After weeks of depriving ourselves of some things we love and working extra hard to help those in need, the time has finally come to celebrate. Easter Sunday is not only a holy day; it also signifies that it is finally safe to celebrate life coming back to the outdoors. So whether you are celebrating for religious reasons or simply celebrating the beauty of spring in full force, Easter Sunday deserves a gathering of friends and family over delicious food and fellowship.
Center your main menu on fresh, seasonal ingredients like farm raised crawfish and locally grown vegetables. Check the farmers market to see what is available to get some inspiration. Also, go to your favorite meat market for fresh cuts of lamb to roast or a juicy ham to bake. Or serve a bevy of heavy hors d’oeuvres like our crawfish ball recipe shared here. Of course, there’s always room for an egg-based dish or two, like quiche or deviled eggs, at an Easter gathering.
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4 ounce bottle of canola oil for frying
1 pound cooked crawfish tails
8 ounces cream cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco
1 egg, beaten
1/4 cup fresh parsley, chopped
4 green onions, chopped
8 ounce box of panko bread crumbs, Italian style
Heat the oil in a deep fryer or just two inches deep in a Dutch oven (you won’t need all the oil in this case). In a large food processor, mix the crawfish, cream cheese, salt, pepper, Tabasco and egg. Add the chopped parsley and green onions and pulse two or three more times. Take the mixture out and fold in 1 and 1/2 cups of the panko. Pour the rest of the panko in a separate bowl for dredging. Take a cookie scoop or spoon and form the crawfish mixture into a ball. Roll each ball in the panko then gently place into the hot oil. Fry 10 to 15 minutes or until the crawfish balls are golden brown. Drain on a plate lined with paper towels then serve warm with pepper jelly, if desired.
Crustless Roasted Broccoli Quiche
1/2 head broccoli
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cumin
6 large eggs
1/3 cup whole milk
1 cup heavy cream
1 cup shredded Gouda cheese
Preheat oven to 400 degrees Fahrenheit. Cut the thick stems from the broccoli and separate the florets into small sections. Place the broccoli on a cookie sheet. Drizzle with olive oil then sprinkle with salt, pepper and cumin. Roast broccoli in the oven for 10 to 15 minutes or until it is tender and slightly brown. Set broccoli aside to cool and reduce the oven temperature to 375.
Whisk the egg, milk and cream together in a large bowl. Chop the broccoli coarsely. Fold the broccoli and the cheese into the egg mixture. Line a mini-muffin tin with small paper liners. Spoon the egg mixture into the each paper. Bake the quiches at 375 degrees Fahrenheit for 15 minutes or until they poof and brown slightly on top – Don’t worry if they fall. Transfer to wire racks to cool and serve warm.
Lemon Basil Shortbread Cookies
1 cup all-purpose flour
1/2 cup powdered sugar
2 tablespoons sliced fresh basil leaves
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/2 cup chilled butter, cut into cubes
1 tablespoon fresh lemon juice
Preheat oven to 375 degrees Fahrenheit. In a large bowl, whisk together flour, powdered sugar, basil, lemon zest and salt. Cut in butter and lemon juice with a pastry blender, or mix everything in a food processor, until large, moist clumps form. Scoop up tablespoon-sized balls and roll between your palms. Place ball on a large baking sheet about 2 inches apart. Gently press the cookies with the back of a measuring cup or the bottom of a glass, lightly dust the bottom of the glass or cup with powdered sugar to prevent sticking. Bake about 20 minutes or until edges are brown. Transfer to a wire rack and let cool.
How much is the butter used for the lemon shortbread?
So sorry about that – thanks for asking! It’s 1/2 cup chilled butter, cut into cubes. I’ve added it to the recipe. Enjoy!