Growing up my family had Easter traditions in food. My favorite was this recipe.
Ambrosia Salad
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1 (10 ounce) jar maraschino cherries, halved
1 (16 ounce) package miniature marshmallows
4 banana’s cut up
1 (16 ounce) container sour cream
Into a large bowl, combine the pineapple, oranges, cherries and banana’s and sour cream together. Add the juice of the pineapple and cherries until the sale is at the constancy you like. Add marshmallows to the mix. Chill and serve.
You can also add apples, grapes, strawberries, blueberries and coconut.
No Fault Deviled Eggs
Hard Boiled Eggs
Mustard (you’ll need yellow and dijon mustard)
Mayonnaise
Salt & pepper
Dill
Paprika
Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard to taste, salt, pepper and dill. Stir in mayonnaise until you have the consistency you like.
Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika.
No-Bake Lemon Tarts
Crust:
14 graham crackers
7 tbsp. unsalted butter, melted
Filling:
2 c. heavy cream
1/2 c. granulated sugar
2 tsp. lemon zest
1/3 c. lemon juice
Decorations: Sliced strawberries, raspberries, halved cherries, sliced mango, edible flowers and Chocolate butterflies.
In a food processor, pulse graham crackers into fine crumbs. Add butter and pulse to combine. Divide mixture among six 4-inch tart pans with removable bottoms; press evenly on bottoms and up sides. Refrigerate until firm, at least 30 minutes.
Meanwhile, prepare lemon filling: In a medium saucepan, combine cream and sugar and cook over low heat, stirring, until sugar has dissolved, about 5 minutes.
Bring to a boil, then simmer 1 minute. Remove from heat and add lemon zest and juice. Let cool 20 minutes, then divide among crust-lined tart shells and refrigerate until set, at least 2 hours or up to 24 hours.
Make chocolate butterflies (optional): Fold a piece of parchment paper in half, then open. Using a resealable plastic bag filled with melted chocolate, outline butterfly wings on each side of the fold, then prop up between two plates so that each wing is slightly elevated and the paper isn’t completely flat; let set. If desired, once set, fill in with melted chocolate.
Serve with sliced strawberries, raspberries, halved cherries, sliced mango (arranged in overlapping concentric circles), edible flowers, and chocolate butterflies. Recipe thanks to Good Housekeeping.
Cadbury Egg Cheesecake
For the Cookie Crust
Cooking spray, for pan
24 whole Oreo cookies
6 tbsp. butter, melted
Pinch kosher salt
For the Filling
4 (8-oz.) blocks cream cheese, softened to room temperature
1 c. sugar
3 large eggs
1 tsp. pure vanilla extract
1 c. sour cream
Zest of one orange
2 tbsp. all-purpose flour1 tsp.
kosher salt
For the Topping
1/4 c. semisweet chocolate chips, melted
1 c. whipped topping
4 Cadbury Creme Eggs, halved
Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until no lumps remain. Add eggs, one at a time, then stir in vanilla, sour cream, and zest. Add flour and salt and beat until just combined. Pour mixture over the crust.
Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
When ready to serve, drizzle with chocolate. Pipe or spoon dollops of whipped topping into small rounds, about 1 inch apart. Set halved Cadbury eggs in the center of each dollop. Serve. Recipe from Delish
Jacques Torres is a French pastry chef and chocolatier based in New York. He served as the Corporate Pastry Chef for the Ritz Carlton Hotel Company before moving on to Le Cirque, where he worked for 11 years as Executive Pastry Chef. In 2000, Torres left Le Cirque to open a chocolate factory and retail shops. Currently, there are eight Jacques Torres shops, including one chocolate factory in the Brooklyn Army Terminal. In March 2017 Jacques opened New York City’s first chocolate museum. Torres appeared as a judge on Season 4 of Next Great Baker, and is a judge and co-host on the cooking comedy show Nailed It!
Torres is also artisan chocolatier, and guides chocolate desserts as well as the Chocolate Surprise Dessert Parade on board The Holland Cruise Line.
For the 150th Anniversary Holland America invited the press for tours of the ship, Pickleball, a fabulous gourmet lunch and cooking demonstration led by Jacques. We learned how to make the perfect Easter treats.
These are the chocolate treats jacque made. Yum
This is the dessert. The bunny was filled with the most delicious chocolate mouse and gnash
Before the treats came an exquisite lunch.
The menu
For starters a shrimp tempura and steak tatare.
shrimp tempura
steak tatare
For Entrees Filet Mignon done to a perfect rare and Halibut encrusted in pistachios.
Filet Mignon
Halibut encrusted in pistachios
Finishing off the meal raspberry and lemon macaroons.
and a signature drink Dutch 71 with De Lijn gin, sparkling wine and lemon juice.
If this is just the lunch, I hate to see how much weight I would gain with 3 meals a day.
Happy 150th Anniversary Holland America!
Adam Stefanowski is making waves in the spirits industry with his company Deluxe Distribution and their flagship product, Deluxe Crystal Vodka. As an importer of the ultra-premium vodka in the United States, Stefanowski is witnessing a bright future for his business and the market as a whole.
