barefoot in Paris

Menu:

Chicken with Forty Cloves of Garlic

Moroccan Couscous

Chicken with Forty Cloves of Garlic

Ingredients

• 3 whole heads garlic, about 40 cloves
• 2 (3 1/2-pound) chickens, cut into eighths
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons good olive oil
• 3 tablespoons Cognac, divided
• 1 1/2 cups dry white wine
• 1 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch o

ven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices

and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Moroccan Couscous

2 cups (2/3-inch) diced butternut squash

2 cups chopped yellow onion (2 onions)

1 1/2 cups (3/4-inch) diced carrots (4 carrots)

1 1/2 cups (3/4-inch) diced zucchini (2 medium)

2 tablespoons good olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups Homemade Chicken Stock or canned broth

2 tablespoons unsalted butter

1/4 teaspoon ground cumin

1/2 teaspoon saffron threads

1 1/2 cups couscous (10 oz)

2 scallions, white and green parts, chopped

Preheat the oven to 375 degrees

Place the butternut squash, onions, carrots, and zucchini on a baking sheet and toss with the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.

Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 teaspoon salt (depending on saltiness of the stock), 1/2 teaspoon pepper, the cumin, and saffron threads and allow to steep for at least 15 minutes.

Bring the chicken stock just back to a boil. Place the couscous and cooked vegetables in a large bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve warm or at room temperature.