15 Simple Easter Recipes That Need Only a Handful of Ingredients
Don’t stress over your Easter dinner recipes this year with these simple dishes that get you from the kitchen to the table in a flash.
Grandmother’s pineapple bread pudding
courtesy Chef Heidi Vukov
Traditional bread pudding gets a new flavor with the addition of pineapple to this Easter dinner recipe from Chef Heidi Vukov. Vukov is a South Carolina Chef Ambassador who owns Croissants Bistro & Bakery and Hook & Barrel restaurants in Myrtle Beach, South Carolina. Simply mix all the ingredients, and then bake for 45 minutes!
3 eggs, beaten
1/2 cup melted butter
2 cups sugar
16-ounce can crushed pineapple
3 slices day old Challah bread in 1/2 inch cubes
Butter to coat pan
1 pint heavy cream, whipped
Add ingredients as listed. Pour into buttered, 9 X 13 glass baking dish. Bake in 400-degree oven for 45 minutes. Serve hot with a dash of whipped cream.
courtesy Melissa Eboli AKA Chef Via Melissa
Get your dessert done with only six ingredients with this Coconut Parfait from Chef Melissa Eboli, owner of Via’s Kitchen. Mix everything in a blender, and then quickly present to your guests, topping it with cinnamon, chocolate chips, pecans, or even mixed berries for added color and nutrition.
1 can cooking coconut milk
1 tablespoon honey or maple syrup
1 teaspoon vanilla
1/4 cup walnuts or pecans
1/4 cup chocolate chips
Place can of coconut milk in refrigerator overnight. Open can from the bottom and pour coconut water in a cup. Put aside to drink later, or add to a smoothie. Remove meat of coconut from can, and add to a blender. Add honey or syrup and vanilla flavoring. Blend five to ten seconds until mixed, and transfer to a bowl. Top with desired toppings.
courtesy Nemacolin Woodlands Resort
Another impressive dessert is this lemon posset from Kristin Butterworth, executive chef of AAA Five-Diamond and Forbes Five-Star Lautrec restaurant at Nemacolin Woodlands Resort in Pennsylvania. She describes it as an incredibly simple dessert with a real wow factor. Chef Butterworth says it works great for a spring meal, especially Easter.
2 1/4 cups heavy whipping cream
3/4 cup granulated sugar
5 tablespoons freshly-squeezed lemon juice
Whisk together the cream and sugar in a stainless-steel pot with high sides. Bring the mixture to a simmer over medium-low heat, whisking often. Continue to simmer for five minutes, adjusting the heat as needed. Remove the mixture from the heat and immediately whisk in the lemon juice. The mixture will curdle slightly. Let stand for 10 minutes. Whisk one last time until very smooth and creamy. Divide the posset among four 6-ounce ramekins or bowls. Refrigerate for at least one hour to sufficiently set and thicken the posset. Serve chilled.
Pineapple lime punch
courtesy Kim Whitman
Impress your Easter dinner guests with a fabulous and flavorful drink, as well. This punch from Kimberly Whitman in her book, Parties Around a Punch Bowl, is quick to whip up and easy to serve in a punch bowl so visitors can help themselves. You can also vary the punch with various alcohol and non-alcoholic ingredients to suit your needs. For even more wow, make lime ice cubes by freezing lime juice in your favorite ice mold.
2 (12-ounce) cans frozen limeade concentrate
4 cups pineapple juice
1/4 cup lime juice
1 liter ginger ale
1 (25-ounce) bottle Prosecco
Refrigerate all ingredients for eight hours or overnight. When ready to party, combine all ingredients in your favorite punch bowl. For a stronger punch, add rum. For a non-alcoholic punch, omit the Prosecco and add sparkling limeade.