Easter on the Menu – Not Traditional Recipes

Published On March 21, 2012 » 251 Views» By IWJ » Family, Food, Life
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Eggs for Easter
Nicole Holten

The egg’s contribution to health has been disputed for ages, but the latest news is that eggs are healthy, eggs are allowed and even better, eggs may contribute positively to your overall health. That’s great news, because Easter is all about eggs!  Step away from your traditional deviled egg dishes and experiment with new world flavors: how about a spicy Thai-inspired peanut filling, an egg filling flavored with Indian spices or a Scandinavian seafood filling ?

Easter Sunday also lends itself beautifully for a breakfast or brunch. Decorate your table with Spring colors, your best china and bring out some fun dishes:  pastry shells or fresh toast with egg gravy, braided challah bread, cinnamon raisin bread and luxury rolls. Poach, boil or make a salad with the eggs or prepare a flavorful and easy to make avgolemono (egg and lemon) soup, from Greece, as a starter.

Avgolemono is not the only way eggs and lemon go together.  If you want to finish your Easter dinner with a splash, consider making this beautiful Shaker lemon tart (at bottom).  The gorgeous colors bring instant sunshine to your table and will brighten your day! Meyer lemons are only available temporarily, so take advantage and stock up on this sunny citrus!

Deviled Eggs

  • Thai inspired eggs:  mix 2 teaspoons of peanut butter for every four yolks and 1 1/2 teaspoons of sweet chili sauce. Mix well, fill the eggs and top with a drizzle of chili sauce.
  • India inspired eggs:  add ½ a teaspoon of hot curry to four yolks, a tablespoon of coconut milk and minced yellow raisins
  • Seafood eggs: chop six small salad shrimp with four yolks, mince a little piece of celery fine and mix it in with a teaspoon of mayonnaise and freshly ground black pepper. Top with a dollop of caviar.

Greek Egg and Lemon Soup

  • 4 cups of chicken stock
  • Juice of 3 lemons, divided
  • 2 eggs
  • ½ cup of white rice
  • Salt and pepper
  • Fresh parsley

Heat the chicken stock and bring to a boil. Add the rice and simmer for twenty minutes, or until the rice is done. In a separate bowl, beat the eggs well, until foamy.  Stir in the juice of two lemons. Remove the pan from the stove. Take a tablespoon of warm stock and add it to the lemony eggs. Stir and add another tablespoon. Do this three more times, until the egg mixture is slightly up tot temperature. Now add the egg mix carefully into the warm stock, and stir so that it becomes a lovely, velvety soup. Bring the soup up to temperature (160F) while stirring, but do not boil the soup: the eggs will curdle. Taste and adjust the flavor with additional salt and pepper, and add the last bit of lemon juice to your liking: sprinkle with some fresh parsley for color and additional flavor. This soup works best as an appetizer. For a full meal, add carrots and celery when you add the rice and stir in shredded chicken.

Egg gravy

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups vegetable stock
  • 1/2 cup cream
  • 1 teaspoon curry
  • 1 small can of peas and carrots
  • 4 boiled eggs
  • Capers (optional)
  • Paprika
  • 1 package of puff pastry shells, baked according to manufacturer’s directions

Melt the butter, and stir in the flour to make a paste. Slowly add in the stock and stir until the paste has dissolved. Turn up the heat, bring the mixture to a boil and keep stirring until the sauce has thickened. Lower the heat, stir in the cream and the curry. Do not let the sauce boil anymore at this point, but do keep it warm.  Drain the small can of peas and carrots and add them to the sauce, and carefully stir to bring everything up to temperature.  Taste and adjust the flavor with more curry, or salt and pepper.

Peel the eggs and quarter. On a plate, pour the hot gravy into puff pastry shells, or on buttered toast. Top with the eggs.  Sprinkle a little bit of paprika on the eggs and finish with capers (optional).

Shaker Lemon Pie

  • 3 Meyer lemons
  • 2 cups sugar
  • 3 eggs
  • Pinch of salt
  • 1 pie crust

Scrub the Meyer lemons and slice them paperthin with a sharp chef’s knife or a mandolin. Remove the seeds, add the slices to a bowl and pour the sugar on top. Carefully stir the fruit with the sugar, then cover the bowl and let it rest in the fridge overnight, or at least 8 hours.

Mix three eggs with the salt. Line a pie pan with the crust. Heat the oven to 425F.  Pour the, now syrupy, sugar and fruit through a sieve and add the liquid to the eggs, mixing well. Remove any seeds you may have missed.  Pour the liquid into the pie shell and top with the lemon slices.

Bake in a hot oven for 20 minutes, then lower the temperature in the oven to 375 and bake for another 15 minutes until the filling is set and the top is golden.

Enjoy warm or cold!
 

Local Resources
Asian Market is a great resource for spices, sauces and fresh produce – 4870 Emerald Street, Boise, ID 83706 (208) 342-5507
Meyer Lemons, if you can’t find them in the store – http://www.localharvest.org/lemons.jsp
Boise Coop sells organic eggs – 888 West Fort Street Boise

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