Cranberry Spritzer; Bacon Roses and Chived Eggs in Puff Pastry

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Serving up spring theme for Easter, Mother’s Day

Published:

By Cynthia Fueredi

I am absolutely thrilled to share some of my favorite recipes and entertaining ideas with you.

For this issue, I have selected a Celebration of Spring theme that will be really easy to create and the presentation will WOW your family members or guests. Remember, we eat with our eyes first!

There are several opportunities in spring to have a lovely brunch get together: Easter, Mother’s Day, or just enjoying an afternoon with friends.

CRANBERRY SPRITZER

2 cups dry white wine

2 ½ cups cranberry juice

1 bottle (28 ounces) club soda

The bright color of this refreshing cocktail looks so inviting, and cranberry juice is good for you.

Make sure all ingredients are well chilled. Also, as far as a white wine goes, you don’t need to go high-end here. I recommend using the Barefoot Cellars Pinot Grigio (roughly $6.99).

Pour wine, cranberry juice and club soda into a 2-quart, well-chilled pitcher, stir just to combine. Serve in chilled wine glasses.

BACON ROSES AND CHIVED EGGS IN PUFF PASTRY

1 package (1 pound) sliced bacon

2 packages frozen puff-pastry shells (6 per box)

12 large eggs

1/3 cup milk

½ teaspoon salt

½ teaspoon pepper

2 tablespoons butter

1 small package (3 ounces) cream cheese, cut into half-inch pieces

3 tablespoons finely chopped chives

Parsley sprigs and flowers to garnish

Preheat oven to 400 degrees F. To make the bacon roses, arrange bacon slices in a single layer on 2 baking sheets. Bake 10 to 15 minutes, just until bacon begins to brown but it’s still limp. Remove from oven. When cool enough to handle, loosely wrap each slice around index finger to form a flower shape, then secure with toothpick. Get rid of the fat in the pans and place all roses on one pan, then set aside.

Bake puff-pastry shells according to package directions. Set aside to let cool so you can remove the little tops.

Now for the chived eggs. In a large mixing bowl, combine 12 eggs, milk, salt and pepper. Whisk until mixed. Melt the butter in a large fry pan over medium heat. Pour in egg mixture; cook, stirring occasionally as eggs begin to set. When eggs are almost cooked, add cream cheese pieces and chives. Stir gently until all is incorporated and eggs are cooked.

Return the bacon roses to oven; bake until browned; remove and cool on paper towel.

Now, spoon cooked eggs into individual shells. Remove toothpicks from the bacon roses and arrange on top of eggs. Sprinkle any additional chives on eggs if you like. Garnish with parsley and flowers.

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