GREENSBORO, N.C. -- Easter is this Sunday and that means it's time for a family meal.
Meredith Williams with Pepper Moon Catering shows us how to make a great meal for the family.
Parmesan Crusted Asparagus
- 2 (1/2-in thick), asparagus, trimmed
- Salt and pepper
- 1-1/2 c parmesan cheese, shredded
- ¾ c panko
- 1 T unsalted butter, melted, cooled
- Pinch of cayenne
- 2 large egg whites
- 1 t honey
- Preheat oven to 450°. Use middle rack.
- Line baking sheet with aluminum foil and spray generously with pan spray.
- Poke holes up and down stalks of asparagus.
- Toss asparagus with ½ t salt and let stand for 30 minutes on paper towel lined baking sheet.
- Combine 1 c parmesan, panko, butter, ¼ t salt, 1/8 t pepper, pinch cayenne in bowl.
- Transfer half of panko mix to shallow dish and reserve remaining mixture.
- In a mixer, whip egg whites and honey on medium low speed until foamy. This will take approximately 1 minute.
- Increase speed to medium high and whip until stiff peaks form. This will take approximately 2-3 minutes.
- Refill dish with balance of panko mix and repeat with rest of asparagus.
- Bake asparagus until beginning to brown, approx. 6-8 minutes.
- Sprinkle with remaining ¼ c parmesan and put back in oven until parmesan is melted and bread crumbs are golden brown, 6 – 8 more minutes.
- Serve immediately.
4 – 6 servings
Carrot Cake Trifle
- Your favorite carrot cake
- 8 ounces cream cheese, softened
- ¾ cup butter, softened
- 1 c heavy whipping cream
- 3.5 cups and 1 T confectioner’s sugar
- 1 T and 1 t vanilla
- 1 cup chopped walnuts
- Chill mixing bowl and whisk for making whipped cream.
- Cube your carrot cake into small cubes, 1”X1” or less. May even crumble cake if you prefer.
- In a mixer prepare the whipped cream by mixing the heavy whipping cream, 1 T confectioner’s sugar (may include more if you like whipped cream more sweet), and 1 t vanilla. Whip until stiff peaks form. May also choose to use Cool Whip if you prefer.
- In a mixer, mix the butter and cream cheese, until light and fluffy.
- Add powdered sugar, ½ cup at a time, until mixed.
- Add vanilla and beat on medium speed for about 3 minutes.
- Fold in whipped cream until mixed in.
- For best presentation use a straight-sided glass dish on a pedestal (a trifle bowl).
- Place a layer of cake on the bottom of the dish, then a layer of the cream cheese mix, then sprinkle some walnuts on top. Then repeat layers. You want to end with a layer of the cream cheese mix on top with chopped walnuts as garnish.
George's Creamed Corn
- 2 10-ounce packages frozen corn kernels, thawed
- 1 c heavy cream
- 1 t salt
- 2 T sugar
- ¼ t black pepper
- 2 T butter
- 1 c whole milk
- 2 T all-purpose flour
- ¼ c freshly-grated parmesan cheese (freshly-grated is important!)
- In skillet over medium heat, combine corn, cream, salt, sugar, pepper, and butter.
- Whisk milk and flour and stir into corn mixture slowly.
- Cook over medium heat, stirring constantly, until mixture thickens and corn is fully cooked.
- Remove from heat.
- Add parmesan, stirring, until melted through.
Jane's Asparagus Pea Casserole
- 2 cans whole stalk Asparagus
- 2 cans Leseur Early Peas
- 1 c. Cheddar (may use more)
- 2 cups crumbled saltines
- 2 cans cream of mushroom soup
- 2 cans H2O (use juice from veggies first)
- Preheat oven to 350°.
- In 13X9 Pyrex dish, lay asparagus in bottom of pan.
- Add ½ saltines and cheese.
- Mix soup with water/juice and stir to loosely mix.
- Next layer of peas.
- Cover with rest of saltines and top with rest of cheese.
- Cook at 350 degrees for 20 minutes.
"Empty Tomb" Rolls/ "Resurrection" Rolls
- 1 10-ounce package refrigerated crescent roll dough
- ¼ c sugar
- 1 T cinnamon
- 8 large marshmallows
- ¼ c butter, melted
- Preheat oven to 375°.
- Spray muffin pans (not mini) with non-stick cooking spray.
- Separate rolls into 8 triangles.
- Combine sugar and cinnamon in small bowl.
- Dip marshmallow in butter, then roll in cinnamon sugar and place on triangle dough.
- Pinch dough around marshmallow, sealing edges. Very important to seal very well.
- Dip the tops of the dough into butter and then into cinnamon sugar.
- Place roll sugar side up in the prepared muffin cup.
- Bake for 13 – 15 minutes. Best eaten warm.
To share the Easter story while making:
- Jesus is the marshmallow.
- After he died on the cross he was wrapped in linen (linen is the butter and cinnamon sugar).
- Jesus was put in the tomb (the crescent roll dough)
- On the 3rd day Jesus rose and was not found in the tomb (open cooked roll to find no marshmallow).
Makes 8 rolls.