10
April
2017
|
05:03 PM
America/New_York

Recipes for Your Easter Brunch Table from the Sweet Experts in Hershey, PA

Are you hosting Easter brunch at your home and need some inspiration? The culinary team from the Hersheypark Entertainment Complex, is here to help get your Easter dinner table ready! With savory asparagus, goat cheese, and prosciutto ham tart; sweet Hershey’s dark chocolate chip and blood orange scones; and delicious homemade buttermilk biscuits with sliced ham and red eye gravy, there’s something for every palate.

Asparagus, Goat Cheese, and Prosciutto Ham Tart

Yields 6 servings

1 sheet Puff Pastry Dough (thawed)

2 Tablespoons Olive Oil

1 each Lemon (zested and juiced – keep separate)

1 teaspoon Cracked Black Pepper

½ teaspoon Kosher Salt

½ teaspoon Garlic (minced)

6 ounces Goat Cheese (room temp)

8 ounces Asparagus (Blanched and Shocked – cut on a bias)

2 ounces Prosciutto Ham (torn into bite size pieces)

¼ cup Sliced Roma Tomatoes

1 tablespoon Honey

Method:

Preheat your oven to 400F. Place puff dough onto a greased baking tray. With a paring knife, slightly score a ½ inch border around the edges being careful not to cut more than half way through. Rub puff dough with olive oil and garlic. While staying within the boarder, top puff dough with prosciutto, asparagus, tomato and finish by crumbling the goat cheese on top. Season with a teaspoon of the lemon zest, salt and pepper and bake for 10-12 minutes or until the tart is golden brown. Finish by sprinkling a teaspoon of lemon juice and drizzling with the honey.

*Recommend to top with a light fresh green salad tossed in a whole grain mustard, poppy seed or lemon dressing

 

Hershey’s Dark Chocolate Chip Scones with Blood Orange

Yields 8-10 Scones

1 ¾ cups All-Purpose Flour

2 ¼ teaspoons Baking Powder

1 Tablespoon Granulated Sugar

½ teaspoon Iodized Salt

¼ cup Unsalted Butter (Very Cold)

2 large Eggs

1/3 cup Heavy Cream

2 Tablespoons Blood Orange (zest – reserve juice for drizzle)

½ cup Hershey’s Dark Chocolate Chips

Method:

Preheat oven to 450F. If a sweeter scone is needed, then increase amount of granulated sugar to ¼ cup. Sift flour, sugar, baking powder and salt together in a medium bowl. Using a pastry cutter or 2 knives, cut butter into flour mixture until it resembles small peas in size. In a small bowl, beat the eggs and set aside 2 Tablespoons of egg mixture to glaze scones later. Beat heavy cream, chocolate chips and orange zest into the remaining egg mixture. Make a well into the flour mixture and pour in the egg/cream mixture. Combine with a few strokes while trying to handle the dough as little as possible. Turn the dough onto a slightly floured surface and pat into a 8 inch - ¾ inch thick round shape. Cut 8 – 12 wedges and place onto an ungreased baking sheet. Brush with reserved egg mixture and sprinkle with granulated sugar. Bake until golden brown, about 15 minutes. Cool to room temp and drizzle with blood orange glaze.

  • Blood Orange Glaze: In a small bowl, combine 1 tablespoon blood orange juice and ½ cup powdered sugar and mix until smooth.

 

Buttermilk Biscuits

Yield: 24 – 1 ½ inch biscuits

1 ¾ cup All Purpose Flour

2 teaspoons Baking Powder

½ teaspoon Baking Soda

½ teaspoon Iodized Salt

4 to 6 Tablespoons Unsalted Butter

¾ cup Buttermilk

Method:

Preheat your oven to 450F. Sift together flour, salt, baking powder and baking soda in a medium bowl. Using a pastry cutter or 2 knives, cut butter into flour mixture until it resembles small peas in size. Make a well inside of the flour mixture and add the buttermilk. Mix with a spoon until the dough comes away from the sides of the bowl. Turn the dough onto a lightly floured surface. Knead gently and quickly about 8 times. Roll out with a lightly floured rolling pin to ½ inch thick. Cut with a 1 ½ inch cookie cutter. Dust with flour and place onto an ungreased baking tray. Brush tops with butter if desired. Bake until lightly browned, 12-15 minutes.

  • When cool enough to handle, split and fill with sliced ham and top with Red eye gravy.

 

Red Eye Gravy

Yield: 6 portions

¼ cup Bacon (medium dice)

2 Tablespoons White Onion (small dice)

1 Tablespoon All Purpose Flour

1 teaspoon Cracked Black Pepper

½ cup Coffee

¼ cup Beef Broth

2 Tablespoons Unsalted Butter

1 teaspoon Parsley (minced)

Method:

Heat a skillet over medium heat and add bacon. Cook until crisp, remove from pan and reserve. Place pan over heat and add onion and black pepper. Cook until onion is translucent and reduce heat to medium-low and add butter, bacon and flour. While stirring with a wooden spoon, cook for 1 - 2 minutes or until the flour has a slight nutty smell. While stirring, add coffee and broth and continue to stir to eliminate sticking for 2-3 minutes. Finish with parsley and add more salt as needed.

 

For more delicious recipes from our chefs, please visit www.HersheySweetRecipes.com. For additional information about the dining options in Hershey, PA, visit www.DiningInHershey.com.

 

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