Elegant Easter meal brings forth flavours of spring
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Hey there, time traveller!
This article was published 31/03/2015 (3284 days ago), so information in it may no longer be current.
When I think of what to serve for Easter, I think of brunch. You want it to be elegant and easy, with items that are tasty at room temperature.
I’ve chosen this menu because it says spring to me. I know it’s a bit early for asparagus and salmon, but there’s no harm in giving a hint at what will be here soon.
Eggs are a spring must, and the squash salad is a nod to the winter we just passed through.
With this menu, you can add a potato dish, fresh fruit and yogurt and breakfast pastries. Muffins can be made in advance and frozen, and hot cross buns can, too.
Sweet Miso Smoked Salmon
125 ml (1/2 cup) white miso paste
60 ml (1/4 cup) packed light brown sugar
125 ml (1/2 cup) mirin
60 ml (1/4 cup) soy sauce
2.5 ml (1/2 tsp) liquid smoke
1 side chinook/spring salmon, about 1.75 kg (3 1/2 lbs), skin on and pin bones removed
Vegetable oil
2 green onions, thinly sliced
10 ml (2 tsp) sesame seeds, toasted
Two days in advance, place the miso into a small bowl and give it a stir to loosen it up. Stir in the sugar, then the mirin, soy sauce and liquid smoke. Score the skin side of the salmon crosswise, spacing the cuts 5 cm (2 inches) apart. Place the salmon in a large, shallow dish and pour the marinade over it. Roll the salmon in the marinade to coat it, then place it flesh side down in the dish.
Scoop some of the marinade over the skin. It’s fine to cut the salmon into two pieces to fit it. Cover securely and refrigerate overnight.
Heat the oven to broil and arrange a rack in the middle position. Line a large rimmed baking sheet with foil and coat lightly with vegetable oil. Place the salmon skin side down on the baking sheet leaving any marinade on the salmon. Place under the broiler. Discard remaining marinade.
Broil for 10-15 minutes until the salmon is browned here and there and just opaque in the middle.
Transfer to a serving platter, and sprinkle it with the green onion and sesame seeds. Serve warm, or at room temperature.
Serves 8.
Breakfast Devilled Eggs
Six slices good-quality bacon
Eight hard-cooked eggs, peeled and halved lengthwise
20 ml (4 tsp) freshly squeezed lemon juice
60-125 ml (4-8 tbsp) mayonnaise
Sea salt and freshly ground black pepper
Pinch of cayenne pepper
30 ml (2 tbsp) thinly sliced green onions, green part only
60 ml (1/4 cup) coarsely crushed potato chips
Lay the bacon out in a medium frying pan and cook over medium-low heat until crisp. Remove to paper towels to drain.
Remove the egg yolks and place in a bowl. Select 12 of the best-looking egg-white halves and set aside. Reserve the remaining four for another use. Mash up the yolks with a fork or press them through a sieve or ricer. Add the lemon juice, mayonnaise — the amount depends on how creamy you like your yolks — and cayenne pepper. Mash and stir the ingredients together until thoroughly combined. Season to taste with salt and pepper.
Transfer the yolk mixture to a zipper-lock bag and press out the air. Place the egg whites cut side down on a plate and cover with plastic wrap. Wrap the bacon and store all three components in the fridge overnight.
Either microwave the bacon for 20-30 seconds to re-crisp it or place in a heated oven for a few minutes. Finely chop four of the slices and stir into the bag of yolk mixture. Cut the remaining two slices into six pieces each and reserve. Cut off a corner of zipper-lock bag and pipe the mixture into egg white halves, overstuffing each hole. Garnish each half with potato chips, reserved bacon and green onion. Serve immediately so the chips don’t get soggy.
Makes 12 pieces.
Shaved Asparagus Salad
Shaving the asparagus is a labour of love. Start the day before and enlist others to help with the shaving. Do not dress it in advance as the shavings will get limp and lose volume.
Finely grated zest of one lemon
45 ml (3 tbsp) freshly squeezed lemon juice
30 ml (2 tbsp) minced shallot
2.5 ml (1/2 tsp) sea salt
Freshly ground black pepper
90 ml (6 tbsp) extra-virgin olive oil
30 ml (2 tbsp) minced, oil packed, sun-dried tomatoes
1.5 kg (3 lbs) thick asparagus spears, untrimmed
300 ml (1 1/4 cups) or 45 g (1 1/2 oz) shaved Parmesan cheese, about
90 ml (6 tbsp) pine nuts, lightly toasted
30 ml (2 tbsp) coarsely chopped fresh basil leaves
Combine the lemon zest, lemon juice, shallot, salt and pepper to taste. Beat in the olive oil and add the sun-dried tomatoes. Cover and refrigerate for up to four days.
Hold the asparagus by the woody end and shave it using a swivel-headed vegetable peeler. Start above the woody section. Press gently but firmly. Not every piece will be perfect, and that’s all right. Spread the asparagus shavings out on a kitchen towel or paper towels, roll up and place in a plastic bag.
Just before serving, toss with the dressing. Taste and adjust the seasoning. Mound on a platter and garnish with the pine nuts, Parmesan and basil.
Makes 8 servings.
Roasted Squash and Apple Salad with Blood Orange Dressing
1.5 kg (3 lbs) butternut squash
30 ml (2 tbsp) extra-virgin olive oil, divided
5 ml (1 tsp) sea salt, divided
2.5 ml (1/2 tsp) freshly grated nutmeg, divided
2.5 ml (1/2 tsp) freshly ground black pepper, divided
180 ml (3/4 cup) blood orange juice, from five to six blood oranges, strained to remove the pulp
30 ml (2 tbsp) cider vinegar
30 ml (2 tbsp) minced shallots
125 ml (1/2 cup) mayonnaise
250 g (8 oz) arugula or baby spinach, washed and dried
250ml (1 cup) celery, thinly sliced on the diagonal into 2.5-cm (1-in) long slices
2 tasty apples, such as Ambrosia, Gala or Fuji, cored and cut into 1.25-cm (1/2-inch) cubes
125 ml (1/2 cup) walnut halves and pieces, roasted
One day in advance, peel the squash, cut in half and remove the seeds. Cut the squash into 2.5-cm (1-inch) cubes. Divide evenly among two rimmed, foil-lined baking sheets and toss each with 15 ml (1 tbsp) olive oil, 2.5 ml (1/2 tsp) salt, 1 ml (1/4 tsp) nutmeg and 1 ml (1/4 tsp) pepper. Heat the oven to 220 C (425 F) and roast the squash for 15 minutes. Turn the pieces over and roast for 15 minutes longer until tender. Remove from the oven and cool. Transfer to a storage container, cover and refrigerate for up to 2 days.
While the squash is roasting, combine the orange juice, vinegar and shallots in a small pot and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, or until the mixture is reduced to about 60 ml (1/4 cup). Let cool. Whisk in the honey, mayonnaise, 2.5 ml (1/2 tsp) salt, and 2.5 ml (1/2 tsp) of pepper. Transfer to a storage container and refrigerate. Can be made up to 4 days in advance.
To serve: Scatter the arugula or spinach on a large platter. Drizzle with a little of the dressing. Scatter with the squash and drizzle with more dressing. Scatter with the celery, apples and walnuts. Serve the remaining dressing on the side.
Makes 8 servings.
— Postmedia News 2015 Inc.
History
Updated on Wednesday, April 1, 2015 9:46 AM CDT: Replaces photo, changes headline