A Spring Brunch


Our menu for a spring brunch includes salad burnet harlequin fingers, double lemon tea bread, fruit salad with lemon balm and lemon mint, ham on herbed biscuits, pesto ricotta tart, and minty lemonade.


Salad Burnet Harlequin Fingers


pound loaf unsliced white bread

pound loaf unsliced whole wheat bread

cup butter

1 pound cream cheese, softened

2 tablespoons freshly snipped garlic chives

cup chopped salad burnet leaves

cup dry white wine

chopped lettuce

additional salad burnet leaves for garnishing


Trim crusts from loaves and cut bread into -inch slices. Mix together cream cheese, butter, and wine. Add salad burnet, chives, and lettuce. Lightly spread mix on one side of each slice of bread. Stack 4 slices, alternating white and whole wheat. Stack first 3 slices filled side up and place the top slice filled side down. Repeat with remaining slices. Wrap in foil and refrigerate at least 1 hour. To serve, cut stacks in strips about inch wide, slicing through all four layers. Garnish with salad burnet leaves.



Double Lemon Tea Bread


2 cups flour

1 teaspoons baking powder

teaspoon salt

6 tablespoons margarine

1 cup sugar

2 eggs

1 tablespoon lemon peel

1 tablespoon lemon pulp

1 tablespoon snipped leaves of lemon thyme

cup milk


Mix flour, baking powder, and salt and set aside. Cream the margarine and sugar. Beat in eggs one at a time. Beat until fluffy. Add lemon peel, lemon pulp, and lemon thyme. Add one-fourth of the flour mixture. Beat. Add one-third of the milk and beat. Repeat until all the flour and milk has been added. Pour into greased 9x5x3 inch loaf pan. Bake in a preheated 325 oven for 50 minutes. While bread is warm, pour glaze over the top. Cool before cutting.


Glaze: Juice of 2 lemons

Confectioner's sugar


Mix confectioner's sugar into lemon juice to make a thin glaze.



Fruit Salad with Lemon Balm and Lemon Mint


cup lemon juice

cup sugar

cup lemon mint, minced

2 tablespoons lemon balm, minced

1 cup cantaloupe, cut into cubes or balls

1 cup honeydew, cut into cubes or balls

1 cup pineapple chunks

1 cup strawberries, halved


Combine lemon juice, sugar, lemon mint, and lemon balm. Pour sauce over fruit and refrigerate until chilled. Garnish with lemon mint leaves.



Ham on Herb Biscuits


2 cups flour

4 teaspoons baking powder

1 tablespoon sugar

teaspoon cream of tartar

teaspoon salt

cup margarine

cup milk

2 teaspoons dried onion flakes

teaspoon dried oregano

teaspoon dried basil

teaspoon dried dill weed (or seed)

teaspoon dried caraway seed


Preheat oven to 450 degrees. Mix dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center. Add milk all at once. Stir until dough clings together. Knead gently on a lightly floured surface. Roll to -inch thickness. Cut out biscuits with a biscuit cutter. Place on an ungreased baking sheet and bake for 10-12 minutes at 450 degrees. Allow to cool 10 minutes before splitting to add slices of your favorite ham.


Yield: 50 1" biscuits



Pesto Ricotta Tart


1 9-inch unbaked pie shell

2 cups ricotta cheese

1 large egg, lightly beaten

cup freshly grated Parmesan cheese

cup fresh parsley

1 tablespoon fresh basil

teaspoon salt

1 large tomato

olive oil

1 tablespoon pesto


Mix together ricotta cheese, egg, Parmesan cheese, parsley, basil, and salt. Pour into pie shell. Slice tomato vertically, salt tomato slices and allow to drain on paper towel. Lay tomato slices on top of filling and brush with olive oil. Bake in a preheated 350 oven for 40 minutes. After removing from oven, spread with pesto. (Note: Can add sliced artichoke hearts in addition to tomato if desired.)



Minty Lemonade


1 cup fresh mint

1 cup fresh lemon balm or lemon verbena

1 cup water

2 12-ounce cans frozen lemonade, thawed

3 quarts 7-Up or ginger ale, chilled


Bruise the fresh mint and lemon balm (or lemon verbena leaves). Stir into water and thawed lemonade. Let sit for 2-3 hours or overnight in refrigerator. Remove herbs. Mix with soft drink, garnish, and serve.


Yield: 1 gallon.