Yesterday I spend a nice afternoon at my parents’ house and celebrated Easter with both sides of my family. As usual, my mom killed it in the kitchen, blowing us away with both the taste AND presentation of her dishes. Some highlights are below along with recipes.
She served strawberries, mango, cantaloupe and blueberries in tuiles with a dip made (by yours truly) with one small container of Greek yogurt, about 1.5 tablespoons of honey and about 1 teaspoon of cinnamon. If it was later in the season and your fruit is sweeter, you can always cut back on the honey. With our meal she served golden and red beets stacked with ricotta sprinkled with chives. I recently became obsessed with beets. I love just roasting them and then placing them on crostini with ricotta and drizzled with honey…basically a modification of this recipe. I am not a goat cheese fan and it seems to be a common pairing with beets. Ricotta seems to be a good substitute. My contribution to the afternoon was these meringue peeps from Joanne Chang’s Flour. The tuile recipe actually happened to be one of Joanne Chang’s as well. If you haven’t been to Flour before, I strongly recommend checking out one of her four Boston locations. Joanne is known for her sticky buns but I crave her BLT on a weekly basis.
What are your Easter traditions?