Adam Stefanowski
Originally from Poland, Stefanowski came to the United States for work and travel but eventually became a successful business visionary. He noticed a gap in the spirits industry for a standout vodka selection and began his search for the perfect product. After months of research, he came across a Polish company that owned the ultra-premium vodka that would change his destiny forever.
Stefanowski founded Deluxe Distribution LLC, which he runs with his sister, becoming the exclusive importer and Illinois distributor of Deluxe Crystal Vodka for the US market. Their vision is to revolutionize the US market by bringing a premium, high-quality product that caters to the discerning tastes of even the most demanding customers. Deluxe Crystal Vodka offers a unique blend of natural ingredients and advanced distillation techniques, resulting in a vodka that stands out in terms of flavor, smoothness, and overall drinkability.
The brand’s originality is highlighted on each bottle with a distinct hologram, and the vodka itself is made with glacial water, resulting in a pure tasting water that ensures you never have to worry about a hangover. The combination of wheat and rye cereals creates a soft, delicate taste with a subtly perceptible malt to emphasize the grand character of the vodka. After being distilled ten times, it undergoes a five-fold filtration process, including the use of coconut shells to activate carbon and 24k gold and real diamonds to enhance the ultimate drinking experience. The filtration process is repeated twice, and the goal of flawless pure vodka is obtained after two years.
Stefanowski’s mission is built on transparency, reliability, and perfection, defining himself as an innovative professional importer and US market owner. He continues to thrive in a field that brings wealth and prosperity for him, as well as a complete luxury lifestyle for those who drink his brand. From influential celebrities to connoisseurs, Deluxe Crystal Vodka is loved and enjoyed by all.
As the kosher delis started disappearing in New York the news of two famous kosher delis merging is good news. Ben’s Kosher Deli (established in 1972) & Mr. Broadway (established in 1922) will combine and keep the Mr. Broadway name.
The current Ben’s Deli space, at 209 W38th st. just off of 7th Avenue, is currently undergoing renovations to modernize, making way for the new eatery. Expect a new bar, a selection of takeouts featuring that high-quality meat, and more.
The new space has room for 250 seated diners and 3 private rooms that can be reserved.
The menu for the new restaurant will be mostly from Mr. Broadway, but incorporate some of Ben’s Deli’s best dishes. The top quality meat that Ben’s was known will be staying and everything will be Glatt.
I am thinking it’s time for a Pastrami or Brisket on rye.
The Consulate, is a well known French brasserie on the Upper West Side at 519 Columbus Avenue. A month ago they brought that charm to 44 West 56th Street.
From the moment you walk inside, the decor takes you to another world of rich wood, exquisite wall paper, that looks like tapestry to a chandelier that is a modern piece of art. The Interior Designer Larisa Mihajlova has created a place of warmth and sophistication, that welcomes you the moment you walk in.
Beverage Director Jelena Maksimovic has created a drink menu that is inviting. My guest started out with The Malalama ($20) made with Spicy tequila, ancho ryes, blood orange, lime, spicy salt rim. Generously poured Margarita was in heaven.
I had the Lola ($19) with Rum, violet liquor, lemon, orgeat, pineapple, dry lime. This is now my new drink of choice.
For appetizers Steak Tartare ($24) served with Capers, shallots, Dijon, cornichons, quail egg. Chucks of the freshest choice steak melted in our mouths.
Then the piece de resistance, Bone Marrow ($22) 2 pcs, small greens, toast, port fig jam. I literally loved this dish so much, that I clean the plate of the sauce with my bread. I will be back for this alone. It is sumptuous and done to perfection.
Margarita wanted to try the Grilled Octopus ($26), which she said was tender and cooked to perfectly with potato and carrots. I was actually full after all this and so I recommend if you are looking for a pre-Broadway meal, this is definitely a must.
For entree’s Short Rib Cavatelli ($34) shredded slow braised beef, served with cavatelli pasta and herb ricotta. So fresh, so tender and wonderfully light.
We also tried the 14 oz. Ribeye Steak ($60) with Truffle fries ($18), Brussel Sprouts with Bacon ($17) and sauces Green Pepercorn ($6), Blue Cheese ($6) Bernaise ($6) and Bordelaise ($6) or you can get All four as one ($20). The steak was mouthwatering and melted in your mouth.
The fries were crispy and so flavorful.
The Brussel Sprouts were a delight.
And the sauces added so much flavor to both the steak and the fries. I adored the Bernaise and the Bordelaise, which was so unexpectedly wonderful. Margarita loved the Blue Cheese.
For dessert Apple Tart with ice cream and a Creme Brûlée that was topped just right and warm. Yum!
Along with a cappuccino and ice coffee this was the perfect ending to a phenomenal meal.
Metodija Mihajlov and his twin brother Kiril Mihajlov
Metodija Mihajlov and his twin brother Kiril Mihajlov and Margarita
Founder Metodija Mihajlov and his twin brother Kiril Mihajlov, are just as charming and warm as their establishment. When you meet them, you can see the love and care they put into everything. Going to The Consulate is a treat for all your senses.
Chef Alan Vargas you made my night, your food was exquisite and I will definitely be recommending this restaurant and I will definitely be back.
The Consulate: 44 West 56th Street.
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