We had a rather fabulous Easter brunch (I say modestly) at our house yesterday. It was an excellent way to spend the morning, since the day turned out aggressively wet and windy. Not good egg-hunting weather.
Curried eggs, from the original Vegetarian Epicure, are a must in our family for Easter. They’re some trouble to make, but worth the effort. The eggs are stuffed with their own yolks, which are mixed with sour cream, fresh dill and sauteed mushrooms. The devilled eggs are then baked in a curried bechamel sauce with a sprinkling of paprika.
Jon made his sour cream coffeecake, which turned out spectacularly well. The recipe is handwritten in the back of our old Moosewood Cookbook – it was from the mother of one of his college housemates. It’s the best coffeecake I’ve ever eaten: moist, slightly sweet and cinnamony, with a crackly crust on top. The crumb is really, really tender.
I also made what was most likely the best berry pie of my entire life. I have no idea why it came out so well. Frozen blackberries, butter crust, Joy of Cooking recipe. Swoon.
Also: prosecco with a drop of pomegranate juice. Yum. And coffee, and quiche, and fruit, and roasted potatoes, and asparagus, and…everyone was full! Some guests may not need to eat again for days…
Sour Cream Coffeecake
Makes two loaves. Original source lost in the mists of time.
- 2 sticks butter
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 Tbsp vanilla (more or less)
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp cinnamon
- 4 Tbsp sugar
Preheat the oven to 350°. Line two loaf pans with parchment (or you can butter and flour them).
Cream together the butter, sugar and eggs. Fold in the sour cream and vanilla, then add the mixed dry ingredients. Split half the batter between the loaf pans. Sprinkle on half the topping, then spoon in the rest of the batter and finish with the rest of the topping. Bake for one hour. Let cool before cutting.