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For an extremely sweet Easter breakfast or dessert, try making one of chef Francis Mallmann’s delicious panqueque (pancake) recipes. The two types of pancakes he makes in his YesChef lesson are Dulce de Leche Pancakes and Apple Pancakes, which are made beautifully in simple restaurants throughout Argentina. The cooking process for Francis’ pancakes is simple and straightforward. To make the pancake batter for each type of dessert, mix together eggs, milk, and a pinch of salt in a big bowl. Whisk flour into the batter, which should be heavier than the batter of an everyday crepe. Chill the batter in the fridge overnight.
Apple Pancakes: To make caramelized apples for your apple pancakes, use acidic apples like Granny Smiths, which are necessary to create a contrast with the sugar in the dessert. Peel and cut the apples, melt butter on a plancha grill or a cast iron pan, and add sugar and sliced apples to the grill, making sure to leave space between the apples. Spoon the pancake batter around and on top of the apple slices that have been heating on the grill. Once it cooks and the bottom is golden brown, flip it over and cook it on the opposite side.
Dulce de Leche Pancakes: Pour the pancake batter on the grill and let it cook for about five minutes. On top of the pancake batter, put your dulce de leche, and roll up the pancake. Cook until the dulce de leche starts to melt and trickle out at the edges. Complete the dulce de leche pancake by spreading sugar on top and pressing and rubbing the hot cast iron pan over the pancake. The hot, burnt dulce de leche topping should drip right off the pancake, a sight that “makes me so happy,” Francis says.
Chef Nancy Silverton’s “Mom’s Apple Pie” is another excellent dessert to make for Easter Sunday. Featuring tart green caramelized apples, amazing homemade pie dough, and a delicious golden crust, this is a dish that will satisfy and impress your whole family.
Begin by peeling and slicing tart green apples, then sautéing them with a cinnamon-sugar combination (Tart apples will balance out the sweetness of the sugar in the recipe, Nancy says.) Heat up butter and half a vanilla bean in a pan before adding apples. When the apples are soft, put in the sugar and cinnamon and add cream and whiskey before transferring to a baking sheet to cool.
To make the pie dough, just a few simple ingredients are required: kosher salt, unbleached all-purpose flour, and frozen cubes of butter. (No sugar is needed because the apples are already very sweet.) Blend the dough at a low speed, adding water and heavy cream. Using a large surface, knead the pieces of dough together and flatten them into discs. Roll the pie dough into big circles and let them sit for a half-hour before cutting smaller circular shapes out of them.
Fill the pie pans with pie dough and chilled sauteed apples, preheat your oven to 400 degrees, and bake for 20 to 25 minutes until the pies are golden and bubbling. Let the pies cool for 10 minutes, then serve them on dessert plates with heaping scoops of vanilla ice cream on top.
Erez Komarovsky’s Rustic Summer Cake Recipe is delicious, easy-to-make, and a perfect dessert for the Easter and the summer seasons. The cake, which Erez’s mother used to make, brings back great memories from Erez’s childhood and makes him smile every time he bakes it. And now, with access to his special recipe, you can share some sweet joy with your family too.
Erez makes his Rustic Summer Cake by mixing cubes of butter with eggs and a little sugar. He whisks the mixture by hand, like his mother did, adding one egg at a time. (The butter should be at room temperature because cold butter will not mix well.) To make the cake extremely flavorful, he uses 1 cup of a full-fat sour cream (“This is a cake, not a diet recipe,” Erez makes clear.)
To capture the feeling of summer, Erez grates the outer yellow skin of the lemon and mixes the lemon zest into the recipe. After adding flour, being careful not to mix it too much, he transfers the batter into a greased baking dish.
Erez adds halved ripe apricots and mulberries to the batter, but you can use any fruits that you love and that are in season, such as peaches, plums, cherries, blackberries, and raspberries. Don’t be afraid to add too much fruit, Erez says. It’s a fruit cake, after all!
Erez sprinkles a little bit of demerara sugar and more cubed butter on top before baking the recipe for 325 degrees for 40 minutes, or until the cake is golden and puffed. Once it’s ready, Erez sprinkles some powdered sugar over the cake. The whole process is very easy. “It’s a piece of cake,” Erez says.
Chef Kwame Onwuachi’s spectacular rum punch is an awesome cocktail to drink with your Easter meal. This Caribbean-inspired beverage, which Kwame demonstrates how to make with his mother, features a combination of dark and light rum and fresh fruits that are native to the Caribbean region including mangoes, papayas, hibiscus, tangerines, lime juice, and custard apples.
To make Kwame’s Rum Punch for your Easter Sunday festivities, cut up fresh fruits and blend them with rum into a puree. Chill the puree in the fridge before blending it with ice and more rum. Serve this refreshing holiday punch like Kwame does: in a pitcher rather than a bowl.
For an Easter meal you will never forget, try baking one of these original dessert recipes described above. Whether you’re looking for a simple, classic recipe or something more complex, there’s something here for everyone. And for a truly memorable holiday, have a refreshing Rum Punch cocktail to go along with your world-class cake, pie, pudding, or pancakes. You won’t regret it!
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