A Twist on Tradition

Wednesday, April 8, 2009

Easter dinner is one of those food events that I look forward to all year because I know I'll be spending it in the kitchen with my mom and sister cooking our favorite traditional recipes like deviled eggs, honey-baked ham and asparagus.

These dishes are timeless classics. You can bet that my mom ate almost the same Easter dinner when she was a child that we still cook every year. But just because we're planning to stick to the mainstays doesn't mean that we can't spice up these dishes with a new twist!

If you're looking to mix-up family favorites without losing sentimental staples, here are a few dishes for cuisinspiration!

For Breakfast

As bright as an Easter egg, these bubbly beauties are aItalic mix of orange juice, pineapple juice and champagne with a splash of grenadine. Serve chilled in a tall champagne flute.

Photo Source: MyRecipes.com

This custard-like dish combines the flavors of tart raspberries and fresh citrus lemon zest. Some Epicurious reviewers liked this best with the zest of a full lemon and when the maple syrup is added before baking. If you can't find good-quality fresh raspberries, you could use frozen raspberries or any another fresh or frozen substitute including blueberries, blackberries or all three! 

Photo Source: Epicurious.com

For Dinner

Fresh spices and bread crumbs give traditional deviled eggs a much-needed makeover in this recipe. If you don't want to sacrafice the spice, substitute spicy mustard and add a dusting of paprika on top. 

Photo Source: MyRecipes.com

This yummer from The Splendid Table is inspired by an old Persian dish. The sweetness of spring carrots with tangy apricots and salty pistachios offers a unique sidedish option that's not lacking in taste.
2 bunches green-topped carrots, peeled and cut into small chunks (about 1 1/2 to 2 pounds)
3/4 cup water
1/3 cup diced dried apricots
Shredded zest of one lemon
6 large garlic cloves, diced
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
Juice of 1/2 lemon
1/3 cup shelled and crushed salted pistachios

1. In a 12-inch skillet, combine everything but the butter, lemon juice and pistachios. Bring to a simmer, cover, and gently cook about 8 minutes, or until carrots are barely tender.

2. Uncover and boil until they are cooked through and the liquid becomes a glaze coating the carrots. (You could stop here, cover the carrots, and hold them at room temperature an hour or so, or refrigerate overnight, then reheat).

3. Taste for seasoning, then stir in the butter. Turn into a serving bowl and sprinkle with lemon juice and pistachios.

This five-star favorite is sweet and savory with detailed steps to guide cooks of all experience levels and skill. Cooking Light recommends pairing this dish with a Chardonnay that's light on oak flavor. 

Photo Source: MyRecipes.com


Mary said...

Your site is quite a distraction for those of us trying to stay on a diet. Happy Easter!

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