I made this simple Easter breakfast for my parents and myself. I borrowed the Easter plates from my Mom. Years ago, I bought them for her from Wegmans.
Savory Easter Egg Pastries
Frozen puffed pastry
Asparagus, cherry tomatoes ( vegetables of your choice)
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry a little with a rolling pin. Cut into desired shaped with a cookie cutter or knife. With a sharp knife, lightly score pastry dough 1/2 inch in from the edges of your shape. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove egg shapes from oven, spread with ricotta and sprinkle with fresh lemon zest. Decorate the eggs with vegetables of your choice (I used asparagus and cherry tomatoes). Season with salt and pepper. Bake for about 15 minutes.
It was simple, fun, and relatively healthy meal.
My 20 year old niece and I have a tradition of making egg ornaments for Easter. This was the 9th year. I blew out the eggs the weekend before. On the night of our craft we got takeout from Panera and simply used toothpicks and tacky glue to attach sequins to the empty eggs. They are fragile. I broke two while gluing sequins on the eggs since I kept dropping the egg.
My niece did the entire photo shoot for this.
Year 9 – Sequins
Year 8 – Ukrainian
Year 7 – Punched Paper
Year 6 – Diorama
Year 5 – Marble
Year 4 – Ribbons
Year 3 – Quilling
Year 2 – Simplified Ukrainian
Year 1 – Paper Cut-out
As usual, I enjoyed doing our special tradition this year. My collection of 9 years of different egg decorating techniques is special to me.
I made this for my friend Mayumi’s mother during their stay at my home.
Top Left: Blueberries
Bottom Left: Cashews with green chocolate candies
Right Side: Tree and bear – spinach (cut with a cookie cutter), Tomato Tart
I made this lunch for Anna, my friend Mayumi’s 7 year old daughter during their visit from Japan.
Container: U Konserve
Contents: Crowns – cheddar and mozzarella cheese pizza (cut with a cookie cutter), blueberries, strawberries
I made this for my friend Mayumi’s mother during their stay at my home. Mayumi requested nature as the theme.
Left Side: Flowers – Cucumber and carrots – cut with a cookie cutter, Peanut Noodles
Top Right: Butterfly – Apple, cut with a cookie cutter and dipped in water with lemon juice, strawberry
Bottom Right: Butterflies – Carrot – cut with a mini cookie cutter, vegetable cream cheese, celery
I made this lunch for my friend Mayumi’s daughter while they were recently staying at my place. I am fond of Anna and remember her as a dancing five year old during my 2017 Japan trip. It was a time of transition and I was a waterfall of tears. The waterfall dried up after spending time with Anna. I told myself, “how can you cry when there is a five year old dancing?” Anna is seven now and still a delight to be around.
Left Side: Dancing Girl – Daikon (Japanese radish) with a carrot skirt – cut with a cookie cutter, Peanut Noodles
Top Right: Dancing Shoes – Radish (I was inspired by this), spinach leaves
Bottom Right: Music Notes – Apple dipped in water with lemon juice to prevent browning, blueberries
I made this meal for my friend Mayumi during her recent stay to my home. While planning their lunches, I asked Mayumi what theme she would like and she said ballet.
Note: Plastic Ballet themed cupcake ring is a non-edible decoration. Add after baking and remove before eating.
Top Left: Cashews with pink chocolate candies
Bottom Left: Strawberries
Right Side: Tomato Tart – see below
- 1 cup shredded mozzarella cheese
- 4 plum tomatoes
- 1/3 cup Parmesan cheese
- 3 tablespoon sour cream
- 3 tablespoon mayonnaise
- 3 tablespoon snipped fresh basil
- 1/2 teaspoon garlic powder
Cut piecrust to fit the tart pan. Prick bottoms of tart shells with a fork. Bake in a 425 degree oven for 8 minutes or until golden brown. Immediately divide 1/4 cup of mozzarella cheese between the shells.
Meanwhile, cut each tomato into slices. Combine remaining mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, basil, and garlic powder in a small bowl. Arrange tomato wages in each tart. Spoon some of the cheese mixture over the tomatoes in each shell.
Bake in a 425 oven for 10 minutes or until cheese is melted and begins to brown.