Easter Salad and Dark Chocolate Brownies with Mini Eggs!

Planning springtime meals is fun and with Easter in April, we can start planning for some family get togethers! Here are two recipes that are delicious and easy to make any time but springtime seems to be the right time! Enjoy!

Roasted Beet, Fennel Citrus Salad

In this salad roasted beets give a luscious depth of flavour. Look for baby greens or use spring mix for the greens in this salad for the delicate background for this tasty first course with a citrusy bite.

 

4 beets, stems removed and scrubbed (about 1 lb/454 g)       

Extra virgin olive oil 

2 oranges                             

6 cups (1.5 L) mixed baby greens            

1 shallot, thinly sliced                     

1/4 cup (60 mL) chopped toasted pecans                      

1 fennel, trimmed                            

 

Dressing:

3 tbsp (45 mL) extra-virgin olive oil                      

2 tbsp (30 mL) white wine vinegar           

1 tsp (5 mL) Dijon mustard                        

1/2 tsp (2 mL) orange zest            

2 tbsp (30 mL) orange juice                                  

1 small clove garlic, minced          

Salt and pepper to taste

 

Toss beets with a little drizzle of oil. Wrap in aluminum foil and roast in 425°F (220°C) oven for about 1 hour or until beets are tender when pierced with a knife. Let cool. Peel and slice beets into 1/2-inch (1 cm) thick wedges; set aside.

 

Meanwhile, cut top and bottom ends of orange off. Using serrated motion cut skin and white pith from orange starting at top to bottom. Slice orange crosswise into thin slices; set aside.

 

Dressing: In small bowl, whisk together oil, vinegar, mustard, orange zest and juice, garlic, salt and pepper to taste.

 

In bowl, combine greens, shallot and pecans. Cut top fronds off fennel and reserve feathery tops for garnish. Cut fennel bulb, in half lengthwise and thinly slice; add to bowl.

 

Pour dressing over greens; toss to coat. Spread onto platter and arrange beet wedges and orange slices around greens.

 

Makes 4 servings.

 

 

Dark Chocolate Brownies with Chocolate Frosting

The sophisticated dark chocolate merges with pecans and Grand Marnier frosting to create an indulgent dessert that will help celebrate any holiday.

 

1/2 cup (125 mL) unsalted butter

5 oz (150 g) 85% cocoa bittersweet chocolate, chopped

2/3 cup (150 mL) packed brown sugar

1 tsp (5 mL) vanilla

1/2 tsp (2 mL) orange zest

2 eggs

3/4 cup (175 mL) all-purpose flour

Pinch salt

1/2 cup (125 mL) chopped toasted pecans

Green coloured coconut and mini eggs for garnish

 

Chocolate Grand Marnier Frosting:

1 bar (100 g) 85% cocoa bittersweet chocolate, chopped

1 tbsp (15 mL) orange liqueur (optional)

1/2 cup (125 mL) unsalted butter, softened

1 cup (250 mL) icing sugar

1/2 cup (125 mL) whipping cream

 

Combine butter, chocolate and sugar in saucepan and melt over low heat until melted and smooth. Whisk in vanilla and orange zest. Let cool slightly.

 

Using wooden spoon, stir in eggs, one at a time, stirring well after each addition. Add flour and salt; stir well until glossy. Stir in pecans until evenly distributed. Scrape into 8-inch (1.5 L) parchment paper lined baking pan. Using small offset spatula spread batter evenly. Bake in preheated 350°F (180°C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool completely.

 

Chocolate Grand Marnier Frosting: In bowl, set over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from saucepan, whisk in liqueur, if using and let cool for about 15 minutes, whisking occasionally.

 

In large bowl, using electric beaters, beat butter and half each of icing sugar and whipping cream until combined. Add remaining icing sugar and cream and beat until combined. Beat in melted chocolate until frosting is fluffy and smooth.

 

Remove brownies from pan and spread icing decoratively. Cut into bars before serving. Sprinkle with coconut and garnish with mini eggs.

 

Makes 12 to 16 bars.