Easter Fare: Simple, sweet, and classic recipes
Asparagus and Gruyère puff pastry bundles
This simple appetizer is perfect for an Easter brunch — or any other time!
Start to finish: 40 minutes
(10 minutes active)
Servings: 8
Ingredients
• 24 fresh asparagus spears
• 2 tablespoons olive oil
• Salt and pepper
• 1 (440-gram) package puff pastry
• 16 thin slices of Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 egg yolk, beaten
• 1 tablespoon water
• 1/4 cup sesame seeds
• Fresh thyme sprigs, to garnish
Directions
Preheat the oven to 400 F (205 C). Line a baking sheet with parchment paper and set it aside.
Trim the bottoms from the asparagus spears. Coat the asparagus with the olive oil. Salt and pepper to taste.
Roll the puff pastry dough until it’s about 1 centimetre thick. Cut it into 8 equal-sized squares.
Diagonally across each puff pastry square, place 1 slice of Gruyère, 3 asparagus spears, 1 more slice of Gruyère and 1 tablespoon of grated Parmesan. Join the two opposite corners of the pastry dough, leaving the ends of the asparagus showing.
Combine the egg yolk and the water. Using a pastry brush, lay a thin coat of the egg mixture over the pastry and sprinkle on the sesame seeds.
Bake for 30 minutes or until the puff pastry is golden brown.
Garnish with the fresh thyme and serve.
Classic fettuccine carbonara
Using the heat of the pasta to cook the eggs gives this classic dish a creamy consistency. It’s the perfect dish to serve for an easy Easter dinner.
Start to finish: 20 minutes
Servings: 4
Ingredients
• 454 grams fettuccine
• 225 grams thick-cut bacon or pancetta, cut into cubes or small strips
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 3 eggs
• 1 cup grated Parmesan cheese
• Salt and pepper
• Fresh parsley, to garnish
Directions
Bring a large pot of water to a boil and cook the fettuccine according to the package instructions.
Meanwhile, in a large pan over high heat, brown the meat. Lower the heat, add the onions and cook until softened. Add the garlic and cook until golden. Turn off the burner but leave the pan on the element to preserve the heat.
Beat the eggs, add the cheese and stir to combine.
Drain the pasta, reserving 1 cup of cooking water.
Add the pasta to the pan with the meat and add the eggs. Using tongs, toss to combine and cook the eggs. Add a little bit of cooking water to loosen the sauce if necessary.
Salt and pepper to taste, garnish with fresh parsley and serve immediately.
Bird’s nest cupcakes
A sweet way to end an Easter brunch, these adorable cupcakes are sure to delight the young and young at heart.
Start to finish: 1 hour
Servings: 12
Ingredients
Cupcakes
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup whole milk, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 1/4 cup boiling water
Frosting
• 3/4 cup unsalted butter, softened
• 2-1/4 cups icing sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons heavy cream, room temperature
Garnishes
• 100 grams semi-sweet baker’s chocolate
• 36 candy-coated chocolate eggs
Directions
Preheat the oven to 350 F (175 C). Line 12 muffin cups with paper liners and spray lightly with cooking spray. Set aside.
In a large bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a small bowl, combine the milk and the sour cream. Set aside.
In another large bowl, beat the butter using a hand mixer. Add the sugars and continue to beat until light and fluffy.
Add the eggs and egg yolk to the mixture and continue to blend. Add 1/3 of the flour mixture followed by half of the milk mixture. Repeat with another 1/3 of the flour and the remaining milk. Add the final 1/3 of flour. Add the boiling water and stir until completely combined.
Divide cake batter evenly between the 12 muffin cups (they should each be about 3/4 full). Bake for about 25 minutes or until a toothpick inserted in the centre of a cupcake comes out dry.
Remove from the oven and allow to cool completely while you prepare the frosting.
In a large bowl, beat the butter for about 5 minutes or until light and fluffy. Add half the icing sugar and mix until combined. Repeat with the second half of the sugar. Add the vanilla, salt and cream, and mix on low speed until fully incorporated.
Using a piping bag, pipe a circle of frosting on each cupcake.
Using a vegetable peeler, shave the chocolate. Place on top of the icing to create nests and place three candy-covered chocolate eggs on top of each nest.