'EASTER BLESSINGS'

"On Easter Day the veil between time and eternity thins to gossamer."

~Douglas Horton

HOLY SATURDAY BRUNCH ~ MUSHROOM SPINACH STRATA / SPRING SALAD with RASPBERRY VINAIGRETTE

"Easter spells out beauty,
the rare beauty of new life."

~S.D. Gordon

MUSHROOM SPINACH STRATA

~ Lovely to look at ... luscious to eat

__________

2 Tbsp. unsalted butter

1 lb. sliced mushrooms

1 cup chopped onion

8 slices good whole wheat bread,

trimmed & halved diagonally

2 cups shredded Swiss or Gouda cheese

1 10-oz. package chopped spinach, thawed and well drained

6 slices crisp bacon (optional)

4 organic beaten eggs

1 tsp. cayenne pepper

1 cup milk

coarse salt & freshly ground black pepper

• Grease a 10-inch quiche pan and set aside.
• Melt butter and saute mushrooms for about 5 minutes. Remove with slotted spoon and set aside. Add chopped onion to pan and saute for 5 minutes.
• Arrange 6 of the half slices of bread to cover bottom of quiche pan. Atop bread, spread 3/4 of sauteed mushrooms and all of the onions, 1 cup of cheese, and drained spinach. Sprinkle crisp bacon over top. Arrange 8 half-slices over spinach, overlapping the pieces to fit in a circle; place remaining 2 half pieces over center.
• Combine milk, eggs, cayenne pepper, salt & pepper. Pour over bread. Cover and let sit 30 minutes or overnight.
• Preheat oven to 350 degrees. Bake strata, uncovered, about 40 minutes or until almost firm. Place remaining mushrooms in center of strata and bake 10-15 minutes more or until knife inserted comes out clean. (6 servings)

SPRING SALAD with RASPBERRY VINAIGRETTE

Organic baby spring Greens

Arugula

Blue cheese or goat cheese

Toasted walnuts, pecans, pine nuts, or pistachios

Thinly sliced red onion

Blackberries, raspberries, blueberries or strawberries

Kiwi or star fruit

Place greens in chilled salad bowl (healthy handful for each guest). Top with cheese, toasted nuts, sliced onion and fruit. Spoon vinaigrette to taste over each salad serving.

VINAIGRETTE:

1/2 cup raspberry (or black raspberry) vinegar

1/4 cup balsamic vinegar

1/2 cup salad oil

1/2 cup sugar

1 tsp. salt

1 tsp. paprika

1 tsp. dry mustard

3 chopped scallions

Mix all ingredients (except oil) together in blender. Blend, slowly adding oil, until well combined. Serve spooned over salad.

'SNOW WHITE' LILY EASTER

" On Easter Day the veil between time and eternity thins to gossamer. "

~Douglas Horton

~ 'Snow white' Easter lily

~ Easter lily and iris

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

*

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).

___________________________________________

POTATOES ROMANOFF

*

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)

______________________________________

MANDARIN SPINACH SALAD

~ easy & delicious

*

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

_________

HOLY SATURDAY SPRING BRUNCH ~ ASPARAGUS and GOAT CHEESE QUICHE / CARROT PECAN COFFEE CAKE with PRALINE STREUSEL / AMBROSIA

ASPARAGUS and GOAT CHEESE QUICHE

~ retro is back and real men 'do eat quiche'

*

1 Pillsbury crescent roll package

1 lb. trimmed asparagus

3-4 chopped shallots

2 Tbsp. unsalted butter

1 1/4 cup half & half

4 large organic eggs

scant pinch coarse salt

1/2 tsp. white pepper

1/2 tsp. Hungarian paprika

1 Tbsp. chopped fresh thyme (1 tsp. dried)

2 cup crumbled goat cheese

additional thyme for garnish

• Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside.
• Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry.
• Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese.
• Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears decoratively over top. Sprinkle with thyme.
• Bake for 40 minutes or until set. Cool 10 minutes before serving.

CARROT PECAN COFFEE CAKE with PRALINE STREUSEL

~ this perennial standby returns each spring

*

Praline Streusel:

1/2 cup flour

1/4 cup firmly packed brown sugar

4 Tbsp. chilled unsalted butter

1/3 cup chopped pecans

Coffee Cake:

1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp. baking powder

1 1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. mace

1/2 tsp. nutmeg

1 cup softened unsalted butter

1 1/4 cups firmly packed brown sugar

4 large organic eggs

2 cup shredded carrots

1 cup chopped pecans

• Preheat oven to 350-degrees. Generously grease a 9-inch springform pan.
• Make the streusel: In a large bowl, combine flour & sugar. Cut in butter until size of small peas. Add pecans and toss to mix.
• Make the cake: In a large bowl, sift together the fours, baking powder, soda, salt, cinnamon, mace & nutmeg.
• In another bowl cream butter & sugar until fluffy. Beat in eggs, one at a time. Stir in carrots. Add dry ingredients and stir until well blended. Fold in pecans. Turn batter into prepared pan and spread evenly. Sprinkle with streusel. Bake for about 50 minutes or until it tests done with toothpick. Cool 10 minutes before removing sides. Serve warm or at room temperature. (12-14 servings)

__________________

AMBROSIA

~ holiday favorite

*

1 large chilled can drained pineapple chunks

1 (11-oz.) chilled can drained mandarin oranges

1 cup sour cream

1 cup miniature marshmallows

1 cup coconut

Mix together and chill before serving. When serving, refresh with additional fresh coconut.