By Jennifer Bradley Franklin
Easter has always been one of my favorite holidays. Certainly, the requisite chocolate doesn't hurt (Cadbury mini-eggs are my indulgence of choice - you have to love a day when it's appropriate to consume a whole pack of chocolate before noon!), but I love the time spent around a table packed with family, usually after a morning church service. Here are some of my favorite recipes, just perfect for this important holiday. Some are new, some old, but all would be perfect to share with anyone you love. Wherever you're celebrating, our team at Flavors
wishes you bon appetit!
Truffle Deviled Eggs
These delicious starters are bright yellow (hopefully to remind you of spring daffodils and NOT of the pollen that has so ungraciously blanketed Atlanta of late) and the addition of truffle offers a twist on the traditional. This recipe appears in the spring (current) issue of Flavors
and is courtesy of ADAiRE Professional Chefs.
Best of all, they are quite easy to make!
Yield: 6 servings
6 large hard-boiled eggs, peeled
1/2 cup mayonnaise
2 tablespoons truffle cream or shavings
1/4 cup mustard salt and white pepper to taste
2 cups arugula
1/4 cup truffle oil
1 bunch fresh chives, chopped
Carefully cut eggs in half and remove yolks. To serve as pictured, halve eggs as shown and cut small slice
off bottom of each egg to stabilize them. Combine yolks, mayonnaise, truffles and mustard. Add salt and
white pepper to taste. Pipe yolk mixture back into egg whites. Toss arugula with truffle oil and finish with
salt and pepper. Garnish with fresh chives.
Corn, Feta & Tomato Salad
I love this recipe - it's simple and easy to double (or even triple for a large group). A friend passed it along to me years ago, and it's been a staple recipe for me ever since. Plus, I find that marjoram (the "secret" ingredient!) is an under-used herb, so it adds a nice surprising flavor. Forgive me for not having a photo immediately - hopefully I will add one after I make up a batch this Easter weekend!
Yield: 4 servings
3 large ears of corn (you may grill these or microwave them, if you're in a hurry), shaved off of the cob
1 pint of cherry or grape tomatoes, cut in half (use red or orange, or a mix; yellow is too monochromatic with the corn)
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
Sea salt and pepper, to taste
2 Tbsp. fresh marjoram (may use dried, if necessary), the tiny leaves picked off of the stems
1 tsp. lemon juice
1/2 cup feta cheese, crumbled
In a large bowl, combine the corn, tomatoes and feta cheese. In a separate, small bowl, whisk together the olive oil, vinegar, lemon juice and salt and pepper (salt conservatively, so that you can add more later). Toss the dressing with the salad, and add the feta cheese and marjoram. *Since the feta is salty, taste first before adding more salt to taste. NOTE: While you can serve this salad immediately, the flavors marry well if left in the refrigerator for at least an hour.
Pesto Pork Tenderloin
This recipe was another favorite recipe from ADAiRE Professional Chefs
from my spring entertaining article in the current (print) issue of Flavors
. I'm honestly not a huge fan of ham (I think I've been in too many countries where ham was a staple and it's turned me off a bit), but this recipe offers an updated take on traditional Easter pork. The pesto crust on the outside is a lovely green and the panko offers a nice crunch, while the meat is perfectly tender.
Yield: 6 servings
2 cups chopped fresh basil
1/2 cup olive oil
2 tablespoons pine nuts
2 garlic cloves, minced
1 teaspoon salt
1/2 cup grated Parmesan cheese
2 tablespoons butter, softened
1/2 cup panko bread crumbs
3 pounds pork tenderloin
salt and pepper to taste
Preheat oven to 400 degrees. Combine basil, olive oil, pine nuts, garlic, and salt in a food processor and
blend, scraping down the sides occasionally until well blended. Transfer to a bowl. Beat in Parmesan cheese
by hand then beat in softened butter and panko. Season pork tenderloin with salt and pepper and coat with
the pesto mixture. Roast in oven for 20 minutes. Remove and let pork rest for 5 minutes before slicing and
New Perry Hotel Lemon Chess Pie
Growing up, I was a chocolate girl all the way - fruit didn't seem like much of a dessert. However, lemon chess pie was one of the things I always looked forward to, particularly this recipe, which is one of my mother's favorites. It was clipped out of a magazine ages ago (likely by my grandmother, "Dee Dee" or even her mother, Grandma Georgie), originally on the menu at the historic New Perry Hotel, in Perry, Georgia. I cheat a little and use a store-bought crust, but more power to you if you brave making your own (one of my goals for 2012!
