Spring is finally here! Well, for some of us anyway. Hiding Easter eggs for the kiddies this year? No? Well, for any type of spring get together, these recipes might make you wish you still had a reason to hide eggs around the garden (or house)
What's For Dinner is a weekly community diary published on saturday evenings at 4:30PDT/7:30EDT. We share recipes and anecdotes about food. Leave politics at the door, pour yourselves a drink and relax.
SPIKED ICED CAPPUCCINO
1/2 cup sugar
3 tablespoons water
2 cups freshly brewed espresso, chilled
6 tablespoons amaretto liqueur
1 cup whole milk or whipping cream, chilled
Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.
Per Serving (*Analysis with whole milk): Calories: 148; Total Fat: 1.5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 27 grams; Sugar: 27 grams; Fiber: 0 grams; Cholesterol: 4 milligrams; Sodium: 29 milligrams
Or: A Vegan recipe-
SPICY CARROT SUNRISE MIMOSA
1 part fresh carrot juice
1 part fresh squeezed orange juice
3-4 parts champagne or prosecco sparkling wine
dash of cayenne
garnish: orange slices
Mix and serve in chilled champagne glasses.
SAVORY SAUSAGE & CHEDDAR BREAD PUDDING
3 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
2-1/2 cups (a little over 1/2 pound) grated sharp cheddar cheese
1/2 cup chopped fresh parsley
6 large eggs
2 cups half-and-half
Scant teaspoon salt
1/4 teaspoon freshly ground black pepper
Grease a 9 x 13-inch baking dish with butter.
In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
Preheat the oven to 350 degrees. Bake for about one hour, until puffed and golden brown. Serve immediately.
Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.
2 large red grapefruits, at room temperature
8 teaspoons dark rum
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons packed dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon fine salt
Position a rack in the upper third of the oven. Preheat the broiler to high.
Halve each grapefruit, then loosen the segments by cutting along the membranes with a paring or grapefruit knife. Drizzle 2 teaspoons of rum evenly over each half.
In a small bowl, combine the butter, sugar, flour, allspice, and salt. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs. Sprinkle the crumbs evenly over the cut grapefruits.
Place grapefruits on a broiler pan, and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes. Serve immediately or cooled slightly.
Cook's Note: Serve these for dessert at either dinner or brunch.
217 calories 6 grams total fat 4 grams saturated fat 36 grams carbohydrates
MINI PINA COLADA UPSIDE DOWN CAKES
2 cups whole grain pastry flour
1 T + 1 tsp baking powder
3/4 tsp salt
1/2 tsp cayenne
1/4 tsp cinnamon
1 cup unsweetened coconut flakes
1/2 cup applesauce , unsweetened
1/4 cup lemon juice or apple cider vinegar
3/4 cup coconut water
2 Tbsp coconut milk (or dairy-free buttery spread)
1/3 – 1/2 cup canola oil (you could also use virgin coconut oil)
1 cup sugar
fold-in 1 1/2 cups fresh pineapple, diced
1. Preheat oven to 375 degrees.
2. Combine all the ingredients in a large mixing bowl. Fold by hand.
3. Lastly, fold in your fresh chopped pineapple.
4. Spoon your batter into your muffin cups. I use silicone baking cups for the easy clean-up. No need to grease the cups and I just place them all on a baking sheet.
5. Bake at 37 for 18-22 minutes – or until the edges begin to turn golden.
6. Remove from oven. Cool slightly. Pop out of their cups and flip upside-down to serve.
Even if you're not interested in Peeps sushi, you want to see the picture.
10 wooden pop sticks
10 marshmallow Easter bunnies (such as Just Born® Peeps®)
1/2 cup chocolate chips
1 teaspoon multicolored candy sprinkles
Insert a wooden stick into the bottom of each bunny. Line a baking sheet with waxed paper. Place the chocolate chips into a glass bowl, and cook in the microwave until just melted, about 30 seconds. Stir the chocolate until smooth.
Dip each bunny into the melted chocolate until coated on all sides, and place onto the prepared baking sheet. Sprinkle with candy sprinkles to decorate. Place into the freezer until the chocolate has set, about 5 minutes.