An Easter Feast!
Easter has always held very special memories for me. I remember going to church early Easter morning and coming home to the smells of lamb roasting in the oven along with many mouth-watering sides followed by decadent desserts. It was a table fit for a king.
I don't have many family members close-by anymore because we live all over the world, but I still try to make a beautiful, delicious brunch or dinner for Easter that reminds me of family, friends and the priceless sacrifice Jesus made for us on the cross. It's a day to remember our blessings and the precious gifts God has given us.
So, here is an Easter feast that I decided would be fit for a king this year! I hope you are inspired by this delicious feast!
Bon Appetit and Happy Easter!
Grilled Lamb Chops
Ingredients
2 large garlic cloves, crushed
1 tablespoon fresh rosemary
leaves
1 teaspoon fresh thyme leaves
Pinch paprika
Sea Salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
Fresh vegetables (carrots, tomatoes, shallots, green beans)
Directions
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Serve over steamed or grilled vegetables to your liking.
Red Cabbage Coleslaw
Ingredients
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 cup fresh basil leaves
2 tablespoons chopped cilantro leaves
2 tablespoons black sesame seeds
1 tablespoon honey
1/2 cup canola oil
Salt and pepper
1/2 head red cabbage, finely shredded
Directions
Combine all ingredients, except cabbage and sesame seeds, in a blender and blend until smooth.
Season with salt and pepper, to taste.
Place cabbage in a large bowl and toss with the vinaigrette.
Season with salt, pepper and sesame seeds and let sit 30 minutes in the refrigerator before serving.
Roasted Red Potatoes
Ingredients
3 pounds small red new potatoes, halved
1/4 cup olive oil
1 teaspoon Salt and freshly ground black pepper
Directions
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
Carrots with Orange-Hazelnut Vinaigrette
Ingredients
3 tablespoons blanched hazelnuts
1/2 teaspoon whole coriander seeds
1 tablespoon finely chopped shallots
1 tablespoon sherry vinegar
1/2 teaspoon honey
Kosher salt
Pinch cayenne pepper
2 small oranges
2 tablespoons extra-virgin olive oil
1 pound carrots with tops, trimmed (halved lengthwise if very thick)
Directions
Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well).
Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside.
Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve.
Sourdough Dinner Rolls
Ingredients
1 cup fresh sourdough starter
1/4 cup brown sugar
1/4 cup warm water
1/4 cup melted butter
1 1/4 tsp. sea salt
2-2 1/2 cups all-purpose flour
1 egg
1-2 Tbsp. water
Directions
In a mixing bowl, combine starter, brown sugar, warm water, melted butter, and sea salt.
Add flour 1/2 cup at a time, mixing thoroughly between each addition, up to 2 cups. After 2 cups, add flour slowly, mixing as needed,until the dough begins to come together. Adjust as necessary to get a moist dough that pulls away from the sides of the bowl.
Knead on a floured surface for 8-12 minutes or until dough is smooth and elastic.
Oil a bowl and place the kneaded dough into it. Flip the dough so that the oil is on the upper portion; cover the bowl. Place in a warm space to rise until doubled in size, 4-8 hours, or overnight.
After the first rise, punch the dough down and butter a 9" x 13” pan.
Divide the dough into eight even pieces for larger dinner rolls, or ten pieces for slightly smaller dinner rolls.
Stretch and fold each roll upon itself to form a small ball that resembles a small free-form bread loaf.
Cover and let rolls rise in a warm place for 4-8 hours, or until doubled in bulk.
Preheat oven to 375ºF.
Make an egg wash by beating egg with water. Brush mixture evenly over rolls.
Bake 20-25 minutes, or until golden brown and internal temperature has reached at least 180ºF
Mixed Berry Tartlets
Ingredients
Graham Cracker Crust
1 Cup unsalted butter (2 sticks), softened
1/4 Cup granulated sugar
1/4 Cup brown sugar
1/4 Cup honey
2 Cups all-pupose flour
1/2 Cup whole wheat flour
1/2 Tsp. salt
1/2 Tsp. baking soda
1/2 Tsp. cinnamon
Cream Cheese Pastry Cream
1 1/4 Cups whole milk
6 Tablespoons granulated sugar, divided
3 Tablespoons cornstarch
1 Package (8 ounces) cream cheese, softened and cut into cubes
1/2 Tsp. vanilla extract
5 large egg yolks
1/2 vanilla bean, sprit and scraped, or 1/2 teaspoon vanilla extract
Mixed Berry Topping
1 Package (6 ounces or 1 1/3 cup) Driscoll's Blackberries
1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
2 Tablespoons granulated sugar
1 Tbsp. cornstarch
Directions
Graham Cracker Crust
Cream butter with granulated sugar, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color.
Combine all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.
Lightly flour a work surface and roll out dough to a 12 x 24-inch rectangle, about 1/8-inch thick. Use a plastic lid from a large yogurt or sour cream container (at least 5 1/2-inch round) to mark 8 circles. Cut them out with a paring knife and press into 4 1/2-inch pans with removable bottoms. Prick each shell all over with a fork and chill 30 minutes.
Preheat oven to 325°F. Bake chilled shells until deep golden brown and dry in appearance, about 25 minutes. Cool on a wire rack.
Cream Cheese Pastry Cream
Combine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.
Mixed Berry Topping
Gently toss together berries. Remove 1/2 cup of the berries and set aside remaining berries.
Place sugar and 1/2 cup berries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Pour cooked mixture into remaining whole berries and gently combine.
Assembly
Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Serve immediately after assembling.
HAPPY EASTER! Celebrate God's love with family and friends!
