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.
6 thoughts on “Easter brunch”
A quick note about the coffee cake: It smells so good in the oven that it is very tempting to cut into it as soon as it comes out. Don’t. This coffee cake really is much better if it is allowed to cool first. A little warm is okay, but don’t eat it hot from the oven.
Those eggs look simply fabulous! Can you post the recipe?
I second the request for the eggs–they look divine! I realize you might not be able to if it’s copyrighted, but thought I’d give it a try. (I really enjoy your site, by the way.) Thanks!
All right, I’ll copy out the recipe tomorrow. But consider yourselves warned, these things are rich. And really, really good.
The entire morning was a delight to our senses. Fantastic food, conversations and entertainment. The eggs and coffee cake will be served at our 4th of July neighborhood bruch!
Im looking for something sweet to make tonight because I’ve been working on restaurant menu design for this new pastry place in Chicago. Now all I want to do is pig out on sweets. From looking at them all day.