19 minute read
Easter
Old-Fashioned Macaroni and Cheese Casserole
Serves: 8 to 10 • 1 pound wide egg noodles • 1 1/2 pounds sharp cheddar cheese • 4 cups whole milk • 4 large eggs • Kosher salt and freshly ground black pepper • 8 tablespoons unsalted butter, cubed, plus more as desired
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Heat the oven to 350 degrees.
Bring a large pot of salted water to a boil over high heat. Add the noodles and boil until just al dente, 5 to 6 minutes. Drain and rinse with cold water. Drain well.
Meanwhile, grate one pound of the cheese on the large holes of a box grater. Thinly slice the remaining cheese.
In a large bowl, whisk together the milk and the eggs. Season generously with salt and pepper.
Spread half of the cooked noodles evenly across the bottom of a 9- by 13-inch baking dish. Top with half of the grated cheese and half of the butter, distributing both evenly across the noodles. Repeat with the remaining noodles, grated cheese and butter. Pour the milk mixture over the noodles; it should come close to the top of the noodles. Lay the sliced cheese evenly across the top of the noodles.
Place the baking dish on a rimmed baking sheet and bake until the filling is bubbling and the top layer of cheese is just starting to brown, about 45 minutes. Let rest for at least 15 minutes before serving.
Biscuits
Even if you’re serving a carb-loaded casserole, you’ll still want to add homemade bread to your table. Look no further than Touch of Grace bisucits. Buttery, tender and sweet, these are the handheld breads you dream about for weeks afterward. They’re perfect on their own — no need for butter or jam, or anything else, although it’s not like they suffer from the addition of toppings.
Touch of Grace Biscuits, Southern Kitchen-Style
Serves: Makes 12 biscuits • 4 cups White Lily all-purpose flour, divided • 1/4 cup sugar • 2 3/4 teaspoons baking powder • 1 teaspoon salt • 1/4 cup shortening • 2/3 cup heavy cream • 3/4 to 1 cup buttermilk • 2 tablespoons unsalted butter, melted
Heat the oven to 425 F. Generously grease an 8- or 9-inch round cake pan with butter or nonstick oil spray.
In a large bowl, combine 2 cups of the flour with the sugar, baking powder and salt. Whisk the sugar and leavening into the flour for a full minute to fully incorporate. Add the shortening and, using your fingers, pinch and mix until no large lumps of shortening remain. The shortening won’t be fully worked into the flour, but all of the visible pieces should be pea-sized.
Stir in the cream. Stir in the buttermilk, 1/4 cup at a time, until the mixture resembles cottage cheese. It shouldn’t be liquidy, but it should be loose enough that it doesn’t really hold its shape on its own. It will be far wetter than typical biscuit dough.
Pour the remaining 2 cups flour into a pie plate. Using a 2-inch wide ice cream scoop or two large spoons, scoop three mounds of biscuit dough into the pie plate of flour. Sprinkle some of the flour over the top of the dough and, using your hands, pick up the dough mounds one at a time and gently shape into a round, shaking off excess flour. Place into the greased cake pan. Repeat with the remaining biscuit dough. Squish each new biscuit round next to the others until you’ve filled the pan.
Bake until puffed and golden brown, 20 to 25 minutes. Immediately after removing from the oven, brush with butter. Turn the biscuits out onto a plate and serve warm.
Kolaches
These hand-eld treats are a specialty of the central Texas “Czech Belt,” which spans the area between Houston, Austin and Dallas and is centralized in the small town of West. A typical kolache is made from a tender, enriched brioche dough, shaped into a dimpled circle and filled with some kind of sweet filling, often made from dried fruit and/or cheese.