). It ends the meal on a sweet note, and it is beyond simple to make - just mix the ingredients, pour into the crust and let the oven do the rest of the work!
Yield: 8 servings
1 1/2 cups sugar
Finely grated zest of 3 large lemons
Juice of 3 large lemons (under NO circumstances use bottled - fresh is the ONLY way to go!)
5 large eggs
1/3 cup butter, melted
One 9-inch unbaked pie shell
Preheat oven to 325 degrees. Combine sugar, zest and juice in a bowl. With a hand mixer, beat yolks in one at a time. Drizzle butter in, beating constantly. Pour filling into prepared pie crust and bake, on a cookie sheet for about 45 minutes, or until lightly brown. Remove from oven and cool on a wire rack (pie should be room temperature before attempting to cut it). Enjoy! **Store in the refrigerator.
By Teresa Tobat
From discounted meals at some of the best hotel restaurants in Atlanta to what our friends are serving up on Easter Sunday, check out what our friends have to offer. The Cook’s Warehouse Spring Class Schedule Released
Cook’s Warehouse has just unveiled its spring schedule. Highlights include free workshops hosted by the warehouse covering topics ranging from making grits to crafting healthier versions of potato chips. They also will be offering a cake decorating series for teens and a workshop for kids ages 10 to 17 on how to create Asian dishes. For more information, please visit cookswarehouse.com
866/890.5962Hotel Restaurant Week
Atlantans can enjoy a three-course meal for $30 at some of the city’s best hotel restaurants from March 31 to April 7 during Hotel Restaurant Week. Participating restaurants include Park 75, The Mansion on Peachtree, Livingston Restaurant & Bar, Room, Lobby Bar and Bistro, Spice Market, Paces 88, eleven, BLT Steak and Southern Art. For more information, please visit hotelrestaurantweek.com
. Reservations are strongly encouraged.
Easter Dining Options
Spring has officially "sprung" in Atlanta, and Easter is right around the corner, Sunday, April 8. If the idea of doing all of the cooking and cleaning up doesn't sound much like a celebration, here are some terrific options for Easter dining in and around town. Alma Cocina
This modern Mexican joint will be open for lunch from 11 a.m. to 3 p.m. Regular dinner service will start at 5 p.m.
191 Peachtree Street
(One Ninety One Peachtree Tower)
Atlanta, GA 30303404/968.9662
alma-atlanta.com Café Intermezzo
This European-inspired coffeehouse will be serving up brunch. Restaurant-goers can enjoy a variety of crepes, soups, salads, breakfast plates and more. Café Intermezzo’s Dunwoody location will open at 10 a.m. and its Atlanta location will open at 11 a.m.
4505 Ashford-Dunwoody Road
Dunwoody, GA 30346770/396.1344
1845 Peachtree Road
Atlanta, GA 30309404/355.0411cafeintermezzo.com Carbonara Trattoria
This Italian restaurant will serve Easter brunch from 11 a.m. to 3 p.m. Special dishes from the menu include eggs Benedict, a variety of omelets, prime rib, French toast and more.
5499 Chamblee-Dunwoody Road
Dunwoody, GA 30338678/587.9100 carbonaradunwoody.com
From 12 to 8 p.m., Davio’s will serve a special Easter menu and dessert buffet for $45 per person, excluding tax and tip. Select dishes from the menu include pan-seared sea scallops, Maine lobster ravioli, veal scaloppini and oven-roasted rack of lamb. To view the full menu, please visit davios.com/atl/event-Easter.php
. Reservations are recommended.
3500 Peachtree Road NE
Atlanta, GA 30326
Ecco will open the bar at 4 p.m. with regular dinner service beginning at 5:30 p.m.
