Easter Brunch - gfree style

How about this delicious line up for a gluten-free Easter?

• Cinnamon Popovers
• Fresh Fruit Platter
• Pancake Soufflés with Apple Compote & Bourbon Pecan Butter

Cinnamon Popovers

Cummulative Rating N/A Servings Makes 6 popovers Difficulty Easy

Ingredients 2 large eggs 1/2 cup plus 1 Tablespoon gf flour* 1/8 cup polenta 1/8 teaspoon salt 1/8 teaspoon cinnamon 1/2 cup milk plus 1 Tablespoon milk 1 Tablespoon butter, melted

Directions Using a blender, combine eggs, flour, polenta, salt and cinnamon, blending briefly. Slowly add milk and blend again until smooth. Cover blender and refrigerate at least 1 hour and up to over night. Place a small amount of butter in each cup of a popover pan. Place pan in a cold oven and heat to 400 degrees F. When butter has melted, blend batter again briefly and pour equal amounts into each popover cup, filling them halfway. Bake for 30-35 minutes. Serve immediately.

Tips For gf flour: 2 cups rice flour 1/3 corn starch 2/3 cup potato starch 1/4 teaspoon xantham gum Mix all ingredients well. You can double or triple the quantities and keep on hand for all your ’flour’ needs.

Pancake Souffles w/Apple Compote & Bourbon Pecan Butter

Cummulative Rating   Servings Serves 4 Difficulty Easy

Ingredients For bourbon pecan butter: 4 Tablespoons butter at room temperature 1 Tablespoon finely chopped pecans 2 teaspoons bourbon For apple compote: 3 Tablespoons butter 2 large or 3 medium Granny Smith apples, peeled, cored and sliced about 1/4" thick 2 Tablespoons sugar Juice of 1/2 lemon 1/2 teaspoon cinnamon 1/4 teaspoon fresh grated nutmeg 1/4 teaspoon ground allspice 1/3 cup dried cranberries For pancakes: 2 Tablespoons butter, cut into 4 equal pieces 3 large eggs 1/2 cup plus 2 Tablespoons milk 1/2 cup plus 2 Tablespoons gf flour 1/4 teaspoon salt

Directions Preheat oven to 425 degrees F. For bourbon pecan butter: Place all ingredients in a bowl, blending together with a fork. Place butter on a piece of plastic wrap and roll into a tube shape and refrigerate. For Apple Compote: In a large skillet, over medium heat, melt butter. Add apples and cook for 1 minute. Add sugar, lemon juice, cinnamon, nutmeg and allspice, toss to coat apples. Add cranberries and cook for 1 more minute until apples are just tender. For pancakes: Place pieces of butter into each of 4 individual souffle dishes. Place dishes on a baking sheet in oven just long enough to melt butter. In a food processor blend eggs until foamy. Add milk, flour and salt, processing until smooth, about 30 seconds. Remove baking sheet from oven and pour 1/2 cup batter into each dish. Return to oven and bake for 10 minutes. Reduce temperature to 375 degrees F. and bake for 5 more minutes. Remove from oven. Cut bourbon pecan butter into 4 equal portions and place 1 portion on top of each souffle pancake. Top with equal portions of apple compote and serve immediately.

Tips These are absolutely delicious and a delightful treat for brunch or any special occasion. Although the ingredients and directions look lengthly, it is actually just 3 easy steps. Make the butter, make the compote, make the pancakes. For gf flour: 2 cups rice flour 1/3 corn starch 2/3 cup potato starch 1/4 teaspoon xantham gum Mix all ingredients well. You can double or triple the quantities and keep on hand for all your ’flour’ needs.