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Video: Last-minute Easter brunch ideas

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    >> works faster.

    >>> this morning in "today's" kitchen. easter brunch. here to pull together a last-minute easter brunch men su annie cox. ceo of "yankee" magazine. before we get started with any of this, your attitude is let's drink, right?

    >> you've just woken up and haven't realized it's easter. get yourself to a cocktail. there's hope for your day.

    >> so it's called the --

    >> bunny hop . it's a cup of pomegranate juice which is very, very good for you and some grated ginger and some sugar. see if we can make a mess here. and you want to bring it to a boil. make that sugar dissolve and reduce it down to two-thirds of a cup so it's nice and concentrated so you want to filter out that ginger. this is elderberry liqueur.

    >> how much? to the rim?

    >> about a teaspoon. and this is quattro.

    >> cheer while we're doing it. and the quantro is orange flavored.

    >> ore oh, very nice.

    >> this will set your wagon straight.

    >> what's the origin of the drink.

    >> well, spring, bunny hop .

    >> that's okay.

    >> whatever spills, we'll drink that part, too.

    >> we'll take care of that mess.

    >> the origin of the drink is from the mind of mine.

    >> it's a good spring drink, very fruity.

    >> the elderberry is nice and fruity. if you've just woken up and realized that today's easter, there's still hope for you.

    >> it's not too late.

    >> finish your cup of coffee and get yourself to -- we'll do salmon blts.

    >> this is just regular mayonnaise and make an aioli yourself and we'll jazz it up. so lemon zest .

    >> in the mayo.

    >> we're pressed for time so we'll just jazz up regular mayonnaise.

    >> that's clever. here you've got the salmon.

    >> that's right. salmon, bacon, tomatoes aarugula and frise so you can make your own. a little smear. here's a knife for you as well of the lemony.

    >> i'll slather this on.

    >> i might use all of this on one sandwich.

    >> you did and it's a good facial, too.

    >> salmon is a good traditional brunch dish.

    >> absolutely. the bacon makes it breakfasty.

    >> a bit of tomato.

    >> i don't know if we have time to eat this right now. what goes well with this.

    >> leeks and hummus, and puree it together with spiced pita chips .

    >> i've heard reviews already that the pita chips are amazing. they're homemade.

    >> they're homemade.

    >> cheers.

    >> prep time for the whole thing, would you say?

    >> half an hour. start to finish, there's hope for you.

    >> annie , thank you so much. annie cots with "the yankee." here's jenna.

TODAY recipes
updated 4/2/2010 9:28:16 AM ET 2010-04-02T13:28:16

Recipe: Smoked Salmon BLT

Ingredients
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup mayonnaise
  • 12 slices country-style sandwich bread, lightly toasted
  • 1 pound bacon, cooked
  • 12 ounces thinly sliced cold-smoked salmon
  • 11/2 cups (approx.) arugula, watercress, or frisée, stems removed
  • 4 plum tomatoes, thinly sliced
Serving

In a small bowl, combine lemon zest, lemon juice, and mayonnaise. Spread lemon mayonnaise over one side of each of 6 bread slices. Break bacon in half and place 4 to 6 pieces on each of those slices (depending on size of the bread). Layer 2 ounces salmon on top of bacon, add about ¼ cup arugula, and top with about 2 tomato slices. Spread mayonnaise on each of the other 6 bread slices and place atop tomatoes, mayonnaise side down.

Serving Size

Yield: 6 servings

Recipe: The 'Bunny Hop'

Ingredients
  • 1 cup pomegranate juice
  • 1 tablespoon sugar
  • 3-inch fresh ginger, grated
  • 2 tablespoons Cointreau (or other orange liqueur), divided
  • 2 tablespoons St-Germain liqueur, divided
  • 1 bottle brut Champagne or Prosecco, well chilled, divided
Preparation

In a small, heavy saucepan over high heat, boil pomegranate juice, sugar, and ginger until syrup is reduced to about 1/3 cup, stirring often, about 10 minutes. Strain and cool.

Pour 2 teaspoons pomegranate syrup, 2 teaspoons Cointreau. and 2 teaspoons St-Germain into each of four 6-ounce Champagne flutes. Fill each with sparkling wine.

Serving Size

Yield: 4 servings

Recipe: Asparagus Hummus with Spiced Pita Chips

Ingredients
  • 2 cups fresh asparagus pieces (fresh spears cut into 1-inch pieces)
  • 1 151/2-ounce can chickpeas (garbanzo beans), drained and well-rinsed
  • 2 medium garlic cloves, minced
  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • Kosher or sea salt
  • Freshly ground white pepper
  • Dukkah-Spiced Pita Chips
  • 1 package pita bread
  • 4 tablespoons extra-virgin olive oil
  • 2/3 cup shelled pistachios
  • 1/4 cup sesame seeds
  • 1/4 cup coriander seeds
  • 3 tablespoons cumin seeds
  • 11/2 teaspoons fennel seeds
  • 1 tablespoon black peppercorns
  • 11/2 teaspoons dried mint
  • 11/2 teaspoons kosher or sea salt
Preparation

Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 4 minutes, or until asparagus is cooked through and bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain and set aside.

In a food processor, combine chickpeas, garlic, and tahini; purée mixture. Add lemon zest, lemon juice, and asparagus, and process until smooth.

With machine running, pour in olive oil and process until well combined. Season with salt and pepper to taste. Serve with Dukkah-Spiced Pita Chips.

Dukkah-Spiced Pita Chips
Preheat oven to 375°. Separate each pita bread into two rounds. Brush cut sides with olive oil; then cut into small wedges. Place wedges on baking sheet. Set aside.

Heat a heavy, dry skillet on high setting; add pistachios and toast about 5 minutes, stirring often. Remove nuts to a medium-size mixing bowl.

In the same skillet, toast sesame seeds about 5 minutes, stirring often. Add seeds to pistachios in bowl. Repeat toasting process with coriander, cumin, and fennel, adding to same bowl. Add peppercorns, dried mint, and salt.

Use a mortar and pestle to crush ingredients until they’re the size of small breadcrumbs (or pulse in a food processor to a dry, coarse consistency, but be careful not to overprocess).

Sprinkle dukkah spice mixture evenly over oiled pita wedges and toast pita in the oven until golden brown, about 10 minutes.

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