Plan your Easter meal with these great recipes from our food experts.

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APRICOT-MUSTARD-GLAZED HAM 
1 (10-pound) shank portion reduced-sodium cured ham, room temperature 
48 whole cloves 
1 cup apricot preserves 
2 tablespoons balsamic vinegar 
2 tablespoons Dijon mustard 
2 tablespoons chopped fresh thyme 
1. Preheat oven to 350 degrees. Coat a large roasting pan fitted with a rack with cooking spray. 
2. With the fat-side facing up, score the surface fat (not the meat) in a diamond-shaped pattern, cutting about 1/4 to 1/2 inch down to -- but not through -- the meat. Stick a clove in the center of each diamond and place ham in roasting pan. 
3. Melt preserves over low heat; stir in the vinegar, mustard and thyme; cook 2 minutes and remove from heat. 
4. Brush about half the glaze over the ham. To heat it all the way through, cook 1 hour; baste with half the remaining glaze, tent with foil and cook another 2 hours. Baste with the remaining glaze and cook until the internal temperature is 135 to 140 degrees, about 30 minutes longer. Remove from the oven and let stand 15 minutes before slicing. Makes 20 servings. 
Nutritional analysis for each serving: 270 calories, 15 g fat, 5g saturated fat, 18 g protein, 0 fiber, 1,412 mg sodium 
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MARINATED ROSEMARY-LEMON LEG OF LAMB 
3 tablespoons fresh rosemary, chopped 
1 shallot, minced 
1 tablespoon fresh lemon zest 
2 tablespoons balsamic vinegar 
2 tablespoons extra-virgin olive oil 
2 tablespoons lemon juice 
6 cloves garlic, minced 
1 (6-pound) bone-in leg of lamb, trimmed 
1 teaspoon salt 
1/4 teaspoon black pepper 
1. Combine the rosemary, shallot, lemon zest, vinegar, olive oil, lemon juice and garlic in a small bowl. Rub over the entire surface of the lamb and refrigerate overnight. 
2. Remove lamb from the refrigerator and allow to come to room temperature for 1 hour. 
3. Preheat oven to 425 degrees. Coat a roasting pan and rack with cooking spray. 
4. Sprinkle the salt and pepper evenly over the surface of the lamb; place on the rack. 
5. Roast for 30 minutes; reduce oven temperature to 375 degrees and cook another 45 minutes, until a thermometer inserted in the thickest part of the roast (not touching the bone) registers 135 degrees (for medium-rare). Let stand 15 to 20 minutes before slicing. Makes 12 servings. 
Nutritional analysis for each serving: 357 calories, 21 g fat, 8g saturated fat, 39 g protein, 0 fiber, 289 mg sodium 
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SPICE-RUBBED HONEY-GLAZED FRESH HAM 
1 (8- to 9-pound) bone-in, shank portion fresh ham, skin (rind) removed 
1 tablespoon ground cumin 
1 tablespoon garlic powder 
2 teaspoons ground coriander 
1 teaspoon dried thyme 
2 teaspoons sweet paprika 
2 teaspoons salt 
1 teaspoon ground ginger 
powder 
1/2 teaspoon black pepper 
1/2 cup honey 
1. Preheat oven to 425 degrees; coat a roasting pan and rack with cooking spray. 
2. Place the ham on work surface and use a very sharp knife to score the surface in a diamond pattern. 
3. Combine the cumin, garlic powder, coriander, thyme, paprika, salt, ginger powder and pepper; rub over the entire surface of the pork, taking care to allow it to get in the scored ridges. (May be refrigerated overnight with the spice rub on and brought to room temperature before cooking.) 
4. Cover the pan with foil, place in oven, reduce temperature to 325 degrees and roast until the internal temperature is 150 degrees, about 3 hours. 
5. Remove foil and brush with honey and pan drippings. Continue cooking, basting occasionally, until the pork reaches 170 degrees, about another 11/4 hours. Remove from oven; let rest a few minutes before slicing. Makes 16 servings. 
Nutritional analysis for each serving 342 calories, 18 g fat, 6g saturated fat, 35 g protein, 9 g carbohydrates, 0 fiber, 399mg sodium

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Marge Perry

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Easter recipes: 3 Simple main dishes

fdMARGE

The main dish on the Easter table often is either ham or lamb. There are plenty of wines that enhance them. 
Ham pairs well with whites, reds, rosés, even sparkling wines. The ideal white: subtle riesling, both dry and off-dry. It balances any saltiness, and works with slightly sweet food as well as spiced fare. Chablis and unoaked chardonnays, clean and refreshing, also are pleasing with a baked ham. 
The reds that go with ham include Beaujolais, sangiovese, light pinot noir, a youthful zinfandel and Valpolicella. American and French rosés do, too. And sparkling, fruity Lambrusco is a playful, easygoing match. 
Lamb calls for serious red wine, especially cabernet sauvignon, from California or Bordeaux. These full-bodied wines with spines balance, cut and round out the richness of the meat. You can take an Italian turn with versatile Barbera and Chianti. For a deeper red from Italy, try Barbaresco or Amarone. There's always a good reason to uncork a Dolcetto d'Alba, a fallback choice for so many dishes. 
Of course, you don't have to stick with wine. Many lagers have been poured when ham makes the meal; brown ales, when lamb does. Apple cider, hard or not, is pretty good with ham. So are soft drinks, from ginger ale to a dry cola.

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Easter wines that enhance ham or lamb

ISTOCK

Denise Chin knows when she's got a chocolate recipe right. "I'm waiting for an involuntary noise," said the founder of Dreimaker Chocolates. "When they say, 'Oh, Denise, that's so good,' that's not enough. I want to hear that grunt of pleasure." 
Chin had been making and selling truffles, bonbons and other confections for years, but in October she started renting commercial kitchen space from the Chocolate Duck, the candy- and cake-making supply emporium in Farmingdale. Now, she sells her wares at the Northport Farmers Market on Saturdays, online through her website and at periodic sales events throughout Long Island. (Check Dreimaker Chocolates' <a href="https://www.facebook.com/dreimakerchocolates" target="_blank">Facebook page</a> for details.) 
Chin's goal is to reproduce "that memory of the way things used to taste." She spent years working on her Champagne truffle, and only recently cracked the solution when she came across a Champagne brandy (Goyard Vieux Marc) to blend with the Veuve Clicquot Champagne. Other bang-up truffles (all are $40 a pound) include praline, pistachio and the classic cocoa-rolled dark chocolate. 
For Easter, Chin is making pretty pastel cake pops (and stickless cake balls) for $3 apiece. (Plain, drizzled cake pops are $20 a dozen.) Her delicate bonbons and robust "old-fashioned" candies -- nut turtles, coconut patties, s'mores with homemade marshmallows -- are $30 a pound. And don't miss the extraordinary chocolate chocolate chocolate cream pie ($20), whose filling splits the difference between creamy and fudgy and is topped with barely sweetened whipped cream and chocolate curls. 
For more information, go to <a href="http://dreimakerchocolates.com" target="_blank">dreimakerchocolates.com</a> or call 631-282-8187.

Fashion and Shopping

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Dreimaker Chocolates' Easter treats

Dreimaker chocolates

Chocolate seems to reign supreme when it comes to Easter. And while it's hard to deny the appeal of cocoa, this spring holiday also begs for something fresh and citrusy. 
So we created these dairy-free mini cakes that are rich with olive oil and lemon juice — in fact, 1 cup of each. The tender cakes — which deliver a delicious punch of lemon — also are covered with strawberry jam, then with a layer of toasted and chopped pecans. Delicious, fresh and simple. 
But these cakes also are versatile. If pecans aren't your thing, coat the cakes in flaked coconut or chopped pistachios. If strawberry jam doesn't do it for you, any variety of jam can be substituted. And if you don't like lemon, any other citrus juice can be substituted. 
___ 
LEMON-OLIVE OIL MINI CAKES WITH PECANS AND STRAWBERRIES 
Start to finish: 1 hour 15 minutes (45 minutes active) 
Servings: 10 
2 cup sugar 
4 eggs 
1 cup olive oil 
1 cup lemon juice 
1/2 teaspoon kosher salt 
2 1/2 teaspoons baking powder 
2 1/2 cups all-purpose flour 
9 1/2-ounce jar strawberry jam 
1 cup finely chopped toasted pecans 
Fresh strawberries, to garnish 
1. Heat the oven to 375 F. Coat a rimmed baking sheet with cooking spray, then line it with kitchen parchment. 
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and eggs on high for 2 minutes. 
3. While the eggs and sugar beat, in a measuring cup combine the olive oil and lemon juice. Into a small bowl, sift together the salt, baking powder and flour. 
4. Add half of the oil-juice mixture to the eggs, then half the flour mixture, beating just to combine. Repeat with the remaining oil-juice and flour mixtures. Scrape down the bowl with a rubber spatula and mix one more time. Spread the batter evenly in the prepared pan and bake for about 25 minutes, or until a toothpick inserted at the center comes out with just a few moist crumbs. Allow to cool in the pan. 
5. Using a food processor, puree the strawberry jam until smooth. 
6. When ready to assemble, use a 2 1/2-inch round cutter to cut 20 discs from the cake. Use care to hold the cutter straight so that your cake rounds have straight sides. To assemble each mini cake, spread a small amount of the strawberry jam on 1 round of cake. Sandwich a second cake on top. Spread a thin layer of strawberry jam over the sides and top of the cake, then carefully roll the entire thing in the pecans. Garnish the top with a fresh strawberry. Repeat with remaining cake rounds to assemble a total of 10 mini cakes. 
Nutrition information per serving: 580 calories; 300 calories from fat (52 percent of total calories); 33 g fat (4.5 g saturated; 0 g trans fats); 70 mg cholesterol; 69 g carbohydrate; 4 g fiber; 40 g sugar; 7 g protein; 270 mg sodium.

