EASTER DESSERT PERHAPS? ~ COCONUT CREAM CHEESECAKE

"Well pleaseth me the sweet time of Easter

That maketh the leaf and the flower come out."

~ Bertran de Born

~ White cyclamen

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COCONUT CREAM CHEESECAKE

~ 20 year old recipe from The Heritage House in Little River, California

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CRUST:

2/3 cup flour

1 Tbsp. sugar

5 Tbsp. chilled unsalted butter, cut in small pieces

FILLING:

3 8-oz. packages room temperature cream cheese

1 1/2 cups sugar

4 room temperature organic eggs

2 room temperature egg yolks

2 cups flaked coconut

1 cup whipping cream

1 tsp. fresh lemon juice

1/2 tsp. vanilla

1/2 tsp. almond extract

toasted coconut

• For crust: combine flour & sugar in large bowl. Using pastry blender (or 2 knives) cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes.
• Preheat oven to 325-degrees. Press dough into bottom of 10-inch springform. Bake until golden brown, 15-20 minutes. Cool slightly. Cool slightly. Reduce oven to 300-degrees.
• For filling: Beat cream cheese and sugar until smooth. Beat in eggs and yolks, 1 at a time. Mix in flaked coconut, whipping cream, fresh lemon juice, vanilla and almond extract.
• Pour filling into crust. Bake until edges are firm, about 70 minutes. Let cheesecake completely cool.
• Remove springform and cover with plastic wrap. Refrigerate 4 hours or overnight. Just before serving, sprinkle with toasted coconut. (12 servings).

GOOD FRIDAY ~ 'LEGEND of the DOGWOOD'

LEGEND of the DOGWOOD

An old and beautiful legend has it that, at the time of the crucifixion, the dogwood was comparable in size to the oak tree and other monarchs of the forest. Because of its firmness and strength it was selected as the timber for the cross, but to be put to such a cruel use greatly distressed the tree. Sensing this, the crucified Jesus in his gentle pity for the sorrow and suffering of all said to it:

"Because of your sorrow and pity for My sufferings, never again will the dogwood tree grow large enough to be used as a cross.

Henceforth it will be slender, bent and twisted and its blossoms will be in the form of a cross ~ two long and two short petals. In the center of the outer edge of each petal there will be nail prints ~ brown with rust and stained with red ~ and in the center of the flower will be a crown of thorns, and all who see this will remember."

~ Author Unknown

EASTER SUNDAY ~ SPRING RACK OF LAMB with PORT CURRANT SAUCE / POTATOES ROMANOFF / MANDARIN SPINACH SALAD

SPRING RACK of LAMB with PORT & CURRANT SAUCE

~ adapted from Three Rivers Renaissance Cookbook IV

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3 (1 1/2 lbs.) Frenched rack of lamb

1 Tbsp. fresh minced rosemary

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh thyme

coarse salt & freshly ground black pepper to taste

juice of 2 lemons

3 large cloves minced garlic

fresh rosemary springs

Preheat oven to 400-degrees. Season room temperature lamb with oregano, thyme, salt & pepper. Sprinkle with lemon juice. Rub with garlic. Arrange on rack and roast 25 minutes for medium rare (130-135 degrees). Tent and let rest for 10 minutes. (serves 8)

PORT CURRANT SAUCE

1 cup port

2/3 cup fresh orange juice

matchstick strips of orange peel

1 cup red currant jelly

6 Tbsp. fresh lemon juice plus zest

matchstick strips of lemon peel

Combine port, orange juice, jelly, lemon juice and citrus peels in saucepan. Bring to boil, reduce heat, and simmer uncovered until sauce thickens, about 10 minutes or a bit longer.

Serve with sliced lamb chops garnished with fresh rosemary sprigs.

Note: Since April is Michigan wine appreciation month, pair the rack of lamb with Willow Vineyard 2003 Pinot Noir (www.traversebiz.com/willow) or Chateau Chantal 2004 Proprietor's Reserve Pinot Noir (www.chateauchantal.com).

