Holidays that center around eating…they’re our favorite sort of holidays. That’s why when Easter and Passover roll around, we’re here to help you with the aspect of the holy day that’s our own sort of religion – food, food, food!
Up today are TNP Easter brunch recipes that will ensure full stomachs and impressed looks from even the Grandmother that prides herself on being the family’s “only” good cook…
Strawberry Spinach Salad with Pistachios and Goat Cheese
1 bag Spinach
1 cup Strawberries, hulled and cut into slices
1 cup Pistachios, toasted
1/2 cup Goat Cheese Crumbles
1/4 cup Balsamic Vinegar
1 teaspoon Honey
1/3 cup Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
Whisk together balsamic vinegar, honey, salt, and pepper. While whisking, slowly drizzle in the olive oil to form the vinaigrette. Toss the spinach with 1/2 of the vinaigrette. Top the spinach with the strawberries, toasted pistachios, and goat cheese crumbles. Serve the remaining dressing on the side.
Blueberry Mascarpone Pancakes
Makes: 10-12 Pancakes
1/4 cup Mascarpone Cheese
1 egg, lightly beaten
1 cup Almond Milk, warmed up
2 tablespoons Butter, melted
1 cup All Purpose Flour
3 tablespoons Sugar
1 1/2 tablespoons Baking Powder
1/2 teaspoons Baking Soda
1/2 cup Blueberries
Maple Syrup, for serving
In a bowl whisk together mascarpone cheese, egg, almond milk, and butter. Make sure you whisk until completely smooth and no lumps are left. Add the dry ingredients and whisk until smooth.
Heat a skillet over medium heat. Spray with non-stick spray or grease with butter. When the pan is hot, add 4 ounces of batter to the skillet. Drop 4-5 blueberries into the pancake. When bubbles are formed over the entire surface of the pancake, flip it. Cook until golden brown on the second side. Continue with the rest of the pancake batter. Serve with your favorite maple syrup.
Pea and Ricotta Toast
Your favorite bread, brushed with olive oil and toasted
1 cup Peas
1/4 cup Ricotta
1 clove Garlic, roughly chopped
2 tablespoons Fresh Mint, roughly chopped
1 tablespoon Lemon Zest
1 teaspoon Salt
Combine all ingredients except for the bread in a food processor. Pulse until all ingredients are combined but not completely smooth. There should still be some texture. Spread the mixture onto the warm toasted bread. Garnish with additional peas and mint if desired.
*Recipe will make about 1 1/2 cups of the pea mixture to spread onto toasts.
Mini Lemon Pound Cakes
Makes: 24 Mini Cakes
1 cup Butter, softened
1 cup Sugar
3 tablespoons Lemon Zest, fresh
1 teaspoon Almond Extract
1 1/2 cups All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Almond Milk
1/4 cup Lemon Juice
1 cup Confectioners Sugar
2 tablespoons Lemon Juice
Preheat oven to 325 degrees Fahrenheit.
Grease your mini bundt pan well, getting into all the corners.
Add the butter to the bowl of a mixer. Beat butter on medium speed until it is light, fluffy, and a few shades lighter. Add sugar, beat to combine. Next, add the eggs one at a time. Beat in the lemon zest and almond extract. Alternate adding the dry ingredients with the almond milk and lemon juice to the batter. Mix until just combined.
Pour into the mini bundt pans. Bake for 10-15 minutes until golden brown. Let cool on a rack.
Meanwhile, in a bowl combine confectioner’s sugar and the 2 tablespoons of lemon juice. Whisk to dissolve the sugar in the lemon juice. Drizzle the glaze over the mini cakes.
2 ounces Tequila
1 ounce fresh Lime Juice
4 ounces Ruby Red Grapefruit Juice
1/2 teaspoon Agave Nectar
Lime Slice, for garnish
Shake the tequila, lime juice, grapefruit juice, and agave nectar together over ice. Strain ice and pour into your glass. Garnish with a lime slice.
*Photographed by Alli Shepherd