Easter is here and we have little to no plans, which is exactly how I like it. Nice and low-key with a quiet dinner at home. But just because we’re keeping things chill doesn’t mean we can’t have a lavish dessert. Well, maybe “lavish” isn’t the word for this particular cake. Loud and obnoxiously joyous is a little more fitting. But before we get to the vibrant decor, let’s talk about the cake itself. This is a Malted Snack Cake with Salted Vanilla Buttercream. The cake is spiked with chocolate Ovaltine powder and topped with a simple vanilla American buttercream dyed in a shouty, springy array of colors. The cake is finished with Whopper Easter eggs and cape gooseberries for a little extra whimsy. Sound good? Good! Let’s make it!
Vanilla Bourbon Pork Chops
Welcome to Easter Dinner: small household edition. It doesn’t look bad, does it? I mean, this plate might lack the dramatic effect of a glistening ham dripping with pineapple rings or the majesty of a rosemary-trimmed leg of lamb with a side of golden fat roasted potatoes. But this meal boasts glossy Vanilla Bourbon Pork Chops paired with braised red cabbage accented with dried sour cherries and a small mountain of crème fraîche watercress mash. So yeah, this isn’t some impressive roast/centerpiece you can present with a flourish but I promise you this meal tastes every inch as good as one. So let’s make it!
Oysters Rockefeller – Overthinking Classics
The New Year is nearly upon us so it just makes sense to shuck an oyster. As far as I’m concerned, shucking an oyster is as iconic as popping a cork at midnight. And while you could serve your oysters with nothing more than mignonette, there is something to be said for Oysters Rockefeller. A dish so rich they name it after the richest man in America circa 1889. While it may seem like the height of sophistication and it is, it’s actually an incredibly simple recipe to pull off with plenty of make-ahead opportunities. But the simple preparation doesn’t detract from the overall impact of the finished dish. I promise your guests will be impressed. So let’s get to it.
Earl Grey Caramel Tart
Okay, so this tart was supposed to appear on the blog before Christmas but I got a little too into the merrymaking of it all. But I figure December as a whole is baking season and now that all the gifts have been purchased, and the elaborate tables have been set we actually have the time to, well, take our time in the kitchen and bake for fun. And I can tell you this Earl Grey Caramel Tart is very fun to make. It’s obviously more fun to eat but what dessert isn’t?