Trio of sweet Easter treats
Versatile recipes can be enjoyed together as a plated dessert or served separately to complement other dishes
Easter weekend is almost here and I’ve got some recipes you could serve for the festive weekend in multiple ways. All are straightforward to make. The first is a dense, moist, sweet and tangy lemon loaf. Ideally, you would make it a day before serving to allow the loaf’s lemon flavour to deepen.
The recipe is enough for two loaves, each yielding about 10 slices. If that’s too many for you, freeze one of the loaves for another time or give it to a friend or neighbour as an Easter gift. They’ll be happy you did.
Serve the loaf when you need something sweet to serve after brunch or lunch or with afternoon tea. You could also slice and serve the lemon loaf as a plated dessert as shown in today’s photo, accompanied with my other two recipes.
One of them is rhubarb compote that I’ve flavoured with crystallized ginger, a flavourful combination. Compote is often defined as fruit cooked in a syrup, but in this case, tart rhubarb plays the lead role.
Lemon and rhubarb, and lemon and ginger, work well together, which is why this compote tastes great spooned alongside plated servings of the lemon loaf.
Beyond the lemon loaf, the rhubarb compote could be served alongside slices of plain cheesecake or angel food cake, or on ice cream. You could also serve it for breakfast or brunch with yogurt and granola, or spooned on scones spread with clotted cream.
Speaking of creamy things that you can spoon on scones, my last recipe is for a divine mascarpone whipped cream with limoncello. Mascarpone is a tangy, Italianstyle cream cheese and limoncello is a lemon-flavoured liqueur. When both are whipped with whipping cream and icing sugar, you create a thick and dreamy mixture that you could also dollop beside plated servings of the lemon loaf.
If you didn’t make the loaf, the mascarpone whipped cream could be served on bowls of the rhubarb compote, mixed berries or fruit salad, creating a simple but splendid dessert.
Luscious Lemon Loaves
Lemon zest in the batter, and a syrupy lemon-juice mixture spooned on after baking, give these dense, moist loaves a luscious lemon flavour. Preparation: 30 minutes Cooking time: 55 to 60 minutes Makes: two loaves 1/2 cup fresh lemon juice (juice from about 2 to 4 lemons, depending on size) 1/3 cup granulated sugar 4 tsp finely grated lemon zest (see Note) • vegetable oil spray or soft butter 3 cups all-purpose flour 2 tsp baking powder 1 tsp salt 1 cup butter, at room temperature 2 cups granulated sugar 4 large eggs 1 cup milk Combine juice and 1/3 cup sugar in a bowl. Cover and set aside until needed. Grate the zest for the recipe, put in a bowl and set it aside too.
Spray two, 4 1/2- x 8 1/2-inch, non-stick loaf pans with vegetable oil spray, or brush lightly with soft butter. Cut two pieces of parchment paper the same size as the bottom of each pan and set them there. Preheat oven to 350 F (use regular heat, not convection).
Combine flour, baking powder and salt in a medium bowl. Set the 1 cup butter in the bowl of your stand mixer fitted with the paddle attachment and beat until lightened. Now mix in the 2 cups sugar until well combined and almost fluffy. Beat in the eggs, one at a time.
Beat in the flour mixture alternately with the milk until well combined. Scrape the sides of the bowl and beat one minute more.
Divide the batter between the two loaf pans. Bake loaves in the middle of the oven 55 to 60 minutes, or until they spring back when gently touched in the very centre.
Set loaves on a baking rack. Mix the lemon juice/sugar mixture you made earlier until the sugar is dissolved into the juice. Divide and slowly spoon half this mixture on each hot loaf. Now let each loaf completely cool in the pan.
When cool, unmould each loaf and wrap until ready to serve. The lemon flavour of the loaves gets richer if you are able to let them sit and mature a day or two before slicing. Note: Two lemons should yield the zest required for this recipe.
Rhubarb Compote with Crystallized Ginger
You could use frozen or fresh rhubarb to make this sweet and tangy compote flavoured with bits of crystallized ginger. Crystallized ginger is sold in the bulk-foods section of most supermarkets. Preparation: 15 minutes Cooking time: About six minutes Makes: About 2 1/2 cups 3/4 cup unsweetened apple juice 1/2 cup granulated sugar 1 Tbsp cornstarch 1 tsp pure vanilla extract 1/4 tsp salt 1/8 tsp ground cloves 1/3 cup crystallized ginger, into small cubes 4 cups sliced frozen (thawed) or fresh rhubarb, cut 1/2-inch cubes Place first six ingredients in a medium pot and whisk until smooth. Mix in the ginger. Bring to a simmer and cook one minute. (Mixture will be thick, but will loosen once the rhubarb is added.)
Mix in the rhubarb, return to a simmer and very gently simmer until the rhubarb is just tender, but still holding its shape, about five minutes. (Do not overcook the rhubarb or it will fall apart and become mushy.) Remove from the heat and cool to room temperature.
Transfer compote to a tightsealing jar and refrigerate until needed. Will keep about a week.
Mascarpone Whipped Cream with Limoncello
Rich, thick, sweet and creamy mixture flavoured with tangy lemon liqueur. Spoon it alongside plated servings of lemon loaf. Preparation: a few minutes Cooking time: none Makes: About two cups 1/2 cup whipping cream 1/2 cup mascarpone cheese (see Note) 1/2 cup icing sugar 2 Tbsp limoncello (see Note) Place ingredients in the bowl of your stand mixer fitted with the whip attachment. Whip on medium-high speed until soft- to medium-peaks form. Transfer to a serving bowl, cover and refrigerate until ready to serve. Can be made about an hour before serving. Note: Limoncello is sold at most liquor stores. Mascarpone is a tangy Italian-style cream cheese sold in tubs in the deli section of many supermarkets. Eric Akis is the author of eight cookbooks. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House). His columns appear in the Life section Wednesday and Sunday.