Chef Michael William Batt, co-owner of Food Design Catering shares his favorite recipes for the perfect Easter Sunday brunch.
Asparagus, Ham & Swiss Cheese Frittata
¼ Cup half-and-half
Salt and Pepper to taste
1 bunch Asparagus (Tough ends removed and discarded/ Tips Cut/ Stalks cut into ½ inch thick slices)
1 Cup Diced Ham
Pre heat oven to 350 degrees. Whisk eggs, half-and-half, salt and pepper until well incorporated. Set aside.
Bring a pot of salted water to a boil. Have a bowl of ice water ready (this will be for chilling the asparagus). Add the asparagus tips and sliced stems to the boiling water; once the water comes back to a boil carefully remove the asparagus and plunge into the ice water. Once they are cold remove them from the water bath.
Place the skillet in the oven and cook until frittata has risen and surface is puffed; about 10 minutes. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
1 Large Spanish onion (peeled)
12 Slices Smoked Salmon
1 Bunch minced Chives
Pre heat oven to 375 degrees.
Using a box grater; grate the potatoes first and then the onion into a medium sized mixing bowl. Crack the eggs into the bowl and using your fingers mix them together until they are completely incorporated together. Add the flour and salt and pepper and using your fingers mix again until the flour is completely incorporated. Transfer the mixture to a colander and place the colander back over the mixing bowl. Using a wooden spoon stir the mixture so you release some of the liquid.
To finish; place the potato pancakes on a cookie sheet and place in the oven. They should be sizzling when they come out (about 5 – 7 minutes). Top each with a slice of salmon, dollop of sour cream and chives. Serve immediately.