Chef Mike’s Picnic Basket Easter

EASTER BASKET AT THE PARK

SPICED PICKLE SPEARS
BEET PICKLED EGGS
PLUM PIROGI
WHOLE WHEAT EASTER TWIST
COUSIN BOOBKIES BOOZY HAM
NEW POTATO GREEN BEAN AND CHERRY TOMATO SALAD
GRILLED AND CHILLED ASPARAGUS SALAD
LEMON BUNNY CAKE

“Grilled and Chilled ” Asparagus Salad

Asparagus goes really well with smoked ham!  No need to peel the spears, just trim about 1 inch off of the tough end before cooking.

Ingredients

• 2 pounds medium sized asparagus
• ½ cup light olive oil
• 1 tablespoon Lawry’s garlic salt
• ½ teaspoon black pepper

Topping

• 4 tablespoons unsalted butter
• 2 large garlic cloves, minced
• 1 cup fresh breadcrumbs
• 3 hard boiled eggs, chopped
• 2 tablespoons parsley, minced
• ¼ cup fresh dill, chopped

Pre-heat a gas grill to medium heat and clean the grate. Place the trimmed asparagus onto a large sheet pan, sprinkle on all of the olive oil, salt, and pepper. Mix with your hands to combine and let rest for 15 minutes. While the asparagus is resting, prepare the topping by heating the butter in a skillet, then sauté the garlic for 2 minutes. Add the breadcrumbs and eggs, and sauté until lightly golden brown about another 2 minutes. Remove from the fire and stir in the parsley and dill. Brush the grill, spray the grates with some cooking oil, and grill the asparagus spears for 4 to 5 minutes turning them often. When all the spears are grilled, cut each spear into 4 equal pieces, place into a mixing bowl then combine with all the topping and chill.

Lemon Bunny Cake

Need I say more!  I use an old fashioned bunny mold to bake this cake but please feel free to use a 9-inch loaf pan if you prefer.

Ingredients

• 2 sticks unsalted butter, softened
• 1 cup sugar
• 4 whole large eggs
• ¼ teaspoon sea salt
• 2 teaspoons lemon extract
• ¼ cup whole milk
• ¾ teaspoon baking powder
• 2 cups cake flour

Pre-heat the oven to 325 degrees.  In a mixing bowl, beat the butter with the sugar until soft and light.  Beat in 3 of the eggs one at a time with the salt and lemon extract.  In another bowl, combine the remaining egg with the milk.  In another bowl combine the flour and baking powder.  Using a large kitchen spoon, sift the flour mixture into the butter-sugar mixture.  Pour in a little of the milk, stir to combine, add more flour, then more milk, and continue in that fashion until all the ingredients are incorporated.  Spray the inside of the bunny mold with Crisco butter spray, divide the batter equally among the two sides of the mold and bake the cake for about 45 minutes until the cake is golden and the sides spring away from the pan.  Remove from the oven, cool for 5 minutes, then carefully turn the cake out of the pan onto a wire rack to cool.  When the cake is cool, ice the flat side of the bunny with some butter cream, stick the other half on top, sprinkle with powdered sugar and serve.

Be sure to read the first part of this Easter Picnic Menu for the recipes for SPICED PICKLE SPEARS, BEET PICKLED EGGS,
and PLUM PIROGI

and the second part for the recipes for WHOLE WHEAT EASTER TWIST, COUSIN BOOBKIE'S BOOZY HAM, and
NEW POTATO GREEN BEAN AND CHERRY TOMATO SALAD

This menu and the recipes were provided by Michael Baruch (e-mail Chef Mike)

Chef Mike's wonderful cookbook with recipes is available from Barnes and Noble:
The New Polish Cuisine