Easter 2011

My third annual, highly anticipated (!) Easter post. Pretty self-explanatory...potato salad recipe here. Disappointingly soupy deviled eggs--the orangy ones with sriracha.

Easter 2010

This year's was about as exciting as Easter 2009--that is to say, not very--but I still seem unable to resist making an Easter dessert every year, even if I have no other meal plans. Often I make a Grasshopper Pie, but this year I did a variation of something my mom started years ago which is decorating cake with green-tinted coconut and candy eggs. This year I chose chocolate cupcakes with malted milk eggs (usually I use Cadbury chocolate pastel eggs, but couldn't find them in my grocery store this go 'round). The cupcakes were the same base as Martha Stewart's Hi-Hat cupcakes. It was a fun, if dorky, experience. Then I gave most of them away...

Easter 2009

I didn't have any Easter plans this year, but I did want to make something egg-y and spring-y. Hence, the following recipes....

Curried Egg Salad:
This comes from Gourmet by way of Epicurious.com. I love the combination of the sweet, tart apple, the bite of the onion and cayenne, and then the curry.

1/3 cup mayonnaise
1 tablespoon fresh lime juice
1+1/2 teaspoons curry powder
1 teaspoon Dijon mustard
1/8 teaspoon cayenne
6 hard-boiled eggs, peeled and chopped
1 Granny Smith apple, 1/4 inch dice
1/3 cup red onion, minced
1/4 cup cilantro, chopped
salt to taste

Whisk together the mayo, lime juice, curry powder, mustard, and cayenne. Add eggs, apple, onion, cilantro, and stir to mix, adding a bit of salt if necessary (shouldn't need much).

Cucumber Avocado Soup:
I am reminded by this, the first batch of the year, that I LOVE THIS SOUP! (And also, I LOVE AVOCADOS!) I have no idea where it came from--I only have an index card with a list of ingredients scribbled down and instructions to puree. It's very simple and quick, but you do need a blender or food processor. Also, you might want to start off with nonfat or low fat yogurt--once you've gone over to the dark side of full fat yogurt it's hard to go back!

1 English cucumber, peeled and coarsely chopped (these are the really long ones in plastic wrap)

1/2 teaspoon lemon zest

1/4 cup cilantro

1/2 - 1 jalepeno, seeded and coarsely chopped

1 cup cold water

1 avocado, peeled and coarsely chopped

1 tablespoon lemon juice

1-2 scallions, chopped

1 cup plain yogurt

salt & pepper

Puree. Eat.

This does need a liberal amount of salt and/or lemon juice to season. Alternate adding them until you get the taste you like.