Cream Cheese Kolaches
Makes 18 kolaches For the dough:
• 1 cup milk, heated to 105 to 115 degrees • 1/4 cup sugar • 2 1/4 teaspoons active dry yeast • 3 cups all-purpose flour, plus more for kneading • 12 tablespoons unsalted butter, melted and cooled, plus more for greasing • 2 large eggs, beaten • 2 teaspoons kosher salt
Filling and streusel:
• 8 ounces cream cheese, softened • 1/4 cup sugar 1/4 cup sugar • 1 large egg yolk • 1/2 teaspoon vanilla • 1/4 teaspoon plus 1 pinch ground cinnamon • 1/8 teaspoon ground nutmeg • Pinch salt • 1/4 cup all-purpose flour • 1 tablespoon unsalted butter, cubed, at room temperature
To make dough: Grease large bowl with butter. Line two baking sheets with parchment paper.
In second large bowl, stir together milk, sugar and yeast. Stir in 1 cup flour, cover lightly with plastic, and let sit until very bubbly, about 40 minutes.
Stir 8 tablespoons butter and eggs until smooth. Stir in salt, followed by remaining 2 cups flour, 1/2 cup at a time, until sticky dough forms. Turn the dough out onto lightly floured counter and knead, adding more flour as needed, until dough is elastic, just barely tacky, and springy to the touch, about 10 minutes. Transfer to greased bowl, cover lightly with plastic, and let sit until doubled in size, about 1 hour.
Turn dough out onto lightly floured counter and roll out to about 1/2 inch thick. Using 3-inch biscuit cutter, cut dough into 18 rounds, re-rolling once. Place on prepared baking sheets. Cover lightly with plastic and let sit until doubled in size, about 1 hour.
Meanwhile, heat oven to 375 degrees and make filling and streusel.
Using electric mixer, beat cream cheese and ¼ cup sugar on low speed until smooth, 2 to 3 minutes. Add egg yolk, vanilla, ¼ teaspoon cinnamon, nutmeg and salt. Continue to beat on low speed until smooth, 2 to 3 minutes.
In medium bowl, stir together flour, remaining sugar and remaining cinnamon. Cut butter into flour mixture and, using your hands, mix thoroughly to form a sandy meal.
Once dough rounds have proofed, use fingers to create indentation in the center of each round, leaving 1/2-inch border around edges. Place about 1 tablespoon cream cheese filling in center of each round. Brush edges of rounds with about half remaining melted butter and sprinkle with streusel.
Jell-O salad
Known variously as emerald salad, lime Jell-O salad and (at least in my family) “green squares,” this tangy-sweet congealed salad is a Southern entertaining classic.
Emerald Salad
Serves: 12 • 2 (3-ounce) packages lime-flavored Jell-O • 1 (0.25-ounce) package unflavored gelatin • 1 (20-ounce) can crushed pineapple in juice • Juice of 2 small lemons, plus the zest of 1 lemon • Juice of 2 limes, plus the zest of 1 lime • Water, as needed • 1 cup cottage cheese • 1 cup sweetened condensed milk • 1/2 cup mayonnaise
Lightly spray a 9- by 13-inch baking dish or other mold with nonstick oil spray.
In a large bowl, whisk together the Jell-O and the unflavored gelatin.
Strain the crushed pineapple through a fine-mesh strainer set over a 2-cup liquid measuring cup. Measure out 1 cup of the pineapple and reserve. (Save the remaining pineapple for another use.) Add the lemon and lime juice to the measuring cup with the pineapple juice. Add enough water to bring the liquid level to 2 cups. Transfer to a small saucepan.
Bring the juice mixture to a boil over medium-high heat. Pour the boiling mixture into the bowl with the Jell-O and whisk to dissolve. Let sit until lukewarm, 15 to 20 minutes.
Stir the cottage cheese, condensed milk, mayonnaise and reserved pineapple into the cooled Jell-O mixture until the milk and mayonnaise are thoroughly incorporated. Transfer to the prepared baking dish. Refrigerate until fully set, at least 1 hour.
When ready to serve, sprinkle both zests across the top of the salad. Slice the salad into squares and serve. (Alternatively, before zesting, dip the bottom of the baking dish into a pan of hot water to loosen. Flip the salad out onto a large serving platter and sprinkle with zest.)
