Monthly Archives: April 2010

Easter Dinner

Easter dinner table

Hi all,

I just posted a handful of recipes from my Easter dinner that I hosted.  My table was beautiful, the dinner was delicious, and the company was wonderful.

Hope you enjoy my recipes from Easter!



Basil-Lime Fruit Salad

My little fruit salad helpers...

I got this recipe from Cooking Light (March 2008).  Seriously, this is so delicious.

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup packed basil leaves
  • 1 tablespoon grated lime rind
  • 4 cups cubed pinapple (about 1 pineapple)
  • 3 cups quartered strawberries (about 1 pound)
  • 2 cups cubed peeled mango (about 2 large)
  • 4 kiwifruit, peeled, halved lenthwice, and sliced
  • Any other fruit you want*
  1. Combine sugar and 1/2 cup water in a saucepan; bring to a boil.  Cook 1 minute or until sugar dissolves.  Remove from heat; stir in basil and lime rind.  Cool.  Strain sugar mizture through a fine mesh sieve into a bowl; discard solids.
  2. Combine pineaple and remaining ingredients in a large bowl.  Drizzle with sugar mixture; toss gently.

AURA’S NOTES:  I also added cubed apple and blueberries.  YUM.

Deviled Eggs

Deviled Eggs

Alright, this is not very scientific or specific so bear with me…

  • Eggs (prefer free-range, vegetarian fed hens)
  • Mayo (prefer mayo with olive oil added)
  • Dijon mustard
  • Salt and pepper
  • Dill pickle juice
  • Paprika
  1. Hard-boil the eggs.  I don’t know how long this takes–I have a snazzy egg timer thingy that I put in the water and it shows me when the eggs are done.  It is magic!
  2. Immediately cool the eggs down.  Pour cold water over them.  Put them in the fridge.
  3. Once cooled down enough to handle, peel the eggs.
  4. Cut the eggs in half length-wise.
  5. Put the yolks in a bowl.  Mash the yolks up with some mayo, mustard, salt and pepper, and a splash of pickle juice until the yolks are creamy but not runny.
  6. Spoon the yolk mixture into the eggs (I use a cake decorator’s bag to squirt it in the eggs).
  7. Sprinkle some paprika onto the eggs.

Oven Roasted Asparagus

Oven-Roasted Aparagus

Asparagus is one of my favorite foods.  I can’t wait until the Michigan asparagus starts being sold.  Mott’s greenhouse always had a load of affordable asparagus in the spring.  I’ll have to check it out this spring and see what they’ve got…

  • Asparagus (5 or so spears for each person being served)
  • Lemon Juice
  • Olive oil
  • Salt and pepper
  1. Rinse the asparagus thoroughly to make sure any grit or sand is washed out.
  2. Snap the ends of the asparagus off (just hold the middle and the end of the asparagus and bend it–it will snap off where the tender part meets the tough part; alternatively you could shave the end of the asparagus but I think that way is too much work).
  3. Place the asparagus in a shallow baking dish or on some tin foil and sprinkle some olive oil, salt, and pepper over it.
  4.  Place in a hot oven (425 or so) and check it every few minutes–turn asparagus over once after the top side begins to brown.
  5. When the asparagus is almost done, squeeze some lemon juice on it.
  6. If you want the asparagus more browned, throw it under the broiler for a sec.

Sherry Vinegar-and Maple-Glazed Carrots

Glazed Carrots

This recipe is from Bon Appetit Magazine from December 2008.  I have made it before with whole carrots as the recipe stated but this time chopped them up and I liked the results much better.  This time I also made them with maple syrup rather than the molasses the recipe called for.  Also an imrovement!  Lastly, I reduced the butter in the recipe from 6 Tbsp. to 3-4 Tbsp. because it just felt wrong to add 6 Tbsp of butter to an otherwise healthy dish…

10 servings

  • 3-4 tablespoons butter
  • 3 pounds carrots, peeled and trimmed (I then chopped mine on an angle about 1/2 inch thick).
  • 2 tablespoons maple syrup
  • 1/2 teaspoon coarse kosher salt
  • 6 tablespoons Sherry wine vinegar
  • 2 tablespoons chopped fresh Italian parsley or fresh basil (optional)
  1. Melt butter in heavy cast-iron skilled over medium-high heat.  Watch the butter!  It burns quickly if you turn away from it.
  2. Add carrots, maple syrup and salt; saute until carrots are coated with butter mixture, about 1 minute.
  3. Add Sherry wine vinegar and enough water to cover carrots and bring to boil.  Cover and boil 2 minutes.  Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20-25 minutes until carrots are thickly coated with glaze.
  4. Season to taste with coarse salt and ground black pepper.  Transfer carrots to bowl or platter and sprinkle your chopped herbs on top.  Serve.