EASTER Drink & Food Recipes

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Easter Bunny

Ingredients
1/2 oz. Vodka
1 tsp. Cherry Brandy
1 tsp. Chocolate Syrup
1 1/2 oz. Dark Creme De Cacao
Mixing Instruction
Shake creme de cacao and vodka with ice. Strain over ice in an old-fashioned glass. Float chocolate syrup and cherry brandy.
Bunny Bonanza recipe


Scale ingredients to servings 
2 oz tequila
1 oz apple brandy
3 dashes triple sec
1/2 oz fresh lemon juice
3/4 tsp maple syrup

Pour the tequila, apple brandy, triple sec, lemon juice and maple syrup into a cocktail shaker half-filled with ice cubes. Strain into a chilled old-fashioned glass, garnish with a slice of lemon, and serve.

Serve in:
Old-Fashioned Glass
Drunken Bunny recipe

Scale ingredients to servings 
1 oz Bacardi® orange rum
1 oz Blue Curacao liqueur
1 oz Midori® melon liqueur
1/2 oz whipped cream

Blend first three ingredients together in a cocktail glass. The color should turn bright turquoise. Top with whipped cream, and serve.

Serve in:Cocktail Glass

Honey Bunny recipe

Scale ingredients to servings 
2 oz Absolut® vodka
1 oz Blue Curacao liqueur
1 oz DeKuyper® Peachtree schnapps
2 oz sweet and sour mix
1/2 oz pear cider
1/2 oz 7-Up® soda
1/2 oz lemon juice


Pour all ingredients into a highball glass 3/4 filled with ice cubes. Stir well, and serve.

Serve in:Highball Glass
Peach Bunny recipe

Scale ingredients to servings 
3/4 oz peach brandy
3/4 oz white creme de cacao
3/4 oz light cream


Shake all ingredients with ice, strain into a cocktail glass, and serve.

Serve in:Cocktail Glass
Bishop's Bread I 


INGREDIENTS:
1 egg 
1/2 cup white sugar 
1/4 cup vegetable oil 
1 teaspoon vanilla extract 
1 cup buttermilk 
2 cups all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup chopped walnuts 
1/2 cup candied cherries 
1/2 cup currants 
1/2 cup semisweet chocolate chips 


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan. 
Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk. 
In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan. 
Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack. 
Braided Easter Egg Bread

"This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color." Original recipe yield: 1 - 1 pound loaf. 


INGREDIENTS:
2 1/2 cups all-purpose flour, divided 
1/4 cup white sugar 
1 teaspoon salt 
1 (.25 ounce) package active dry yeast 
2/3 cup milk 
2 tablespoons butter 
2 eggs 
5 whole eggs, dyed if desired 
2 tablespoons butter, melted 


DIRECTIONS:
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. 
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. 
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter. 
Bake in preheated oven for 50 to 55 minutes, or until golden. 
Sangria Ham

"This recipe requires four hours and twenty minutes, and results in the most delicious ham I have ever tasted. Burgundy wine may easily be substituted for the Sangria. and other fruit juices may be added to the blend but the acidity of the pineapple juice and the wine combination is hard to beat for tender moist ham." Original recipe yield: 1 (8 pound) ham. 


INGREDIENTS:
1 (8 pound) bone-in fresh ham with rind removed 
1/4 cup whole cloves 
1 pound brown sugar 
1 cup unsweetened pineapple juice 
2 cups sangria wine 



DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). 
Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps. 
Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did. 
After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture. 
Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving. 
 

 
Lamb for Lovers

"This is a rack of lamb dish with rosemary and mint demi-glace. Serve with oven roasted red potatoes and sauteed green beans amandine. Perfect for Valentine's Day! Buy a seven bone rack of lamb, and have the butcher trim the fat cap and in between the bones for you, and save these trimmings for roasting." Original recipe yield: 4 servings. 

INGREDIENTS:
2 tablespoons olive oil 
2 (7 bone) racks of lamb, trimmed, fat reserved 
salt and pepper to taste 
4 cloves garlic, minced 
1 large onion, diced 
4 carrots, diced 
1 cup celery tops 
1 cup port wine 
1 cup red wine 
1 (14.5 ounce) can low-sodium chicken broth 
5 sprigs fresh spearmint 
3 sprigs fresh rosemary 
1 cup mint apple jelly 
2 tablespoons olive oil 
salt and pepper to taste 
1 tablespoon garlic, minced 
1/4 cup panko bread crumbs 
2 tablespoons olive oil 
4 sprigs fresh mint 


DIRECTIONS:
To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight. 
Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts. 
To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs. 
Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). 
Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve. 

Irish Cream Chocolate Cheesecake

"If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use." Original recipe yield: 1 - 9 inch Springform Pan. 


INGREDIENTS:
1 1/2 cups chocolate cookie crumbs 
1/3 cup confectioners' sugar 
1/3 cup unsweetened cocoa powder 
1/4 cup butter 

3 (8 ounce) packages cream cheese, softened 
1 1/4 cups white sugar 
1/4 cup unsweetened cocoa powder 
3 tablespoons all-purpose flour 
3 eggs 
1/2 cup sour cream 
1/4 cup Irish cream liqueur 



DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C). 
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust. 
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes. 
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs. 

Chocolate Bread with Raspberry Sauce:

In a large bowl sift together:

2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 cup cocoa
1 cup sugar
1/2 tsp. salt
In a smaller bowl combine:
1 egg, beaten
1/3 cup butter, melted
1 1/4 cups sour milk**Sour milk: add 1 tbsp. vinegar to 1 cup milk at room temp. Allow to sit 5 minutes.
Combine mixtures until just blended.
Fold in:
3/4 cup chopped walnuts
Pour into sprayed 9x5 loaf pan. Bake at 350° F for one hour.
Presentation:
Slice warm bread and place on small bread plate. Drizzle Smucker's Natural Red Raspberry syrup over bread and around plate. Garnish with fresh red raspberries.

White Chocolate Cheesecake with White Chocolate Brandy Sauce

"This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries." Original recipe yield: 1 - 10 inch cake. 


INGREDIENTS:
4 (1 ounce) squares white chocolate 
3 (8 ounce) packages cream cheese 
3/4 cup white sugar 
1/4 cup all-purpose flour 
3 eggs 
1 1/2 cups heavy whipping cream 
1/2 teaspoon vanilla extract 
2 cups finely chopped white chocolate 
2 fluid ounces brandy 


DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan. 
Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl. 
Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. 
Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan. 
To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve. 

recipes from allrecipes.com

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