Dessert
For dessert, try a twist on strawberry shortcake — angel berry pie. Tthis dessert is simply a meringue base filled with cream and fruit. When it inevitably falls apart into a delicous jumble, it is almost an Eton Mess, or Lanton Mess, depending on what fruit is on top. But best of all, it’s a pantry-ingredient showstopper that is just as good for breakfast as it is before your evening nightcap. Make it the night before and you’ll have dessert ready before the Easter bunny arrives.
PHOTOS: KATE WILLIAMS
Angel Berry Pie
Serves: 8 • 3 large egg whites, at room temperature • 1/4 teaspoon kosher salt • 1 cup plus 1 1/2 teaspoons sugar • 1/2 teaspoon vanilla • 1 1/2 teaspoons distilled white vinegar • 2 cups sliced strawberries • 2 cups heavy cream, chilled
Heat oven to 275 F. Grease 9-inch pie plate with nonstick oil spray.
Using stand mixer fitted with whisk attachment, beat egg whites and salt on medium-low speed until frothy, about 1 minute. Increase speed to medium-high and continue to beat until soft mounds form, 1 to 2 minutes. With mixer running, gradually beat in 1/2 cup sugar, followed by vanilla. Gradually beat in about 1/4 cup sugar, followed by vinegar, and remaining 1/4 cup sugar. Continue to beat on medium-high until mixture is glossy, very thick, and holds stiff peaks, 2 to 4 minutes.
Transfer egg white mixture to pie plate and smooth top. (It should completely fill the pie plate.) Run damp finger along inside rim of pie plate to create an indentation along the exterior edge of the meringue to help meringue rise evenly.
Bake for 30 minutes. Increase oven temperature to 300 degrees and continue to bake for 30 minutes. Turn off oven, but do not open oven door. Let pie cool completely in oven, 2 to 3 hours.
While the pie is baking, wash mixer bowl and attachment.
Place strawberries in medium bowl and toss gently with remaining 1 1/2 teaspoons sugar. Refrigerate until ready to use.
Once pie has cooled, beat heavy cream to slightly-firmer-than-soft-peaks in mixer with whisk attachment on medium-high speed, 2 to 3 minutes. Spread whipped cream into a mound on top of cooled pie, leaving 1/2 to 1/4 inch of visible crust along outside edge. Lay strawberry slices in a decorative pattern on top of cream. Refrigerate for at least 1 hour before serving.
PHOTO: SOUTHERKITCHEN
Incorporate touches of spring into your Easter brunch
By Southern Kitchen
For millions, Easter marks a time to come together to celebrate family and friends. For grown folks, it’s also a festive segue into the comforting warmth and vibrant colors of spring, when we shake off the sands of hibernation and reunite in celebration for the beginning of sunnier days.
Few appreciate this time of year more than former Southern Living magazine editorat-large Christy Jordan, whose food blog Southern Plate boasts millions of visitors each month, more than 300,000 Facebook fans and 100,000-plus digital newsletter subscribers.
The ninth-generation Alabamian and author of three cookbooks (“Southern Plate”, “Come Home to Supper” and “Sweetness”) offers these tips and tricks for hosting a festive Easter brunch.
Atmosphere
Easter decorations should be simple and delightful: bright explosions of pastel, and lots of them. Fresh bouquets of peonies and lavender bring the scent of spring indoors. Broad-brimmed Champagne flutes add a festive flair to the tabletop. Even small flourishes, like a bow on the back of a chair, enhance the ambiance of the day.
To further create a welcoming atmosphere, Jordan suggests letting guests do what comes naturally. Establish a relaxing zone for adults to hide while the little ones run amok and chase eggs on the front lawn. Think dim lighting, muted colors and decorative vessels of holiday sweets. Sure, Easter is all about family, but for the older generation, it’s perfectly OK to find somewhere that, for at least a few minutes, remains a quiet, kid-free space.
Entertainment
“Our Easters are pretty laid back, but we do have some games on the
lawn for younger kids,” said Jordan.
She says, however, you shouldn’t limit yourself to the typical Easter egg hunts. Stage a “Best Dressed” contest, for example, or play Capture the Egg: After dividing players into two teams, have each side place different-colored eggs in their end zone. Whichever team retrieves the most eggs from the other team’s safe zone without getting tagged wins.
