- - - - - - - -  - - - Spring 2016 - - - - - - - - - - - - -



Let's Do Brunch

There’s something about spring that calls for brunch. Al fresco dining, bridal showers, a random Sunday…they’re all good occasions for celebrating with a good food and a Mimosa (or just the orange juice, if that’s more your speed).

So, for this edition of Hot Dish!, we’re sharing some favorite brunch recipes...savory sweet and something beyond the bubbly.

Bacon and Leek Quiche


  • 1 pre-made pie crust
  • 2 tbsp. butter
  • 1 leek, cleaned well and chopped
  • ¾ c. chopped ham
  • ¾ c. chopped bacon
  • 3 eggs
  • 6 oz. block of gruyere cheese, grated
  • ¾ c. half and half
  • 1 ½ tsp. cornstarch
  • Dash of nutmeg
  • Dash of cayenne pepper
  • Salt and Pepper to taste


  1. Preheat oven to 375 degrees (F). Roll out pie crust (if it isn’t pre-packaged in a pie tin).
  2. Bake pie crust for ten minutes. Tip: prick the bottom of the crust with a fork to keep it from rising.
  3. While the crust bakes, cook the bacon until browned. Add ham, and cook for an additional three minutes on med. heat. Remove from pan.
  4. Add butter to renderings left in pan, and sauté leeks for five minutes or until tender.
  5. Mix eggs, half-and-half, cheese, nutmeg, cayenne, corn starch, salt, and pepper. Reserve a handful of cheese for next step.
  6. Add leeks, ham, and bacon to wet mixture, and pour into pie crust. Top with leftover cheese.
  7. Place pie on baking sheet to prevent any spills. Bake for 25-30 minutes, or until browned.


Almond Cinnamon Buns



  • 1 c. slivered almonds
  • 4 oz. almond paste
  • 6 tbsp. light brown sugar
  • 2 tsp. ground cinnamon
  • 2 packages unbaked crescent rolls
  • 1 stick butter
  • Cooking spray
  • 1 c. confectioner’s sugar
  • 1 tbsp. whole milk


  1. Preheat oven to 375 degrees F. Meanwhile, in a medium bowl, stir almonds, almond paste, brown sugar, and cinnamon to combine. Set aside.
  2. Working on a sheet of parchment, unroll one package of crescent-roll dough to a rectangle and smooth seams. Evenly spread half the butter over dough, and then sprinkle with half the almond mixture. Beginning on one long side, tightly roll up dough. Slice into six pieces. Repeat with remaining dough, butter, and almond mixture.
  3. Spray two 6-cavity muffin tins with cooking spray. Place a bun in each cavity and bake until golden brown, about 15 minutes.
  4. Remove pans from oven and let cool for 20 minutes. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth. Transfer buns to a wire rack, drizzle with icing, and serve immediately.


“The Best” Bloody Mary



1 48-o. can tomato juice (about 6 cups)

3 tbsp. prepared creamy hot horseradish

3 tbsp. Worcestershire sauce

2¼ tsp. celery salt

3 tsp. garlic salt

Tabasco sauce

Freshly-ground black pepper

1 tbsp. celery salt

1 tbsp. kosher salt



  1. Mix the tomato juice, horseradish, worcestershire sauce, 2 ¼ tsp. celery salt, garlic salt, and black pepper in a large pitcher. Season with 10-15 shakes of Tabasco sauce, or to taste. Refrigerate until ready to serve.
  2. To assemble drinks, mix the 1 tbsp. celery salt and 1 tbsp. kosher salt on a small plate. Dip the rim of your glass in a shallow amount of water, then dip into the salt mix and twist. Fill an 8-ounce glass to the top with ice. Add 2 ounces of vodka, then top with Bloody Mary tomato mixture.
  3. Garnish with limes, lemons, celery ribs, blue cheese stuffed olives, bacon strips, pepperocinis, cooked shrimp, hot sauce, pickles, pickled asparagus or green beans, pickled beets, chunks of cheese…or anything your heart desires.

Hot Dish!

© 2016. A publication of Quintessential Quilt Media. No portion may be reproduced without the expressed written consent of Quilts, Inc.