Happy Easter, y’all!
It’s been too long since I’ve posted here. 2014 has been a year of new adventures- new jobs and a new apartment in Cobble Hill, Brooklyn! Our kitchen is big and bright, so expect a few more recipes on Hungry Texans!
Welp, nobody told me that Easter is the one holiday that can clear Brooklyn out- it seemed like all of our friends were home with their families. Luckily, my darling friend Therese also missed the memo, so we enjoyed the day together! Gin cocktails + biscuits + apple pancakes + sun? I’ll take it.
So what did we make? Click through for links to the full recipes!
Rose Lemonade Gin Cocktails
Buttermilk Biscuits & Salted Molasses Butter
Thinly Sliced Maple-Glazed Ham (not homemade, thanks Boars Head!)
Arugula Lemon Salad with Shaved Parmesan
Naturally Dyed Purple Cabbage Eggs
German Apple Pancakes
Try this menu at home for your next brunch and let us know how it turns out!
For Easter brunch, our friend Therese brought over this recipe and it was a delight. Not only is it surprisingly easy, but the texture is so perfect. The batter that you pour over the apples is really thin, so it rises almost like a popover. And while she added sugar and cinnamon, we both agreed that this could be made savory with crumbly sausage or pancetta. I can’t wait to bring this to the next potluck/brunch!
3/4 cup flour
3/4 cup milk
1/2 tsp salt
1/4 cup butter
2 medium apples
1/4 cup sugar (omit if you’re going to make this savory)
1/4 tsp cinnamon
To make the cake:
Preheat your oven to 400 F. Put the butter in the bottom of a rectangular glass pan and let it melt in the oven for 2-3 minutes. Slice the apples thinly, then layer them over the butter in the pan.
In a bowl, whisk together eggs, flour, milk and salt. Pour this mixture over the apples. Mix together sugar and cinnamon, then sprinkle over the apple mixture.
Bake uncovered for ~20 minutes until the crust is golden and risen.
These yummy gin cocktails are the perfect addition to any Sunday brunch. We wondered for a slight moment if Easter was a drinking holiday, and quickly settled on “duh,” so these made an appearance on our Easter Sunday brunch table. Check out the full brunch menu here!
1/2 oz lemon juice
2 oz rose lemonade
2 oz gin
Mint to garnish
To make the cocktails:
Combine the lemon juice, lemonade and gin in a shaker with ice. Shake and strain into a champagne glass. Top with ice and garnish with mint.