Easter Recipes –Breakfast Through Dessert

Tired of preparing (and eating!) the same, run-of-the-mill Easter food every year? GalTime teamed up celebrity chefs and corporate cooks to bring you a dynamic list of Easter themed recipes. Get ready for your mouth to water! 

Easter Breakfast from Wolfgang Puck Grand Cafe in Orlando, Florida
Easter Eggs with Smoked Salmon Cream (Serves 6)
Ingredients:
• 6 hard boiled eggs (or 18 quail eggs)
• 4 oz. cold smoked salmon
• 2 oz. cream cheese
• 1 tsp. minced chives
• Salt and pepper to taste
• Small package "micro" green or baby spring mix lettuce

1. To boil eggs, place in pot and cover with cold water and 1 tbsp. salt. Bring to a hard boil for 1 minute and turn off heat. Let stand for 12 minutes, then drain and submerge into ice water to cool. (If using quail eggs, drain and chill after 6 minutes.)
2. Carefully peel eggs and cut in half lengthwise. Remove yolk. Set aside the hollowed egg white.
3. Place salmon, egg yolk, and cream cheese in a food processor and puree until smooth and creamy. Fold in chives and add salt and pepper as desired.
4. Spoon or pipe salmon cream into eggs. Garnish each egg with a pinch of "micro" greens or petite lettuces.
5. Serve at once or store in fridge and use within 24 hours.

Related: Mango Crumble Breakfast Bake 

Easter Dinner courtesy of Mr.Food.com
Main Course:
Rosemary Roasted Rack of Lamb (Serves 4)
Ingredients:
• 2 (1½-pound) racks of lamb
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon paprika
• 1 teaspoon salt

1. Preheat the oven to 325°F. Brush both racks of lamb evenly with the oil. In a small bowl, combine the rosemary, parsley, paprika, and salt; sprinkle the seasoning mixture evenly over the lamb.
2. Place the lamb in a roasting pan that has been coated with nonstick cooking spray. Bake for 50 to 55 minutes for medium-rare, or to desired doneness beyond that.
3. Slice the racks into individual chops and serve immediately.

*Note(s): You can also roast this as a crown rack of lamb by tying the two racks of lamb together to form a crown. (Or the easy way is to ask your butcher to do it for you!)

Side:
Country Style Green Beans (Serves 6)
Ingredients:
• 8 slices bacon
• 1 large onion, sliced
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1 (16-ounce) package frozen green beans, thawed

1. In a large skillet, cook bacon and onion over medium-high heat until bacon is crisp, stirring often. Remove bacon and onion with a slotted spoon, reserving 1/4 cup drippings in skillet. Drain bacon and onion on paper towels, and set aside.
2. In a small bowl, combine vinegar and sugar; pour into drippings in skillet and bring to a boil.
3. Add beans and cook over medium-high heat until heated through, stirring occasionally. Spoon into a serving dish; top with bacon and onion.

Easter Dessert - a sweet treat from Nielsen-Massey’s A Century of Flavor
Tropical Fruit Parfait (Serves 6)
Ingredients:
• 8 ounces cream cheese, softened
• 3 tablespoons confectioners' sugar, sifted
• 2-4 teaspoons whole milk
• ¼ teaspoon Nielsen-Massey Orange Blossom Water
• ¼ teaspoon Nielsen-Massey Pure Orange Extract
• 4 fruit choices such as finely diced mango, pineapple, grapes or strawberries or whole   blueberries

1. Combine the cream cheese, confectioners' sugar, milk and orange extract in a mixing bowl and beat using an electric mixer.
2. Alternate layers of the cream cheese mixture and the fruit in a trifle dish or parfait glasses by either spooning the cream cheese mixture or piping with a pastry bag.
*Note: Approximately ¾ cup of each fruit choice allows for 2 tablespoons per layer in parfait glasses.

Related: How to Serve Fruit for Dessert

Easter Dessert created by The Kellogg Company
Robin’s Nest Treats ™  (Serves 16)
Ingredients:
• 1/4 teaspoon water
•  2 to 4 drops green food coloring
• 1/2 cup flaked coconut
• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• OR
• 4 cups  miniature marshmallows
• 6 cups Rice Krispies®
• Jelly beans
• Chocolate eggs
   
1. In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
4. Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
5. Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.

*Note(s): For best results, use fresh marshmallows.1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended.Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.

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