Easter Round-Up Part One

Hoping soon for a US declaration to hear the Easter Bunny's services  will be listed under essential. Since I believe in being proactive and ready with options for a grocery store run, here are some Ever Ready holiday specials for your consideration. 

Asparagus Quiche with Dill Havarti and Bacon paired with Mini Lemon Mousse Tarts and a chocolate carrot treat.
Quiche recipe previously posted 
https://sockfairies.blogspot.com/2020/03/asparagus-round-up.html

Mini Lemon Mousse Tarts

Recipe makes about 24 mini tarts
Ingredients:

• 1-1/4 cups heavy cream, liquid
• 1/2 cup powdered sugar
• 2 oz. softened light or regular cream cheese
• 1/2 tsp. vanilla
• 4 TB. prepared jarred Lemon Curd (found in the jelly aisle)
• 2 TB. lemon zest
• Garnish, raspberries
• 1/3 cup each toasted coconut and almonds
• 2 boxes Mini Phyllo Pastry Shells

Directions:

• In a small bowl beat softened cream cheese, vanilla, powdered sugar, lemon zest and lemon curd. 
• Whip cream and fold into cream cheese mixture until well blended.
• Refrigerate until serving.
• Mix coconut and almonds together.
• Fill mini pastry shells with lemon mousse filling, sprinkle with coconut/almond mixture and top with a raspberry. Serve immediately. 

Another Serving Option 

Use same filling but making 4 trifles served in a fancy glass. I used a wine glass.

You will need torn pieces of a prepared (bakery style) angel food cake and fruit e.g. raspberries, strawberries or blueberries.

Layer filling twice with cake pieces and top with nuts and coconut.

Pair the meal with an Asparagus, Snap Pea and Radish Salad with Balsamic Vinaigrette Salad 

Cook's notes: Recipe adapted from eatingwell.com and serves 4. Broccoli can be substituted for asparagus.
Salad Ingredients:

• 1/2 bunch asparagus, cut off asparagus spears from bottom about 4 inches up
• 2 cups sugar snap peas
• 1-2 cups radishes, thinly sliced
• 3 TB. finely chopped scallion
• 1 cup cherry tomatoes, halved
• 1/3 cup dried cranberries
• 1/3 cup Herb Mediterranean Feta Crumbles
• 1/2 cup toasted walnuts or almonds

Balsamic Vinaigrette Dressing

Ingredients:

• 2 TB. honey
• 1 TB. Dijon mustard
• Sea salt and ground pepper to taste
• 1/4 cup dark good quality balsamic (I splurged and used dark chocolate balsamic-so good)
• 1/2 cup good quality olive oil
• 1 TB. minced fresh garlic
• Salt and pepper to taste 

Salad Directions:

• Fill a medium bowl with ice water and place in sink. Bring water to a boil in a large pot.
• Place asparagus and snap peas in boiling water. Lower heat to medium high and boil until al dente about 1-2 minutes. Drain snap peas and asparagus using a colander. Place veggies in ice bowl of water for 1 minute. Drain again.
• In a bowl add cooked asparagus, snap peas, sliced radishes and tomatoes. Drizzle with dressing and top the salad with crumbled feta cheese and toasted almonds or walnuts to serve.

Vinaigrette Dressing Directions:

• Mix all balsamic dressing ingredients in a blender. Taste taste to balance ingredients. Transfer to a screw type jar until serving. Reshake the jar and refrigerate any leftovers.