John Thomas, long-time friend to Pickie Pie and Executive Producer at KXAN, sent this nice note our way this week after our client Dagar's Catering was featured on their Tasty Thursday segment. Kathryn and Frank Albarado of Dagar's prepared some of their favorite Easter recipes (included below).
Rachel,
Kathryn and Frank were great guests – thanks for sending them our way.
Here’s a link to today’s segment:
Have a great Easter!
jt
John L. Thomas
Producer, KXAN Austin News
512-703-5227
Here are two of the recipes they featured:
Grandmas Fruit Salad- This is not your healthy fruit salad
1 Bag of Green or Red Grapes
3 Oranges
2 Apples
3 Bananas
Pecans
Marshmallows
Pint Heavy Cream
Cup of Sugar
Hand Mixer or Kitchen Aid
2 Mixing Bowls
-Slice all Fruit, Nuts, and Marshmallows in mixing bowl
-Place Heavy cream in second mixing bowl and add sugar
-Whip until fluffy
_add Whipped Cream to Fruit and Nuts
-Transfer to a decorative ball, place in fridge covered until dinner time
Strawberry Champagne Punch
Orange Juice-1.5 gallons
Pineapple Juice- 2.5 gallons
2.5 Cups of Sugar
1/2 cup of Cloves
5 Cinnamon Sticks
1 gallon of Water
2 Pints of Strawberries
2 Bottles of Brut Champagne
Take a stock pot add your sugar, Cinnamon, and cloves to a gallon of water. Let Steep for 10 minutes
Mix your pineapple juice and orange juice together.
Take your Sugar, Cinnamon and clove mixture strain over the Juices
Let Cool...( You can add this to your ham prior to adding the strawberries)
Puret the strawberries and add to punch
Place in Fridge
Cool Champagne
Pour half punch and half champagne onto flute for your guest.
1 Bag of Green or Red Grapes
3 Oranges
2 Apples
3 Bananas
Pecans
Marshmallows
Pint Heavy Cream
Cup of Sugar
Hand Mixer or Kitchen Aid
2 Mixing Bowls
-Slice all Fruit, Nuts, and Marshmallows in mixing bowl
-Place Heavy cream in second mixing bowl and add sugar
-Whip until fluffy
_add Whipped Cream to Fruit and Nuts
-Transfer to a decorative ball, place in fridge covered until dinner time
Strawberry Champagne Punch
Orange Juice-1.5 gallons
Pineapple Juice- 2.5 gallons
2.5 Cups of Sugar
1/2 cup of Cloves
5 Cinnamon Sticks
1 gallon of Water
2 Pints of Strawberries
2 Bottles of Brut Champagne
Take a stock pot add your sugar, Cinnamon, and cloves to a gallon of water. Let Steep for 10 minutes
Mix your pineapple juice and orange juice together.
Take your Sugar, Cinnamon and clove mixture strain over the Juices
Let Cool...( You can add this to your ham prior to adding the strawberries)
Puret the strawberries and add to punch
Place in Fridge
Cool Champagne
Pour half punch and half champagne onto flute for your guest.
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