Easter is the perfect occasion for getting together for brunch. "I've chosen some recipes from The ACE Bakery Cookbook that can all be made ahead of time, are simple to make and are sure to delight your family and friends," said Linda.

The ACE Bakery Cookbook, now in its sixth edition, is an award-winning bestseller featuring recipes for and with bread, from appetizers to main dishes that are both quick and easy, to elegant entertaining ideas. "There are many delicious recipes for a special breakfast or holiday brunch in the cookbook, but these are some of our family's favourites for the holidays", says Ms. Haynes.

One of North America's leading artisan bakeries, ACE Bakery's famous baguettes and artisan breads are available at hundreds of restaurants, hotels, caterers, grocery and gourmet food shops in Ontario, Quebec, the state of New York and the Midwest U.S.A. ACE Bakery opened in 1993 as an artisan bakery creating hand-made, European-style rustic breads. The gentle shaping of each loaf, long fermentation periods and a stone deck oven all work to create exceptionally flavourful products with a light, airy texture and crisp, golden crust. The breads contain no preservatives and are made with the best all-natural ingredients.

Community involvement is an essential part of ACE's philosophy. The company donates a percentage of its net profits to charitable organizations in the principal centers where ACE breads are sold. ACE's focus is on food and nutrition programs that assist low-income members of the community, financing culinary scholarships and supporting organic farming initiatives. All royalties from the sale of The ACE Bakery Cookbook are donated to support these efforts.

Smoked Salmon, Spinach, and Chèvre Strata

Serves 6 to 8

This strata makes a delicious brunch or informal supper dish paired with an arugula salad, or steamed asparagus. If you want a less hearty version, use white bread instead of rye, but rye bread really complements the salmon.

1 bunch or 1 bag spinach, washed, drained, and stems removed
1 to 2 tsp. (5 to 10 mL) unsalted butter, for buttering the dish
15 to 20 slices dark rye or dense whole wheat bread, crusts on
½ lb. (225 g) smoked salmon, sliced and cut into 1-inch (2.5-cm) strips
½ to 1 Tbsp. (7.5 to 15 mL) chopped fresh dill
3½ oz. (100 g) creamy chèvre
2 cups (475 mL) homogenized milk
1¼ cups (300 mL) 18% cream
5 large eggs
½ tsp. (2.5 mL) salt
¼ to ½ tsp. (1.2 to 2.5 mL) freshly ground white pepper

Blanch the spinach in boiling water. Drain on paper towels.

Butter an 8- to 9-cup (2- to 2.3-L) baking dish. Place a layer of bread slices on the bottom of the dish. Cover with all of the salmon. Sprinkle the dill over the salmon. Spread all the chèvre on enough bread slices to cover the salmon, and add to the baking dish, cheese side up. Layer the spinach evenly over the bread slices that have been spread with the cheese. Cut the remaining bread into 1-inch (2.5-cm) cubes and toss over the spinach, covering it completely. Note: The strata can be prepared to this point up to 12 hours before serving. Keep in the refrigerator, tightly covered.

Mix the milk, cream, eggs, and salt and pepper together and gently pour over the strata. Cover with plastic wrap and press down so that all the bread soaks up the liquid. Leave for at least half an hour.

Preheat the oven to 350°C (175°F).

Cook for 50 minutes to 1 hour. Remove from the oven and let the strata sit for 10 minutes before cutting into pieces.

The ACE Bakery Cookbook ©

Cinnamon Banana French Toast with Chocolate Drizzle

Serves 2 (with enough melted chocolate left over to make a great mug of cocoa)

This French toast recipe can be assembled and almost finished up to 2 hours before eating. It looks very pretty served with a mango, orange and pineapple fruit salad topped with pomegranate seeds and mint.

2 eggs
1 cup (240 mL) whipping cream
1 tsp. (5 mL) ground cinnamon
½ tsp. (2.5 mL) ground nutmeg
½ tsp. (2.5 mL) orange zest
2 1 ½-inch (3.8 cm) thick slices white bread
1 to 2 ripe bananas, mashed
butter for the pan -- about 2 Tbsp. (30 mL)
1 ½ oz. (42 g) semi-sweet chocolate, melted (see below)
2 Tbsp. (30 mL) icing sugar

Preheat the oven to 400°F (200°C).