Food
For Jordan, fresh produce captures the tenor of spring, and is key to making savory classics that are filling and delightful for the whole family. She likes to place a traditional Easter ham in the center of her dining table, surrounded by seasonal vegetables like asparagus, English peas and baby carrots.
No Easter meal is complete without a sampling of delicious side dishes, from a robust potato hash to a creamy spring pasta. But the “absolute must-have,” she said, is homemade yeast rolls, “preferably warm from the oven,” that fill the meal a sense of home.
Then, after everyone is satisfied, but not yet stuffed, she ends the meal with both lemon pie and a fresh coconut cake.
The most important aspect of an Easter meal, according to Jordan, is to add your family stamp to a culinary standard.
“When the family is all together, this is the perfect time to make great-grandmother’s signature dish and reminisce about sweet memories,” said Jordan. It’s those traditions, both culinary and otherwise, that she believes build a sense of community and raise anticipation for Easter.
Drinks
While Jordan opts to keep the drink menu simple with a classic iced tea and the obligatory Champagne, a few Easter-themed cocktails will help get the nostalgia juices flowing.
You can’t go wrong with a classic gin and tonic, but for a bit more pizzazz, try a Lemon-Gin Fizzy Punch (recipe on next page).
Lemon-Gin Fizzy Punch
• 1/2 cup sugar • 1/4 cup honey • 1 cup club soda • 3/4 cup fresh lemon juice • 3/4 cup gin • Lemon wedges, for garnish Bring the sugar and a cup of water to a simmer in a saucepan. Stir in the honey, and let cool. Combine the sugar syrup with club soda, lemon juice and gin in a large pitcher. Serve over ice.
PHOTO: RAMONA KING
Go nuts with the deviled eggs
By Southern Kitchen
The term “deviled” to describe food reportedly originated in Rome and became a culinary term in the 19th century as a reference for food that had a spicy or zesty kick. Traditionally deviled eggs are hard-boiled and sprinkled with paprika as both a garnish and for extra flavor, but there are plenty of ways to add some devil to your eggs. From adding bits of crab meat and a dollop of caviar for a sophisticated twist, to a guacamole version using mashed avocado, the options are pretty endless. There are also various recipes for pecan deviled eggs: some suggest adding bacon to the eggs, whether as a garnish or into the yolk mixture to offset the sweetness of the pecans. Other recipes recommend tossing the pecans in a spice blend — such as garlic salt, chili powder and cayenne pepper — before adding them to the egg yolk mixture. There are recipes for pecan deviled eggs that call for 1/2 teaspoon of curry powder, if you’re looking to give your eggs an Indian flair. For truly classic pecan deviled eggs, though, we recommend our own recipe, which uses the traditional mayonnaise and mustard combination along with garlic powder for extra flavor, and pecan halves as a garnish with crunch.
Southern Pecan Deviled Eggs
Makes 12
• 6 large eggs • 2 1/2 tablespoons mayonnaise • 3/4 cup pecan halves • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon garlic powder • 1/2 teaspoon spicy mustard • 1/2 teaspoon minced fresh parsley • Fresh parsley sprigs, for garnish
Place eggs in medium saucepan pot and cover with cold water by about 1 inch. Bring water to a boil over medium-high heat, then immediately remove pan from heat. Cover and let eggs sit in cooling water for 10 minutes. Drain.
Gently crack and peel eggs, making sure not to damage the white of the egg. Slice eggs in half lengthwise and, using a spoon, carefully remove the yolk. Transfer the yolks to medium bowl and whites to serving platter.
In medium skillet, toast pecans over medium heat until golden brown and aromatic, 3 to 5 minutes. Set aside 12 pecans for garnish. Finely chop 1/4 cup of the remaining pecans. Save any remaining pecans for a snack.
Using fork, mash egg yolks. Stir in mayonnaise, garlic powder, salt, pepper, mustard, minced parsley and chopped pecans. Spoon or pipe yolk mixture into egg halves. Garnish each egg with pecan half, parsley sprig or both. Serve.