nd-food-easter-mini-cakes-recipe

Easter dessert recipe: Lemon mini cakes

Easter mini cakes

Traditionally, Easter dinner centers around either lamb or ham, with an egg dish tucked in somewhere. And there's always a booster for roast beef. 
 Lamb calls for a full-bodied red wine: cabernet sauvignon, a red Bordeaux or Rhône, maybe a Barolo, Amarone, tempranillo or malbec. And for a medium-bodied option, consider Barbera, Chianti or merlot. 
 A fruity Beaujolais or pinot noir is good red company for ham. Whites, from riesling and Chablis to pinot grigio and gewürztraminer, are naturals. Dry rosé and vin gris, made from pinot noir, add to the repertoire.To accompany a quiche, consider Beaujolais again; or either riesling or pinot blanc. Even raise a glass of Champagne with it. Sparkling wines are a satisfying match with deviled eggs. 
 That rib roast and the prime rib will be complemented by red Bordeaux, cabernet sauvignon, a hearty Chianti, plus some pinot noir or Barbera. 
 Specifically, the 2010 Tenuta di Arceno Chianti Classico ($20) and the producer's 2007 Chianti Classico Riserva ($29) are reliable, satisfying selections with the lamb or the beef. So are the 2011 Trivento Reserve Malbec ($11) and 2011 Trivento Amado Sur malbec blend ($15), well-priced Argentine wines. And the 2008 Franciscan Estate Magnificat ($50) is a rich red blend, heady with blackberry, plum and dark cherry. 
 Celebratory white wines include German riesling from Selbach-Oster and Dr. Loosen; and Alsatian riesling from Zind-Humbrecht and Léon Beyer. For fine Beaujolais: Georges Duboeuf, Michel Tete, Potel-Aviron.

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Wines to pair with holiday meals

Cabernet sauvignon-CROPPED

The classic Easter or spring lamb often is served with mint jelly. And that's fine, assuming you want to play it safe. 
 We decided to flip things around. Actually, we didn't so much as flip the dish as turn it inside out. Rather than relegate the mint to a condiment added at the table, we used it to create a vibrant pesto, which we then stuffed in a leg of lamb so it could infuse the meat with flavor during roasting. 
 And to stand in for the sweet and sour flavors of the mint sauce, we braised red cabbage right under the lamb. The result is an intensely meaty, flavorful accompaniment. If you still want a minty sauce, the reserved pesto can be thinned with olive oil, then drizzled over each serving. 
 The whole roast can be prepped ahead of time, then refrigerated overnight. The day of the dinner, just pop the whole roasting pan in the oven and you're good to go. If your cabbage or lamb begins to overbrown during roasting, just tent the pan with foil. 
 ORANGE AND MINT-STUFFED LAMB WITH SWEET-AND-SOUR CABBAGE 
 Start to finish: 4 1/2 hours (1 hour active) 
 Servings: 8 
 1 small head red cabbage, cored and thinly sliced 
 1 medium red onion, thinly sliced 
 1/2 cup red wine 
 2 tablespoons balsamic vinegar 
 1/4 cup packed brown sugar 
 1/4 teaspoon red pepper flakes 
 Salt 
 Zest and juice of 2 oranges 
 1 bunch fresh mint, leaves only 
 1 tablespoon olive oil 
 1/2 cup grated manchego cheese 
 1/2 cup toasted cashews 
 Ground black pepper 
 3 1/2-pound boneless leg of lamb 
 3 slices stale or crusty bread 
 2 tablespoons Dijon mustard 
 Heat the oven to 300 F. 
 1. In a medium bowl, combine the cabbage, onion, red wine, balsamic vinegar, brown sugar, red pepper flakes and 1/2 teaspoon of salt. Spread the mixture evenly over the bottom of a roasting pan large enough to fit the leg of lamb. Set aside. 
 2. To make the pesto, in a processor, combine the orange zest and juice, the mint, olive oil, cheese, cashews, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Process until completely blended, then reserve 1/2 cup. 
 3. Place the leg of lamb on a cutting board. Starting on a long side, cut the meat in half horizontally, but do not cut all the way through. Leave about 1 inch of meat uncut at the other side. Open the meat like a book, then place a piece of plastic wrap over it. Use a meat mallet or rolling pin to pound the meat to an even thickness of about 2 inches. 
 4. Season the meat all over with salt and pepper. Spread the pesto over the cut side of the meat. Starting at one of the long sides, roll the lamb into a log with the pesto in the center. Use kitchen twine to tie the lamb in several spots to prevent it from unrolling. Place the lamb over the cabbage mixture in the roasting pan. Set aside. 
 5. In a food processor, pulse the bread until it is reduced to soft crumbs. Stir in the mustard, then pat the mixture over the outside of the lamb. Roast for 3 1/2 hours, or until the meat is fork-tender. Allow the lamb to rest for 15 minutes, then slice it across the roll. Serve alongside the braised cabbage from the bottom of the pan and the reserved mint pesto. 
 Nutrition information per serving 630 calories; 320 calories from fat (51 percent of total calories); 35 g fat (15 g saturated; 0 g trans fats); 140 mg cholesterol; 31 g carbohydrate; 4 g fiber; 15 g sugar; 44 g protein; 500 mg sodium.

fd-easterlamb

A minty Easter lamb turned inside out

A little retro and a whole lot of fun, cream cheese mints are the perfect way to keep little hands busy during Easter dinner preparations. 
 Make up the dough, then let the kids play around with different flavors and colors (or not, if you're trying to avoid pink and green hands). They also can form the mints in a variety of shapes. Consider making lemon mints, classic peppermints, or orange cream mints. You even could do mocha mints with coffee and chocolate extracts. 
 RETRO CREAM CHEESE MINTS 
 Start to finish: 30 minutes, plus drying 
 Makes 7 dozen 
 8-ounce block cream cheese 
 2 pounds powdered sugar 
 Flavorings or extracts of your choice 
 Gel food coloring (optional) 
 Superfine sugar 
 1. In the bowl of a stand mixer, combine the cream cheese and about a quarter of the powdered sugar. Using the dough hook, begin mixing. As the mixture comes together, add the remaining powdered sugar, a quarter at a time, mixing well between each addition. The dough also can be mixed by hand; treat it as though you are kneading bread dough. The mixture with be quite stiff. 
 2. Add 1/2 to 1 teaspoon of the flavoring or extract of your choice. Alternatively, you can divide the dough and make multiple batches, each with a different flavor. Once the flavoring is mixed in, add food coloring, mixing until evenly colored. As with the flavoring, the mixture can be divided and different colors can be used for each batch. 
 3. Pinch off pieces of the dough and roll into 1-inch balls. Roll the balls in the superfine sugar. Press the pieces into candy molds or press with a fork or the bottom of a glass to make a decorative impression on the tops. Place on waxed paper and allow to dry, uncovered, overnight. If keeping longer than a few days, place in an airtight container between sheets of waxed paper and freeze for up to 1 month. 
 Nutrition information per mint 50 calories; 10 calories from fat (20 percent of total calories); 1 g fat (0.5 g saturated; 0 g trans fats); 5 mg cholesterol; 11 g carbohydrate; 0 g fiber; 11 g sugar; 0 g protein; 10 mg sodium.

