Happy Easter, I know I'm a day late. Next year I will need to think this through a little better just in case you might want to try my Resurrection Rolls, or Crème Anglaise over fresh fruit. Easter around the Davenports was filled with hours of cooking, much reflection of what the celebration is truly about, and being with people you love. I served Turkey breast, cornbread stuffing, green bean casserole, sweet potatoes, Hawaiian rolls with vanilla butter, Crème Anglaise over fruit and the best Resurrection rolls on the planet. We winded down the evening watching another episode of the Bible while sipping on Mango tea and scarfing down our fruit covered with Anglaise. I hope you try some of my recipes before next Easter :)
I made a turkey breast for Easter, instead of a whole turkey because not many folks in our family really likes the dark meat, sorry for you dark meat lovers out there. I think this Thanksgiving I am going to purchase two large turkey breast instead of a whole turkey they cook faster and much easier getting in and out of the oven.
serves..... 6 prep time....all day :) just kidding turkey breast took 10 minutes to prep. cook time...3 1/2 hours... level of difficulty.... easy
What you will need:
Roasting Pan....a shallow pan
Turkey breast
2 tablespoons Herbes de Provence--fancy seasoning from France... found in your local market. Yes, I spelled the word Herbes right we spell it herb, but on the label of my de Provence it's spelled Herbes. :)
salt and pepper
1/2 a stick of butter softened
6 garlic cloves
rinse your turkey breast...pat dry.... mix your spices into your butter...rub all over your turkey as if you were bathing him in a butter bath throw in your roasting pan your garlic cloves.
Bake at 325.... per your direction on your turkey breast package. I had an 8 pound turkey breast so it was 3.5 hours for mine to be amazing :)
I also made my famous cornbread stuffing if this stuffing doesn't knock your socks off then you let me know and I'll come knock your socks off.
Serves 8...prep time...5 minutes 20 if you make your cornbread muffins...cook times 15 minutes...level of difficulty...easy breezy :0
What you will need:
6 corn bread muffins
1 lb. sausage
1/2 onion chopped
2 celery stalks chopped
salt and pepper
dried cherries, or any dried fruit you like
chicken stock
1 Tablespoon of Herbes de Provence
Lets get rockin...
Brown your sausage, then add your onions, celery and seasonings.
Crumble in your corn bread, put your dried fruit in... add some chicken stock to keep it all moist. Your done...now that wasn't so hard was it?
I think it's time I introduce my Resurrection Rolls to you. I think you will become friends and I do believe he will be invited to your table many times but especially at Easter. * These are more like desert rolls than dinner rolls so you could make them Easter morning for breakfast.
Serves 10 to 12 people...prep time...2 hours....cook time 15 to 20 minutes...level of difficulty...medium
What you will need:
3/4 cup warm water
1 large egg
3 cups flour
1 tsp. salt
3 Tablespoons sugar
6 Tablespoons melted butter
3 Tablespoons dry milk
1 1/2 tsp. yeast
24 large marshmallows
large baking pan
large bowl
canola spray oil
Spray your pan set aside...
Combine in your bowl....3/4 cup warm water, 1 large egg, 3 cups flour, 1 tsp. salt 3 Tablespoons sugar, 6 Tablespoons melted butter, 3 Tablespoons dry milk, and 1 1/2 tsp. yeast. Roll into a large ball place a tea towel over top and allow to rise to the occasion :)
Shhhh while your dough is resting...
After the dough has risen from its nap divide the dough into 24 balls and flatten out with fingers. Also mix together your sugar and cinnamon. Dip the flat bread into the butter, then the sugar mixture, place your marshmallow in the center fold the dough around the mallow completely then dip back into the butter and then back into the sugar mixture. Place into grease baking pan.
Place a tea towel over the top and allow to rise again, the dough is tired from all that rolling around in butter and sugar...He will only need to rest for about 40 minutes then he will rise again :) While your bread is napping preheat oven to 375 F. When your dough rises again welcome him back into your world. Put your rolls into your preheated oven and bake for 15 to 20 minutes or until done... Rolls should be completely empty just like the tomb when done :) Enjoy
Last recipe, my Crème Anglaise sauce with mix fruit and lemon pound cake...
serves 6....prep time 30minutes...cook time 5 minutes...level of difficulty easy
What you will need:
1 pint of heavy cream....2 cups
1 tsp. vanilla or I whole vanilla bean with the seeds scraped out and the stem thrown into the milk
6 egg yolks use organic eggs if you can
1/2 cup sugar
medium pot
whisk
Pour your heavy cream into the pot on medium heat along with your vanilla bean or vanilla sauce. When it is scalding remove from heat...* Scalding is when you bring your mixture almost to a boil. When you can see steam rising from your pot it's ready.
Whisk together your egg yolks with your sugar until the eggs are pale this takes about a minute. Slowly temper your cream into your eggs. *Tempering means slowly adding a very hot mixture into a cold one without cooking the ingredients in the cold.
Put everything back into the pot, place back onto burner until thickened. This takes about five minutes on medium heat. A great trick to know when it is done is when your mixture coats the back of a spoon enough where when you run your finger down the center of the spoon it leaves a streak with no bleeding through. Go ahead try it, it's fun :)
Final step cut up your fruit in small chunks. If you want to use a pound cake cut it into chunks as well. I used strawberries, blackberries, and lemon pound cake.
We ended our night with a wonderful, enchanting cup of mango tea...I forgot to take a picture of my tea so you just get the tea and a empty cup :)
Mark 16:6, "Don't be alarmed, he said, "You are looking for Jesus the Nazarene, who was crucified. He has risen! He is not here....."
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