Make this ahead and pop into the oven when anticipating guests. Serve with slices of Baguette purchased locally. Delicious.

2 tablespoons butter

1 teaspoon crushed garlic

2 tablespoons slivered almonds

1 (8 ounce) can sliced mushrooms, drained

1 tablespoon brandy

1 teaspoon dried tarragon

1 (4.5-ounce) package Brie cheese, coating removed

 Preheat oven to 350 degrees F

Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.

Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.

Note:  This can be made with Honey & Almonds. Omit the garlic, mushrooms, and tarragon. Either way it is Yummy!

SOME SUGGESTIONS FOR AN EASTER BRUNCH:

3 (11.5 ounce) cans peach nectar

1 (6 ounce) can frozen orange juice concentrate

1/4 cup lemon juice

1/2 cup peach brandy

1/4 cup grenadine syrup

1 (32 fluid ounce) bottle carbonated water

3 (750 milliliter) bottles champagne

Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.

Active time: 2 hr Start to finish: 2 1/4 hr

For filling

3/4 stick (6 tablespoons) unsalted butter

1/4 cup all-purpose flour

1 1/4 cups whole milk

1 1/4 cups chicken broth

1/4 cup chopped shallot

1/2 cup chopped mushrooms

2 cups finely chopped cooked chicken (9 oz)

3 tablespoons medium-dry Sherry

1 lb thin asparagus, trimmed

For crêpes

3/4 cup all-purpose flour

1/2 teaspoon salt

Pinch of freshly grated nutmeg

1 1/4 cups whole milk

1 whole large egg

1 large egg yolk

1 tablespoon unsalted butter, melted

For topping

1 large egg yolk

5 tablespoons chilled heavy cream

1 tablespoon unsalted butter

Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish

Make filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.

Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.

Make crêpes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.

Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.

Assemble and bake crêpes: Preheat oven to 350°F.

Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.

Make topping while crêpes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.

Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.

Heat butter in skillet, then add reserved asparagus tips and toss until warm.

Put 2 crêpes on each of 8 plates and top with asparagus tips.

Prep Time: 15 minutes Cook Time: 10 minutes

6 large eggs

2 tablespoons whipping cream

1/2 teaspoon salt, plus a pinch

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon butter

12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces

1 tomato, seeded, diced

Salt

3 ounces Fontina cheese, diced

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

LEMON BREAD

This recipe carries a double dose of lemon: grated zest in the batter and lemon syrup poured over the bread after baking. For a heavenly dessert, bake it in 2 miniature loaf pans, then top the slices with berries and whipped cream.

1 1/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

8 Tbs. (1 stick) unsalted butter,

at room temperature

1 cup sugar

2 eggs

1/2 cup milk

1 Tbs. finely grated lemon zest

1/2 cup chopped pecans

For the lemon syrup:

1/4 cup sugar

3 Tbs. fresh lemon juice

Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.

In a medium bowl, stir and toss together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.

Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don’t worry if the sugar does not dissolve completely.

Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Cool the bread in the pan for 15 minutes, then turn the loaf out onto the rack to cool completely. Makes 1 loaf.

OR DINNER:

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

1 pound asparagus, trimmed

1 teaspoon olive oil (preferably extra-virgin)

2 large tangerines or small oranges

1/3 cup fresh tangerine juice or orange juice

2 teaspoons rice vinegar

1 1/2 teaspoons oriental sesame oil

1 1/2 teaspoons grated tangerine peel or orange peel

1 garlic clove, pressed

3/4 teaspoon minced peeled fresh ginger

2 tablespoons finely chopped green onion tops

2 tablespoons finely chopped dry-roasted peanuts

Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.

Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.