Beautiful brunch recipes usher in the season lifestyle gloucestertimes.com gas tracker

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Baking the cheesecake in a water bath helps prevent the top from cracking. And if it does crack, no worries. The top is covered with a layer of lemon curd. You can use lemon curd from the store or make your own. Before making this cheesecake, make sure all the ingredients are at room temperature.

In a mixer bowl, beat cream cheese on medium speed until creamy, about 5 minutes. Gradually add the sugar and flour, beating until smooth. Add eggs, one at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice and heavy cream.

Dollop half of untinted batter into prepared crust. Dollop half of pale yellow-tinted batter on top of untinted batter dollops. Swirl together, using a small knife, to create a marbled look. Repeat procedure with remaining halves of untinted and pale yellow-tinted batters. Place springform pan in a roasting pan. Add boiling water to reach about halfway up sides of springform pan.

Beat butter and sugar with an electric mixer on medium speed until blended, about 45 seconds. Add eggs and egg yolks, one at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended. Stir in zest. (Mixture will look curdled.)

This is the ultimate bread pudding. It’s sweet, salty and savory all in one bite. You’ll get at least 8 servings out of the recipe, and you can easily cut the pieces into appetizer-size portions. Be sure to use bread that’s several days old so it’s dry. You can also dry bread in the oven at 300 degrees for 20-30 minutes.

To make caramel sauce: In a heavy-bottomed saucepan with a lid, combine the sugar and 1/4 cup water. Stir gently until mixture is consistency of wet sand. Cover and cook over medium heat for 10 minutes. Uncover, reduce heat to low and cook until sugar begins to caramelize and take on color of dark honey.

Remove from heat and stir in butter with a long-handled whisk. When the butter is fully melted, stir in 1 cup cream and finish with 1/2 teaspoon sea salt. Let sauce cool for 20 minutes before tasting or using. The sauce will keep in an airtight container in the refrigerator for up to 1 month.

To make bread pudding: In large bowl, whisk eggs, brown sugar, whipping cream and vanilla until completely combined. Add bread cubes and chopped bacon and toss to let bread soak up egg mixture. Lightly press bread mixture into the bowl. Cover surface of bread mixture with plastic and set it aside to rest for 30 minutes.

Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan (metal preferred). Spread 1/4 cup caramel sauce on bottom of pan, followed by half the bread mixture, then 1/4 cup caramel sauce, a pinch of sea salt, then the rest of the bread mixture, and another pinch of sea salt. Drizzle 1/4 cup caramel sauce on top. Serve any extra caramel sauce on the side.

Bake until golden, about 15 minutes. Remove pastry shell from oven and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper.