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Taste of Spring recipes for Easter

Lucky 32’s Chef Jay Pierce joins FOX8’s Shannon Smith Wednesday to celebrate spring.

From deviled eggs and mac n’ cheese for Easter lunch, to recipes with the fruit fresh local vegetables, we’ll give you a taste of the spring season.

Cocktail-Green Acres Gala

Cocktail-Rhubarb Collins

Beer Cheese Soup

Deviled Eggs

Mac Cheese

Smoked Salmon Asparagus Pasta

 Green Acres Gala

1 ¼ fluid ounces TOPO Vodka
3 fluid ounces Teahugger Tea (see recipe)
1 tablespoon Rosemary-Lavender Syrup (see recipe)
3 drops Lavender-Plum bitters
Serve in a Mason jar over crushed ice.
Makes 1 cocktail

Brewed Teahugger Tea
1/3 cup Teahugger tea
½ gallon filtered water
Bring water to a boil.
Remove from heat and add tea.
Stir and allow to steep for 20 minutes.
Strain and cool.
Makes ½ gallon

Rosemary-Lavender Syrup
1 cup granulated sugar
1 cup water
3 inch sprig of lavender leaves
3 inch sprig of rosemary
In a sauce pot over heat, dissolve sugar in water.
Remove from heat and add lavender leaves and rosemary.
Allow to infuse for 1 hour. DO NOT STRAIN.
Store in a Mason jar in refrigerator.
Make 12-14 fluid ounces

Rhubarb Collins Cocktail
1 ½ fluid ounces TOPO Piedmont Gin
1 fluid ounce lemon juice
2 fluid ounces Rhubarb Syrup (see recipe)
2 fluid ounces club soda
1 lemon twist
Combine gin, lemon juice and rhubarb syrup.
Add to an ice filled Collins glass.
Top with club soda.
Garnish with twist of lemon.
Makes 1 cocktail
Rhubarb Syrup
1/2 pound rhubarb
1/4 cup water
1 cup granulated sugar
Wash and dice rhubarb to 1/4 inch.
In a sauce pot, combine rhubarb and water.
Simmer for 10 minutes or until tender.
Puree in food processor and strain through fine chinois, discard solids.
In a sauce pot combine pureed rhubarb and sugar.
Simmer until dime sized bubbles appear.
Remove from heat and cool.
Makes – 1 ½ cups

Red Oak Beer Cheese Soup
¼ pound butter
1 cup diced carrot
1 cup diced celery
1 ½ cups diced yellow onion
3 quarts chicken stock
1 teaspoon ground mustard
½ cup corn starch
1 quart Red Oak Amber Ale
1 quart heavy cream
1/8 cup grated Parmesan cheese
1 pound white sharp cheddar cheese
2 teaspoons salt (or to taste)
In a large stock pot, melt butter over 275 degree heat.
Add vegetables and sauté until soft.
Add chicken stock and bring to a simmer.
In a separate pot, dissolve mustard and corn starch in beer.
Add cream to stock pot and bring back to a simmer.
While the stock pot is simmering, slowly drizzle in corn starch and beer mixture.
When all is incorporated, continue to simmer for 5-10 minutes.
Lower heat and stir in cheeses with a rubber spatula.
Add salt to taste.
Makes 1 gallon

NOTE: When reheating, be careful that the soup does not exceed 165 degrees, the cheeses will curdle.

Deviled Eggs – Lee Brothers
6 each hard boiled eggs
1 teaspoon Texas Pete hot sauce
3 tablespoons heavy mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon curry powder
.5 ounces boneless ham, julienne
Using a sharp knife, cut all eggs in half and remove yolks to a mixing bowl.
Whites should be arranged on a parchment lined sheet tray.
Combine hot sauce, mayonnaise, Dijon and curry with yolks until well mixed.
Force mixture through a fine sieve with the back of a metal spoon.
Place mixture in a pastry bag with star tip and pipe into egg whites.
Garnish with julienne ham, minced bacon, paprika and/or green onions.
Makes 12 halves

Mac & Cheese
¼ pound grated sharp cheddar cheese
4 cups American Cheese Sauce
1 ½ quarts cooked cavatappi pasta
In a mixing bowl, combine cheese, cheese sauce and cooked pasta.
Transfer to a pan release sprayed baking dish.
Bake at 350 degrees for 20-25 minutes or until heated through.
Serves – 12

American Cheese Sauce
½ pound American cheese
2 cups whole milk
½ cup powdered milk
2 teaspoons sea salt or to taste
½ teaspoon white pepper or to taste
1/8 pound butter, cubed
¾ cup beaten eggs
In a saucepot, heat cheese and milk over medium heat.
Whisk in milk powder and salt & pepper.
When cheese is melted completely, remove from heat and stir in butter until melted.
Pour eggs into a large mixing bowl and slowly whisk the milk/cheese mixture into the eggs.
Makes – 4 cups

Smoked Salmon & Asparagus Pasta
1 tablespoon canola oil
4 ounces smoked salmon or canned salmon
1/4 cup roasted shiitake mushrooms
1/2 cup asparagus, chopped
2 fluid ounces extra virgin olive oil
5 ounces cooked whole wheat linguine
1 ounce shaved Reggiano Parmesan
1 teaspoon chopped flat leaf parsley
If using smoked salmon; rinse and cut into bite size pieces.
Heat canola oil in sauté pan over medium heat, and then add smoked salmon and sauté till heated through.
Add mushrooms and asparagus and heat through.
Add hot pasta, remove from heat and toss with extra virgin olive oil.
Serve in a hot pasta bowl with a garnish of shaved Parmesan and chopped parsley.
Serves – 1

Roasted Shiitake Mushrooms
½ pound shiitake mushroom caps
1 tablespoon canola oil
Salt & pepper to taste
Add oil, salt and pepper to a bowl.
Add mushrooms and toss to coat well.
Place mushrooms on a sheet tray and roast at 350 degrees for 10 minutes.
Makes 1 cup

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