fd-eastermint

Easter mint: A retro, fun do-it-yourself sweet

If you've eaten chocolate eggs from your Easter basket for breakfast and snacked on jelly beans for lunch, you might wonder if it's necessary to make a dessert for Easter dinner. Necessary? Not really. But if you settle for some leftover Peeps, you are missing an opportunity to fully celebrate one of the sweetest holidays of the year. 
 Americans buy almost as much candy for Easter as they do for <a href="/topics//Halloween">Halloween</a>, about 120 million pounds annually. The exchange of chocolates and other sweets to celebrate the holiday began in the 19th century, when advances in mass production made these treats affordable. But the tradition of marking the holiday with sugar goes back to the 12th century, when European monks began to distribute hot cross buns to the poor on Good Friday. So something handmade is even more time-honored than something from a factory in Hershey, Pa. 
 My favorite Easter desserts contain the fresh flavors of spring: carrot, honey, coconut, lemon. They're also quick and easy to make. A frozen honey mousse comes together in less than 30 minutes, and can be made up to three days in advance. Oatmeal-carrot squares take no more work than a pan of brownies. And marshmallow pops are so simple that I can delegate them to the children while I fuss with the ham or leg of lamb. 
 &nbsp; 
 FROZEN HONEY MOUSSE WITH APRICOT COMPOTE 
 For the mousse: 
 4 large egg yolks 
 1/2 cup plus 2 tablespoons honey 
 1 1/3 cups heavy cream 
 1 cup whole almonds, chopped 
 For the compote: 
 1/2 cup dried apricots, sliced 
 1/2 cup water 
 1 tablespoon honey 
 1. Make mousse Put 2 inches of water into a small saucepan and bring to a bare simmer. Combine yolks and honey in a stainless-steel bowl and place on top of water, making sure the bowl doesn't touch water. Heat, whisking constantly, until slightly thickened and lighter in color, 6 to 8 minutes. Remove from heat and whip with whisk attachment of an electric mixer until completely cool, 7 to 10 minutes. 
 2. In another bowl, whip cream until soft peaks form. In three separate additions, gently fold whipped cream into honey mixture, taking care not to deflate cream. Fold in almonds. Spoon mousse into 6 dessert goblets and freeze until firm, at least 2 hours and up to 3 days. 
 3. Make compote Combine apricots, water and 2 tablespoons honey in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until fruit is soft but not falling apart, 10 to 15 minutes. Transfer to a bowl and cool to room temperature. 
 4. Remove mousse cups from freezer, spoon some apricot compote over each portion and serve. Makes 6 servings. 
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 MARSHMALLOW POPS 
 12 marshmallows 
 6 ounces milk or dark chocolate, finely chopped 
 Sprinkles, nonpareils and other Easter decorations 
 1. Push a lollipop stick into each marshmallow. Have ready several tall glasses or a piece of Styrofoam and a rimmed baking sheet. 
 2. Place chocolate in a microwave-safe bowl and microwave on high until almost melted (do not overheat). Whisk to melt unmelted bits of chocolate. 
 3. One at a time, dip marshmallows in chocolate, letting excess drip back into bowl. Working over rimmed baking sheet to catch the excess, coat chocolate with sprinkles, nonpareils and other Easter decorations. Stand pops in glasses or stick into Styrofoam and allow chocolate to set about 30 minutes before serving. Makes 12 pops. 
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 COCONUT HAYSTACKS 
 Candy melts are available at craft stores such as Michael's and A.C. Moore, as well as online at <a href="http://wilton.com" target="_blank">wilton.com</a>. 
 3/4 cup sugar 
 2 1/2 cups unsweetened dried coconut 
 2 large egg whites 
 1 teaspoon pure vanilla extract 
 1/4 teaspoon salt 
 1/3 cup each pale <a href="/topics//Pink_(singer)">pink</a>, yellow and blue Wilton Candy Melts or other confectionary coating 
 1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. 
 2. Combine sugar, coconut, egg whites, vanilla and salt in a large mixing bowl, and stir with a rubber spatula. 
 3. Drop batter by heaping tablespoonfuls onto prepared baking sheets, leaving 2 inches between each cookie. Shape with your fingers into haystacks. 
 4. Bake until golden, 10 to 12 minutes. Cool completely on baking sheets. 
 5. Place candy melts in 3 separate microwave-safe bowls and microwave, one at a time, until just melted, 30 seconds to 1 minute. Dip pointy tops of haystacks in melted candy and let stand on a wire rack until candy coating is set, about 30 minutes. Makes about 24 cookies. 
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 OATMEAL-CARROT SQUARES WITH WHITE CHOCOLATE GLAZE 
 For the bars: 
 1 cup unbleached all-purpose flour 
 1 teaspoon baking powder 
 1/2 teaspoon salt 
 1/2 cup unsalted butter 
 1 cup packed light brown sugar 
 1/3 cup milk 
 1 large egg 
 1 teaspoon pure vanilla extract 
 1 1/4 cups old-fashioned rolled oats (not instant) 
 1 cup grated carrot (from about 1 large carrot) 
 3/4 cup coarsely chopped walnut pieces 
 For the glaze: 
 6 ounces white chocolate, finely chopped 
 1/4 cup heavy cream 
 1. Make bars: Preheat oven to 350 degrees. Line an 8-inch-square baking pan with heavy-duty aluminum foil, making sure foil is tucked into all corners and there is at least 1 inch overhanging top of pan on all sides. 
 2. Combine flour, baking soda and salt in a small bowl. 
 3. Melt butter in a medium-size saucepan over low heat. Remove from heat and stir in brown sugar until dissolved. Whisk in milk, egg and vanilla. Stir in flour mixture until just incorporated. Stir in oats, carrot and walnuts. 
 4. Scrape batter into prepared pan and smooth with a spatula. Bake until bars are just set in center, 25 to 30 minutes. Let cool completely on a wire rack. 
 5. Make glaze: Place white chocolate in a medium-size, heatproof bowl. Bring cream to a boil in a small saucepan. Pour over chocolate, pressing down with a spoon to submerge it. Cover bowl with plastic wrap and let stand 5 minutes. Whisk until smooth. 
 6. Spread glaze over bars, still in pan. Let stand until set, about 1 hour. 
 7. Grasping overhanging foil on either side of pan, lift out bars and place on a cutting board. Use a sharp chef's knife to cut into 16 squares. 
 &nbsp; 
 LEMON MADELEINES 
 Madeleines are baked in a special pan with shell-shaped indentations. Look for madeleine pans in the baking section of cookware shops. You also can bake the batter in well-buttered mini muffin tins. Your cookies won't have the characteristic shape, but will be memorable, nonetheless. 
 2 large eggs 
 1/2 cup sugar 
 1 teaspoon pure vanilla extract 
 1/8 teaspoon salt 
 1 cup unbleached, all-purpose flour 
 2 teaspoons baking powder 
 1/2 cup unsalted butter, melted and cooled 
 1 tablespoon grated lemon zest 
 1 tablespoon lemon juice 
 Confectioners' sugar, for dusting 
 1. Preheat oven to 375 degrees. Spray a 12-<a href="/topics//Hole_(band)">hole</a> madeleine pan with nonstick cooking spray. 
 2. In a large bowl, whisk together eggs, sugar, vanilla and salt until frothy, about 1 minute. 
 3. Gently fold flour and baking powder into egg mixture until just incorporated. Fold in cooled butter, zest and juice. 
 4. Use a large spoon or small ladle to fill holes 2 / 3 full. Bake until golden and well-risen, 10 to 13 minutes. Remove pan from oven and immediately invert pan onto wire rack to release madeleines. Serve warm or at room temperature, dusting with confectioners' sugar just before serving. Makes 12.

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Easter desserts: Easy-to-make sweet treats

marshmallow pops-CROPPED

PORT-AND-PLUM-GLAZED PORK LOIN ROAST 
 2 shallots, chopped 
 2/3 cup ruby port, divided 
 4 cloves garlic, minced 
 2 tablespoons extra-virgin olive oil 
 1 tablespoon Dijon mustard 
 1/2 teaspoon ground ginger 
 3/4 teaspoon ground cumin 
 1/2 teaspoon fennel seeds, crushed 
 4-pound boneless pork loin roast, trimmed 
 1 1/4 teaspoons salt 
 3/4 teaspoon black pepper 
 3/4 cup plum preserves 
 1. Combine the shallots, 1/3 cup port, garlic, olive oil, mustard, ginger, cumin and fennel seeds in a small bowl. Transfer to a zip-top plastic bag and add the pork. Turn to coat, and refrigerate at least 3 hours or overnight, turning occasionally. 
 2. Preheat oven to 400 degrees. Coat a baking sheet pan or broiler pan with cooking spray. 
 3. Remove pork from marinade, taking off most of shallot and garlic; discard marinade. Place pork on broiler pan, season with salt and pepper; let stand at room temperature 30 minutes. 
 4. Meanwhile, combine the remaining 1/3 cup port and plum preserves in a small saucepan over medium heat. Bring mixture to a simmer and cook, stirring occasionally, until reduced by 1/4, about 5 minutes. Remove from the heat and cool until slightly thickened, 8 to 10 minutes. 
 5. Transfer pork to the oven and roast 30 minutes. Brush with 1/2 of the preserve mixture and return to the oven. Roast 15 minutes, then brush with remaining preserves, return to the oven and roast 10 minutes. Spoon any pan juices over pork, then roast 5 to 7 minutes longer, or until a thermometer inserted into the thickest portion registers 140 degrees. Remove from the oven, spoon pan juices over, loosely cover with foil and let stand 10 minutes before slicing. Makes 12 servings. 
 Nutritional analysis for each serving 297 calories, 33 g protein, 16 g carbohydrates, 0 fiber, 9 g fat, 3 g saturated fat, 343 mg sodium 
 &nbsp; 
 CHERRY-GINGER GLAZED HAM 
 4-pound bone-in cured ham 
 15 to 20 cloves 
 1/3 cup cherry preserves 
 1 tablespoon grated fresh ginger 
 1. Preheat oven to 375 degrees. Coat a baking sheet pan and rack with cooking spray. 
 2. Use the tip of a sharp knife to score a diamond patter on the surface of the ham; insert a clove in the center of each diamond. Roast ham 1 hour. 
 3. Meanwhile, melt the preserves and stir in the ginger. Brush the ham with half the mixture and return to oven for 15 minutes. Brush with the remaining preserves and roast until the edges are golden brown, about another 15 minutes. Let stand 10 to 15 minutes before slicing. Makes 12 servings. 
 Nutritional analysis for each serving 207 calories, 30 g protein, 6 g carbohydrates, 0 g fiber, 6 g fat, 2 g saturated fat, 1,918 mg sodium 
 &nbsp; 
 OVERNIGHT-MARINATED LEG OF LAMB 
 1 cup coarsely chopped onion 
 1/4 cup lemon juice 
 1/4 cup orange juice 
 1/4 cup fresh parsley, chopped 
 1 tablespoon fresh rosemary, chopped 
 2 teaspoons orange zest 
 2 tablespoons olive oil 
 3 cloves garlic, minced 
 5-pound boneless leg of lamb 
 1 teaspoon salt 
 1/4 teaspoon black pepper 
 1. Combine the onion, lemon juice, orange juice, parsley, rosemary, orange zest, olive oil and garlic in a large bowl. 
 2. Season the lamb with the salt and pepper and place it in the bowl with the marinade, turning several times to coat the surface. Cover the bowl and refrigerate overnight, turning several times the following day. 
 3. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray and place the lamb on pan, discarding marinade. Bake 15 minutes; reduce the temperature to 350 degrees and bake until a thermometer inserted in center registers 135 degrees for medium-rare, about 1 hour and 10 minutes. Transfer to carving board and let rest 15 minutes before carving. Makes 12 servings. 
 Nutritional analysis for each serving 248 calories, 21 g protein, 3 g carbohydrates, 0 fiber, 16 g fat, 7 g saturated fat, 259 mg sodium