40 7th Street NE
Atlanta, GA 30308404/347.9555ecco-atlanta.comGrand Champion BBQ
Diners can head to Roswell and pick up an smoked Easter Ham at this barbeque joint for $59.95.
4401 Shallowford Road
Roswell, GA 30075
Kurt’s will be serving up a special Easter menu including appetizers, a carving station offering prime rib, ham and lamb and a choice of three desserts. The special menu is $45 for adults and $20 for children ages four to 12. There are limited seating reservations available.
3305 Peachtree Industrial Boulevard, Suite 100
Duluth GA 30096770/623.4128kurtsrestaurant.com
Guests can enjoy brunch at MARKET from 8 a.m. to 4 p.m. on Easter Sunday. Highlights of the a la carte menu include black truffle pizza, butternut squash soup, goat cheese and spinach omelets, and French toast with sautéed peaches.
MARKET at W Atlanta Buckhead
3377 Peachtree Road NE
Atlanta, GA 30326
404/523.3600 marketbuckhead.com Nancy G’s
This Sandy Springs haunt will be serving its brunch menu along with some specials. A few select dishes that diners can expect include fried green tomatoes, salmon BLT, and country fried chicken breast.
4920 Roswell Road
Sandy Springs, GA 30342404/705.8444nancygscafe.com The Original El Taco
This casual Mexican haunt will be open for lunch from 11 a.m. to 5 p.m. with regular dinner service starting at 5 p.m.
1186 N. Highland Avenue at Amsterdam Avenue
Atlanta, GA 30306404/873.4656eltaco-atlanta.com
Ray’s at Killer Creek
Diners who head over to Ray’s at Killer Creek can enjoy a buffet from 9 a.m. to 3 p.m. Killer Creek’s dinner menu will be served from 5 to 9 p.m. The buffet is $29.95 for adults and $14.95 for children ages five to 10. Children four and under are free. Call 770/694.0064 for reservations.
1700 Mansell Road
Alpharetta, GA 30009raysrestaurants.com/raysatkillercreek
Ray’s on the River
Ray’s on the River will serve a buffet from 9 a.m. to 8 p.m. The buffet is $39.95 for adults and $19.95 for children ages five to 10. Children four and under are free. Call 770/955.1187 for reservations.
6700 Powers Ferry Road
Sandy Springs, GA 30339raysrestaurants.com/raysontheriver
South City Kitchen Midown and Vinings
South City Kitchen’s Midtown and Vinings’ locations will serve a three-course prix fixe menu from 9 a.m. to 7 p.m. Diners can enjoy choice of appetizers ranging from she-crab soup to fried green tomatoes. Then, they can feast on entrees including crab cake Benedict, shrimp and grits, and peach French toast pudding, and finish the night off with a choice of coconut cream cake, ginger-peach cobbler or Southern pecan pie. The cost is $29 for adults, and $14.50 for children under 12, excluding tax and tip.
South City Kitchen Midtown
1144 Crescent Avenue
Atlanta, GA 30309
South City Kitchen Vinings
1675 Cumberland Parkway
Smyrna, GA 30080
La Tavola Trattoria
La Tavola will open one hour early at 10 a.m. to serve its Italian-style brunch until 3 p.m. Regular dinner service starts at 5:30 p.m.
992 Virginia Avenue NE
Atlanta, GA 30306404/873.5430latavolatrattoria.com
Theo’s Brother’s Bakery
Guests can enjoy a variety of pies, tarts, breads, muffins, mini-loaves, scones, lemon meringue cupcakes and lemon Pavlova at Theo’s Brother’s Bakery. Dessert lovers should place their orders by April 7.
12280 Houze Road, #6
Alpharetta, GA 30004
sedgwickrestaurantgroup.com/theos_alpharetta.htmlVinny’s on Windward
Vinny’s will be serving a special brunch menu from 11 a.m. to 3 p.m. and dinner from 5 to 10 p.m. The restaurant’s children’s menu also will be available.
5355 Windward Parkway
Alpharetta, GA 30004