Hatch a stunning Easter feast
Embrace chocolate and the season’s fresh produce Chocolate Hen’s Nest Pie
I love laying out a brunch spread for Easter. Unlike Christmas, it’s a holiday that’s relatively pressurefree — there aren’t too many expectations in my family and our traditions aren’t set in stone. Not only that but it’s usually been a while since everyone has gathered around the table for a big, leisurely meal.
When spring is in the air I love to take advantage of the season’s fresh produce. Eggs are fun to include (they scream Easter, after all) and ham is a classic in our house, though I tend to prepare it differently every time. And finally, can you imagine Easter without chocolate?
Asparagus and Poached Egg Salad with Burrata
Ricardo Tested Poached eggs and burrata is a match made in heaven — the textures marry beautifully, and al dente asparagus spears and crispy watercress come in to balance out the richness. Broiling is one of my favourite techniques for asparagus because it coaxes all the sugars to the surface without overcooking the inside. Alternatively, try grilling asparagus for this recipe — set the burners to high and grill the asparagus for 2 minutes on each side. 1 tbsp (15 mL) white vinegar 4 to 6 eggs 1-1/2 lb (675 g) asparagus, trimmed 2 cups (60 g) watercress 1/2 lb (225 g) burrata cheese (or fresh mozzarella), torn into large pieces 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) lemon juice Bring a pot of salted water to a simmer and add vinegar. Break eggs, one at a time, into a saucer and slide into water. Poach for 2 to 3 minutes or until desired doneness. Yolk should be runny and whites cooked through. Remove eggs using a slotted spoon and drain on paper towels.
With rack in the highest position, preheat oven’s broiler. Line a baking sheet with parchment paper.
Place asparagus on lined baking sheet and oil lightly. Broil for 5 minutes or until al dente. Place on a large serving platter and garnish with the watercress. Season with salt and pepper. Top with cheese and poached eggs. Drizzle with lemon juice and olive oil. Serve as an appetizer with baguette.
Makes 4 to 6 servings.
Radicchio, Pear and Pecan Salad
Ricardo Tested Radicchio is one of those leaves that take a while to master. It has a superbly crisp texture and packs a hit of pleasant bitterness. This dish gives the purple plant the spotlight. By finely slicing the radicchio and combining it with sweet pears and tender butter lettuce, it becomes the heart of the salad’s lively flavour — second only to crunchy, toasted pecans. 1/4 cup (60 mL) olive oil 4 tsp (20 mL) white wine vinegar 1 tsp (5 mL) Dijon mustard 3 pears, ripe but firm, cored and cut into thin wedges 1 radicchio, thinly sliced 1 head Boston lettuce, torn into pieces 1/2 cup (50 g) pecans, toasted In a bowl, whisk together oil, vinegar and mustard. Season with salt and pepper. Set aside.
In another bowl, toss pears with radicchio, lettuce and pecans.
Spread onto a large serving dish and dress with the vinaigrette. Makes 6 to 8 servings.
Ham and Kale Onion Tart
Ricardo Tested Skip the trouble of a whole-roasted ham this year and serve your guests this gorgeous tart instead. It’s so simple to make and, best of all, can be frozen in advance until the day before your party. Thanks to sweet onion, eggs, cream and smoky ham, of course, this brunch staple is a true delight.
Crust:
1-1/4 cups (190 g) unbleached all-purpose flour 1/2 tsp (2 mL) baking powder 1/4 tsp (1 mL) salt 1/2 cup (115 g) cold butter, cut into cubes 1/4 cup (60 mL) ice water
Filling:
3 red onions, thinly sliced 3 tbsp (40 g) butter 2 eggs 1/2 cup (125 mL) 35% heavy cream 1/2 cup (50 g) grated Emmental cheese 1/2 lb (225 g) cooked ham, diced 2 cups (60 g) coarsely chopped kale leaves, stems removed To make the crust, in a food processor, combine flour, baking powder and salt. Add butter and pulse until butter forms pea-sized pieces. Add water and pulse again until dough just begins to form. Add more water, if needed. Remove dough from processor and shape into a disc.
On a lightly floured surface, roll dough out into a 1/8-inch (3 mm) thick rectangle.
Line a 13 x 4-inch (33 x 10 cm) tart pan with a removable bottom. Remove any excess dough. Refrigerate for 30 minutes.
For the filling, with the rack in the middle position, preheat the oven to 400 F (200 C).
In a non-stick skillet over medium heat, soften 2 onions in 2 tbsp of butter. Let cool. In a bowl, beat eggs with cream. Add cheese.
Season with salt and pepper. Layer onions on crust. Pour egg mixture over onions.
Bake for about 30 minutes or until crust is golden brown.
In the same skillet over high heat, brown remaining onion, ham and kale in remaining butter for 3 minutes or until the kale has wilted and ham is heated through.
Unmould tart and slide onto a cutting board or serving plate. Top with ham and kale mixture. Serve hot or cooled. Makes 4 to 6 servings.
Star Tested This stunner of an Easter dessert will drop jaws and put a smile on everyone’s face. A sinful, homemade chocolate tart is hard not to love, especially topped with all your favourite Easter-only treats, from candy-coated eggs to a giant chocolate hen (or bunny) perched proudly atop your work of art.
Crust:
2 cups (280 g) chocolate cookie crumbs 2 tbsp sugar 6 tbsp (85 g) unsalted butter, melted
Filling:
2 tsp gelatin 1/4 cup (60 mL) cold water 1/4 cup (55 g) sugar 2 tbsp unbleached all-purpose flour 2 eggs 1 cup (250 mL) milk, warm 12 oz (335 g) milk chocolate, chopped 1/2 cup (125 mL) 35% heavy cream 1 Chocolate hen, about 4-6 inches (10-15 cm) across 1 cup (30 g) dark chocolate shavings 1 cup (30 g) milk chocolate shavings Small candy-covered chocolate eggs, for garnish To prepare the crust, with rack in the middle position, preheat oven to 350 F (180 C). In a bowl, combine all ingredients. Press mixture evenly onto bottom and sides of a 9-inch (23 cm) pie plate. Bake for 10 minutes. Let cool.
For the filling, in a small bowl, sprinkle gelatin over water. Let bloom for 5 minutes. Set aside.
In a saucepan off heat, combine sugar and flour. Whisk in eggs until smooth.
Whisk in warm milk. Bring to a boil over medium heat, whisking constantly and scraping bottom and sides of pan. Remove from heat as soon as mixture reaches a simmer. Add gelatin and stir until completely dissolved.
Add chopped chocolate and let rest for 2 minutes. Stir until the chocolate is completely melted. Transfer to a bowl and cover with plastic wrap directly on the surface of filling. Refrigerate until cooled to room temperature, but do not let set, about 30 minutes.
In a bowl, whip cream until stiff peaks form. Using a spatula, gently fold whipped cream into the chocolate mixture. Pour into the crust. Refrigerate until set, about 4 hours. When ready to serve, place chocolate hen in centre of pie. Garnish with chocolate shavings and candy-covered chocolate eggs.
Makes 10 servings.