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3 Simple Easter roasts

fdMARGE-CROPPED

"Bless us oh Lord," intoned Joe Iavarone Sr. as he led his family in grace. Surrounding him at the table were three generations of Iavarones, including the three sons who took their father's Brooklyn pork store and expanded it into Iavarone Bros., an Italian specialty market with branches in <a href="/topics/Woodbury%2C_NY">Woodbury</a>, <a href="/topics/Wantagh%2C_NY">Wantagh</a>, <a href="/topics/New_Hyde_Park%2C_NY">New Hyde Park</a> and Maspeth. 
Joe lost his wife, Angelina, in January, and this will be the family's first Easter without their matriarch. "God bless Grandma," he continued. "We wish she were here." 
"She's here," murmured John, the middle son, at whose <a href="/topics/Old_Westbury%2C_NY">Old Westbury</a> house the gathering was held. And she was, not only in the hearts of her husband, sons, daughters-in-law and grandchildren, but right there on the table, in the Iavarones' holiday recipes. 
The three brothers, Pat, John and Joe Jr., work long hours running their four stores, along with Pat's sons Christopher and Jonathan, and John's daughter Michele. But the family that works together seems to genuinely enjoy playing -- and eating -- together. Holidays are particularly precious since <a href="/topics/Christmas">Christmas</a>, New Year's and Easter are the only days of the year that Iavarone Bros. is closed. 
"We always gather at the holidays," said John's wife, Florence. As the adults catch up with one another, the youngest generation (twins John and Grace Thomas, 2, and Pasquale Iavarone, 4 months) are doted upon indiscriminately by parents, aunts, uncles, grandparents, great-aunts, great-uncles and, especially, by their great-grandfather, Joe Sr. 
It was Florence who prepared the feast in her mother-in-law's honor. "She was a wonderful woman," Florence said, "and I learned so much more from her than just cooking." 
Florence's menu blended her own Raio family recipes with Angelina Iavarone's. "We always have two spaghetti pies," she said. "From my family it's the savory, Angelina's is the sweet." Angelina's most beloved recipe is her braised, stuffed artichokes. "My family didn't put bread crumbs in the artichokes but Angelina did, and they are the best you ever tasted." 
In her spacious kitchen, Florence handles the appetizers, side dishes and desserts but it is the men of the family -- Joe Sr. and his three sons -- who oversee the meat. While Florence was monitoring the temperature of the leg of lamb with a high-tech probe thermometer, the men pointedly ignored its digital readout, preferring to assess the meat's progress by peeking and prodding. After it had rested outside the oven, John was summoned to carve. "He's the best butcher," conceded his little brother Joe. The roast was perfect, juicy and rosy-pink throughout. 
The challenge at an Iavarone holiday meal is to still be hungry when the meal proper is served. As soon as people arrive, noshing is strongly encouraged. Antipasto platters are brought "from the store." Florence is famous for her pizza rustica, a hearty savory pie filled with eggs, cheese, prosciutto and sausage. The same filling ingredients are used to delicious effect in her savory spaghetti pie, a recipe she inherited from her own grandmother. "My grandmother swore me to secrecy with this recipe," she said. "She wouldn't even tell her own sister-in-law how she made it . . . or she would tell her but she would always leave out something crucial." 
Florence claimed she would, indeed, share her recipes (unredacted) with her own children, Daniele and Michele, who manages the Maspeth store. Is Michele prepared to be the keeper of such a culinary treasure? "I'm up for it," she said, "but it's never really the same. The recipe depends on the hands making it." 
 ANGELINA'S STUFFED ARTICHOKES 
These artichokes were the signature dish of Angelina Iavarone, Florence's mother-in-law. The family agrees that, as good as Florence's version is, Angelina's had some ineffable quality that no one can duplicate. For an appetizer, the Iavarones usually serve half an artichoke for each guest. The recipe can be doubled easily. 
6 large artichokes 
Salt and pepper 
4 to 5 cloves garlic, minced 
1/4 to 1/2 cup chopped parsley 
1 1/2 to 2 cups seasoned bread crumbs 
Extra-virgin olive oil 
1. Cut off the top inch or so from each artichoke. Cut off the stems and trim the bases so they will sit upright. Peel the stems and set aside. 
2. Spread leaves of artichokes apart and season with salt and pepper, then sprinkle with garlic and parsley, making sure seasoning gets down into leaves. In a small bowl, moisten bread crumbs with a tablespoon or so of olive oil. Stuff into leaves. 
3. Place artichokes, along with stems, in a lidded pot large enough to hold them snugly. Pour water in so that it comes halfway up the artichokes. Drizzle with more olive oil and bring water to a boil. Immediately lower heat to a slow simmer, cover pot and cook until artichoke leaves are tender, about an hour. Makes 12 servings. 
 ROAST LEG OF LAMB 
The Iavarones like to roast a boneless leg of lamb because it cooks more evenly and is easier to carve. Your butcher will sell you a rolled, boneless leg of lamb. Ask him for some butcher's twine as well. At home, unroll the roast, add the seasonings, then roll it back up and secure with the twine. 
1 bunch of fresh rosemary 
1 (4- to 5-pound) boneless (butterflied) leg of lamb 
2 to 4 tablespoons extra-virgin olive oil 
2 to 4 cloves garlic, minced 
Salt and pepper 
1. The roast should come out of the refrigerator two hours before cooking, so season it the night before or the morning of the day you plan to serve. 
2. Remove needles from 2 or 3 sprigs of rosemary and set aside. Lay lamb on a work surface, cut-side facing up. Rub a few spoonfuls of oil all over, then sprinkle on rosemary, garlic and a generous amount of salt and pepper. Roll meat into a uniform shape and tie with twine. Coat outside of roast with more olive oil and sprinkle with salt and pepper. Refrigerate lamb until an hour or two before roasting it. 
3. Preheat oven to 450 degrees. Place lamb on a rack and roast for 15 minutes. Lower heat to 350 and cook until an instant-read thermometer reads 125 for medium-rare, 130 for medium, 140 for well done -- anywhere from 60 to 90 minutes, depending on the size and temperature of the roast. 
4. Remove roast to a platter and let it sit, covered loosely with foil, for at least 20 (and up to 45) minutes before carving. Pour pan drippings into a heatproof vessel and skim off most of the fat. Keep juices warm to serve with roast. Garnish platter with rosemary sprigs. Makes 12 to 16 servings. 
 ASPARAGUS AU GRATIN 
3 pounds asparagus 
1 cup low-sodium chicken broth 
1/4 pound (1 stick) butter, melted 
2/3 cup grated Parmesan cheese (1/4 pound) 
2/3 cup shredded Fontina (1/4 pound) 
2/3 cup seasoned bread crumbs 
1. Preheat oven to 450 degrees. Bring a large pot of salted water to boil. Trim woody ends of asparagus and peel, if necessary. Blanch for 1 minute and then transfer immediately to a large bowl of cold water. 
2. Pat asparagus dry and lay in a 12-by-15-inch baking dish. Add chicken broth and melted butter. Top with cheeses and bread crumbs. Bake asparagus until tender and topping has browned, about 10 to 20 minutes, depending on thickness of spears. Makes 12 to 16 servings. 
 PIZZA RUSTICA 
This recipe, a thick pie filled with cheese and cured meats, was handed down from Florence Iavarone's grandmother and is always on hand when the Iavarone family gathers for a holiday meal. For the pastry dough, use a recipe calling for at least 5 cups of flour, or use store-bought pie crust. 
Pastry dough for a 10-inch deep-dish double-crust pie 
5 eggs 
1 (15-ounce) tub ricotta cheese (about 2 cups) 
1 pound mozzarella, diced 
1/4 cup Parmesan or Pecorino Romano cheese 
2 pounds dry Italian sausage (e.g. salami, soprassata), diced 
1/4 pound prosciutto, sliced thick and diced 
1. Preheat oven to 400 degrees. Line the bottom of a deep, 10-inch pie pan with about 2/3 of the pastry. Set aside the rest, keeping it covered. 
2. In a large bowl, beat eggs. Add ricotta, mozzarella, Parmesan, dry sausage and prosciutto, and stir to combine. Pour mixture into pie pan and top with remaining pastry. Crimp edges to seal, then make a few slits in the top so steam can escape. 
3. Bake for 15 minutes, then lower heat to 325 degrees and bake 40 to 50 minutes longer, until crust is golden brown. Let stand for at least 20 minutes before serving. It also can be served at room temperature or refrigerated and served cold. Makes 12 to 16 servings. 
 ROASTED ROSEMARY POTATOES 
The secret to tender, crusty roast potatoes, says Florence Iavarone, is to use plenty of olive oil. 
4 pounds red potatoes (or Yukon Golds) 
Salt and pepper to taste 
1 to 2 teaspoons granulated garlic (or 2 to 4 cloves garlic, minced) 
2 to 4 sprigs fresh rosemary, needles removed 
3 to 4 tablespoons extra-virgin olive oil 
1. Preheat oven to 400 degrees. Bring a large pot of salted water to boil. Scrub potatoes and cut into 1 1/2-inch cubes. Place potatoes into pot and remove with a slotted spoon as soon as water comes back to boil. 
2. Spread potatoes on a large sheet pan, sprinkle with salt, pepper, garlic, rosemary and olive oil. Toss to coat evenly. Roast until potatoes are nicely browned and tender, 30 to 45 minutes. Makes 12 to 16 servings. 
 SWEET SPAGHETTI PIE 
This satisfying recipe, a specialty of the late Angelina Iavarone, is essentially the same as that classic Jewish holiday dish, noodle kugel. 
1 pound spaghetti 
Butter, for greasing dish 
10 eggs 
1 (15-ounce) tub ricotta (about 2 cups) 
1 cup sugar 
1/4 cup diced candied citron (see note) 
1 teaspoon vanilla 
1 teaspoon cinnamon 
1. Preheat oven to 350 degrees. Boil pasta in plenty of salted water until al dente. Drain and set aside to cool. Butter a 9-by-13-inch baking dish. 
2. Place eggs in a large bowl and beat. Add ricotta, sugar, citron and vanilla and mix well. Add spaghetti and mix, breaking apart any stuck strands. Sprinkle top with cinnamon and bake until center is firm and top is nicely browned, about 45 minutes to an hour. Let sit for at least 30 minutes before serving. Can be served warm or cold. Makes 12 to 16 servings. 
Note: Candied citron, the sugar-impregnated, preserved peel of the citron (which looks like a big, bumpy lemon), can be found in Italian and specialty grocers.

