Sweet Easter Favorites

I love the Easter holiday. The food experience has always been much more satisfying than just any other holiday. I don't know why, but it seems more meaningful and much more laid back. It's also a time when you can update your meal or swap out and make some new traditions. 



Strawberry Crumble
1 quart strawberries, halved
1/4 cup honey
For the topping:
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/3 cup butter

Heat the oven to 350° F.
Prepare filling: Mix the halved strawberries and the honey in an 8×8 un-greased pan, (or a 9 inch deep pie plate), and set aside.
Prepare topping: Mix all the ingredients with your fingers until crumbly, sprinkle over fruit mixture and bake at 350° for about 35 to 40  minutes, until golden brown and the fruit is bubbling out everywhere.
Serve warm, with a dollop of ice cream, or a little bit of cream.
This recipe can also be swapped out for apples, cherries, blueberries, peaches, pears or any combination of berries. It's such a great blank slate.  

Spring Lamb
2-4 bone racks of lamb, Frenched (which means the bones are cleaned)
1 tbsp olive oil
1 1/2 tsp dijon or grainy mustard
1 tsp oregano
1 tsp thyme
1 tsp garlic
1 tsp fresh ground black pepper
1 tsp sea salt

Preheat oven to 375 degrees and brush lamb with olive oil. In an oven safe frying pan, brown racks for 3-4 minutes, turning often. Combine all spices and rub on lamb. Place in oven and cook for 7 minutes. Rest 5-10 minutes and slice into individual chops.


 

This next recipe comes from betterrecipesdotcom. It is a really great alternative that brightens up the average side dish.


Asparagus in Lemon Caper Sauce
2 lbs medium asparagus, tough ends trimmed

   The best way to trim your asparagus is to take 1 spear and hold it on each end lightly, slightly bend it and when the asparagus snaps is the place the whole bunch should be trimmed. 

2 tbsp garlic
Kosher salt and freshly ground pepper to taste
1 cup mayonnaise/ you can use yogurt
1 medium shallot, chopped
1 1/2 tbsp fresh lemon juice
1 tsp grated fresh lemon zest
3 tbsp chopped fresh dill weed
1 1/2 tsp minced fresh garlic
1 tbsp country-style Dijon mustard
1 tbsp olive oil
1/4 cup capers, drained and patted dry


Preheat oven to 450 degrees. Toss asparagus spears with garlic oil and arrange, in a single layer, on a large baking sheet. Sprinkle lightly with salt and pepper. Roast in the center of the oven for 10-15 minutes, stirring once, until lightly browned and tender-crisp. Meanwhile, in a blender, or mini food processor, combine the mayonnaise, shallot, lemon juice, lemon zest, dill, garlic and mustard, then puree. Season to taste with salt and pepper. In a small nonstick skillet, heat 1 TBSP olive oil over medium high heat. Add capers and saute for 3-4 minutes, until lightly browned. Transfer asparagus to a serving platter, drizzle with aioli, and sprinkle with toasted capers.

Yummy Lemon Bites
1/2 cup butter, softened
3/4 cup sifted confectioner’s sugar
1 large egg yolk
Juice of 1 lemon (about 3 Tablespoons)
Zest of 1 lemon (about 1-1/2 Tablespoons
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
Topping:
3 Tablespoons granulated sugar
1 Tablespoon grated lemon zest

Heat oven to 350 degrees.  Lightly grease a baking sheet or line with parchment paper.
In a mixer bowl, blend butter and confectioner’s sugar until light and fluffy, about 4 minutes. Mix in egg yolk until blended.  Add lemon juice, lemon zest, and vanilla.  Gradually mix in flour.
In a small bowl, stir together the topping mixture.  Roll dough into1-inch balls and dip tops into topping mixture; place on prepared baking sheet and press down lightly.  Bake for 10-12 minutes.  Cool on wire rack.  Makes about 2 dozen cookies.