Ina Garten Easter Recipes: Delicious And Fun Ideas For Your Holiday Celebration

Ina Garten Easter Recipes: Delicious And Fun Ideas For Your Holiday Celebration

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12 of Ina Garten's Best Spring Recipes for Your Easter Feast Beauty
12 of Ina Garten's Best Spring Recipes for Your Easter Feast Beauty from beautyandcarenews.com

Easter is a time to gather with family and friends, celebrate new beginnings, and indulge in delicious food. And who better to turn to for Easter recipe inspiration than the queen of home cooking herself, Ina Garten? In this article, we’ll explore some of Ina’s best Easter recipes that are guaranteed to impress your guests and satisfy your taste buds.

Recipe 1: Ina Garten’s Garlic Roasted Potatoes

Looking for a tasty side dish to serve alongside your Easter ham or lamb? Ina Garten’s garlic roasted potatoes are a crowd-pleaser that are easy to make and bursting with flavor.

Ingredients:

  • 3 pounds small red or white potatoes
  • 1/4 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 2 tablespoons minced fresh parsley

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place them in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
  3. Transfer the potatoes to a sheet pan and spread out into 1 layer.
  4. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
  5. Flip the potatoes twice with a spatula during cooking in order to ensure even browning.
  6. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
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Nutritional Information:

  • Serving Size: 1/2 cup
  • Calories: 110
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrate: 18g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 2g

Cooking Time:

45 minutes to 1 hour

Equipment:

  • Bowl
  • Sheet pan
  • Spatula

Serving Suggestions:

Pair these potatoes with your favorite Easter entrée, such as ham, lamb, or roasted chicken.

Variations:

Try using different herbs or spices to customize the flavor of these potatoes. Rosemary, thyme, or paprika would all be delicious additions.

Substitutions:

If you don’t have small red or white potatoes, you can use larger ones and cut them into smaller pieces. You can also use a different type of potato, such as Yukon gold or fingerling.

Storage:

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Be sure to flip the potatoes during cooking to ensure even browning.
  • For extra crispy potatoes, broil them for the last 5 minutes of cooking.

Frequently Asked Questions:

  • Can I make these potatoes ahead of time? Yes, you can partially cook the potatoes in advance and then finish them in the oven right before serving.
  • Can I use dried herbs instead of fresh? Yes, but be aware that dried herbs are more potent than fresh, so adjust the amount accordingly.

Overall, Ina Garten’s garlic roasted potatoes are a simple yet delicious addition to any Easter menu. They’re easy to make, packed with flavor, and sure to impress your guests.

Recipe 2: Ina Garten’s Lemon Cake

No Easter celebration is complete without a showstopping dessert, and Ina Garten’s lemon cake fits the bill perfectly. This moist and tangy cake is sure to be a hit with your family and friends.

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Ingredients:

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
  3. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  4. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
  5. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  6. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

Nutritional Information:

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 385
  • Total Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 97mg
  • Sodium: 269mg
  • Total Carbohydrate: 57g
  • Dietary Fiber: 1g
  • Sugars: 40g
  • Protein: 5g
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Cooking Time:

45 minutes to 1 hour

Equipment:

  • Electric mixer
  • 2 loaf pans

Serving Suggestions:

Serve slices of this lemon cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

Try adding a lemon glaze or frosting to the top of the cake for extra sweetness.

Substitutions:

If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar added to it.

Storage:

This cake can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 1 week.

Tips:

  • Be sure to grease and flour your loaf pans well to prevent sticking.
  • If your cake is browning too quickly in the oven, cover it loosely with foil.

Frequently Asked Questions:

  • Can I make this cake in advance? Yes, this cake can be made up to 2 days in advance and stored in the refrigerator.
  • Can I use bottled lemon juice instead of fresh? While fresh lemon juice is preferred for optimal flavor, bottled lemon juice can be used in a pinch.

In conclusion, Ina Garten’s lemon cake is a bright

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