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POTATOES ROMANOFF

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10 medium peeled & 1/4-inch sliced potatoes

1 1/2 cups organic chicken broth

1 tsp. coarse salt

1 cup sliced pitted black olives

2 Tbsp. unsalted butter

6 sliced green onions

2 Tbsp. flour

1 tsp. dill weed

freshly ground black pepper to taste

1 cup milk

2 cups sour cream

1 tsp. Dijon mustard

8 oz. grated Colby Jack cheese

Hungarian paprika

chopped parsley garnish

• Combine potatoes, salt, & chicken stock in saucepan. Bring to boil, reduce heat, cover and simmer until tender, about 15 minutes, adding more broth if necessary. Do not drain.
• Preheat oven to 350-degrees. Melt butter in saucepan, add onions and cook until limp. Stir in flour, dill weed, pinch of salt & cracked pepper. Add milk and cook until mixture boils and thickens. Stir in sour cram, mustard, and olives. Pour over undrained potatoes and mix lightly.
• Turn into large baking dish. Top with grated cheese. Sprinkle with paprika and parsley. Bake 20-30 minutes until heated through and cheese is melted. (8 servings)

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MANDARIN SPINACH SALAD

~ easy & delicious

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1 lb. fresh baby spinach

1 can (11-oz) drained mandarin oranges

1 thinly sliced red onion

1/4 cup vegetable oil

2 Tbsp. tarragon wine vinegar

1 Tbsp. sugar

1 tsp. Coleman's dry mustard

1 minced clove garlic

freshly ground black pepper

toasted sliced almonds

Whisk oil a bit at a time into vinegar, sugar, dry mustard, garlic & pepper. Let rest to allow flavors to mellow. At serving time, toss spinach with oranges & red onion. Toss with dressing. Serve on chilled plate topped with toasted sliced almonds.

~ Retro Easter Bunny cake

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TUESDAY of HOLY WEEK ~ LEMON THYME SHRIMP & SCALLOP SAUTE / PETER RABBIT COCONUT COOKIE BALLS

GARDENING NOTE regarding the ENGLISH DAISY:

(from ED HUME SEEDS)

Also known as double daisy, it is well known in English and old time flower gardens. Its fluffy red, white and pink flowers are borne on 3 to 5 inch stems. Combines well with Spring flowering bulbs and other low growing flowers in beds, borders, rock gardens and containers.

~ English Daisy

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LEMON THYME SHRIMP & SCALLOP SAUTE

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3 Tbsp. extra-virgin olive oil
3 Tbsp. unsalted butter
6 cloves minced garlic
1 lb. sliced mushrooms
1/4 cup dry white wine
1/4 cup fresh lemon juice & zest
1 lb. peeled & deveined large shrimp
1 bunch sliced green onions
1 lb. bay scallops
1 Tbsp. fresh thyme (2 tsp. dried)
1/3 cup chopped fresh parsley
pinch of sea salt & fresh cracked pepper to taste

• Melt butter & olive oil in heavy skillet. Add garlic and saute for 1 minute over medium heat. Increase heat to high and add mushrooms. Saute until beginning to soften, about 5 minutes.
• Add wine, lemon juice & zest. Bring to boil and add shrimp, green onions, and thyme. Stir 1 minutes and add scallops, cooking until shrimp and scallops are cooked through, about 3 minutes. Sprinkle with fresh parsley. Serve over rice with fresh steamed asparagus or broccoli.

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PETER RABBIT COCONUT COOKIE BALLS

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2 egg whites

1 cup sugar

1 Tbsp. flour

2 cups grated coconut

1 tsp. vanilla extract

Beat egg white until stiff. Add sugar, a little at a time; beat in flour. Blend in coconut & vanilla. Drop by teaspoons onto well-greased cookie sheet. Bake at 350-degrees about 18 minutes or until lightly browned. Remove from pan at once. (about 30 cookies)