Bourbon gives buns a Southern kick
By Kate Williams
Southern Kitchen
It’s spring, so it’s time to gather your Easter brunch ideas. In my house, meal planning includes homemade bread, which doesn’t have to be as scary as it may sound.
Enriched, fruit-studded breads studded are an Easter tradition throughout the Western world. Whether braided into ornate loaves or rolled into miniature buns, these sweet breads are a signifier of the end of the Lenten season and a celebration of warm weather to come. This year, I’m baking trays of hot cross buns made Southern with a few generous pours of bourbon.
Hot cross buns have a curious and oft-debated history, full of political and religious intrigue, but, really, they are a derivative of similar breads baked in Greece and Eastern Europe. Adding sugar and dairy products to leavened bread makes them more than just an everyday necessity — they’re truly celebratory.
English hot cross buns typically include rum-soaked currants and are topped with a cross shape, made often from pastry that bakes into the bread itself. In the U.S., we’re far more likely to find sweeter buns decorated with a cross of white icing. This powdered sugar shortcut also makes the buns slightly quicker and easier to bake.
For my Southern version, I’ve swapped that rum out for good Kentucky bourbon and added another splash into the icing. I mix up the dough in my trusty stand mixer to make the whole thing as easy as possible.
Southern Hot Cross Buns
Makes 12 buns For the buns:
• 1 cup raisins or mixed dried fruit • 1/4 cup bourbon • 1 1/4 cups plus 1 tablespoon whole milk, at room temperature • 3 large eggs, at room temperature • 4 1/2 cups all-purpose flour • 1/4 cup packed brown sugar • 1 tablespoon baking powder • 2 teaspoons active dry yeast • 2 teaspoons kosher salt • 1 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 1/4 teaspoon ground nutmeg • 6 tablespoons unsalted butter, diced, at room temperature
For the icing:
• 1 cup powdered sugar • 1/2 teaspoon bourbon • Pinch salt • 2 teaspoons whole milk, plus more, as needed
To make buns: Lightly butter 9- by 13-inch baking dish. Grease large bowl with nonstick oil spray.
In small saucepan, bring raisins and bourbon to a simmer over medium-low heat. Cover, remove from heat, and let soak until raisins have absorbed most of bourbon, about 5 minutes. Remove lid and let cool to room temperature.
Meanwhile, in 2-cup liquid measuring cup, combine 1 1/4 cups milk and two eggs. Separate third egg and add yolk to milk mixture. In small bowl, whisk together remaining egg white and remaining tablespoon milk.
In bowl of stand mixer fitted with dough hook, combine flour, brown sugar, baking powder, yeast, salt, cinnamon, cloves and nutmeg. Mix on low speed until combined. With mixer running, pour milk-whole egg mixture into flour. Increase speed to medium-low and continue to mix until milk is incorporated. Add butter, a few pieces at a time, and mix until fully incorporated. Increase speed to medium and knead dough until smooth and elastic, but still sticky, 8 to 10 minutes.
Reduce mixer speed to medium-low and add cooled raisins, plus any bourbon remaining in saucepan. Continue to mix just until raisins are incorporated. Using spatula, transfer dough mixture to greased bowl, cover with plastic, and let sit at room temperature until dough has risen by half, about 1 hour.
Transfer dough to floured counter and roll into fat log. Cut log in half. Cut each half into six equal pieces to form 12 equal-sized pieces of dough. Roll each piece into smooth ball and transfer to greased baking dish. Cover with plastic and let sit at room temperature until dough balls have puffed enough to touch each other, about 1 hour.
While dough balls rise, heat oven to 375 F.
When ready to bake, brush tops of dough balls with reserved milkegg white mixture. Bake until golden brown, 20 to 25 minutes. Transfer baked buns to wire rack and let cool.
While buns are cooling, make icing:
In medium bowl, whisk together powdered sugar, bourbon and salt. Whisk in milk, adding more as needed, to form smooth, thick, pipeable glaze. Transfer glaze to large zipper lock bag. Snip off the corner of bag to create small hole.
Pipe icing into cross shapes on top of each cooled bun. Serve.
