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"The St. Mary Centennial Cookbook" (published by St. Mary Church, Hyde Park, Cincinnati, Ohio, 1997) features that always-welcome entertaining crutch: pre-fabbed menus. the Sensational Celebrations menu section helps readers get the most from this community compilation, using recipes found entirely in the cookbook.
The Easter Sunday Brunch menu is light and springy, brightening several brunch standbys with the tang of citrus. the Orange Julie is a kid-friendly take on the popular mall stand drink of a similar name. Orange hollandaise atop asparagus provides a refreshing change from the bearnaise default.
Easter Sunday Brunch (page 298)
- Spiced Viennese Coffee
- Orange Julie
- Spinach-Sausage Quiche
- Asparagus with Orange Hollandaise
- Citrus Salad
- Ol' South Almond Coffee Cake
Asparagus with Orange Hollandaise (page 89)
1 pound asparagus
1/4 cup butter or margarine
2 egg yolks
1/4 teaspoon orange peel
1 tablespoon orange juice
Salt to taste
Pepper to taste
1/4 cup sour cream
Cook asparagus following usual method.*
Sauce: Divide butter into 3 equal portions. in a saucepan, combine 1 part butter and egg yolks. Cook over low heat. Add another part butter. As mixture thickens, add rest of butter. Remove from heat. Stir in orange juice, salt and pepper. Cook for 2 to 3 minutes. Blend hot mixture into sour cream. Serve sauce over cooked asparagus.
* Here is one sugestion for cooking asparagus; you may wish to omit the garlic clove for the above recipe:
Asparagus ... 1,2,3
(from "Taste of Home" magazine, April/May 2009, page 62)
1. cut 1 lb. of fresh asparagus into 1-1/2 pieces and saute for 2 minutes in butter with one minced garlic clove.
2. Stir in 1/2 cup of chicken broth, cover and cook on low until tender-crisp.
3. Remove to serving dish with a slotted spoon and sprinkle with toasted sesame seeds.
Easter Sunday brunch menu: Asparagus with Orange Hollandaise