FDCOV14.WEB

Easter recipes from the Iavarone family

fdCOVeaster

VEGETABLE QUICHE 
 1 ready-to-bake piecrust 
 1 tablespoon olive oil 
 2 cups thinly sliced spring onion 
 12 ounces asparagus, trimmed and cut into 1-inch pieces 
 1 cup sweet peas 
 4 large eggs, lightly beaten 
 3/4 cup nonfat milk 
 4 ounces (1 cup) crumbled feta 
 1 teaspoon fresh marjoram, chopped 
 1. Preheat oven to 425 degrees. Place piecrust in pie plate; crimp edges. Bake 15 minutes, until lightly golden. Remove from oven and reduce oven temperature to 350 degrees. 
 2. Heat oil in a large skillet over medium heat; add onions and cook, stirring occasionally, until very soft and deeply golden, about 12 minutes. Remove from pan; add asparagus, peas and 1/4 cup of water and cook, stirring, until vegetables are bright green and crisp-tender, about 3 minutes. Remove from heat and let cool slightly. 
 3. Combine the eggs, milk, feta and marjoram. Stir in onions and asparagus mixture and pour into the partially baked crust. Bake in center of oven until set, about 40 minutes. A toothpick inserted in center should be clean. Let cool at least 5 minutes before cutting into wedges. 
 Makes 8 servings. 
 Nutritional analysis per serving 244 calories, 10 g protein, 21 g carbohydrates, 2 g fiber, 15 g fat, 7 g saturated fat, 402 mg sodium 
 &nbsp; 
 BANANA-WALNUT BREAD 
 2 cups all-purpose flour plus additional for dusting 
 2 very ripe medium bananas, mashed, 1 cup 
 2 eggs 
 2/3 cup sugar 
 1/2 cup low-fat buttermilk 
 5 tablespoons canola oil 
 1 teaspoon vanilla extract 
 2 teaspoons baking powder 
 1/4 teaspoon baking soda 
 1/2 teaspoon ground cinnamon 
 1/2 teaspoon salt 
 1/4 teaspoon ground nutmeg 
 3/4 cup walnuts, chopped 
 1. Preheat the oven to 350 degrees. Coat an 8-inch-by- 4-inch loaf pan with cooking spray and lightly dust with flour. 
 2. Combine the banana, eggs, sugar, buttermilk, oil and vanilla extract in a large bowl. Combine the flour, baking powder, baking soda, cinnamon, salt, nutmeg and walnuts in a separate bowl. Add the flour mixture to the banana mixture; combine thoroughly and pour into the prepared loaf pan. 
 3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 55 to 60 minutes. Cool in the pan on a wire rack 15 minutes. Remove from the pan and cool completely on a wire rack before slicing. 
 Makes 12 servings. 
 Nutritional analysis per serving 247 calories, 5 g protein, 33 g carbohydrates, 2 g fiber, 11 g fat, 1 g saturated fat, 228 mg sodium 
 &nbsp; 
 SAUSAGE, PEPPER AND BREAD CASSEROLE 
 10 ounces French bread, cut into 1/4-inch slices 
 1 pound sweet Italian sausage 
 1 red pepper, chopped 
 1 green pepper, chopped 
 4 cloves garlic, minced 
 2 cups chopped onion 
 1 tablespoon fresh thyme, chopped 
 1 teaspoon fennel seeds 
 2 1/2 cups 2 percent milk 
 6 large eggs 
 1/2 teaspoon cayenne (or to taste) 
 2 ounces sharp provolone, shredded 
 1. Preheat oven to 300 degrees, Place bread on a baking sheet and toast until crisp, about 10 minutes. 
 2. Prick sausages with a fork and combine with about 1 / 2-inch of water in a skillet. Cook until water is evaporated and sausage browned, about 12 minutes. Remove sausage from 
 the skillet, pour off the oil from the pan and add the peppers, garlic, onion, thyme and fennel. Cook, stirring, 3 to 4 minutes, until peppers are softened. 
 Cut the sausage in 1/4-inch thick slices. 
 3. Coat a 2 1/2-quart soufflé dish (oval baking dish) with cooking spray and layer the bottom of the dish with bread. Top with the onion and pepper mixture, the sausage and a layer of the remaining bread. 
 4. Whisk together the milk, eggs and cayenne, and pour over the casserole. Top with the shredded cheese; cover and refrigerate 1 hour or overnight. 
 5. To bake: preheat oven to 350 degrees. Bake, uncovered, 1 hour and 20 minutes, or until an instant-read meat thermometer registers 160 degrees. 
 Makes 8 servings. 
 Nutritional analysis per serving 366 calories, 24 g protein, 40 g carbohydrates, 3 g fiber, 12 g fat, 5 g saturated fat, 794 mg sodium

3 Simple brunch recipes

vegquiche-CROPPED

Instead of buying salad greens and asparagus from <a href="/topics/California">California</a>, you can find alternatives grown closer to home. And <a href="/topics/Long_Island%2C_NY">Long Island</a>'s famous duck can be the centerpiece of an Easter meal. 
A few decades ago, many <a href="/topics/Long_Island%2C_NY">Long Island</a> families lived on farms, or knew someone who did. And one of the local traditions, particularly in Polish families, was roast duck. 
Christopher Junda tells of his grandmother Josephine Junda roasting as many as eight ducks, which she served with a sauce made of dried plums, for holiday dinners for 20 or more hearty eaters. John <a href="/topics/John_Ross">Ross</a>, an East End chef who for many years owned the restaurant Ross', includes a recipe for a plum sauce made with wild beach plum jam in his book "The Food and Wine of the <a href="/topics/North_Fork%2C_NY">North Fork</a>" (Maple&nbsp;Hill Press). 
Tom Jurgielewicz, of Jurgielewicz Duck Farm in <a href="/topics/Moriches%2C_NY">Moriches</a>, remembers his grandmother Katerina Jurgielewicz, who was born outside Krakow in Poland,&nbsp;making kaputsa, a kind of fried sauerkraut enriched with bits of meat, to go&nbsp;with duck on special occasions. 
Junda recalled that on the 15 acres his family once owned in <a href="/topics/Uniondale%2C_NY">Uniondale</a>, "They were self-sufficient. ... They didn't waste anything." So duck fat was&nbsp;used to roast potatoes the family grew. In the early days, the Jundas got the&nbsp;ducks from their own backyard, but after the farm was sold, they purchased ducks from Crescent Duck Farm in <a href="/topics/Aquebogue%2C_NY">Aquebogue</a>. 
Most of us don't have bushels of our own potatoes stored in a root cellar. Yet, 
Under the tutelage of his grandmother and her sister Alice Lubuski, Junda also learned a thing or two about babka, a popular bread for the Easter table. 
Now, at his <a href="/topics/Aquebogue%2C_NY">Aquebogue</a> bakery, Junda's Crust &amp; Crumbs Pastry Shop in <a href="/topics/Jamesport%2C_NY">Jamesport</a>,&nbsp;Junda bakes babka year-round as well as a fine array of French-inspired pastries. 
For this menu, we asked Karen Lee, who owns Sang Lee Farms in <a href="/topics/Peconic%2C_NY">Peconic</a> with her husband, Fred, to dream up some side dishes: a radish slaw, arugula salad&nbsp;and a colorful frittata made with Sang Lee's baby mustard greens, local eggs&nbsp;and some goat cheese from Catapano, the nearby dairy goat farm. 
Still, if you feel that Easter just isn't Easter without ham, serve it along with the duck. At her bountiful table, that's exactly what Josephine Junda did. 
Menu 
Mustard Green Frittata With Goat Cheese 
Roasted Long Island Duck With Plum-Raspberry Sauce 
Roasted Potatoes 
Radish Slaw 
Arugula Salad With Fruit and Fresh Mint 
Polish Babka 
KAREN LEE'S MUSTARD GREEN FRITTATA 
Red and green mustard greens are colorful in this first course or side dish. 
9 eggs 
1/3 cup chevre (soft goat cheese) 
1/2 teaspoon salt 
Freshly ground pepper, to taste 
2 tablespoons extra-virgin olive oil 
1 small yellow onion, sliced 
4 ounces mushrooms, sliced thin 
1/2 pound chopped baby mustard greens, or substitute baby spinach 
1. Preheat oven to 350 degrees. Beat together eggs and cheese, mixing well. Add salt and pepper. 
2. In a 10-inch ovenproof skillet, heat olive oil. Add onion and saute until soft and golden. Add mushrooms. Add mustard greens and toss to coat with oil. 
3. Cook about 7 minutes longer, until greens soften and blend with other ingredients. 
4. Slowly pour egg mixture over vegetables and stir carefully until mixed. Lift edges of the cooked areas to let any liquid egg run to the bottom. 
5. Transfer skillet to oven and bake for 20 minutes. Makes 6 to 8 servings. 
JUNDA ROASTED <a href="/topics/Long_Island%2C_NY">LONG ISLAND</a> DUCK WITH PLUM-RASPBERRY SAUCE 
Long Island duck is available year-round. Christopher Junda purchased his from Crescent Duck farm in Aquebogue. Roast two or even three, depending on how many guests you have coming to dinner, and use some of the drippings from the ducks to roast potatoes. 
1 large Long Island duck, about 10 pounds 
2 onions 
1 bunch parsley 
4 ribs celery 
4 carrots 
1 head garlic 
1 orange 
1 lemon 
1 cup orange juice 
1 1/2 pints fresh raspberries, divided 
2 cups pitted dried prunes, chopped and divided 
Salt, to taste 
Freshly ground pepper, to taste 
1. Preheat oven to 400 degrees. Rinse duck, pat dry and place on a rack in roasting pan. 
2. Coarsely cut up onions, parsley, celery, carrots, garlic, orange and lemon. Place in cavity of the duck. 
3. Place in oven and roast for 15 minutes, then lower heat to 350 degrees. Roast 2 to 2 1/2 hours, depending on size of duck, until skin is crisp and brown, and the inner temperature rises to 165 degrees. 
4. Remove from oven and let duck rest on a platter for 15 minutes before carving. Put roasting pan on top of stove to deglaze pan. Add orange juice, 1 pint raspberries and 1 cup prunes. Cook until mixture comes to a boil. Add 1/2 cup warm water. Strain mixture into a saucepan, pressing to release juice from fruit. Place over heat, bring to a boil, reduce to a simmer and cook about 10 minutes, or until reduced by half. Season to taste with salt and pepper. Remove from heat. 
5. Gently stir in remaining raspberries and remaining prunes. Serve sauce with roasted duck. Makes 6 servings. 
&nbsp;KAREN LEE'S RADISH SLAW 
This vibrant, tangy slaw is a perfect foil for duck. If you can find multicolored carrots, the slaw will look even prettier. 2 cups daikon or Korean radish, cut into matchsticks 2 cups carrots, cut into matchsticks (use a variety of carrot colors, if available) 
1 1/2 cups celery, cut horizontally into 1/4-inch pieces 
1/2 cup dried cranberries 
2 tablespoons minced shallots 
1 teaspoon salt 
1/2 cup red wine vinegar 
1/3 cup extra-virgin olive oil 
2 teaspoons Dijon mustard 
Freshly ground pepper, to taste 
3 tablespoons minced candied ginger 
Baby spinach, for garnish 
1. Mix together daikon or radish, carrots, celery, cranberries and minced shallots. 
2. In a small bowl, whisk together salt, vinegar, olive oil, mustard and pepper. 
3. Toss slaw with the dressing and the candied ginger. Refrigerate for a few hours or overnight. Serve chilled on a bed of baby spinach. Makes 8 servings. 
ARUGULA SALAD WITH FRUIT AND FRESH MINT 
With the rich duck and satisfying roasted potatoes, this tart salad, made with the first greenhouse arugula of the season, is a refreshing contrast. 
2 large navel oranges 
2 tablespoons extra-virgin olive oil 
Salt, to taste 
Freshly ground pepper, to taste 
1 ripe mango, cut into bite-size pieces 
1/3 cup freshly squeezed lemon juice 
1/2 pound baby arugula 
1/4 cup fresh mint leaves 
1 small red onion, thinly sliced 
1. Using a sharp knife, peel the orange. Be sure to remove the bitter white pith. Working over a strainer set over a bowl, cut in between the membranes to release the fruit sections into the strainer. Let juice collect in the bowl, and squeeze the membranes to release all additional juice. Discard the membranes. 
2. Measure 2 tablespoons of strained juice into a bowl. (You get to drink the rest.) Whisk olive oil into the juice, then whisk in salt and pepper. 
3. In a large bowl, toss mango with lemon juice. Add orange sections and toss gently. 
4. Add arugula, mint and red onion to the bowl with the dressing from Step 2. Toss to coat. Add mango-orange mixture and toss gently to coat with dressing. Makes 8 servings. 
CHRISTOPHER JUNDA'S POLISH <a href="/topics/Easter">EASTER</a> BABKAS 
1/2 ounce yeast 
3/4 cup warm water 
1 cup sugar 
7 to 8 cups flour 
1 1/2 cups warm milk 
1 1/4 cups (2 1/2 sticks) butter, softened 
6 large eggs 
2 large egg yolks 
1 teaspoon salt 
2 tablespoons vanilla 
Zest of 1 lemon 
Zest of 1 orange 
2 teaspoons cinnamon 
1 cup golden raisins 
2 cups confectioners' sugar 
1. In a bowl, combine yeast and warm water. Add sugar and let sit for 10 minutes. 
2. In another mixing bowl combine flour, milk, butter, eggs, egg yolks, salt, vanilla, zest, cinnamon and raisins. Add yeast mixture. Beat together. 
(This is more easily done with the dough hook of a stand mixer, but it can be done using a wood spoon and a strong arm.) Beat for 10 or 12 minutes, until smooth and satiny. 
3. Let rise in a buttered bowl until doubled. Beat dough down, then transfer to 2 buttered tube pans. Let rise again. Bake at 350 degrees, about 40 minutes or until golden. 
4. Cool. Combine confectioners' sugar and enough water to make a glaze; drizzle over top of babkas. Makes 24 servings.

