Let there be a feast (But don’t make it too difficult to accomplish)

By ARLENE BURNETT

One of our family traditions is that all holiday dinners are at my house.

But planning this year’s Easter dinner has been a bit of a challenge.

My husband, Ray, has been in the hospital and a nursing facility since he fell while walking the dog on Jan. 24.

That morning I was ready to hit the kitchen and test some recipes when the police officer came to the door to say Ray had fallen on the ice and could not walk. He had emergency surgery to repair ruptured quadriceps tendons on both legs. He’s been laid up for seven weeks. The good news is that he’ll be home for Easter, but still unable to help me.

So what about Easter dinner? Of course I’m still going to make and host it. But there are so many variables.

Usually those only involve juggling the dinner menu, making sure the house is reasonably clean and that something is planned to keep the five grandkids and one niece amused.

But now throw into the mix the fact that my husband is still somewhat incapacitated, a daughter who needs to visit her husband’s parents, and a son whose work schedule doesn’t recognize a normal dinner hour.

The solution -- an Easter brunch. Not too early, not too late and hopefully just right for everyone.

So what’s on the menu? Make-ahead dishes. Overnight casseroles are first on my list. These easy dishes may not turn heads in the world of gourmet cooking, but they’re crowd-pleasers. Ham, also made the night before, fits nicely with the casseroles. A savory cheesecake appetizer, a pasta dish, a bean-and-tomato salad, coffee cake, muffins and lime tartlets and finally, an Easter-bunny cake for the grandkids will round out the brunch.

My husband says I’m crazy for making so much food, but I know he’s looking forward to our all being together. And I really love to cook.

Take a look at the recipes below as possible additions to your holiday menu, no matter how crazy your holiday may be.

All recipes tested by the Pittsburgh Post-Gazette

KEY LIME TARTLETS

For the filling:

2 teaspoons finely grated lime zest (use key limes, if available)

5 large egg yolks

1 (14-ounce) can sweetened condensed milk

1 cup heavy whipping cream

1‚Ñ2 cup key lime juice

For the crust:

2 cups graham-cracker crumbs, gingersnaps or amaretti cookies

8 tablespoons unsalted butter, melted

Vegetable spray

For the topping:

1 cup heavy cream

1‚Ñ4 cup powdered sugar

1 teaspoon vanilla extract

For the garnish (approximate):

40 whole raspberries

40 mint leaves

Preheat oven to 325 degrees.

Beat lime zest and egg yolks with a whisk until thickened and light green in color, about 2 minutes. Whisk in condensed milk and heavy whipping cream and whisk for 1 minute. Whisk in the key lime juice until the mixture thickens slightly.

Combine cracker crumbs and melted butter. Spray mini muffin tin (2-inch-diameter cups, as for tassies) with vegetable spray.

Place a tablespoonful of crumbs in each muffin cup (about 40 cups). Press crumbs firmly into each cup so that the crumbs come up the sides. Pour enough filling in each cup to come to the top. Bake 10 minutes. Remove from the oven; cool to room temperature and then chill in refrigerator for at least 3 hours. When ready to serve, loosen the sides of each tart with a sharp knife and carefully lift out each one. Place on a serving platter. Beat cream, powdered sugar and vanilla until stiff peaks form. Place a dollop of cream on each tart and top each with a raspberry and mint leaf.

Makes about 40 tartlets.

“Small Parties” by Marguerite Marceau Henderson

TORTELLINI IN ASPARAGUS GORGONZOLA CREAM SAUCE

4 quarts water

1 tablespoon kosher salt

1 teaspoon olive oil

1 pound cheese tortellini

1 pound asparagus, ends trimmed, cut into 1-inch pieces

Sauce:

6 tablespoons unsalted butter

2 large shallots, finely chopped (about 1‚Ñ4 cup)

11‚Ñ2 cups heavy cream

1‚Ñ4 pound crumbled gorgonzola cheese

1‚Ñ4 cup grated Romano Pecorino cheese

1‚Ñ4 teaspoon ground black pepper

Garnish:

1‚Ñ2 cup chopped fresh Italian parsley

Bring 4 quarts water to boil. Add salt, oil, tortellini and asparagus. Cook 3 to 4 minutes until tortellini are cooked and asparagus are tender (tortellini will float to the top when cooked). Drain. Set aside.

While the pasta and asparagus are cooking, heat the butter in a medium saucepan. Add shallots and cook 1 minute. Stir in cream, cheeses and pepper. Cook sauce for 3 to 4 minutes, until cheeses are melted and sauce has thickened slightly. (This can be made ahead up to this point and then reheated just before adding the pasta.) Stir tortellini and asparagus into the sauce, cooking just until warmed through. Place on serving platter; sprinkle with parsley.

