Easter is a time of feasting, and it coincides with the celebration of spring. It makes me smile to see the bunnies and jelly beans in kids' Easter baskets. But there is always the problem of what to do with the dozen or more dyed eggs that children have hunted for on Easter morning or that may decorate your Easter table.
Yes, you can make potato salad or tuna salad or even egg salad, but that will be the day after Easter. On Easter, transform those hard-boiled eggs into deviled eggs.
They will make delicious hors d’oeuvres. You can dust off your special egg plates for a perfect serving of the eggs. And if you don’t have one, take a large plate or small platter and decorate the bottom with dried peas or beans or even split peas and yellow lentils in a layer across the plate. Place your deviled eggs on the lentils and they will stay in place and look good doing it.
Pork loin makes a delicious celebratory meal. It is less expensive than beef, and it partners with delicious flavors very well. A marinade with soy sauce, lemon juice, orange juice and honey not only helps to give you a tasty crusty outside but helps keep it from drying out. A bit of extra marinade mixed with pan juices can be a good sauce. Served with mashed sweet potatoes, quick-cooked in the microwave, mashed with salt and pepper and butter, the pork tenderloin is a natural choice.
There are many reasons to want to eat chocolate eggs, or at least the ear of a chocolate Easter bunny for dessert. Leave those things for the children. For dessert, I suggest angel food cake. It is a light, old-fashioned cake, and it goes well with sweet spring fruit like early berries or stone fruit like peaches.
Top the slices of cake with fruit and either whipped cream or a scoop of ice cream, and you won’t want to raid your children’s Easter baskets, because you will have a very satisfying end to your Easter feast.
Liz Williams cooks deviled eggs in Chalmette on Monday, March 13, 2023. (Photo by Chris Granger | The Times-Picayune | The New Orleans Advocate)
Deviled Easter Eggs
Makes 12 servings.
6 hard-boiled eggs, peeled and cut in half 1/8 lengthwise
1/4 cup mayonnaise
Zest of half a lemon
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 slice of crispy cooked bacon
Smoked paprika for garnish
1. Remove the yolks from the whites of the boiled eggs and place them into a bowl.
2. Add the rest of the ingredients. Mix all the ingredients with the side of a fork or a potato masher until they are fully incorporated and uniform.
3. Using a round tablespoon measure, place a level tablespoon of the mixture into the cavity in the boiled egg white half.
4. Place on a deviled egg plate or another prepared plate. Top each egg with a shard of bacon, dust with paprika and serve.
Liz Williams cooks pork loin in Chalmette on Monday, March 13, 2023. (Photo by Chris Granger | The Times-Picayune | The New Orleans Advocate)
Roast Pork Loin
Serves 8.
3-pound pork loin
FOR MARINADE:
1 cup plus 3 tablespoons olive oil
10 cloves garlic, minced
2 tablespoons minced ginger
Zest of 1 orange
1/2 cup lemon juice
1/2 cup orange juice
2 tablespoons honey
Salt and pepper
Orange slices and chopped parsley for garnish.
1. Trim any big pieces of fat from the pork loin. Return it to the refrigerator.
2. Mix all of the remaining ingredients together with a whisk and set them aside for at least 2 hours.
3. Place half the marinade into a bowl that is large enough to accommodate the loin. Cover the bowl with plastic wrap. Place it in the refrigerator for at least an hour and up to four hours. Turn the loin every 30 minutes.
4. Add 3 tablespoons oil to an oven-safe pan. Remove the loin from the refrigerator and place the loin on a plate or cutting board. Season with salt and pepper. Sear the loin on all sides (about 5 minutes on each side). In the oven-safe pan. Discard the marinade already used on the pork loin.
5. Add the reserved half of the marinade to the pot and roast in the oven, covered, at 325 F for 1 hour. Remove cover and cook for 20 more minutes to crisp the exterior.
6. Remove from the oven and allow to sit in the pan for 20 minutes. Slice the loin. Lay the slices overlapping on a platter. With a large spoon, spoon some of the pan juices/marinade down the center of the overlapping slices. Place the rest of the pan juices in a small pitcher on the table. Garnish with orange slices and chopped parsley. Serve.
Liz Williams cooks angel food cake in Chalmette on Monday, March 13, 2023. (Photo by Chris Granger | The Times-Picayune | The New Orleans Advocate)
Angel Food Cake
Angel food cake is so delicate that it can’t be sliced like an ordinary cake. Instead, gently tear away each piece with a cake comb, which looks like a hair pick. Or use a serrated knife with a light hand so as not to collapse the cake. You can also use two forks to gently pull a piece from the cake. Makes one 10-inch cake.
1½ cups superfine sugar (If you cannot find superfine sugar, place 2 cups of sugar in a food processor and process for 3 minutes, then measure out 1½ cups)
¼ teaspoon salt
1 cup cake flour, sifted
Whites of 12 large eggs at room temperature
1 teaspoon of vanilla OR almond extract
1½ teaspoon cream of tartar
1. Preheat oven to 350 F. Combine half of the sugar with the flour and sift again. Set the bowl aside.
2. In the bowl of a stand mixer, using a whisk attachment, begin at low speed to beat the egg whites. Add the extract and cream of tartar. Mix at this speed for 3 minutes. Increase the speed of the mixture to medium for 1 minute, then add the other half of the sugar. Continue mixing until the mixture forms medium peaks. This means peaks that are billowy like pillows of egg whites, but don’t stand up as stiffer waves.
3. Remove the bowl from the mixer. Add about a half cup of the flour and sugar mixture at a time and fold it into the egg white mixture, using a rubber spatula. Add more of the dry mixture until the mixture is incorporated. Do not let stand long before going to the next step.
4. Pour the batter into an ungreased 10-inch angel food cake or tube cake pan. Run a knife in a circle around the middle of the pan to break up any air pockets.
5. Bake for 40 minutes. Check for doneness by placing a wooden skewer into the cake. It should come out dry. If the skewer does not come out dry, place the cake back into the oven for another 5 minutes.
6. Remove the cake from the oven. Invert the pan on a wine bottle or on a wire rack for an hour. If you have a traditional angel food cake pan, it is made to hold itself upside down for cooling. Remove the cake from the pan by running a knife between the cake and the wall of the pan. Serve with berries and ice cream.
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