Lets get ready for Easter!!! Here is a great easy to prepare menu for tomorrow that will make you look like a pro.
Smoked Salmon Tart
Ingredients:
7 oz of smoked salmon
4oz of cream cheese at room temperature
3 tablespoons of sour cream
1/2 cup of chopped chives
2 teaspoons of lemon zest
1/2 teaspoon of salt
1 package of puff pastry
3 eggs
2 teaspoons of capers 9
(rinsed)
garnish with dill
Preparation:
Preheat oven at 400 F
Take 1 package of puff pastry and place it in a tart pan or pie plate poke holes with a fork and place aluminum foil over it and some pie weights or beans to blind bake it. Bake for 12 minutes
Cut your salmon in 1/2 inch pieces and mix with eggs, cream cheese, chives, lemon zest, capers and salt. Add this mixture over the partially baked puff pastry and cook for about 30 minutes at 350 F.
Mimosas
Ingredients:
1 Liter of orange juice with no pulp
12. oz. Champagne or sparkling wine
1 orange wheel for garnish (optional)
Directions:
Mix all together in a pitcher and chill for a couple of hours, no ice please, garnish with a wheel of orange.
Berry Triffle
Ingredients:
2 lb. mixed berries, such as strawberries, raspberries, blackberries and blueberries, in any combination, plus more whole berries for garnish
1/4 cup sugar
1/4 cup fresh orange juice
1/4 cup orange liqueur
One 9-inch lemon pound cake
2 cups heavy cream
1/4 cup confectioners' sugar
1 1/2 tsp. vanilla extract
1/2 lb. mascarpone cheese, at room temperature
Grated zest of 1 lemon
Fresh mint sprigs for garnish
Directions:
If using strawberries, hull and slice them. Place them in a bowl and add the other berries. Add the superfine sugar, orange juice and liqueur and stir gently to mix. Set aside to macerate for at least 1 hour or up to 3 hours.
Cut the pound cake into 1-inch cubes and set aside until ready to assemble the trifle. You should have about 6 cups.
In a large bowl, using an electric mixer on medium-high speed, beat together the cream, confectioners' sugar and vanilla until soft peaks form, about 3 minutes. In a separate bowl, using clean beaters and with the mixer on medium-high speed, beat the mascarpone until soft. Using a rubber spatula, fold the whipped mascarpone and the lemon zest into the whipped cream until evenly blended.
Select a footed glass trifle bowl 9 to 10 inches in diameter and 5 inches deep. Alternatively, use a large flat-bottomed glass bowl. Arrange a single layer of the cake cubes in the bottom of the bowl. Spoon one-third of the macerated berries over the cake and then spread one-third of the mascarpone mixture over the berries. Repeat the layers twice, finishing with a layer of the mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours to allow the flavors to marry.
Just before serving, garnish the trifle with whole berries and mint. Serves 8
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