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Archive for March, 2010

Easter Treat Recipes (Easter Bark)

Tuesday, March 30th, 2010

easter treats ec11 223x300 Easter Treat Recipes (Easter Bark)

Easy to make Easter bark is a great treat to make with the kids and a good way to make use of all the candy around the house. (AP Photo/Larry Crowe)

Can you ever have too much chocolate?

Alison Ladman, For The Associated Press

Easy to make and fun to do with your kids, this colorful no-bake Easter treat also is a good way to use up all that Easter candy. Candy coating chocolates can be found at most craft stores in the candy and cake decorating aisle, as well as in the baking aisle of most grocers.

You can get a variety of colors, including pastels and white, as well as milk and dark chocolates; mix and match as desired.

Easter bark

Start to finish: 30 minutes (10 minutes active)

Servings: 16

1/2 cup sweetened shredded coconut

Green food coloring

1 pound pink candy coating chocolate

1 pound yellow candy coating chocolate

11/2 cups of candy toppings (such as small jelly beans, Easter candy sprinkles, candy-coated chocolate eggs)

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Posted in Desserts, holiday | No Comments »

Mighty Meatballs Recipe

Tuesday, March 23rd, 2010
mighty meatballs e251 Mighty Meatballs RecipeAsk the experts how to build a better meatball, and the answers generally are a pretty underwhelming, ‘It depends.”

It’s more than a case of chefs adding their personal touch to recipes. It also depends largely on which culture — for many across the globe serve some sort of meatball — they draw their inspiration from.

The meat? Anything from turkey to tofu. The binder? Pureed rice, breadcrumbs, cheese, pulpy potatoes, an egg or two, and cream all can do the trick. Cooking? Fry, bake, braise. Maybe, a combination.’It’s all about personal taste,” said Koren Grieveson of Avec restaurant in Chicago. ‘There is no secret science.”
That’s good news, because if there’s no right way to do it, it’s probably harder to mess up.

Still, we were confident there must be ways to improve meatballs, regardless of variety. These are the tips we gathered from the pros.

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Posted in Appetizers | No Comments »

Asparagus with browned butter and slided almonds

Wednesday, March 10th, 2010

The same natural chemistry that makes asparagus so notoriously hard to pair with wines also gives it a fresh grassy flavor that makes it an excellent match for so many foods.

Sweet foods, such as succulent scallops or shrimp, go well with the earthy, green flavors of springs’ most famous sprout. But so do salty ingredients, such as bacon, prosciutto or a pungent blue cheese.

Asparagus and nuts also marry well. This recipe pairs the vegetable with the sweetness of slivered almonds cooked in butter until both are golden brown. It pairs nicely with prosciutto-wrapped pork tenderloin, the sauce for which continues the almond theme. (more…)

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Posted in Appetizers | 2 Comments »

 
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