The week before Easter - I was in Round Top at the antiques fair with our oldest daughter, who was on a buying trip. Loved it! Also had a chance to run over to Houston for a day. Will save all that for another post.
Then it was a rush back to Austin for Easter fun. Saturday found us at the beautiful Horseshoe Bay Resort where there was an Easter Egg Hunt, petting zoo, etc.
Sugar Boy was fast asleep upon arrival and missed the tiny tot egg hunt, but participated in the next one for older kids and scored a few. It was like a swarm of bees! I couldn't believe how fast hundreds of eggs disappeared. They have a gorgeous little golf course at the hotel, where they scatted eggs throughout the nine holes.
On Easter Sunday, we hosted brunch and hid eggs in the courtyard.
I made a Potato Gallette with Smoked Salmon, Creme Brulee French Toast, Scrambled Eggs w/Goat Cheese and Chives and an Asparagus Tart.
When I was in Houston, I indulged at Indulge, and came home with some bunnies.
The WS jacquard Easter tablecloth and kiddo bunny apron that I bought on sale after last Easter, came in to play. As did the marble egg place card holders.
Mimosas - heavy on the OJ - as Jim had a 3:30 tee time in Dallas and Lissa had to be at the airport in Austin to fly back to Scottsdale at 3:00. Busy Day!
Later, after things had quieted down, we made cookies with Landon.
He started off on task..............
Before long - he was driving his trains through the "snow".
And loading up the cargo cars. Boys:-)
Potato Galette with Smoked Salmon
6 tablespoons unsalted butter
2 medium russet potatoes
1/4 teaspoon coarse salt
freshly ground pepper
3 tablespoons cream cheese
3 tablespoons creme fraiche (or sour cream)
5 ounces sliced smoked salmon
2 teaspoons chopped fresh chives
1. Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam.
Carefully pour off clarified butter, discarding solids.
2. Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick and lay on a kitchen towel. Heat a large ovenproof skillet (preferable cast-iron) over medium-heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1.4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarifies butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes move. Flip potatoes using 2 metal spatulas. Cover with skillet. cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp. 7 to 9 minutes.
3. Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.
Creme Brulee French Toast
1 large loaf of challah bread
8 large egg yolks
4 cups heavy whipping cream or half-and-half
3/4 cup plus 3 to 4 tablespoons sugar
1/4 teaspoon salt
1/4 cup vanilla extract
2 tablespoons unsalted butter, melted
Grease a 2 1/2 quart oven-safe casserole or souffle dish. Slice the challah into 1/2 inch slices, then into cubes. In a large bowl, whisk together the egg yolks, cream, 3/4 cup sugar, salt, vanilla, and butter. Put a quarter of the bread cubes in the casserole dish. Pour in enough of the cream mixture to cover the bread. Using a spoon, press the cream mixture into the bread to that it is thoroughly soaked. Continue layering in the same way until all the bread is soaked with the cream mixture. Cover the casserole tightly with aluminum foil and refrigerate at least 1 hour, or overnight.
Preheat the oven to 325 degrees F. Put the casserole in a larger baking pan and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the casserole. Bake for 1 1/2 hours, until the top is light brown and set.
Remove the casserole from the oven and sprinkle the 3 to 4 tablespoons sugar over the top in an even layer. use a broiler set on high or a kitchen torch to cook the topping until the sugar becomes brown and liquefies. It will harden as it cools. Serve warm or at room temperature.
Yield - 8 to 10 servings
Photography By : Ryannan Bryer de Hickman
