Sunday is Easter, also called Pascha or Resurrection Sunday, the holiest of Christian holidays and celebrates the resurrection of Jesus Christ.
For Christians this week is Holy Week, which began Palm Sunday and continues with Maundy or Holy Thursday, Good Friday and in some churches an Easter vigil on Holy Saturday, before Easter Sunday.
In addition to religious celebrations, for many, Easter means a visit from the Easter Bunny and gathering family and friends together for Easter breakfast or dinner. Here are some of my favorite recipes for any Easter celebration:
Easter Cake Roll
This Easter dessert is easy to make and can be made in advance. Using cake flour is crucial to the success of the sponge cake that is the base of this cake roll.
Serves 8-10
Cake:
6 large egg whites, room temperature
1 teaspoon lemon juice, freshly squeezed
¼ teaspoon kosher salt
¼ cup sugar
½ cup cake flour plus 1 tablespoon
Pastel gel food coloring
Filling:
8 ounces cream cheese, softened
½ cup unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Extra confectioners' sugar for dusting
Preheat oven to 350 degrees. Spray a 13-by-18-inch baking sheet (half sheet pan) with nonstick cooking spray and line with parchment paper.
Using a standing mixer or hand mixer with a whisk attachment, beat the egg whites, lemon juice and salt until foamy. Gradually whisk in the sugar. Continue to beat until the mixture forms soft peaks. Gently fold in the cake flour by hand until combined and smooth.
Divide the cake batter into four bowls and mix in a few drops of each desired pastel color to get a shade you like. Cake will bake a bit darker than the colors in the bowls. Drop dollops of the batter, alternating colors, onto the prepared baking sheet. Using a flat spatula, spread evenly.
Bake 12 minutes. Do not overbake. Remove from the oven and allow to cool for 5 minutes before flipping the pan over onto another sheet of parchment paper. Remove the top layer of parchment paper and tightly roll the cake into a spiral. Place into the refrigerator and allow the rolled cake to cool for a few hours
Slow Cooker Maple-Mustard Pork Loin
If you've eaten or prepared baked ham or roasted lamb for every Easter in your life, why not choose an alternative? This entrée is easy to prepare and can cook while you are at church or an Easter egg hunt.
Serves 4
2-pound pork tenderloin
1 tablespoon oil
Salt and pepper
½ cup white wine or chicken broth
½ cup water
3 tablespoons pure maple syrup
2 tablespoons grainy Dijon mustard
2 tablespoons balsamic vinegar
4 garlic cloves diced
1 teaspoon dried thyme
1 teaspoon dried oregano
¾ cup carrots
1 medium-sized red onion cut in strips
Sprinkle salt and pepper on pork tenderloin. In frying pan, heat canola oil over medium-high heat. Sauté pork tenderloin, one minute per side. Place browned pork aside.
In a medium-sized bowl, mix white wine or broth, water, maple syrup, Dijon mustard, balsamic vinegar, garlic, thyme and oregano.
Add chopped carrots and onions to slow cooker. Add half of liquid mixture to veggies and stir. Place browned pork tenderloin in the middle of vegetables; pour remaining liquid on top. Cover and cook on high 2 hours.
At the end of the cooking time, remove pork from slow cooker and allow to rest 10 minutes. Spoon carrots onto a serving dish. Slice pork and place on serving platter with carrots and onions, top with remaining liquid and serve.