FDCOV

Full Easter menu made with local ingredients

ny-food-raspduck-pic

All of these recipes may be doubled or tripled easily. The pork can be prepared in advance and baked just before serving; the soup may be made entirely in advance and served chilled, and the salad and&nbsp; dressing may be prepared in advance but dressed just before serving. 
 APRICOT-OLIVE STUFFED PORK 
 1 teaspoon ground cumin 
 2 teaspoons brown sugar 
 1/2 teaspoon salt 
 1/4 teaspoon ground ginger 
 1/4 teaspoon garlic powder 
 1/8 to 1/4 teaspoon ground cayenne pepper 
 1/2 cup dried apricots 
 1/4 cup pitted kalamata olives 
 1 pound boneless pork tenderloin 
 1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray. 
 2. Combine the cumin, sugar, salt, ginger, garlic powder and cayenne in a small bowl. Chop the apricots and olives and combine in another small bowl. 
 3. Cut the tenderloin lengthwise nearly in half - but don't cut all the way through. Open up the pork, as though it were a book, along the cut. Place a piece of plastic wrap over the tenderloin and pound it with a mallet until it is about 1/3 inch thick. Place the apricot mixture in a row down the center, and roll the tenderloin lengthwise to enclose the filling. Tie the roast in 3 or 4 places to secure it. 
 4. Coat the pork evenly in the spice mixture and place it seam-side down on the baking sheet. Roast for 26 to 28 minutes, or until it reaches an internal temperature of 145 to 150 degrees. 
 5. Remove from the oven and let the roast sit 5 minutes before cutting across into 1/3-inch-thick slices. (Remove the twine before serving.) Makes 4 servings. 
 Nutritional analysis for each serving: 225 calories, 23 g protein, 16 g carbohydrates, 2 g fiber, 7 g fat, 1 g saturated fat, 63 mg cholesterol, 501 mg sodium &nbsp; 
 SPINACH SALAD WITH ORANGES AND ALMONDS 
 If you can't get pomegranate juice, substitute cranberry juice. Either adds lovely tartness and beautiful color to this light dressing. 
 2 tablespoons fresh orange juice 
 2 tablespoons pomegranate juice 
 2 teaspoons honey 
 2 tablespoons extra-virgin olive oil 
 1/4 teaspoon salt 
 1/8 teaspoon black pepper 
 6 cups baby spinach 
 1/2 cup thinly sliced red onion 
 1 (11-ounce) can mandarin oranges, drained 
 1/4 cup slivered almonds 
 1. Whisk together the orange juice, pomegranate juice, honey, olive oil, salt and pepper. Just before serving, toss the dressing with the spinach, onion, oranges and almonds. Makes 4 servings. 
 Nutritional analysis for each serving: 180 calories, 3 g protein, 20 g carbohydrates, 3 g fiber, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 209 mg sodium 
 MINTED BUTTERMILK PEA SOUP 
 Serve the soup warm, room temperature or chilled. If you choose to serve it warm, be sure that, once you add the buttermilk, it doesn't come to a boil. (The buttermilk will separate.) 
 1 tablespoon butter 
 2 cups chopped onion 
 1 (15-ounce) can low-sodium chicken broth 
 1 (10-ounce) box frozen peas 
 1 cup low-fat buttermilk 
 1/4 cup loosely packed mint leaves, chopped 
 1/4 teaspoon salt 
 1/8 teaspoon pepper 
 Mint leaves and additional buttermilk for garnish 
 1. Melt the butter over medium heat in a medium-size pot. Add the onions and cook, stirring, 4 to 5 minutes, or until they are soft. Add the broth and frozen peas and bring to a boil; immediately reduce to a simmer and cook another 5 minutes. 
 2. Remove the soup from the heat and add the buttermilk, mint, salt and pepper. Using a blender or food processor, puree the soup in batches. 
 3. To serve, ladle the soup into 4 bowls. Swirl a teaspoon of buttermilk into the center of each bowl and top with a sprig of mint. Makes 4 servings. 
 Nutritional analysis for each serving: 144 calories, 7 g protein, 22 g carbohydrates, 5 g fiber, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 547 mg sodium 
 TIP 
 When doubling the pork recipe - or any recipe cooked in the oven - be sure to allow extra cooking time. Two tenderloins should be checked starting at about 33 minutes (depending on your oven, they make take longer to reach temperature). Also, be sure not to crowd additional meat on the baking sheet: Allow room in between so the meat bakes rather than steams.

