foodessa

Treating your guests to a simple menu that is both inviting and unpretentious.
Some traditional along selected store-bought side dishes embraced us after an inviting cocktail.

This was last year's simple get together when I had suddenly found out that...
Easter brunch was going to take place at my table.
I'm still trying to remember how this had happened...no matter...it was an appreciated success.
Knowing for sure that I could not forego our traditional savoury 'Pastiera' and ham...
I quickly got to work on a simple to set Easter brunch.

I also got going on what dessert was going to treat our sweet tooth...
and decided that my ORANGE spice ALMOND flourless cake was the ticket.
Subtle sweetness extracted from Navel oranges...
found their way into a distinctive flourless almond cake.

Not only could I get a dessert out of this recipe...
I also retained the idea of making my favourite Brunch cocktail from:

Grand Marnier Orange compote syrup.

PRINTER VERSION

INGREDIENTS:
(American and Metric measures)

. 6 large Navel oranges, peeled, segmented
. 1/2 cup (110g) brown sugar, packed
. 1/4 cup (60ml) water
. 1/4 cup (60ml) Grand Marnier liquor*
* Other Orange-flavoured liquors: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec.

PREPARATION: (make it a day ahead)

1. In a medium saucepan, cook down the oranges along with the sugar and water on MEDIUM-HIGH heat. As soon as a boil has surfaced, lower the heat to a very light simmer (one notch above the low setting). Place the lid onto the saucepan and simmer for 30 minutes. Afterwards, uncover pot to add the liquor, stir and leave uncovered for another 15 minutes.

2. Afterwards, turn the heat off and leave it cool for another 30 minutes.

3. Prepare a sieve lined with cheesecloth in order to strain the orange pulp compote. Make sure all liquid syrup is strained. This usually takes about 15 minutes. Refrigerate until ready to use.

Note: the leftover, strained orange pieces can either be used into the ORANGE spice ALMOND flourless cake or other desserts of your choice. This mix also freezes very well for later use.

Break out the water bubbly and blend it with this tantalizing, spirited....
syrup to create an appetite opening beverage.

Orange Grand Marnier Mimosa style cocktail
(using the strained syrup from the orange compote mix)

For a crunchy snack to accompany your inviting cocktail...
roasted (savoury-sweet) flavoured almonds were offered.

***

Onto the Easter Brunch table:

Side PLATTERS:
Marinated oyster mushrooms
Marinated artichoke hearts
black olives (variety of choice)

Fresh Mozzarella or Bocconcini platter
Seasoned with a drizzle of extra virgin Olive oil, sea salt, marjoram. Fresh basil leaf garnish.

Other Cheese dedicated platter...
with a side of sliced Italian rustic bread:

Crotonese
Fontina
Friulano
strong, aged cheddar
Torta mascarpone
(a blend of Gorgonzola an Mascarpone)

Main dishes :
Pastiera and Ham

PASTIERA
Egg noodle ham savoury torte
and
Sweet baked ham

' Pastiera Salata Napoletana di Pasqua
con dolce Prosciutto Cotto '
cooked Ham

(either basted or sliced plain with a few orange slices for decorative garnish)

Here's wishing all who celebrate Easter...

a wonderful union with your loved ones.

Whether your table is elaborate or not...
warm hugs and great conversation will always be remembered above all.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.
Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Inspired by the Pina Colada drink: rum, coconut cream, and pineapple juice.

Add some banana to liven up your taste buds in this delicious frozen treat.

One of my favourite Caribbean pleasures got finally realized in a frozen delicacy.

Sipping Pina Colada always figures prominently as part of our holiday cheer ;o)

Here, within the Dutch Caribbean islands...

our getaway in Curaçao shot colorful rays of inspiration.

The warm and welcoming atmosphere was displayed neatly with a rainbow to lure us in.

Fruit markets in the tropics always sparks the imagination for simple recipes.

The smoothness and flavour of banana certainly found its’ honourable place with...
Pineapple, coconut cream and dark Rum.

Dark Rum is where I never waver...

it’s definitely the way to go when making Pina Colada and now ice cream of course ;o)

Once you’re done cutting up the pineapple, the labour dwindles to child’s play.

Get your handy food processor and you’ll be sensing the tropical pleasures in no time.

Pina Colada Banana

ice-cream

Yields about 6 cups (1.5L)

Printer version

INGREDIENTS:
(American / Metric measures)

Note: Other than the sugar and Rum, keep the remaining ingredients as frozen and/or as cold as possible before blending them in the food processor.

. 4 cups (1L)...about half a fresh pineapple (cut in small chunks), frozen
. 2 small, peeled bananas, frozen
. 1/4 cup (50g) coconut sugar, packed
. 1/4 cup (50ml) pineapple juice (from peels' inside juices)
. 1 can (14 fl.oz/ 400ml) coconut cream
. 3 Tbsps. (45ml) dark Rum

PREPARATION:

Tip: Before cutting the pineapple chunks to freeze...make sure to re-distribute the juices within the fruit. Here's how: Cut off the top leaf part. Turn the pineapple upside down for about 15 minutes. Quarter the pineapple lengthwise and slice off the cores. Slice the fruit into small chunks before freezing on a plastic platter. Freeze for about 30 minutes. Squeeze out the juice from the remaining peels and set aside.

1. In a large food processor, on Medium speed, coarsely chop together the frozen pineapple and banana.

2. After about a minute or so, add the sugar while it's mixing.

3. About another minute or so, add both the cold juice and coconut cream. Combine until fairly smooth. Add the Rum last.

4. Immediately transfer the ice-cream into containers to place in the freezer. Suggestion: it is best to place a piece of parchment touching the ice-cream's surface.

5. Before serving, it may be best to very lightly thaw it in the refrigerator for about 15 minutes before scooping.

It's a toss up...
Pina Colada or this luscious ice-cream.
Hmm...maybe I need to get away again to decide ;o)

Get inspired by any fruit you desire and apply this technique towards fresh, desirable tastings.