Whisk together the eggs, cream, spices, and zest in a bowl.

In the bottom part of the 2 slices of bread, cut a horizontal pocket large enough and deep enough to stuff with at least half a mashed banana. Stuff both pieces of bread.

Over medium heat, melt the butter in a frying pan until it sizzles.

Generously dip both sides of each bread slice in the egg and cream mixture. Fry, flipping once, until both sides are golden brown. Remove from the pan and place on a baking sheet. The assembled sandwiches can be held at room temperature for 2 hours.

Place the French toast in the hot oven for approximately 10 minutes. Remove the French toast from the oven. Cut each piece on the diagonal and drizzle the melted semi-sweet chocolate over. Dust with icing sugar.

To melt chocolate

Microwave Version: Coarsely chop the chocolate, place in a bowl, and microwave on high for 20 seconds. Remove from the microwave and stir. Continue cooking it in 20-second intervals, stirring in between, until only a few soft lumps remain. Move the chocolate to a counter and stir until the lumps melt. Don't over cook or the chocolate will congeal.

Stovetop Version: Coarsely chop the chocolate and place in the top of a double boiler or in a metal bowl over a saucepan. Bring water to a boil in the saucepan. Place the metal bowl on top of the saucepan, taking care that the hot water doesnt touch the bottom of the bowl. Stir occasionally until the chocolate is melted.

The ACE Bakery Cookbook ©

Almond, Apricot and Honey Scones

Makes 8 to 10 scones

Lightly toasted almonds, small pieces of dried apricot, and honey create a delicate and sophisticated scone that needs only a touch of butter as a complement. If you mix the dry ingredients, dice the butter and apricots and toast the almonds the night before, you can have these delicious scones on the table in less than 25 minutes.

1 Tbsp. (15 mL) baking powder
2 tsp. (10 mL) baking soda
1 large pinch kosher salt
2 ¾ cups (655 mL) unbleached all-purpose flour
1 Tbsp. (15 mL) sugar
¾ cup (180 mL) buttermilk
1 egg
1/3 cup (80 mL) delicately flavored liquid honey, such as wildflower
5 Tbsp. (75 mL) very cold unsalted butter cut into ¼-inch (.6-cm) pieces
½ cup (120 mL) ¼-inch (.6-cm) chopped dried apricots
½ cup (120 mL) lightly chopped slivered almonds (not sliced), toasted in a dry frying pan until golden brown

Topping

1 egg
1 Tbsp. (15 mL) water
1 Tbsp. (15 mL) sugar

Preheat oven to 400°F (200° C).

Toss the baking powder, baking soda, salt, flour, and sugar in a large bowl until well mixed. In another bowl, whisk together the buttermilk and the egg. Add the honey and whisk again. Don't worry if the liquid thickens slightly.

Add the butter to the flour mixture and rub between your fingers until it looks grainy. It will feel very dry, and there should be no big chunks of butter left. Make a well in the flour mixture and add the egg mixture. Toss with a fork until just blended. Add the chopped fruit and nuts. Mix just until incorporated. Turn onto a floured working surface.

Lightly sprinkle the dough with flour so it doesn't stick, and pat the dough down to 1 inch (2.5 cm) thick. Use a 2 ½- to 3-inch (6.2- to 7.5-cm) metal circle or glass, and cut out as many circles as possible. Flour the cutter as you go along to prevent sticking. Gather the extra dough and gently kneed it together, flatten, and cut out more scones. Repeat until all of the dough is gone. Work the dough as little as possible.

Place the scones on an ungreased cookie sheet.

For the topping, make a wash by whisking together the egg and 1 Tbsp. (15 mL) water. Brush each scone with the wash and then sprinkle with sugar. Bake on the middle rack for 15 minutes, then place on a baking rack to cool.

The ACE Bakery Cookbook ©

For more information, contact Samantha Mesrobian, 416/241-3600 ext. 305, bread@acebakery.com.


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