The Roanoker March/April 2024 - 12

Southern spoonful
Springtime
is Brunch
Time!
written by Becky Ellis
photographed by Ashley Cuoco
Is there anything better
than a delicious brunch
with friends and
family?
Chantilly Cake
S
pring is the perfect time for a special
brunch. Easter, Mother's Day, weddings
and baby showers are special
spring occasions that are celebrated
with brunch. Make your celebrations
extra fancy with these tasty treats!
EVERYTHING BAGEL
SMOKED SALMON SPREAD
Makes 1 ½ cups
* 3.75 ounces (1/2 of a 7.5-ounce tub) chive
and onion cream cheese spread
* 4 ounce package smoked salmon
* 1 teaspoon fresh lemon juice
* 1½ teaspoons prepared horseradish
* ½ cup sour cream
* 3 teaspoons non-pereil capers
* ½ teaspoon freshly ground black pepper
* 1/8 teaspoon salt
* 1 tablespoon finely chopped fresh dill
* ¾ tablespoon Stone Spice Company
Everything Sprinkle
12 march/april 2024
* Fresh dill sprigs for garnish
* Route 11 (made in Virginia) potato chips
and/or bagel chips for serving
Place chive and onion cream cheese spread in a
mixing bowl. Chop smoked salmon into very small
pieces. Add smoked salmon pieces to cream cheese
and mix to combine. Add lemon juice, horseradish, sour
cream, capers, pepper, salt and dill. Mix to combine all
ingredients. Place spread into a serving dish (a flat
dish is preferred to distribute the Everything Sprinkle
seasoning on top of the spread). Sprinkle spread with
Everything Sprinkle seasoning evenly over the spread.
Garnish with fresh dill sprigs. Cover and chill until
service. Serve with potato chips or bagel chips.
MINI SAUSAGE EGG
SOUFFLÉ CUPS
Makes 24
* 1 pound hot Italian Sausage
* Vegetable spray
* 6 Pillsbury Grands biscuits
* 6 teaspoons Dijon mustard
* 3 eggs
* 1 cup grated Velveeta cheese (purchase grated
cheese in the refrigerator case at the grocery)
* 1/3 cup grated Parmesan cheese
* 2 teaspoons lemon juice
* 2 teaspoons Junno's Worcestershire sauce
* 1 teaspoon freshly ground black pepper
Spray a cutting board lightly with vegetable spray. Place
biscuits side by side on the cutting board and roll out
with a rolling pin to form a 6-inch x 4-inch square. Cut
the biscuit dough into 24 circles using a 2 1/8 " round
cookie cutter.
Lightly spray a 24-mini muffin size muffin tin (or 2 -
12 tin) with vegetable spray. Press a biscuit dough circle
into each muffin cup.
Swirl ¼ teaspoon Dijon mustard over bottom of each
dough circle using the back of a small spoon.
Brown and crumble Italian sausage. Drain fat off
sausage. Remove from heat and allow to cool.
Preheat oven to 350 degrees Fahrenheit.
Add eggs, Velveeta and Parmesan cheese, lemon
juice, Worcestershire sauce and black pepper to
sausage. Stir well to combine all ingredients.
Fill biscuit dough lined muffin cups with sausage
mixture. The muffin cups will be very full.
Place muffin tin on a baking sheet.
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The Roanoker March/April 2024

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