Easter Planner.pdf

Easter Planner

marthastewart.com

2006 MARTHA STEWART LIVING OMNIMEDIA

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CONTENTS

2 MENU

Gather friends and family for an Easter lunch, and serve

an elegant meal featuring a delicious leg of lamb.

3 RECIPES

Print these easy-to-read cards, and file them in your recipe box.

Caviar and Chopped Eggs on Biscuits

Watercress and Ramp Soup

Crêpe Gâteau

Leg of Lamb with Spicy Mustard Marinade

Glazed Baby Carrots with Chives

Crab-Apple Jelly

Fresh Mint Jelly

Elderflower Ice Cream

Blackberry Tartlets

Brandy Snaps

11 CLIP-ART CRAFT: EASTER MENAGERIE

Use our templates to make simple yet charming place cards, a centerpiece, or both.

13 DYEING EGGS

Try our tips for dyeing eggs naturally, and see what a

wide array of unique colors you can create.

15 EGG GAMES

After a backyard egg hunt, use the leftover eggs in

well-known games for fun that’s hard to beat.

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2 MENU

3 RECIPES

11 CLIP-ART CRAFT: EASTER MENAGERIE

13 DYEING EGGS

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Caviar and Chopped Eggs on Biscuits

Watercress and Ramp Soup

Crêpe Gâteau

Leg of Lamb with Spicy Mustard Marinade

Glazed Baby Carrots with Chives

Crabapple Jelly

Fresh Mint Jelly

Elderflower Ice Cream

Blackberry Tartlets

Brandy Snaps

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PAGE 2

HOLIDAY MENU

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RECIPES

CAVIAR AND CHOPPED EGGS ON BISCUITS

SERVES 8

3 large eggs

2 teaspoons Dijon mustard

1 tablespoon mayonnaise

Coarse salt and freshly ground pepper

16 whole-wheat digestive biscuits

2 tins of black caviar (50 grams each)

Freshly chopped chives, for garnish

1. Place eggs in a saucepan with enough cold water to cover by 2

inches. Bring to a boil over medium-high heat, cook for 1 minute,

cover, and remove from heat. Let stand for 10 minutes. Drain eggs,

cover with ice, and place under cold running water to stop

cooking.

2. Peel eggs; finely chop. Place in a bowl with mustard and

mayonnaise; stir to combine. Season with salt and pepper.

3. To serve, place a rounded teaspoon of egg mixture on a

digestive biscuit, top with caviar, and garnish with chives.

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WATERCRESS AND RAMP SOUP

SERVES 8

5 tablespoons unsalted butter

5 cups thinly sliced leeks, white and pale-green

parts only (7 to 8 medium leeks)

2 cups thinly sliced ramps

2 cups milk

2 medium russet potatoes (about 1 pound),

peeled and cut into 1/2-inch cubes

1 tablespoon plus 1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

2 bunches (about 8 ounces) watercress, washed,

tough ends trimmed

1. Melt 3 tablespoons butter in a 5-quart saucepan over medium

heat. Add 3 cups leeks and 1 cup ramps; reduce heat to medium

low. Sauté until tender, about 10 minutes. Add 4 cups water, 1 cup

milk, potatoes, 1 tablespoon salt, and pepper; bring to a boil over

high heat. Reduce heat to medium-low; simmer until potatoes are

tender, about 7 minutes. Add watercress; increase heat to medium.

Cook about 3 minutes, until watercress is tender and bright green.

Cool slightly. Transfer in 1-cup batches to the jar of a blender;

purée. Return purée to pot over low heat; thin with remaining

milk.

2. In a medium sauté pan, melt remaining 2 tablespoons butter

over medium-low heat. Add remaining leeks, remaining ramps,

and 1/2 teaspoon salt. Sauté, stirring frequently, until leeks are

tender but still green, 5 to 10 minutes. Do not let them brown.

Ladle purée into bowls; garnish with leek mixture. Serve.

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PAGE 3

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RECIPES

CRÊPE GÂTEAU

SERVES 8 TO 10

The crêpes and fillings may be made, and the gâteau assembled, a day before serving.

FOR THE CRÊPES:

1 cup cold milk

4 large eggs

1/2 teaspoon coarse salt

2 cups sifted all-purpose flour

4 tablespoons unsalted butter, melted

Vegetable or canola oil for pan

1 teaspoon coarse salt, plus 2 tablespoons more for

water

1/8 teaspoon freshly ground pepper

1/8 teaspoon freshly ground nutmeg

1 1/4 cups grated Gruyère cheese (3 ounces)

3 pounds spinach, stems removed (4 bunches)

2 tablespoons minced shallots (1 large shallot)

1 cup cottage cheese (8 ounces)

1 large egg

1 cup cleaned and stemmed, finely chopped button

mushrooms

FOR THE MORNAY SAUCE AND FILLINGS:

2 3/4 cups milk

8 tablespoons (1 stick) unsalted butter, plus more for

the baking dish

5 tablespoons all-purpose flour

FOLD

1. Make the crêpe batter: Combine milk, 1 cup cold water, eggs, salt, flour, and butter in a blender; process until smooth,

about 20 seconds, scraping down sides if needed. Transfer to an airtight container; chill at least 2 hours or overnight.

2. Make the mornay sauce: Bring milk to a boil in a small saucepan. Melt 4 tablespoons butter in a large saucepan over

medium heat; add flour. Cook, stirring for 2 minutes, without browning. Remove from heat; add boiling milk, whisking

constantly. Return to heat; bring to a boil; cook 1 minute, whisking constantly. Reduce to a simmer; add 1/2 teaspoon salt,

pepper, and nutmeg. When sauce is thick enough to coat the back of a spoon, remove from heat; stir in 1 cup Gruyère.

Cover surface with plastic wrap; set aside.

3. Fill a large bowl with ice water; set aside. Bring a 12-quart saucepan of water to a boil. Add 2 tablespoons salt and spinach

to boiling water; cook until tender and bright green, about 2 minutes. Drain; transfer to ice bath. Drain and wring out as

much moisture as possible. Chop spinach finely.

4. Make the spinach filling: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 1 tablespoon minced

shallots; reduce heat to medium-low. Cook until translucent, about 2 minutes. Add spinach and 1/4 teaspoon salt; increase

heat to medium high. Cook, stirring, until any excess moisture has evaporated. Add 1 cup reserved mornay sauce, and

reduce heat to low. Stir to combine, and cook, covered, for 5 minutes. Set aside until ready to use.

5. Make the mushroom filling: Place cottage cheese and remaining 1/4 teaspoon salt in a medium bowl; stir to combine.

Add egg; whisk until well combined. Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add

remaining shallots; reduce heat to medium-low. Cook until translucent, about 2 minutes. Add mushrooms; increase heat to

medium; cook until excess moisture evaporates and mushrooms just start to brown, 2 to 3 minutes. Stir into

cottage-cheese mixture. Add 1 cup mornay sauce; stir to combine.

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DIRECTIONS CONTINUED ON NEXT PAGE

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PAGE 4

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