The 3 Best Easter Recipes
M
y friend Debbie Gant, a foodie, shared a collection of simple recipes for Easter that she found online called
"Easter Recipe Book."
The list was beautifully curated, from snacks or appetizers to festive drinks. All the dishes ooze with flavors of Easter for entertaining and for a beautiful holiday spread! So, we are thrilled to share it with you!
Easter, like Christmas and Thanksgiving, is associated with food. If you are looking for a perfect recipe for a beautiful easter brunch and dinner, here are our top three favorite recipes from the "Easter Recipe Book."
Deviled Egg-Hatching Chicks
Deviled Egg-hatching Chicks is a fun Easter Egg Recipe that both children and adults would love. They are interestingly hilarious and will be the talk of your kitchen.
Ingredients:
- 12 hard-boiled eggs
- small carrot (peeled and sliced into rings)
- 6 black olives
- ⅓ cup mayonnaise
- ½ tsp. Dijon mustard
- ½ tsp. Apple cider vinegar
- ½ tsp. salt
Recipe:
- Peel the eggs and wash them. Create a v-shaped tool by cutting a straw down the middle and folding it in half. Use this to cut the top off each egg jaggedly and look like the eggs have just hatched.
- Slice a small amount of egg white from the bottom of each egg to make it flat. Carefully remove each egg's yolk and put them in a bowl or food processor.
- Stir your remaining ingredients with the yolk. Mix or process until the mixture is as smooth or lumpy as you like.
- Spoon or pipe the filling back into each hollow egg white. Put the tops back on the eggs, ensuring enough space between the egg-white tops and bottoms to create a small chick face on each yolk filling.
- Add eyes and a beak to your yolk fillings to create your hatching chicks. To make the eyes, poke an olive with a plastic straw until you have several small olive circles. To create the beaks, thinly slice a few carrot rings and cut each into six triangular segments. Press in 2 olive spots for eyes and 2 carrot triangles for a beak on each egg's filling. To serve, garnish with fresh parsley or dill. Enjoy!
Notes:
- You can also use a piece of tin foil to cut the egg whites.
- Piping the filling into the eggs is easier than using a spoon.
Rack of Lamb with Garlic and Herbs
That tender, rosy meat and a beautiful brown crust is a flavor-packed show-stopper of a main dish!
Ingredients:
FOR THE LAMB:
- 2 (8-rib, roughly 1½ lb.) frenched racks of lamb (fat trimmed but for a thin layer)
- 1½ tsps. Kosher salt
- ¾ tsp. black pepper
FOR THE HERB COATING:
- ½ head new garlic or 3 large cloves (minced)
- 2 tsps. fresh rosemary (finely chopped)
- 1 tbsp. fresh thyme (finely chopped)
- ¼ cup fresh flat-leaf parsley (finely chopped)
- ½ tsp. salt
- ½ tsp. black pepper
Equipment:
- An instant-read thermometer
Recipe:
- Heat a 12-inch heavy skillet over high heat. While the pan heats up, pat the lamb dry and rub it with salt and pepper to season. Add your oil to the skillet, then your lamb racks (or 1 rack at a time, if necessary). Cook the lamb until browned on all sides apart from the ends (about 10 minutes).
- Preheat an oven to 350F/180C/gas mark 4. Move the lamb to a roasting tin or baking sheet.
- Combine the oil, garlic, herbs, salt, and pepper and rub the mixture over the meat. Bake the lamb in the center of the oven for 15 minutes. Then, insert a thermometer diagonally into the center of the meat and cover the lamb with foil. Roast until it reaches an internal temperature of 125F/51C (around 5-10 more minutes).
- Remove the lamb and let it rest, covered, for 10 minutes. Cut each rack into 4 double chops, and serve.
Chocolate Rice Crispy Cakes
Make a kids' classic with these chocolate rice crispy cakes and decorate White chocolate buttons, mini chocolate eggs, sprinkles, mini marshmallows, nuts, or dried fruit for the ultimate Easter treat!
Ingredients:
- 3 ½ ozs. milk chocolate (broken apart)
- 1 ¾ ozs. dark chocolate (broken apart)
- 3 ½ ozs. puffed rice
- 4 tbsps. golden syrup
- 3 ½ ozs. butter
TO DECORATE:
- 1 ¾ ozs. milk chocolate (melted)
- White chocolate buttons, mini chocolate eggs, sprinkles, mini marshmallows, nuts, or dried fruit
Equipment:
- 9 paper cupcake cases or 12 paper fairy cake cases
Recipe:
- Add milk chocolate, dark chocolate, golden syrup, and butter in a heatproof bowl. Place in the microwave, and heat gently for 10 seconds until melted. Alternatively, you can melt the mixture in a pan of simmering water. Stir the mixture until smooth. Take the chocolate off the heat and gently mix in the rice until fully coated.
- Spoon the mixture evenly into 9 cupcakes (or 12 fairy cakes) paper cases—place on a tray or, for best results, into a muffin tin. Leave them to set at room temperature (for as little as an hour in the fridge).
- Once the rice cakes are set, melt some more milk chocolate and drizzle it over the top of the cakes. While the chocolate is still wet and sticky, decorate with your choice of toppings. Enjoy!
Get more culinary inspiration at the "Easter Recipe Book." They have 20+ dishes to inspire your kitchen this year!