FDSIMP

Recipes: Stuffed pork, spinach salad, minted buttermilk pea soup

ny-food-apricotpork-pic

Easter is usually a hectic day for families celebrating at home. With all the church-going and Easter-egg hunting, there isn't much&nbsp;time for cooking, so it's best to make as many dishes as possible in advance. 
One way to prepare is by cooking the glorious French stew known as Navarin Printanier. Essentially, this is a lamb and spring vegetable stew that improves in flavor when cooked in advance, and easily serves as an all-in-one main course. 
You will need to set aside an hour or so to prep the ingredients and get the stew simmering, but the rest of the cooking is in the oven, unattended. 
After the lamb stew meat is browned, it is simmered along with carrots, turnips, small white onions and potatoes in a mixture of stock and herbs. A&nbsp;little tomato paste adds flavor and acts as a thickener. When done, both the&nbsp;lamb and vegetables are fork-tender. At serving time, fresh or frozen peas are&nbsp;stirred into the navarin. 
A watercress salad tossed in lemon juice and olive oil, and warm, crusty French peasant bread will make fine sides, while cheesecake can end the menu. 
CATHERINE'S NAVARIN (LAMB AND SPRING VEGETABLES STEW) 
2 tablespoons olive oil, plus extra, if needed 
3 pounds lamb stew meat (boneless shoulder) cut into 1 1/2-inch pieces, trimmed of excess fat 
3 tablespoons flour 
Kosher salt and freshly ground pepper 
4 cups reduced-sodium beef stock, plus extra, if needed 
3 tablespoons tomato paste 
3 medium cloves garlic, smashed and peeled 
2 sprigs parsley 
1 bay leaf, broken in half 
1/2 teaspoon dried thyme 
12 small white onions, about 1 inch in diameter (about 1/2 pound) 
3 medium carrots (about 1/2 pound) 
1 medium white turnip (about 1/2 pound) 
2 tablespoons unsalted butter 
1 tablespoon sugar 
1/2 pound small red-skin or Yukon Gold potatoes, scrubbed but not peeled, quartered 
1 1/4 cups frozen peas, thawed, or fresh peas 
1. Heat oil in a large, deep-sided pot with a lid set over medium-high heat. Pat lamb dry with paper towels. When oil is hot, add enough lamb to fit comfortably in a single layer. Brown, turning often, 4 to 5 minutes. Remove&nbsp;meat to a large plate. Continue until all lamb has been browned, adding oil, if needed. 
2. When all lamb has been removed from the pan, pour out and discard any drippings in the pot. Return browned meat to the pot and place pot over&nbsp;medium-high heat. Sprinkle meat with flour, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, 2 minutes. Add stock, tomato paste, garlic, parsley, bay leaf and thyme, and stir to combine. Bring mixture to a simmer, then reduce heat, cover and simmer 45 minutes. 
3. While lamb is cooking, prepare the vegetables. Bring a medium saucepan of water to a boil, and add the onions. Cook 1 minute, then remove with a&nbsp;slotted spoon. Cut off the root and stem ends of the onions, then peel off the&nbsp;skins. Peel carrots and cut on the diagonal into 1/2-inch-thick slices. Peel&nbsp;turnip, and cut into 1/2-inch wedges, then cut the wedges in half, crosswise. 
4. Heat butter in a large, heavy skillet set over medium heat. When hot, add onions, carrots and turnips. Cook, stirring, 2 minutes, then sprinkle with&nbsp;sugar. Cook, stirring occasionally, until vegetables are nicely browned but not soft, about 10 minutes longer. Set aside. 
5. Arrange a rack in lower third of the oven and preheat to 400 degrees. 
6. When the lamb has simmered for 45 minutes, add the sauteed vegetables and potatoes. Simmer, covered, for 15 minutes. Then place the covered casserole in the oven and bake until the lamb is fork- tender, 30 to 40&nbsp;minutes. (Stew can be prepared 2 days ahead; to reheat, cover and place in a&nbsp;preheated, 350-degree oven until hot, about 30 minutes.) 
7. When ready to serve, remove the pot from the oven. Discard parsley and bay leaf. If necessary, skim off and discard any fat that may have collected on top of the stew. Then stir in the peas, and cover the pot again to let the&nbsp;peas "cook" in the hot liquids, 3 to 4 minutes for fresh peas, and 1 to 2&nbsp;minutes for frozen ones. 
8. Season stew with salt and pepper, if needed, and thin with extra stock if it seems too thick. Serve the stew in shallow bowls. Makes 6 servings.

Easter lamb stew

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Classic Greek ingredients like yogurt, lemon and phyllo dough meld with simple cooking methods and seasonal spring flavors for dishes you'll want to make, regardless of whether you celebrate Greek Easter. 
 HONEY-DRIZZLED YOGURT IN PHYLLO CUPS 
 Place the cups on dessert plates and fill them just before serving. You can also make this with vanilla yogurt. 
 16 ounces plain nonfat yogurt 
 12 sheets phyllo dough, thawed 
 6 tablespoons melted butter 
 6 teaspoons granulated sugar 
 1/4 teaspoon ground cinnamon 
 12 tablespoons honey 
 12 sprigs fresh mint 
 1. Preheat the oven to 375 degrees. Coat a 12-cup muffin pan with cooking spray. 
 2. Line a strainer with cheesecloth; set it over a bowl. Pour the yogurt into the lined strainer and allow it to drain for 1 to 2 hours. (Refrigerate after 1 hour.) 
 3. Keep the phyllo sheets covered with a damp cloth as you work.&nbsp;Place 1 sheet on a work surface and brush lightly with butter. Sprinkle with 1/2 teaspoon sugar and a pinch of cinnamon. Crumble the sheet of phyllo into one of the muffin cups, taking care to push the dough down into the cup to line it; repeat with remaining phyllo. Bake in the center of the oven for 8 minutes, or until crisp and brown. Cool completely. 
 4. Just before serving, place a phyllo cup on each plate and spoon the yogurt into it; drizzle each with 1 tablespoon of honey. Garnish with a sprig of mint. Makes 12 servings. 
 Nutritional analysis for each serving: 196 calories, 3 g protein, 32 g carbohydrates, 0 g fiber, 7 g fat, 4 g saturated fat, 16 mg cholesterol, 116 mg sodium 
 &nbsp;SAUTEED BEET GREENS WITH FETA AND ORANGE 
 This recipe can easily be doubled or tripled. Work in batches to cook the greens. 
 1 pound beet, mustard or dandelion greens 
 1/4 teaspoon salt 
 1/8 teaspoon cayenne pepper (or to taste) 
 2 tablespoons orange juice 
 1/2 teaspoon orange zest 
 2 tablespoons extra-virgin olive oil 
 1/4 cup crumbled feta 
 1. Pick off any thick stems on the greens, and wash leaves but do not dry them. Transfer the damp greens to a large pot and stir them, over high heat, until they are just wilted and bright green, 4 to 5 minutes. Drain the greens in a colander, pushing out the excess water. 
 2. In your serving bowl, whisk together the salt, cayenne, orange juice, orange zest and olive oil. Toss the greens with the dressing; stir in the feta. Makes 4 servings. 
 Nutritional analysis for each serving: 113 calories, 4 g protein, 6 g carbohydrates, 4 g fiber, 9 g fat, 2 g saturated fat, 8 mg cholesterol, 506 mg sodium 
 3 ROASTED OREGANO POTATOES 
 Garnish the platter with lemon wedges. 
 1 teaspoon oregano 
 1/2 teaspoon salt 
 1/8 teaspoon black pepper 
 4 baking potatoes (about 2 pounds), each cut into 8 wedges 
 1/4 cup extra-virgin olive oil 
 2 tablespoons lemon juice 
 1. Preheat oven to 450 degrees. Place 2 racks in the middle of oven. Coat 2 shallow baking sheets with cooking spray. 
 2. Combine oregano, salt and pepper. Toss potatoes with the oil and lemon juice and add the seasoning mixture. Toss thoroughly and spread evenly on the baking sheets, taking care to not crowd the wedges. Roast 15 minutes, flip the wedges, and rotate the pans in the oven top to bottom and front to back. 
 3. Roast the potatoes another 15 minutes, or until they are browned and crisped on the outside, and fork tender. 
 4. Season to taste with additional salt and pepper, as needed. Makes 8 servings. 
 Nutritional analysis for each serving: 151 calories, 2 g protein, 21 g carbohydrates, 2 g fiber, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 151 mg sodium 
 TIP 
 When measuring sticky ingredients such as honey, peanut butter, or molasses, coat the measuring spoon or cup with cooking spray first - the sticky ingredient will slide right out.

Greek Easter dishes

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The joys of Easter often are celebrated with a meal of ham or lamb. Here are some reliable choices to go with them. 
WITH HAM . . . 
The 2008 Penfolds Eden Valley <a href="/topics/Riesling">Riesling</a> ($20) from <a href="/topics/Australia">Australia</a> is full of citrus and passionfruit notes. More modest but also food-friendly: the 2008 Penfolds Thomas Hyland Adelaide <a href="/topics/Riesling">Riesling</a> ($13). The slightly off-dry 2007 Helfrich Riesling ($15) delivers a vibrant taste of Alsace. Tropical fruit and citrus highlight the fine 2007 La Crema <a href="/topics/Sonoma">Sonoma</a> Coast <a href="/topics/Chardonnay">Chardonnay</a> ($23). There's vivid fruit, mainly citrus and nectarine, in the balanced 2007 Hess Collection Mount Veeder <a href="/topics/Chardonnay">Chardonnay</a> ($35). Dependable and appealing: the 2008 Kim Crawford Unoaked Chardonnay ($17) from <a href="/topics/New_Zealand">New Zealand</a>. 
. . . AND LAMB 
The 2006 Chateau St. Jean Sonoma <a href="/topics/Cabernet_Sauvignon">Cabernet Sauvignon</a> ($27) is defined by dark fruit, with a very satisfying result. The 2005 Tangley Oaks Napa Valley <a href="/topics/Cabernet_Sauvignon">Cabernet Sauvignon</a> ($22) has a spark of <a href="/topics/BlackBerry">blackberry</a> and soft tannins. Supple and layered, the 2006 Beaulieu Rutherford Cabernet Sauvignon ($27) has fine varietal character. Also recommended is the fruity, easily enjoyed 2006 Beaulieu Napa Cabernet Sauvignon ($17). Although it's lithe now, the concentrated 2006 Roth Alexander Valley Cabernet Sauvignon ($40) could mature for years. Rich and age-worthy, with complexity and style for this Easter or next: the 2006 Napa Cellars Stagecoach Vineyard Cabernet Sauvignon ($50). It's the fruity, attractive, food-friendly 2008 Paumanok Vineyards Dry Rose ($22) - springtime bottled in Aquebogue.

