Easter Party Planning with Airest NewsomeComplete with awesome recipes by Chef Jay Jones!Charlotte, NC: From the table settings, to the menu, to fun games for kids -- lifestyle expert Airest Newsome is here to help you plan your Easter celebration! Check her out on www.DinnerPartyWithAirest.com. All the food prepared by Executive Chef of Charlotte Culinary Tours, Jay Jones! Check him out on facebook here. ----------------------------------------------------------------------------------------------------------------------------------
Pan Seared Seafood Cakes Ingredients 1 lb Jumbo Lump Crab Meat 3 large eggs ¼ cup heavy cream 1 tbsp chopped parsley 1 cup Panko bread crumbs Extra Virgin Olive Oil Salt & Pepper to taste
½ cup homemade Remoulade
Equipment Large Mixing Bowl Rubber Spatula Wire Cooling Rack Fish Spatula Large Sauté Pan ½ cup measuring cup
Preheating None Required
Preparation Heat oil in large sauté pan Pick out and discard any shells or cartilage from crabmeat Place crabmeat in medium bowl. Add bread crumbs, bell pepper and parsley Mix and combine all ingredients Roll mixture into medium balls Put in measuring cup Press down to shape Cook in sauté pan in batches Remove from oil when golden brown Place on cooling rack with paper towel underneath
For Service Place on plate with a small bowl of homemade remoulade Garnish with parsley ---------------------------------------------------------------------------------------------------------------------------------- Mushroom Braised Lamb Shoulder with Garlic Steeped Polenta Ingredients 6-10 slices lamb shoulder bone in 2 lbs sliced baby portabella mushrooms ½ cup chopped parsley ¼ cup herbs de province 3 tbsp mushroom base 6 cups vegetable stock 2 cups polenta 3 garlic cloves minced 5 tbsp butter 4 cups heavy cream Salt Pepper Extra virgin olive oil
Equipment Crock Pot (slow cooker) Medium sauce pan Medium sheet tray
Preparation Add vegetable stock, mushroom base, parsley, herbs de province and mushrooms to stock pot Add lamb to stock pot Cover and cook on high for 6-8 hours
For polenta Add cream, butter, garlic cloves, salt and 2 tbsp oil to medium sauce pan Turn heat to high Bring to a boil then reduce to simmer Stir in Polenta and thicken Transfer to sheet tray Cool for 5 minutes Cut into circles
For service Place polenta on plate and put lamb on top Cover with gravy ----------------------------------------------------------------------------------------------------------------------------------
Double Chocolate Easter Bunny Cupcakes Ingredients 1 ½ cups granulated sugar ½ cup cocoa powder Mini chocolate bunnies for garnish
Equipment Cupcake trays 1 Stand mixer 1 hand mixer 3 Large mixing bowls 2 medium mixing bowls Rubber Spatula Balloon Whisk
Preheating 350 (racks in center)
Preparation Coat cake pans with release spray Dust with cocoa powder, tapping out any excess powder Set pans aside. Reduce speed to low add oil, water and vanilla. Slowly add the sifted ingredients Once added increase speed and fully incorporate (do not overwork ingredients) In large mixing bowl with hand mixer with whisk attachment Beat egg whites until soft peaks form the add sugar Whisk until whites are glossy and stiff peaks have formed Fold chocolate mixture into whites and fully incorporate Add batter into cupcake wrappers Bake 15-20 minutes
The Frosting
Ingredients 1/4 cup Ghirardelli Chocolate Syrup 2 cups confectioners' 1 cup 2 cups confectioners' 2 tbsp. cocoa (dry) 3 tbsp. milk 1 1/2 tsp. vanilla Preparation In large mixing bowl, add butter, chocolate syrup. Slowly add 1 cup confectioners' sugar until incorporated. Add remaining sugar, milk and vanilla; beat smooth Set aside until cake cools For service Frost cupcakes Garnish with one chocolate mini Easter bunny
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