Serves 8 as a first course.

“Small Parties”

MIXED FRUIT COMPOTE

1‚Ñ2 teaspoon grated orange rind

2 cups fresh orange juice (about 6 oranges)

3 tablespoons brandy

1‚Ñ4 teaspoon whole cloves

2 (7-ounce) packages dried mixed fruit

2 (3-inch) cinnamon sticks

1 lemon, quartered

Place all ingredients in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer 20 minutes. Cool. Discard cloves, cinnamon and lemon.

Makes 8-1‚Ñ2-cup servings.

“Cooking Light Complete Cookbook”

PESTO, MUSHROOM AND CHEESE STRATA

2 tablespoons unsalted butter

6 ounces button mushrooms, sliced thinly

1‚Ñ2 cup thinly sliced green onions

6 to 8 slices dry bread, with crust (about 10 ounces, enough to cover the bottom of an 8-inch square pan twice)

5 ounces grated sharp cheddar or Gruyere cheese

5 large eggs

2 cups milk

2 tablespoons pesto

1‚Ñ4 teaspoon Tabasco sauce

3‚Ñ4 teaspoon salt

Freshly ground black pepper

Melt butter in a saute pan. Add mushrooms. Cook over medium-low heat about 3 minutes. Add onions and continue cooking 2 minutes longer or until both are tender.

Place one layer of bread snugly in an 8-inch square pan. Sprinkle with sauteed mushrooms and onions, then the cheese.

Cube remaining bread and evenly distribute in the pan. Whisk together remaining ingredients thoroughly and pour over bread and cheese. Gently push bread into egg mixture. Cover pan tightly with plastic wrap and refrigerate at least four hours or overnight. Let stand at room temperature 30 to 60 minutes before baking.

Preheat oven to 350 degrees. Remove plastic wrap and place pan in the top third of oven. Bake 40 to 45 minutes until top is crunchy and brown. Let stand 5 minutes before serving.

“Morning Food” by Margaret S. Fox and John B. Bear

ROSEMARY CARROT MUFFINS

1 cup currants or raisins

11‚Ñ2 cups boiling water

1‚Ñ2 cup olive oil

1‚Ñ2 teaspoon vanilla

2 cups all-purpose flour

1 cup whole-wheat flour

2‚Ñ3 cup sugar

2 teaspoons baking soda

2 teaspoons crushed rosemary (dried)

2 cups grated carrots

Preheat oven to 375 degrees. Spray muffin cups with nonstick cooking spray.

Combine currants, boiling water, olive oil and vanilla; set aside.

Combine flours, sugar, baking soda and rosemary. Make a well in center of dry ingredients. Add wet ingredients, stirring until moistened. Fold in carrots until evenly blended.

Fill muffin cups 2‚Ñ3 full. Bake for 20 to 25 minutes.

Makes 12 muffins.

“Muffins, Sweet & Savory Comfort Food” by Cyndi Duncan and Georgie Patrick

OVERNIGHT COFFEE CAKE

This coffee cake can be mixed and refrigerated the night before. In the morning, just turn on the oven and, in less than an hour, you have a fragrant cake.

For the batter:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1‚Ñ4 teaspoon salt

1 teaspoon ground nutmeg

6 ounces (12 tablespoons) unsalted butter, at room temperature

1 cup sugar

2 eggs, room temperature

8 ounces sour cream

For the topping:

3‚Ñ4 cup packed brown sugar

1 teaspoon cinnamon

1‚Ñ2 cup walnuts or pecans

Spritz a 9-by-13-inch baking pan with baking spray.

For the batter: In a medium bowl combine the flour, baking powder, baking soda, salt and nutmeg. Set aside.

In a large bowl with an electric mixer on medium speed, beat together the butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and beat just until incorporated.

Using a wooden spoon, stir in the flour mixture just until patches of white disappear. Set aside.

For the topping: In a small bowl, stir together the brown sugar, cinnamon and nuts. Set aside.

To assemble, spread the batter in the prepared baking dish, using a rubber spatula to smooth the top. Sprinkle the topping evenly over the batter. Cover and refrigerate overnight.

Preheat the oven to 350 degrees. Uncover the coffee cake and bake for 30 to 35 minutes, until lightly browned and a toothpick inserted in the center withdraws clean. Transfer the dish to a wire rack and cool slightly. Makes about 12 to 15 servings.

Marlene Parrish, Scripps Howard