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Easter Buffet from Amy Rota-Poulin

Posted at: 03/30/2013 9:13 PM
Updated at: 03/31/2013 10:32 AM

Easter Recipes from Amy Rota-Poulin

Eggs Benedict Bar Recipes
Amy Rota-Poulin Copyright 2013

www.glutenfreewithamy.com

Poached Eggs:
Farm Fresh Eggs
¼ teaspoon sea salt
2 tablespoons Apple Cider Vinegar


Fill a small sauce pot with water until it is at least 3 inches deep in the pot. Bring the water to a rolling boil. Add a ¼ teaspoon of sea salt. Pour 2 tablespoons of apple cider vinegar into the poaching boiling water. In a small bowl, crack the farm fresh eggs open one at a time. Gently transfer eggs, taking care to pour one at a time, into simmering water. Within the first 30 seconds, very gently take a spoon and release the eggs from the bottom of the pot. Poach the eggs for 2-3 minutes. When the whites become opaque and feel firm to the touch they should be done. Gently remove eggs with a slotted spoon to remove all excess water. Serve immediately.

Potato Nests:
5 pounds of Yukon gold potatoes, peeled and chopped
½ teaspoon of sea salt,
½ teaspoon of ground black pepper, or to taste
½ teaspoon of organic garlic powder
Sea salt to taste


Peel and chop the potatoes. Fill a large pot 2/3rds of the way full with water and add ½ teaspoon of sea salt. Bring the water to a boil. Add the peeled and chopped Yukon gold potatoes to the water. Boil until the potatoes are tender. This takes usually 15-20 minutes.

Drain potatoes and place in a mixing bowl. You can whip by hand using a whisk or whip with an electric mixer fitted with a whisk attachment. Add sea salt, ground black pepper, and the organic garlic powder and mix on high for 2-3 minutes. Mix until the mixture is smooth.

Place whipped potatoes in a piping bag fitted with a large star pastry tip. If you do not have a pastry bag or tip in your kitchen, simply use a plastic food storage bag and cut a corner off of the bag.

Preheat oven 400 degrees. Grease a cookie sheet and pipe the potatoes in a circular motion, starting in the center and working your way out. When you get to the desired size, pipe another layer around the edge to form the sides of the nest.

Bake for 25-30 minutes or until the potato nests are just turning a beautiful golden brown. Cool for 10 minutes. If the centers rise, just pat down with a spoon. Remove nests from cookie sheet with a metal spatula.

Now it’s time to create your Eggs Benedict Bar!!

The Eggs Benedict Bar:
Place a vast array of toppings on your buffet table. I like to have: roasted tomatoes, roasted asparagus, smoked salmon, ham, caramelized onions, fresh organic baby spinach, organic baby kale, grated sharp cheddar cheese, grated parmesan cheese, goat cheese, chives, scallions and the list goes on. Place each one of the items you decide to have at your buffet, in their own small serving bowl with a serving spoon.

For a lovely presentation, place your potato nests on a platter, and your poached eggs in an deviled egg platter. I also like to have fresh hollandaise sauce on hand in a little pitcher.

To create your custom Eggs Benedict take a potato nest and fill with as many toppings as you can fit. Place a poached egg on top. Drizzle with hollandaise sauce and sprinkle with fresh chopped chives, Yum!!

Hollandaise Sauce:
2 jumbo egg yolks
1 tablespoon of fresh lemon juice
5 tablespoons of salted butter
¼ teaspoon of Himalayan salt
¼ teaspoon ground black pepper
A pinch of red pepper flakes
Chili powder to garnish

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, Himalayan salt, ground black pepper and red pepper flakes in the jar of a blender. Blend for 15-20 seconds. With the blender running, slowly pour through the top of the lid, the hot butter into the blender and blend for 30 seconds, until the sauce is thick.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. * 
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com    Amy is also on Facebook and Twitter.

*Quick Tip: For a fuss free cleanup, line a baking sheet with tinfoil when roasting asparagus.

 

Easter Sunrise Cocktail
Amy Rota-Poulin Copyright 2013


Ingredients:

3-5 parts organic orange mango juice
1 part gluten free coconut rum
1 part sparkling water
A touch of Campari

Place a martini glass in the freezer for 15-30 minutes

Remove the martini glass from the freezer. Pour the orange mango juice, coconut rum and sparkling water into the chilled glass. Add a touch of Campari. For an Easter inspired garnish, place an edible flower on the edge of the glass.

*Please Drink Responsibly.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
 

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com    Amy is also on Facebook and Twitter

 

Maple Cider Glazed Ham
Amy Rota-Poulin Copyright 2013


Ingredients:
10 pound gluten free smoked ham
2 cups of fresh apple cider (I bought mine at the farmers market)

In a large glass roasting pan place the ham and the apple cider. Loosely cover the ham with tinfoil and bake for 35-40 minutes in the oven.

Glaze:
1 jar of Crofter’s Organic Superfruit Jam
2 tablespoons of gluten free Dijon mustard
¼ cup of grade b maple syrup, grade will also work
¼ teaspoon of organic ground ginger
¼ teaspoon of organic ground cinnamon


In a bowl, mix all of the glaze ingredients together until combined.  Take the ham out of the oven and remove tinfoil. Pour the glaze evenly over the ham. Place the ham back in the oven and cook for an additional 30 minutes or until the ham is fully cooked. Let the ham rest for 10 minutes. Slice, serve and enjoy this elegant meal! This ham will make almost any dinner spectacular. Adjust the cooking time depending on the size of your ham.

Enjoy!

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com    Amy is also on Facebook and Twitter

 

Strawberry Cheesecake Bites

Amy Rota-Poulin Copyright 2013

 

 

Ingredients:

1 pound of fresh strawberries, rinsed and dried

8 ounces of gluten free neufetchel cheese, room temperature

3-4 tablespoons of maple syrup

½ teaspoon vanilla extract

1 cup of gluten free cookie crumbs

 

In a mixing bowl, whip the neufetchel cheese, maple syrup and vanilla extract together. Whip until smooth and fluffy, set aside. Crush gluten free cookies until fine crumbs. Place in a bowl and set aside.  Dip the strawberries into the cheese cake mixture, then into the cookie crumbs. How simple is that! Place on a platter and repeat until you have dipped all of the strawberries. This is a super simple dessert that is perfect to enjoy any day of the week.

 

Quick Tip: There are two methods I like to use for crushing the cookies, 1. place cookies in a large food storage bag and crush with a rolling pin. 2. place cookies in a food processor and “pulse” until a the cookies are fine crumbs. Enjoy!

 

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com    Amy is also on Facebook and Twitter