Home' Trinidad and Tobago Guardian : April 16th 2017 Contents Section
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Sunday Guardian guardian.co.tt Sunday, April 16, 2017
An Easter Brunch
What better way to celebrate Easter than to call
a few friends together to enjoy a lovely brunch?
Light sweet and savoury dishes are perfect here,
and we have just the recipes for you to try.
Happy Easter, everybody!
Pull Apart Bread
Ingredients for the dough
• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 package active dry yeast (about 2 1/4 tea-
• 1/2 teaspoon Kosher salt
• 1/4 cup whole milk
• 4 tablespoons unsalted butter
• 3 large eggs
• 1 teaspoon pure vanilla extract
Ingredients for the filling
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 4 tablespoons unsalted butter
• 1 Golden Delicious apple
• Caramel sauce and coarse salt
1. In a large bowl (or the bowl of an electric
mixer), whisk together the flour, sugar, yeast, and
salt. Place the milk and butter in a small heavy-bot-
tomed saucepan and cook over low heat until the
butter melts, 5 to 6 minutes. Remove from heat.
2. Add the milk mixture to the flour mixture,
then add the eggs and vanilla. With the mixer on
low, beat until the flour mixture is moistened.
Increase the speed to medium and mix until the
dough is smooth, about 6 minutes. Scrape the
dough down in the bowl to loosen it, then cover
with plastic wrap and a dishtowel. Set the bowl
in a warm place and let the dough rise until it
doubles in size, about 45 minutes.
3. While the dough is rising, line a 4 1/2- by 8
1/2-inch loaf pan with parchment paper, leaving
a 3-inch overhang on the long sides. Butter the
parchment and the sides of the pan. In a small
bowl, combine the brown sugar, cinnamon, and
nutmeg. In a microwave-safe bowl, melt the but-
4. Punch the dough down, then transfer to a
lightly floured work surface and roll into a 12- by
18-inch rectangle. If the dough is sticking, sprin-
kle the underside with a bit more flour. Arrange
the dough so the long side is in front of you. Brush
the melted butter over the dough, then sprinkle
with the brown sugar mixture.
5. Core and cut the apple into 1/4-inch pieces.
Cut the dough crosswise into 6 even strips. Sprin-
kle 1 strip with some of the apples, gently press-
ing them into the dough. Top with another strip
of dough and more apples; repeat with the remain-
ing strips of dough and apples. Cut the stack into
6 equal portions. Stand the prepared loaf pan on
one of its short sides, and arrange the stacks with
cut sides facing out (tucking in any fallen apples).
Cover and let rise for 20 minutes.
6. Heat oven to 350 degrees F. Bake the loaf
until deep golden brown, 40 to 45 minutes. Let
cool in the pan for 5 minutes, then transfer to a
wire rack and let cool for 10 minutes more. Driz-
zle with caramel sauce and sprinkle with coarse
salt, if desired.
Baked Eggs with
Spinach and Tomato
• 2 tablespoons olive oil
• 1 medium onion
• 5 oz. fresh baby spinach
• 1 can whole tomatoes
• 1 teaspoon ground geera (cumin)
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon sweet paprika
• 2 teaspoons hot sauce
• 4 large eggs
• 1/4 cup crumbled feta
1. Preheat oven to 400 degrees F. Meanwhile,
in a medium saucepan, heat oil over medium-high
heat. Add onion and sauté until soft, about 5 min-
utes. Add spinach and sauté until just wilted, about
2 minutes. Remove from heat.
2. In a medium bowl, stir together tomatoes,
cumin, salt, pepper, paprika, and, if desired, hot
sauce. Add onion-spinach mixture and stir to
combine. Divide among 4 oiled 10-ounce ramekins
or small individual baking dishes.
3. Crack an egg into the center of each ramekin,
then sprinkle on feta. Bake until whites are set but
yolks remain soft, 12 to 15 minutes.
Ultimate Fruit Punch
• 3 cups fresh orange juice
• 3 cups fresh grapefruit juice
• 3 cups fresh pineapple juice
• 1/4 cup lemon juice
• Sugar to sweeten
• Angostura Bitters
• Watermelon balls, chilled
• Pineapple chunks, chilled
• 1 cup white wine
1. Chill watermelon balls and pineapple chunks.
Next, combine the orange juice, grapefruit juice
and lime juice; sweeten to taste (and add water if
2. Add in a few dashes of Angostura bitters, then
leave mixture to chill.
3. When ready to serve, add in the white wine
and the chilled fruits. (Serves 10.)
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