April menus; portable Easter buffet, make-ahead breakfast or brunch, turkey steak barbecue - recipes

Sunset, April, 1984

Vanilla custard. In a 1- to 2-quart pan, stir 2 tablespoons sugar with 3 egg yolks until blended, then add 3/4 cup milk and a 6-inch piece split vanilla bean (or you can add vanilla later). Cook over medium heat, stirring constantly, until custard coats the back of a metal spoon in a smooth, thin layer, about 5 minutes (do not allow custard to reach scalding or it will curdle).

Remove custard from heat and lift out vanilla bean (if desired, rinse, let dry, and store for future use in a tightly closed jar of sugar--it flavors the sugar); strain custard if desired. If you did not use the bean, stir 1/2 teaspoon vanilla into the custard. Let custard cool; serve at room temperature (if made ahead, cover and chill up to 2 days). Spring barbecue for three or four

Grill the turkey steaks on the barbecue, arrange on a platter, and flank with garbanzo puree and tomato and pepper salsa.

You can buy canned halvah--to stuff the dates--in most supermarkets. Barbecued Turkey Breast Steaks Hot Garbanzo Bean Puree Tomato and Pepper Salsa Lemon Wedges Toasted Pita Bread Halvah-stuffed Dates Toasted Almonds Split pita bread, spread with butter, and toast under the broiler. Serve with grilled turkey and sauces. Barbecued Turkey Breast Steaks

Buy turkey breast cut into 1/2-to 1/3-inch-thick steaks (or have your meatman cut them for you); you'll need 1-1/2 to 2 pounds. Brush the steaks with olive oil or salad oil. Grill 4 to 6 inches over a bed of hot coals until lightly browned on both sides and white in center (cut to test), 5 to 8 minutes. Season with salt and pepper and garnish with cilantro sprigs. Serves 3 or 4. Hot Garbanzo Bean Puree

Tahini is easier to use, but if you don't have a can on hand, you can toast sesame seed for a similar flavor. 1/4 cup sesame seed or tahini (ground sesame seed) 1 can (1 lb.) garbanzo beans 3 tablespoons olive or salad oil 1/4 cup lemon juice 2 medium-size cloves garlic, minced or pressed Salt Lemon wedges

In a 6- to 8-inch frying pan over medium heat, stir sesame seed until golden. Put in a food processor or blender.

Drain beans; reserve liquid. Put beans, 1/2 cup of their liquid, oil, lemon juice, and garlic in with seed; whirl until almost smooth, then add salt to taste. (You can cover and chill up to 1 day.)

In a covered 1-1/2- to 2-quart pan, warm puree, stirring occasionally, over medium heat. (If puree thickens when made ahead, thin to original consistency with some of the reserved bean liquid.) Serve hot with lemon wedges. Serves 3 or 4. Lydia Raymond, Mendocino, Calif. Fresh Tomato and Pepper Salsa

In a bowl, mix 1 large cored and chopped tomato (including juice and seeds); 1/4 cup chopped fresh agree anaheim (California) chilies; 3 tablespoons each minced green onion, salad oil, and red wine vinegar; and 1 tablespoon chooped fresh cilantro. Add salt and pepper to taste. Serve, or cover and chill up to 1 day. Serves 3 or 4.