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Easter brunch
Easter is around the corner, why not get creative and plan a brunch? Discover two exclusive recipes created by Alissia Dettori, culinary blogger.
To kick off your Easter festivities in style, treat yourself to her rosemary and lemon rabbit biscuits. These culinary gems, delicately blending spicy, fresh, and buttery notes, will delight your taste buds with every bite. Paired with our Crémant Poll-Fabaire Extra Brut, these biscuits provide a refined touch from the aperitif onwards.
And to wrap up your brunch elegantly, opt for Alissia's gourmet cupcakes. Their velvety texture and luxuriously rich flavor will enchant even the most discerning palates. Combined with the effervescence of Crémant Poll-Fabaire Extra Brut, each mouthful promises an explosion of flavors, ensuring your guests have a memorable Easter celebration.
Recipe in collaboration with Alissia Dettori from @cookingisloveblog
Lemon-Rosemary Rabbits
Ingredients for the dough:
225g of flour
150g of butter
1 egg
80g freshly grated parmesan
1 lemon zest
A good splash of lemon juice
A drizzle of olive oil
2 sprigs of rosemary
Salt
Additional equipment:
Food wrap
Parchment paper
Rabbit-shaped cookie cutter
Mix the flour with the salt and finely chop the rosemary needles.
Beat the butter in a food processor with the dough hook attachment until creamy.
Incorporate the egg, then add the flour mixture.
Next, knead in the cheese add a lemon zest, a generous splash of lemon juice, and a drizzle of olive oil. Finally, add the rosemary.
Wrap the dough in food wrap and refrigerate for 1 hour.
Preheat the oven to 160 degrees Celsius (fan-assisted heat). Dust the work surface with flour and roll out the dough.
Using the cookie cutter, cut out small rabbit-shaped biscuits and place them on a baking sheet lined with parchment paper.
Bake the biscuits in the oven for 10 to 12 minutes. Then, let them cool and serve them for brunch.
Carrot Cupcakes with Mascarpone Buttercream and Matcha
Ingredients for the batter:
200g of flour
130g of butter
80g of sugar
60ml of milk
2 eggs
2 teaspoons of baking powder
150g of carrots
40ml of water
120g of white chocolate
A pinch of salt
For the buttercream:
1-2 teaspoons of matcha powder
200g of mascarpone
100g of butter
100g of powdered sugar
Additional equipment:
12 paper muffin cups
Muffin tin
Fondant rabbits
Piping bag
Preheat the oven to 170 degrees Celsius (fan-assisted heat).
Place the paper cups in your muffin tin.
Mix the flour with the baking powder and salt.
Peel and finely grate the carrots using a food processor or a grater.
Roughly chop the chocolate and melt it over low heat in a double boiler.
Stir until melted.
Whisk the butter with the sugar in a food processor and incorporate the eggs one by one.
Add the flour mixture, then the carrots and chocolate.Divide the batter into the molds and bake for 15 to 20 minutes.
To make the buttercream, whisk the butter in a food processor.
Then, incorporate the mascarpone and powdered sugar.
Add the matcha powder gradually. Whether you use 1 or 2 teaspoons of matcha depends on your taste and the intensity you desire.
Fill a piping bag with the cream and spread it over the cooled muffins.
Finally, decorate each muffin with a fondant rabbit.
Enjoy!
We recommend the Crémant Poll-Fabaire Extra-Brut as accompaniment
Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity
