We found a butter lamb! |
Alex's favorite Easter treat |
2012 Easter Dinner Menu:
This is another recipe courtesy of my friend Kit's blog Kit(tchen). As you may recall from my Thanksgiving post, roasting a whole bird is not my strong suit and after attempting another roasted chicken last Easter which also never cooked through, I was 0 for 2. Kit's recipe is great. The citrus and white wine add some great flavors to the chicken and her recommendations for timing were right on the money. Finally, a roasted bird success story!
I don't typically fix rich cheesy vegetable dishes, but if you can't indulge at the holidays then when can you? When I saw gruyere in the title of this dish from Talkin' Chow Playin' House I was sold. Second only to goat cheese, this is one cheese that can make any boring dish a favorite for me. For your reference, a 1/2 lb. block of gruyere is more than enough to yield the shredded amount needed here. I even subbed in 1/2 cup skim to the 2 cups of whole milk the recipe calls for and it was still rich and delicious. I'd also recommend adding a dash of nutmeg into the cheese sauce.
Balsamic Roasted Potatoes
What a delicious side dish. I want to make this all the time and since it was actually pretty healthy, I probably could. This recipe is courtesy of The Baking Beauties blog. I used tri-colored baby potatoes simply because I love the look of the purple potatoes and I also used fresh herbs from my deck instead of the dried herbs that the recipe calls for. Also, I cut the recipe in half since it was only 3 of us and we still had a decent amount of leftovers.
Lemon Ricotta Cheesecake Tart
I love a fruit dessert at Easter-- I think maybe because the fresh fruit flavor reminds me of good weather and summertime and at Easter it sort of feels like that is all right around the corner (even though it is currently really cold in Chicago again). And it's always nice and refreshing after a heavy meal. This dessert was perfect-- not super sweet with a little tang from the fresh lemon and not super rich either. Baking it in a tart pan is key here as you get a good crust to filling ratio which is the issue with your typical cheesecake and can make the dessert feel so heavy. I found this recipe on Delicious Shots and have a tip for you: make sure you know what size tart pan you are using! In the recipe they use a 9-in. pan and I didn't realize until it was time to bake that mine measures 11 inches. After some quick math it worked out fine, but be prepared when you are stocking up on ingredients. I served this with whipped cream, fresh raspberries, and a fresh raspberry sauce. Just cook down some fresh raspberries along with a little sugar and a splash of orange juice. Let it cool, pulse it through the food processor, and enjoy!
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