Party Planning: Easter Recipes

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Easter Recipes

Asparagus-Prosciutto Bruschetta

Recipe courtesy of Food Network Magazine
Prep Time: 10 min
Cook Time:15 min
Level: Easy

Directions
Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes. Spread softened butter on the toast rounds. Top with sliced prosciutto and the roasted asparagus.


 

Poached Shrimp with Lemon-Horseradish Dipping Sauce

Recipe courtesy of Bon Appétit by Jodi Liano
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Yield: Makes 2 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients:

Shrimp:
1 cup dry white wine
6 whole black peppercorns
1/2 lemon
1 Turkish bay leaf
Pinch of coarse kosher salt
8 uncooked unpeeled large shrimp

Dipping sauce:
1/4 cup créme fraîche or sour cream
1 tablespoon chopped fresh chives
1 teaspoon prepared white horseradish
1/2 teaspoon finely grated lemon peel
Coarse kosher salt
Whole fresh chives (for garnish)

Preparation:

For shrimp:
Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.

For dipping sauce:
Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl.
Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.


 

Green Salad with Orange, Fennel, and Asparagus

Recipe courtesy of Epicurious by Tracey Seaman
Look for tender greens, such as mâche, Boston, and red leaf lettuces, which appear in farmers' markets at this time of year. Or, as an alternative, use premixed baby greens.
Yield: Makes 10 servings
Time: Prep Time: 15 minutes

Ingredients:

2 tablespoons white wine vinegar
1 1/2 teaspoons whole-grain mustard
1/8 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon finely grated orange zest
1 pound thick asparagus, ends trimmed
3 medium oranges
1 small bulb fennel, trimmed, quartered, cored, and very thinly sliced crosswise
3 quarts loosely packed tender salad greens such as mâche, Boston, or red leaf lettuce, torn
1/3 cup fresh chives, finely chopped

Preparation:
In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest. In large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in colander, then rinse under cold running water until cool. Thinly slice on diagonal and transfer to large bowl. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. Add segments and any juice in medium bowl to large bowl with asparagus; squeeze juice from membranes into dressing and whisk to combine.
Add fennel and then salad greens to large bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.

 

Roasted Rack of Lamb

Recipe courtesy of AllRecipes.com
Submitted by: JENNINE1980
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

"A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness."

Ingredients:

1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Directions:

1.Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2.In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3.Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4.Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.


 

Slow Cooker Ham with Fruit Chutney

Recipe courtesy of Betty Crocker
Tangy fruits cover this ham while slow cooking melds the flavors into a delicious change from the more traditional pineapple glaze.
Prep Time: 05 Minutes
Total Time: 8:05 Hrs:Mins
Makes: 8 servings

Ingredients:

1 (3 pounds) fully cooked smoked boneless ham
1/4 teaspoon pepper
2 jars (6 ounces each) jerk seasoning sauce or fruit chutney (1 1/2 cups)
1 cup diced dried fruit and raisin mixture
1 cup frozen small whole onions
1 tablespoon balsamic vinegar

Preparation:

1.Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham.
2.Cover and cook on low heat setting 6 to 8 hours.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.


 

Scalloped Potatoes with Three Cheeses

Recipe courtesy of Bon Appétit by Rick Rodgers
Yield: Makes 12 servings

Ingredients:

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (1/2 stick) butter
3 cups whole milk

Preparation:
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
 

Honey-Roasted Onion Tart

Recipe courtesy of Bon Appétit by Sara Kate Gillingham-Ryan
Yield: Makes 6 appetizer servings
Active Time: 1 hour
Total Time: 1 hour 40 minutes

Ingredients:

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
Nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves

Preparation:
Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.
Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.


 

Glazed Fingerling Potatoes and Baby Vegetables

Recipe compliments of Gourmet by Shelley Wiseman
Yield: Makes 8 servings
Active Time: 30 min
Total Time: 45 min

Ingredients:

1 lb fingerling or other new potatoes, halved lengthwise
1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch
1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch
1/2 head new garlic or 3 large regular garlic cloves, thinly sliced
8 sprigs fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup olive oil
1 1/2 cups water
2 tablespoons unsalted butter
Garnish: fresh thyme sprigs

Preparation:
Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.

Cooks' note: All ingredients except butter can be combined in skillet 1 hour ahead and kept, covered, at room temperature (make sure cut sides of potatoes are submerged in water).


 

Citrus Cheesecake with Marmalade Glaze

Recipe courtesy of Bon Appétit

While the cheesecake has been around for centuries, it was perfected in the 1920s by New York delicatessens. It first appeared at Arnold Reuben's eponymous restaurant on East 58th Street and soon was featured at Lindy's on Times Square and at Junior's in Brooklyn. Marmalade tops this luscious cake; it also has citrus peel in the filling. Yield: Serves 8 to 10

Ingredients:

Crust
1 large egg, separated
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature

Filling
3 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
2 tablespoons cornstarch
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon grated orange peel
2 teaspoons grated lime peel
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2/3 cup orange marmalade
Orange slices
Fresh mint sprigs

Preparation:

For Crust:
Position rack in center of oven; preheat to 425°F. Butter 9-inch-diameter springform pan with 2-inch-high sides. Whisk egg yolk, lemon juice, lemon peel and vanilla in small bowl to blend. Blend flour and sugar in processor. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
Whisk egg white until foamy. Brush crust lightly with some egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350°F. for filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar; beat until well blended. Beat in 2 tablespoons cornstarch, 1 tablespoon lemon juice, all citrus peel and vanilla. Add eggs 1 at a time, beating just until blended after each addition. Beat in sour cream. Pour filling into crust. Bake cake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes. Remove from oven. Run small knife around sides of pan to loosen cake. Cool cake in pan on rack. Refrigerate cake overnight.
Boil marmalade and 2 teaspoons lemon juice in saucepan until slightly reduced, about 2 minutes. Spread warm glaze atop cake. Chill cake 10 minutes. Remove pan sides. Transfer cake to platter. Garnish with orange and mint.