Easter meal planning can be a chore for many home cooks. This meal plan can be made for two people or multiplied for any number of guests. The cheesecake is large but can be frozen for up to three months.
Lamb Chops with Mint Gremolata
This can be made with loin chops but rib chops make a better presentation. Buy a half or whole rack of lamb and cut between each rib to create the chops. There are seven to eight ribs in a full rack of lamb.
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It is easier to cut if the rack is placed fat cap side down on the cutting board. Then you can easily see where the spaces are between each bone.
- Lamb Chops
- 2 tbsp. olive oil 30 mL
- 1 tsp. sweet paprika 5 mL
- 4-6 lamb chops, about 1-inch (2.5 cm) thick
Mint Gremolata:
- 1 garlic clove,finely minced
- 1 lemon, zest finely grated
- 1/4 c. fresh mint leaves, finely chopped 60 mL
Preheat the grill, setting the burners to high, or preheat a grill pan. Oil the grate or the pan.
In a large bowl, combine the oil and paprika. Add the chops. Season with salt and pepper and coat well in the marinade.
Make the gremolata by combining all of the ingredients. Set aside.
Grill the chops for three minutes on each side or until the desired doneness has been reached.
Divide the chops between two plates. Garnish with gremolata and serve immediately.
Brussels Sprouts with Bacon and Hazelnuts
It may sound tedious to peel all the leaves apart but the results are worth it. Don’t scrimp on the bacon or hazelnuts.
- 1 1/2 lb. brussels sprouts 750 g
- 6 slices bacon, cut into one inch pieces 2,5 cm
- 1/2 c. hazelnuts, toasted and roughly chopped 125 mL
- 2 tbsp. fresh lemon juice, optional 30 mL
- kosher salt and freshly ground black pepper
Toast hazelnuts on a sheet pan in the oven at 350 F (180 C) until lightly browned. Cool for a minute or two and then place them in a kitchen towel. Rub the skins off the hazelnuts. Discard skins and chop nuts coarsely.
Trim stems from brussels sprouts. Cut in half lengthwise and remove core. Peel leaves off. Place leaves in a medium pot. Add two inches (five cm) water. Steam until crisp-tender, four to six minutes. Drain and set aside.
Add bacon to a cold heavy-bottomed pan. Turn heat to medium and cook, stirring and pouring off excess fat occasionally, until golden brown and crisp, six to seven minutes. Increase heat to medium-high. Add brussels sprouts and hazelnuts. Cook, stirring occasionally, until brussels sprouts are crisp and golden brown on the edges, six to eight minutes. Stir in lemon juice, if desired, scraping up any brown bits. Season with salt and pepper. Serves six.
Sheet Pan Carrots
- 1/2 lb. carrots 500 g
- cooking oil
- salt, pepper & dried thyme
Peel carrots and cut into coins on the diagonal, about 1/2 inch (1 cm) thick. Place on a sheet pan and toss with enough oil to coat. Season to taste with salt, pepper and thyme.
Bake at 350 F (180 C) until tender, about 20 minutes. Serves six.
Aperol Sour
I needed a name for this cocktail. Trena Kraft, with Crave Restaurant in Regina, was brilliant in naming it.
- 3 tbsp. bourbon 45 mL
- 2 tbsp. Aperol 30 mL
- 1 tbsp. lemon juice 15 mL
- 1 tbsp. honey simplesyrup 15 mL
- 1 egg white
- bitters
Make the honey simple syrup by bringing equal parts honey and water to a boil. Let cool.
Combine all ingredients in a cocktail shaker and shake until very cold, about two or three minutes. Serve in a champagne coupe or martini glass. Garnish with a paper-thin dried slice of orange. Serves one.
Dried orange garnish
With a mandolin or a sharp knife, thinly slice an orange into evenly sized rounds. Place the rounds on a parchment lined baking sheet and dry in a 200 F (100 C) oven until crisp, about two hours. Store in an airtight container.
Burnt Basque Cheesecake
It’s important that the oven is properly preheated. Newer ovens require a good 20 minutes more of heating after the indicator says it is up to temperature. Leftover cheesecake freezes well for up to three months. Wrap so it is airtight.
- 32 oz. cream cheese, at room temperature 1 kg
- 1 2/3 c. granulatedsugar 400 mL
- 2 c. heavy whippingcream 500 mL
- 3 tbsp. all-purpose flour 45 mL
- 6 large eggs
- 1 large egg yolk
- 1 tsp. vanilla extract 5 mL
Preheat oven to 450 F (230 C).
Line a 10-inch (25 cm) springform pan with two large pieces of parchment paper so that they overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least two inches (1 cm) of overhang around all edges. Roll the pieces of parchment into a ball and then unwrap before lining the baking pan. This allows the parchment to better fit the pan. Set aside.
Combine cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Begin beating on low speed and gradually increase speed to high, beating until mixture is smooth and creamy, four to six minutes, stopping to scrape sides of bowl as needed. Whisk together heavy whipping cream and flour in a medium bowl until smooth; add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, one at a time, beating on medium-low speed until combined after each addition. Add vanilla extract, and beat on low speed until blended. Pour mixture into prepared pan.
Bake on second shelf from the bottom in a preheated oven until top is dark brown and centre is still very jiggly, about 60 minutes although it may take longer. When it is done, there will be a slight burnt aroma in the air. Internal temperature should read 185 F (85 C). Transfer to a wire rack to cool to room temperature, about three hours. Chill in the refrigerator, uncovered, at least four hours or up to three days before serving.
When ready to serve, remove sides of pan, and carefully peel back parchment paper. Let stand at room temperature at least 30 minutes or up to two hours before serving. Serves 10 to 12.
Serve with a berry compote, if desired, or a sherry.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
