Post Easter Fun

I know this is late, get over it. 

Post easter was spent doubling it up with the boys and ashley at the standard before madmen, drinking mystery beers for 2.50 and playing cranium.  it was a great end to a fabulous day. 

with some jems like these:

Jonathan's superheros & Casey's mad scientist

 

 But as promised, the recipes from Easter:

Menu:

Deviled Eggs

Roasted Turkey Breast, Caramelized Onion and Spinach Quiche

Black Eyed Peas, Biscuits, Roasted Asparagus, Potato Gratin, Citrus Salad

Lemon Cake

Recipes:

Quiche, adapted from Martha 

            Ingredients:

1 tablespoon butter

1 small onion, chopped

1/2 bag baby spinach

4 ounces Gruyere cheese, grated

1 pie crust, prepared in dish

4 large eggs

1 1/2 cups half-and-half

Salt, pepper, nutmeg
           Directions: 
In a skillet over medium-high heat, saute onions until caramelized. Preheat oven to 350 degrees, with a rack set in the middle.  Add spinach to the skillet; season with salt, pepper, and nutmeg. Saute until wilted. 
Put spinach-onion mixture in pie crust. In a large bowl, whisk together eggs, half-and-half, nutmeg, salt, and pepper. Pour egg mixture into crust. Bake until center is just set, 60 minutes. Let it stand for 15 minutes before serving.

Roasted Asparagus (the easiest and most delicious) 

            Ingredients:

Asparagus, salt, pepper, nutmeg (or any seasoning combo you like), olive oil

             Directions:

Preheat oven to 450. Trim ends, place on a baking sheet, drizzle with olive oil, season with spices, roast for 5-7 minutes.

Deviled Eggs

            Ingredients:

8 eggs, 1/4 cup mayo, 1 T Dijon, 1/4 t cayenne, salt, pepper, and paprika

             Directions:

Hard boil eggs and peel.  slice in half and put yokes in a bowl with remaining ingredients.  Mix up and dollop into egg whites. Sprinkle with a little more paprika and serve them up.

Potato Gratin, adapted from Martha

            Ingredients:

Butter, 3 lbs potatoes in 1/8-in slices, 1 clove of garlic, 2 1/2 cups heavy cream, 1/2 cup Gruyere, shredded, salt, pepper, and nutmeg.

             Directions:

Preheat the oven to 375. Butte a 2-qt baking dish and place a layer of potatoes in the dish. Sprinkle with cheese and season with salt, pepper and nutmeg.  Repeat until the dish is near the top.  In a saucepan combine the cream, smashed garlic, salt, pepper, and nutmeg and bring to a simmer.  Pour mixture over potatoes.  Cover dish with foil and bake until tender, about 40 minutes.  Remove foil and sprinkle with more cheese and make until golden brown, about 30 minutes.

Citrus Salad
            Ingredients:
1 grapefruit, 1 orange, 1 lemon, Hazelnuts, Greens, olive oil, salt, pepper, honey, Dijon mustard
             Directions:
For the vinaigrette: zest and juice the lemon, whisk with the Dijon, honey, salt, pepper, and oil to taste
For the salad: toast the hazelnuts, segment the orange and grapefruit, wash the greens, mix it all up

Lemon Cake, adapted from Martha, of course

            Ingredients:
1 cup butter, room temp; 2 1/2 cups floor, 1/2 t baking powder, 1/2 t baking soda, 1 t salt, 1 T lemon zest, 1 1/2 cups sugar, 2 lg eggs and 3 egg yolks, 1/4 cup and juice of a lemon, 1 t vanilla, 1 cup buttermilk, 1 lemon, powdered sugar.
             Directions:
Preheat the oven to 350 degrees. Butter a 9x13 baking dish.  In a bowl mix together flour, baking powder and soda, salt, and lemon zest. In the bowl of a standmixer, beat butter with sugar; add eggs and yolks, lemon juice, and vanilla. Alternate adding in buttermilk and flour mixture until just combined. Pour batter in pan and bake for 35 minutes.  Let cool and dust with powdered sugar.

Hope you enjoy some of these!

xoxo