Recipes to Help Celebrate Easter at Home

Since everyone will be celebrating Easter at home this year, we asked some of our favorite chefs near and far what they’ll be making. We rounded up five delicious recipes to make your celebration at home just that much more special. We hope you enjoy all these tasty treats! 

Brunch Party - Ham and Cheddar Biscuit Sandwich

If your family will be having an Easter Brunch, these Ham and Cheddar Biscuits from the team at Puritan & Co. in Cambridge are just the thing to add to your table.

6 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon baking soda
3 tablespoons salt
18 oz butter
18 oz buttermilk
3 eggs
½ cup sugar
1 cup thinly sliced scallions
24 (¼in thick) slices of ham
12 farm eggs
24 slices of cheddar cheese
Aioli or mayo (optional)

Makes 12 biscuit sandwiches

Cut cold, cubed butter into flour until pea-sized pieces remain. In a separate bowl, whisk wet ingredients and sugar. Add to dry ingredients and scallions slowly, cutting in as you go. Stop when dough just comes together, but is shaggy and somewhat dry. Using additional flour if needed, roll out to 3/4" thickness and fold 1/3 over and overlap with remaining 1/3 (tri-fold). Roll out again and repeat the tri-fold once more. Roll out a third time, to about 1" thickness and punch out biscuits with a 4-5in cookie cutter. It helps to keep all of the ingredients very cold, especially the butter. Don't over mix, you should see butter chunks in the layers when you cut out the biscuit rounds. Egg wash and bake at 350 until golden (can top with cheddar cheese), in a convection oven, about 10-15 minutes. Allow the biscuits to cool, then slice them down the middle.  Add the mayo/aoili (if desired), 1 slice of ham and one slice of cheese to each side of the biscuit.  Place the biscuits back in the oven until the ham is warmed and the cheese is melted.  Meanwhile, fry the eggs to your liking (sunny side, over-hard, scrambled, etc) and place one egg on each sandwich.  Top with the other half of the biscuit and serve immediately.

(Image Credit: Puritan & Co.)

Cocktail Hour – Martha’s Martini

If you plan on hosting a digital cocktail hour to celebrate the holiday, we found the ultimate recipe from the ultimate host herself, Martha Stewart. Here are the instructions for the ‘Martha Martini.’

1/4 oz Vermouth 
2 oz of Belvedere Vodka 
Lemon Twist Garnish

Combine ingredients in a shaker with ice, then shake until very cold. Strain into a chilled martini glass and garnish with a lemon twist. Martha has mentioned that when making her martini that she waits "until the whole shaker becomes cloudy with cold, like, film.” This is when you know it’s ready to pour!

(Image Credit: Belvedere Vodka)

Sweets For Any Celebration – The Langham, Chicago’s Carrot Cake

Pastry Chef Danielle Marelli of The Langham, Chicago was kind enough to share with us her recipe for Carrot Cake, which is the perfect companion to any Easter celebration.

555 grams pastry flour
8 grams cinnamon
4 grams ginger
4 grams nutmeg
10 grams baking soda
5 grams baking powder
353 grams of granulated sugar
230 grams of brown sugar
290 grams vegetable oil
166 grams melted butter
26 grams vanilla extract
225 grams eggs
9 grams salt
720 grams shredded carrots

Preheat the oven to 350 degrees. Shred carrots with a grater or food processor and put to the side. Combine eggs, brown sugar, sugar, salt and vegetable oil in a bowl with whisk and whisk until light and airy. Combine all dry ingredients and sift together in separate bowl. Slowly add dry ingredients to wet ingredients and incorporate. Add melted butter and whisk until homogenized. Then fold in the shredded carrots. Put the batter into cake pans or pipe into cupcake molds.

Bake at 350 degrees for approximately 16-20 minutes for cupcakes, and 25 minutes for cake pans. (Recipe makes enough for three 9’’ rounds, so either serve as individual cakes or build a beautiful centerpiece by creating a 3-layer cake with cream cheese frosting in-between the layers!)

(Image Credit: The Langham, Chicago)

Sweets For Any Celebration – The Langham, Pasadena’s Easter Sugar Cookies

Pastry Chef Monaliza Ayson of The Langham, Pasadena, shared her recipe for some picture-perfect Easter Sugar Cookies!

250 grams Unsalted Butter
250 grams Granulated Sugar
3 Eggs
Vanilla Paste or Extract to taste
500 grams All Purpose Flour
10 grams Salt

Mix the butter and sugar together in a large bowl until creamy. Add eggs and vanilla and beat until light and fluffy. In a separate medium sized bowl, whisk the flour and salt together. Add the dry ingredients to the butter mixture and stir together until a dough forms. Shape the dough into a disk, wrap tightly in plastic, and chill until firm, about 2 hours or overnight.

To bake, heat the oven to 350 degrees. Unwrap and cut the dough disk in half. Lightly flour a work surface and a rolling pin, then roll out the dough gently until about 1/8” thick, adding flour as necessary and turning the dough to prevent sticking. Cut with festive cookie cutters. Bake until the edges start to brown and the centers are set, 6 to 8 minutes. The cookies will be very soft and may seem undercooked when you take them out of the oven -- be careful not to over bake, they will firm up as they cool. Once the cookies have cooled for about 8-12 minutes, decorate them with royal icing as you wish!

(Image Credit: The Langham, Pasadena)

Sweets For Any Celebration – The Langham, Hong Kong's La Mona

If you're feeling inspired, the pastry team at The Langham, Hong Kong shared their tasty recipe for La Mona, a Spanish Easter Cake. 

Almond Biscuit Moelleux ingredients:
356 grams Almond Paste 66%
105 grams Egg White 1
70 grams Egg Yolk
31 grams Potato Starch
56 grams Egg White 2
17 grams Sugar
125 grams Butter

Whip up the egg white 2 with the caster sugar like a meringue. Soft the almond paste with the egg white 1 and the yolk. Add the potato starch into the mixture. Fold the meringue into the previous mixture. Finish adding the melted butter. Spread at 1cm and bake it in the oven at 160C for around 10-15’. Let it cool down.

Dulcey Crunch ingredients:
200 grams Dulcey Valrhona Chocolate
100 grams Butter
150 grams Eclats d’Or Feulletine

Melt butter and chocolate. Combine both ingredients together and add the Feulletine. Stir well making sure all the feulletine has been coated with the chocolate. Spread it evenly on top of the Almond Biscuit Moelleux.

Almond Praline Mousse ingredients:
350 grams Almond Praline 60%
170 grams Cream
10 grams Gelatin Sheet
260 grams Cream, Whipped to Soft Peaks

Soak the gelatin in ice water until soft; squeeze out the excess of water and set it aside. Bring to boil the cream and melt in the gelatin. Pour the hot cream over the praline. Stir and create an emulsion. Use the stick blender to emulsify the mixture. Fold the semi whipped cream into the praline cream. Pipe the mousse into a 12cm ring and close the cake adding the insert.

(Image Credit: The Langham, Hong Kong)