(WJBK) - The Henry is inviting you to join them for Easter brunch on Sunday, March 27. The brunch is from noon until 3 p.m.
VIDEO: Jason King and Chef Tim Enfield from Tria at The Henry join us in the FOX 2 Cooking School to tell us more about their brunch. You can find their recipe for spring mushroom tortellini below.
For more information on the Easter brunch, click here. You can make reservation there online or by calling (313) 253-4475.
Spring Mushroom Tortellini
20 ea. Mushroom Stuffed Tortellini
12 oz. Mascarpone Crème
12 ea. Blanched Fiddlehead Fern
3 TBS. Unsalted Butter
4 lg. Fresh Morels, Stuffed with Polenta and Lobster Meat
8 ea. Red Pepper Spheres
8 ea. Yellow Pepper Spheres
8 oz. Parmesan Foam
2 TBS. Hazelnut/Fig Dust
4 ea. Parmesan Frico
As needed Micro Greens
Heat pasta in boiling water for 6 minutes, remove and drain excess water.
Smear down the center of the plate the warm mascarpone crème, line the pasta down the center of the sauce. Heat the morel mushroom and slice, place them alongside the pasta. Place the pepper spheres on opposite sides of the pasta alternating red, yellow, red, yellow. Warm up the blanched fiddlehead ferns in a sauté pan with butter and cook for a couple of minutes till tender, season with a pinch of sea salt, scatter the fiddleheads around the pasta. Scatter the hazelnut/fig dust over the pasta. Spoon the parmesan foam over the top of the pasta. Sprinkle a pinch of sea salt and black pepper over the dish, finish with micro greens and parmesan frico on top.