March 31, 2010

Take an Easter tradition, and give it new spice

The Associated Press

(Continued from page 1)

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A new spin on the classic layered Italian dessert, tiramisu.

The Associated Press

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This colorful bark is easy to make, fun to do with the kids, and a good way to use up that surplus Easter candy.

AP

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Evenly distribute 1 package of the raspberries over the cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with the remaining syrup, then top with the remaining mascarpone cream and raspberries. Refrigerate at least 4 hours or overnight before serving.

To make sugared flowers, you can choose to use small flowers whole or pull the petals off larger flowers. Beat the egg white and water together until bubbly. Using a small clean paintbrush (be sure it's never been used for paint) paint the flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over the top of the tiramisu before serving.

 

EASY TO MAKE and fun to do with your kids, this colorful no-bake Easter treat also is a good way to use up all that Easter candy. Candy coating chocolates can be found at most craft stores in the candy and cake decorating aisle, as well as in the baking aisle of most grocers.

You can get a variety of colors, including pastels and white, as well as milk and dark chocolates; mix and match as desired.

EASTER BARK

Start to finish: 30 minutes (10 minutes active)

Servings: 16

1/2 cup sweetened shredded coconut

Green food coloring

1 pound pink candy coating chocolate

1 pound yellow candy coating chocolate

1 1/2 cups of candy toppings (such as small jelly beans, Easter candy sprinkles, candy-coated chocolate eggs)

In a large zip-close plastic bag, combine the coconut and a few drops of green food coloring. Close the bag and shake until the coconut is evenly green. Set aside.

Line a rimmed baking sheet with waxed or parchment paper. One at a time, place each color of candy coating chocolate in a microwave-safe bowl and heat on high in 30-second bursts, stirring between, until melted and smooth.

Spoon the melted chocolate onto the prepared baking sheet in a random pattern. Use a small spoon to swirl the colors together.

Let cool for 5 minutes, then top with the jelly beans, sprinkles, other candies and green coconut as desired. Set aside to harden completely, about 20 to 30 minutes, then break into chunks.

 

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Japanese-influenced rack of lamb from Marcus Samuelsson, left, makes an interesting variation on the traditional Easter feast.

The Associated Press

  


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