Easter Sunday Brunch

Easter Blessings to All

Count our blessings and rejoice as we all have much to be thankful this Easter Day 

Cook's Notes: Even though we were only a party of two, I decided to pull out all the stops and go "fancy".  This included me actually changing from my usual daily signature outfit to something a bit nicer. I so miss getting dressed up and out going somewhere. 
Brunch included: Sausage Egg and Cheddar Farmer's Breakfast Dish  
Torta Caprese (Chocolate Almond Cake)
Cantaloupe
Creamy Lemon Almond Pastry
recipe previously posted https://sockfairies.blogspot.com/2020/04/creamy-lemon-almond-pastries.html

Sausage, Egg and Cheddar Farmer's Breakfast 
Cook's Notes: Recipe inspiration Taste of Home publication Sunday Brunch.
Prep ingredients ahead for smoother assembly.
Recipe serves 4.
Ingredients:

• 8 large eggs
• 1/3 cup 2% milk
• 1/2 tsp. each parsley flakes, dry mustard and Italian seasoning 
• 2 cups Italian breakfast pork sausage, cooked and crumbled
• 2 cups frozen cubed hash browns, thawed  
• 1 TB. butter
• 1 cup sweet onions, diced 
• 1 cup red pepper, diced
• 1-1/2 cups cheddar cheese
• Salt and pepper to taste
• Optional add ins: 1 cup diced grape tomatoes and 2 cups spinach, torn leaves 
• Optional topping: diced avocados 

Directions:

• Line a baking sheet with parchment paper. Spread out evenly thawed potatoes on baking sheet. Preheat oven to 425 degrees. Roast potatoes for 15 minutes until slightly crisp. Stir a few times watch carefully so as not to over brown. Set aside.
• In a blender add eggs, milk and spices. Mix well and set aside. 
• In a large fry pan cook sausage, crumble and remove from pan and wipe pan clean. 
• In same pan melt 1 tablespoon butter, add onions, red peppers and diced potatoes. 
• Stir fry mixture 10 minutes. Add in crumbled sausage, tomatoes and spinach if using.

• Pour in milk/egg mixture and medium low heat, stir until eggs almost set. Add in cheese and mix well. 
• To serve top with diced avocados. 
  

Torta Caprese (Chocolate Almond Cake)

Torta Caprese, is a classic dessert finding its roots along the Amalfi Coast. It is a simple, elegant showstopper. When done well, it packs all the richness and depth of flourless chocolate cake. It's moist and tender. For best results use good quality bittersweet chocolate e.g. Ghirardelli.  It is a GF dessert using almond meal/flour.  The torte can stand on its own with a dusting of powdered sugar or with Amaretto Cream and/or jarred Cherry Fruit Filling. Make the dessert a day ahead as a time saver. It keeps well for three days. Refrigerate leftovers.
A decadent Easter treat for all chocolate lovers. The recipe from closetcooking.com is a very straight forward and easy to make recipe. 

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 7 oz. bittersweet or semisweet or dark chocolate, chopped
• 4 large eggs, separated
• 1 cup granulated sugar
• 1/2 teaspoon espresso powder (enhances the chocolate flavor) 
• 1 cup almond flour
• 1/4 teaspoon salt
• Optional 1 tablespoon Amaretto

Directions:

• Melt the butter and chocolate in a small saucepan over medium-low heat, add in espresso powder mix well. Add in Amaretto and let mixture cool.
• Mix half of the sugar into the egg yolks and mix in the cooled butter-chocolate mixture.
• Mix in the almond flour and salt.
• Beat the egg whites and the remaining sugar until they form soft peaks.
• Fold the egg whites into the chocolate batter and pour into a greased 9 inch spring-form pan.
• Bake in a preheated 325 degrees oven until a toothpick pushed into the center comes out clean  about 30 minutes. 
• Cool remove outer edge from spring-form pan. Cover lightly with foil and refrigerate until serving. Serve with a dollop of whipped cream and a raspberry.