My 2017 Easter Menu

One week to go until Easter Sunday! Have you got your menu planned? If you’re still searching for ideas or recipes, I hope you’ll find some inspiration from my Easter menu for this 2017.

We will be having Glen’s family over to our house for Easter lunch, again this year. I’m making most of the food. I think our guests will be bringing a couple of salad/ veg dishes, and appetizers, as well.

Here is what I will be making…

roasted cinnamon maple pear chips

Roasted Cinnamon Maple Pear Chips, served with cheeses

spinach artichoke mini quiches in wonton cups

Spinach and Artichoke Mini Quiches in Crispy Wonton Cups

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Plum, Grape, and Goat Cheese Salad

slow roasted boneless leg of lamb with garlic rosemary lemon via seriouseats.com

Boneless Lamb Roast with Rosemary, Garlic, and Onion

I’m using the slow cooker, not using the recipe in the link. I layer thick slices of brown onion on the bottom and add beef stock/ broth, to add flavour and moisture.

scalloped potatoes 2

Scalloped Potatoes

maple dijon roasted carrots

Maple Dijon Roasted Carrots

Elderflower Bundt Cake with sugared berries and flowers on top via Peony Lim

Vanilla Bean Bundt Cake with Vanilla Bean Glaze

I’ll be adding pink flowers and sprigs of lavender from my garden, as well as little candy-coated chocolate eggs on top of the cake. Image of cake above via Peony Lim.

Happy Easter to all celebrating! Wishing you and yours a lovely holiday.

Plum, Grape, and Goat Cheese Salad

Are you looking for a gorgeous salad that can be ready in just ten minutes? Of course you are. That’s a dinner dream come true! Not to mention, it’s a perfect holiday side dish. With Easter coming up next week, I thought I’d give you a really quick, easy, and absolutely delicious salad recipe. You are going to love it!

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My favourite salad recipes are ones that are easily adaptable, so I can customize them to work with what I’ve got on hand and what’s in season. This is one of my go-to salad recipes, because it can be changed in little ways to create almost endless variations and still taste amazing. I made this salad, today, with plums, green grapes, goat cheese, and some cashews for added saltiness and crunch. I’ve made it before with blueberries, green grapes, Danish feta, and leftover roast shredded chicken, and it was so lovely. Also, even though I totally love the vinaigrette recipe, this salad is just as good with a very simple balsamic vinaigrette. Feel free to customize this salad recipe to your heart’s content.

You can make this salad about an hour ahead of time and keep it cold in the refrigerator. It will be fine. Any longer than that, and the lettuce will get a little soft at the edges. This salad is so quick and easy to make, you really can just throw it together right before dinner. The only prep is cutting the plums and making the vinaigrette. If you use blueberries instead and buy a dressing (or omit it entirely), then you have no prep at all. So easy!

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Here’s the recipe. Enjoy!

Plum, Grape, and Goat Cheese Salad

A quick, easy, and completely delicious salad recipe, which can easily be customized to suit what's in season.

Ingredients

Salad:

Cos lettuce (or other mildly-flavoured lettuce)

Baby spinach

Green grapes, a generous handful

2-4 ripe plums, cut into bite-sized pieces

Goat cheese, to taste

A couple handfuls of salted cashews

Vinaigrette:

1 tsp. Balsamic vinegar

1 1/2 Tbsp. extra virgin olive oil

1 tsp. Dijon mustard

1 tsp. honey

1/2 Tbsp. cold water

 

Directions

Salad:

Arrange whole lettuce leaves on platter or large plate. Scatter a handful of baby spinach on lettuce. Arrange plum pieces and grapes among the leaves. Crumble and toss the goat cheese on salad. Toss cashews on top.

Vinaigrette:

Put all ingredients in a small lidded jar and close tightly (I use an old jam jar). Shake vigorously until blended.

Devour salad immediately. (Really, you can make this salad about an hour ahead of time, and put it in the refrigerator. It will be fine. Any longer than that, and the lettuce will begin to soften too much.)

Notes: This salad can become a wonderful meal simply by adding chicken on top. I like to serve it with cold leftover shredded roast chicken (I’ll admit, I buy it at the shops) or strips of baked breaded/ crumbed chicken.

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This is my own original recipe. All written content and photos are Copyright Kimberly Sequoia 2017 for a delicious moment.

Fresh Glazed Strawberry Donuts

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Sweet, fresh strawberries are one of summer’s most delicious gifts. Wanting to make the most of the summer strawberries, last weekend, I decided to bake a batch of strawberry donuts. All I knew was that I wanted a sweet, cakey donut frosted with a pretty pink glaze, full of the flavour of beautiful fresh strawberries.

