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ParentsCanada - April 2015

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.com 29 In the 1700s, British soldiers stationed in Canada were entitled to six pints of beer a day. Julie Van Rosendaal FOOD EDITOR Julie Van Rosendaal SPICED APPLE CIDER WITH CANDIED BACON Spring is brunch season. Between the sunny mornings, Easter holidays and sense of new beginnings, this time of year is best suited to before-noon entertaining. Brunch is ideal for families too, with no worries about night time schedules and sitters. If your weekend plans include gathering family and friends for a cozy brunch, these simple recipes will make your mid-morning meal memorable. Easy Baked Eggs Benny Although it's a brunch favourite, poached eggs make Eggs Benedict notoriously diffi cult to prepare for a crowd. Baking them instead in ham cups streamlines the process – you can make up to a dozen all at once, and have them ready in about 10 minutes. Toast the English muffi ns as the eggs bake and prepare the Hollandaise sauce ahead of time. Serve in a pitcher on the table, and you're good to go. 8 thin slices Black Forest ham 8 large eggs salt and freshly ground black pepper 4 English muffi ns, split and toasted HOLLANDAISE: 3 large egg yolks 1 tbsp (15 ml) half & half or heavy cream 1 cup (250 ml) butter, melted 1 tbsp (15 ml) lemon juice Preheat the oven to 400˚F. Spray a muffi n tin with nonstick spray and press each slice of ham into a cup, gently pressing where it naturally folds. Crack an egg into each ham cup. Sprinkle with salt and pepper. Bake for 10-12 minutes, or until the whites are set but the yolks are still runny. Meanwhile, to make the Hollandaise, place the egg yolks and cream in a blender and blend until it's foamy. With the motor running, drizzle the butter in a slow stream. About halfway through, add the lemon juice. The mixture should thicken to the consistency of slightly runny mayonnaise. Remove the ham and egg cups from the muffi n tin and place each on a toasted English muffi n – buttered, if you like – and drizzle with hollandaise. Serve immediately. Serves 4–8. PER EGG BENNY: 376 calories, 28.6 g fat (17.3 g saturated fat, 8.9 g monounsatu- rated fat, 2.4 g polyunsaturated fat), 323 mg cholesterol, 13.6 g carbohydrate, 12 g protein, 1.3 g fi bre. Fruit Salad with Mint, Honey and Lime A colourful fruit salad makes a welcome addition to any brunch table. Dress it with a fresh and simple honey-lime syrup for the occasion, along with a sprinkle of mint. 1/2 pineapple, peeled, cored and cubed 1/2 small watermelon, cubed 1 orange peeled and cubed 1 cup (250 ml) strawberries, sliced 1 cup (250 ml) green grapes 1 cup (250 ml) red grapes 1/2–1 cup (125–250 ml) blueberries 3 tbsp (45 ml) lime juice 3 tbsp (45 ml) liquid honey a handful of fresh mint Combine all of the fruit in a large bowl or platter. In a small bowl, whisk together the lime juice and honey, warming it in the microwave or in a small saucepan on the stovetop to further liquefy the honey as needed. Drizzle the honey-lime mixture over the fruit salad and gently toss to coat. Sprinkle with chopped or torn fresh mint before serving. Serves 10. PER SERVING: 149 calories, 0.4 g fat (0.1 g saturated fat, 0.1 g monounsaturated fat, 0.2 g polyunsaturated fat), 0 mg cholesterol, 38.5 g carbohydrate, 2.2 g protein, 2.8 g fi bre. For more brunch ideas go to

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