ny-fddrinks0912601083apr06

Wines to go with ham and lamb for Easter dinner

THROUGHOUT THE Christian world, yeast breads are traditionally served for the <a href="/topics/Easter">Easter</a> celebration. A little sweeter, a little richer, a little more complicated than our daily bread, these baked goods are the specialty of ethnic bakers. 
Russians bake towering loaves of kulich. Mexicans pat sweet crumb topping on seashell-shaped buns called pan dulce. Slovenians bake roll after roll of&nbsp;potica. Germans knead fruits into stollen or give a reprise to pre-Lenten&nbsp;fasching buns, deep-fried, apricot-filled doughnuts. 
Italians bake their panettone all year long, a light yellow, brioche-like dough, studded with raisins and candied fruit peel. 
On <a href="/topics/Easter">Easter</a> morning, Greeks celebrate by cracking red-dyed, hard-cooked eggs buried deep within a braided wreath bread to signify remembrance, renewal and&nbsp;luck. The red color symbolizes the blood of Christ. The egg symbolizes life. 
Paska is the centerpiece of the Ukrainian Easter table, celebrating the most important feast in their church year. The name paska, from the Hebrew word for&nbsp;<a href="/topics/Passover">Passover</a>, signifies peace, salvation and happiness. 
Some of the best buns and hot breads are baked in British kitchens. The big icing "X" on fragrant, spicy hot cross buns might be thought of as a simple&nbsp;reminder of Christ's resurrection. These cinnamon-flavored, currant-filled&nbsp;rolls had their origins in <a href="/topics/England">England</a> and were traditionally served on Good Friday. Bake all of them in a jelly-roll pan as a time-saver. 
&nbsp; 
Hot Cross Buns 
4 to 4 1/2 cups flour, divided 
1/3 cup sugar 
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon 
2 packages active dry yeast 
3/4 cup milk 
1/2 cup oil 
3 eggs 
1/2 cup dried currants or raisins 
1 egg white, lightly beaten 
For frosting: 
1 1/2 cups powdered sugar 
2 tablespoons butter, softened 
1/2 teaspoon vanilla 
1 to 2 tablespoons milk 
1. To prepare rolls, in large bowl, combine 1 1/2 cups of the flour, sugar, salt, cinnamon and yeast and mix well. 
2. In small saucepan, heat milk and oil until very warm (120 to 130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed with electric beater until moistened. Beat 3 minutes at medium speed. By hand, stir&nbsp;in currants and additional 2 1/4 to 2 1/2 cups flour until dough pulls cleanly&nbsp;away from sides of bowl. 
3. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl and cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 30 to 45 minutes. 
4. Grease 15-by-10-by-1-inch baking pan. Punch down dough several times to remove all air bubbles. Divide dough into 35 equal portions and shape each into a ball. Place in prepared pan, 7 rows one way, 5 rows the other. Brush with&nbsp;egg white. Cover and let rise in warm place until light and doubled in size, 20 to 30 minutes. 
5. Uncover dough. Bake at 375 degrees 15 to 20 minutes or until golden brown. Cool slightly. 
6. To prepare frosting, in small bowl, combine powdered sugar, butter, vanilla and 1 tablespoon milk and beat well, adding additional milk until of desired piping consistency. Using decorating bag or spoon, make crosses on each roll. Makes 35 rolls. 
Marlene Parrish is a cookbook author and food writer based in <a href="/topics/Pittsburgh">Pittsburgh</a>.

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Hot cross buns

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Celebrate Easter, welcome spring, uncork some festive wines. 
A fine way to start: bubbles. The nonvintage <a href="/topics/Domaine_Carneros">Domaine Carneros</a> Brut Rosé Cuveé de la Pompadour is a real mouthful: fruity, floral, made with <a href="/topics/Pinot_Noir">pinot noir</a> and <a href="/topics/Chardonnay">chardonnay</a>, a pretty pink package with berry and peach notes. About $35. Modestly priced and dependably fruity -- Mionetto Prosecco Brut, an apple-ly, dry sparkler at $15 or less. 
In that price range, too, enjoy the excellent 2009 Jadot <a href="/topics/Beaujolais_%28wine%29">Beaujolais</a>-Villages, a fresh, juicy red that goes with everything from appetizers to roasts, red meats to white. Huskier, the 2009 Byron <a href="/topics/Santa_Barbara_County">Santa Barbara County</a> <a href="/topics/Pinot_Noir">Pinot Noir</a> is a balanced, versatile red, with red-fruit notes, especially cherry and plum. Figure $17. 
The 2010 Pacific Rim <a href="/topics/Riesling">Riesling</a> easily complements ham for about $10. For a lusher accompaniment, try the first-rate 2009 Zind-Humbrecht <a href="/topics/Riesling">Riesling</a>, about $22. 
If lamb is the main course, <a href="/topics/Cabernet_Sauvignon">cabernet sauvignon</a> is the classic pairing. The plummy, berry-filled 2008 Rodney Strong <a href="/topics/Alexander_Valley">Alexander Valley</a> <a href="/topics/Cabernet_Sauvignon">Cabernet Sauvignon</a> is about $25. The concentrated 2007 Hess Mount Veeder <a href="/topics/Cabernet_Sauvignon">Cabernet Sauvignon</a> arrives generous with blackberry and vanilla, for about $48. 
A well-priced alternative is the 2009 Santa Cristina <a href="/topics/Sangiovese">Sangiovese</a> Toscana, with hints of raspberry and cherry, for about $12. Consider the 2007 Ruffino <a href="/topics/Chianti_Classico">Chianti Classico</a> Riserva, the 80th vintage of this popular red, for about $25. They're both good with lamb and ham. 
And for a respectable taste of Bordeaux, look for the 2005 Château Siaurac Lalande de <a href="/topics/Pomerol_%28commune%29">Pomerol</a> from Jean-Pierre Moueix; mostly merlot, medium-bodied, no-nonsense, $31.

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Uncork wine to celebrate Easter, spring

For some cooks, seasonality means shopping at the farmers market for the freshest local produce. For me, it means checking out the new candy in aisle 5 at the Sag Harbor Variety Store. Just as farm-to-table fans celebrate in late August when heirloom tomatoes are ready to harvest, I rejoice when chocolate Easter eggs appear on the shelves. 
 While <a href="/topics/Christmas">Christmas</a> beckons the baker with candy canes (great for cake decorating when crushed), and Valentine's Day beguiles with conversation hearts (to press into Rice Krispies Treats or fudge), Easter charms with the most colorful variety of treats. Many of them are fun additions to favorite recipes: 
 Marshmallow Peeps One of my daughters has a late-March birthday. When she was in preschool, I used to frost her cupcakes with blue buttercream and top each one with a yellow Marshmallow Peep duck. Now that she is older, she prefers the ducks as decorations atop a chocolate layer cake. 
 <a href="/topics/Jelly">Jelly</a> beans I once made the mistake at this time of year of substituting jelly beans for raisins in my granola bars. Now my children will only eat granola bars in March and April. I'm sure jelly beans also would be good in oatmeal cookie dough, but I'm reluctant to try. 
 <a href="/topics/Hershey%27s">Hershey's</a> Chocolate Bunnies Perfect for Easter Bark. Microwave 8 ounces of pastel-colored candy melts, spread over the bottom of a foil-lined, 8-inch-square baking pan, and scatter these cute little bunnies and some Easter-hued M&amp;M's on top. Let cool and break into pieces. 
 Reese's Peanut Butter Eggs After you scrape your brownie batter into a baking pan, press peanut butter eggs into the batter at even intervals, partially submerging them. Cut the cooled brownies so that each one contains a peanut butter surprise.&nbsp; 
 &nbsp; 
 BIRD'S NEST COOKIES FOR EASTER 
 When incorporating candy into baked goods, remember that looks aren't everything. It's important to use candy with a compatible flavor. Fruit-flavored Skittles on gingerbread would be an abomination. Spicy gumdrops or red hots make much more sense. The following recipe calls for milk chocolate eggs with sugar shells. Not only do Cadbury Mini Eggs look beautiful sitting inside their coconut nests, but they also make sense in combination with the coconut. 
 1 1/4 cups sweetened flaked coconut 
 2 cups unbleached all-purpose flour 
 1/2 teaspoon baking powder 
 1/2 teaspoon salt 
 1 cup (2 sticks) unsalted butter, softened 
 1/2 cup sugar 
 1 large egg 
 1 teaspoon pure vanilla extract 
 1/2 teaspoon coconut extract 
 About 60 small milk chocolate eggs with sugar shells, such as Cadbury Mini Eggs 
 1. Preheat the oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Toast until pale golden, stirring once or twice, 6 to 8 minutes. Let cool completely on the baking sheet. 
 2. Line two baking sheets with parchment paper. Whisk together the flour, baking powder and salt in a medium-size bowl. 
 3. Cream the butter and sugar together in a large bowl with an electric mixer until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg, vanilla and coconut extract and beat until smooth. Mix in the flour mixture on low until just incorporated. 
 4. Shape the dough into 11/4-inch balls. Roll the balls in the toasted coconut to coat. Place the balls 2 inches apart on the prepared baking sheet. With your thumb, make an indentation in the center of each ball large enough to hold 2 to 3 chocolate eggs. Shape the sides of the cookies with your thumb and index finger so they stand up and have nice bird's nest shapes. 
 5. Bake in two batches until golden, about 10 minutes. Let the cookies cool completely on the baking sheets. Just before serving, place 2 or 3 chocolate eggs in the indentation of each cookie. Makes about 24 cookies.

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