After searching Pinterest and finding a few recipes for strawberry donuts, I decided to adapt one recipe using a vanilla donut, and use the strawberry glaze recipe from another. I wanted to increase the vanilla flavour in the donut, so I added a teaspoon of vanilla bean paste. I just love that stuff. I keep looking for ways to use it more often, because the vanilla flavour is so much deeper and richer than simply using vanilla extract. I also wanted to add diced strawberries to the donut, to make the most of the berry flavour. For the donut glaze, I wanted the freshness of the strawberries to balance the sweetness of the sugar.

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I had only used my donut pan once before, to bake glazed chocolate cake donuts. They were so delicious, I don’t know why it took me months to break out my donut pan again. If you don’t have a donut pan, go get one, seriously! I got mine for about ten bucks. Totally worth it. Of course, I say that about nearly every pan I get (my partner, Glen, rolls his eyes every time I say I “need” another cake pan). The donut pan is great because it keeps the donut shape round and consistent.

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Anyway, on to the recipe. I love how moist and cakey the donuts turned out. They were so good when they were freshly made. Like most donuts, they were not quite as fabulous the next morning–but we ate them for morning tea, anyway. This family is not one to waste a sweet treat, let me tell you. Our 3 year-old son, Levi, makes sure of that. (Don’t worry, I’m not constantly feeding him sugar, I swear.)

The recipe made 16 donuts. I think it would have made about 12, if I had filled the donut pan a little bit more per donut, but I didn’t want to overfill them and lose the holes. I had done that with the chocolate donuts, and the centers looked more like bellybuttons than holes. You do need to pipe the batter into the pan, but it’s super easy. You can use a large plastic zip bag, and snip a little bit off one corner, to use as a piping bag. So easy!

I hope you will try out this recipe, when you want to enjoy some fresh strawberries. You could definitely use frozen strawberries, too. Just thaw the berries used for the glaze, to get the consistency right.

Enjoy! I would love to hear your feedback, if you try the recipe.

xoxo Kim

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Fresh Glazed Strawberry Donuts

  • Servings: 12-16 donuts
  • Print

A baked donut recipe that makes the most of sweet summer strawberries.

Credits: donut recipe inspired by Sally’s Baking Addiction; glaze recipe by a happy food dance

Ingredients

Donuts

2 cups all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 cup Greek yogurt

4 Tbsp milk

2 large eggs

1 tsp vanilla extract

1 tsp vanilla bean paste

2 Tbsp unsalted butter, melted then cooled slightly

1 cup strawberries, diced into 1/4 inch pieces

Glaze

1/2 cup strawberries, diced into 1/4 inch pieces

2 Tbsp granulated sugar

1 cup confectioner’s sugar/ icing mixture

Directions

Donuts

  1. Preheat oven to 400F/ 200C degrees. Spray donut pan with non-stick spray. In a large mixing bowl, mix together flour, sugar, and baking powder. Set aside.
  2. In a medium bowl, whisk together the Greek yogurt, milk, eggs, vanilla extract, vanilla bean paste, and melted butter.
  3. Slowly and gently mix wet ingredients into dry ingredients, until just combined. Be very careful not to over-mix the batter, or the donut texture will get too stodgy. Then, very gently, with just a few stirs, add 1 cup diced strawberries to batter.
  4. Using a large plastic zip bag with one corner snipped off, pipe the batter into the donut pan. Fill the donut cavaties about 2/3 full.
  5. Bake donuts for about 8-13 minutes, until donuts are set and light golden brown. They will spring back when touched.
  6. Allow to cool slightly before removing from pan, about 5 minutes. Allow to cool for 5 more minutes on cooling racks.

Glaze

  1. Combine 1/2 cup diced strawberries with 2 Tbsp sugar. Stir and mash with a fork, until mixture looks like runny jam. Let mixture sit at room temperature until strawberries produce liquid.
  2. Whisk 2-3 Tbsp of strawberry juice mixture into confectioner’s sugar/ icing mixture, and mix well. To adjust the thickness of the glaze, add more confectioner’s sugar/ icing mixture or strawberry juice, as needed. Set aside.
  3. To frost donuts, dip each donut into the glaze once or twice. Allow donuts to rest for about 5 minutes, to allow glaze to set, before serving.
  4. Serve immediately. Enjoy!

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All written content and photos are Copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own website, please re-word it in your own words or link back to my original post.