54 THE QUEENS COURIER • EASTER DINING • MARCH 29, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
easter dining
Easy Spring Lamb, Sides and Treats
Th is Easter holiday, hop into a new
tradition and swap your classic ham for
savory lamb.
Cooking lamb can be easier than many
might think, especially when using a pressure
cooker. You can combine aromatic
herbs with white wine for a juicy leg
of lamb in under an hour. Or try baking
a rack of lamb crusted with a quinoa-hazelnut
combination and topped with a
mint pesto.
For a perfect, set-and-forget side, try
slow cooker carrots, sprinkled with dill
weed and lemon extract for a delightful
spring dish. End the meal with festive
cupcakes modeled aft er the Easter bunny,
which can satisfy the sweet tooth of guests
of all ages.
Find more Easter recipes at McCormick.
com and fi nd McCormick Spice on
Facebook and Pinterest.
Bunny Butt Cupcakes
Recipe courtesy of Amanda Rettke of
“I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24
• 1 2-layer size white cake mix
• 1 tablespoon, plus 2 teaspoons,
McCormick Pure Lemon Extract, divided
• 1 tablespoon McCormick Pure Vanilla
Extract
• 3/4 cup white chocolate chips
• 2 sticks butter, soft ened
• 16 ounces confectioners’ sugar
• 2 tablespoons milk
• 10 drops McCormick Green Food Color
• 1-2 drops McCormick Red Food Color
• 12 large marshmallows, halved crosswise
• 3 tablespoons white nonpareil sprinkles
Prepare cake mix as directed on package,
adding 1 tablespoon lemon extract
and vanilla. Spoon 3 tablespoons batter
into 24 paper-lined muffi n cups. Bake as
directed on package for cupcakes. Cool
cupcakes on wire rack.
To make bunny feet: In medium,
microwave-safe bowl, microwave white
chocolate chips on high 30 seconds. Stir
until completely melted and smooth.
Spoon into pastry bag or re-sealable plastic
bag. Snip small corner from bag.
Pipe 24 pairs of bunny feet onto parchment
or wax paper-lined cookie sheet.
Use toothpick to smooth out bumps or
rough edges, and gently tap cookie sheet
on counter to help settle. Allow to harden
2 minutes in freezer or 15 minutes in
refrigerator.
To make frosting: In large bowl, beat
butter and remaining lemon extract until
light and fl uff y. Gradually add confectioners’
sugar, beating well aft er each
addition and scraping sides and bottom
of bowl frequently. Add milk; beat until
light and fl uff y. Remove half the frosting
and place in medium bowl. Add green
food color; mix until evenly blended.
Spoon into pastry bag fi tted with grass
decorating tip. Set aside. Remove half
the remaining frosting into small bowl.
Add red food color; mix until light pink.
Spoon into another pastry bag.
Using pink frosting, pipe three toes and
padding on each bunny foot. Once frosting
has set (about 1 hour) gently press
down on pink frosting to create smoother
look.
To assemble cupcakes: Pipe green frosting
onto each cupcake in series of short
motions to create individual grass spots.
Cover top of each cupcake completely.
To make bunny butts: Place cut sides
of marshmallow halves onto each frosted
cupcake, leaving room for bunny
feet. Shape remaining white frosting into
dime-sized balls then roll with white
sprinkles to cover. Pipe small drop of
remaining pink or white frosting onto
top of each marshmallow. Press bunny
tail on top.
Place both bunny feet against base of
marshmallow with toes facing down.
Lemon Dill Slow Cooker Carrots
Prep time: 10 minutes
Cook time: 3-4 hours
Servings: 6
• Nonstick cooking spray
• 2 pounds carrots, peeled and cut into
1/2-1-inch chunks
• 2 tablespoons water
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 teaspoons McCormick Dill Weed
• 2 teaspoons McCormick Pure Lemon
Extract
• 2 teaspoons Dijon mustard
• 1 teaspoon white wine vinegar
Spray inside of 4-quart slow cooker
with nonstick cooking spray. Add carrots,
water and salt; toss to coat. Cover.
Cook on high 3-4 hours, or until tender.
In small bowl, mix olive oil, dill weed,
lemon extract, Dijon mustard and vinegar.
Stir into cooked carrots in slow cooker
before serving.
Rack of Lamb with Quinoa-
Hazelnut Crust and Mint Pesto
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6
• 2 tablespoons red quinoa
• 2 tablespoons white quinoa
• 1/2 cup water
• 1/4 cup, plus 1 tablespoon, fi nely
chopped toasted hazelnuts, divided
• 2 racks of lamb, about 1 pound each
• 3 tablespoons olive oil, divided
• 1 1/8 teaspoons McCormick Gourmet
Sicilian Sea Salt, divided
• 1/4 teaspoon McCormick Gourmet
Organic Black Pepper
• 2 teaspoons lemon juice
• 2 tablespoons McCormick Gourmet
Organic Mint
• 1/8 teaspoon McCormick Gourmet
Organic Garlic Powder
• 1 cup plain Greek yogurt
Rinse quinoa; drain well. In small
saucepan over medium-high heat, bring
quinoa and water to boil. Reduce heat
to low; cover and simmer 13 minutes,
or until liquid is absorbed, stirring occasionally.
Spread cooked quinoa on baking
sheet to cool. Stir in 1/4 cup hazelnuts.
Set aside.
Heat oven to 450 F. Brush racks of lamb
lightly with 1 teaspoon oil. Sprinkle with
1 teaspoon sea salt and pepper. Coat lamb
with quinoa mixture, pressing fi rmly to
adhere. Place lamb on roasting rack in
foil-lined, shallow roasting pan. Drizzle
with 2 teaspoons oil.
Roast 20-25 minutes, or until desired
doneness.
To make Mint Pesto: In small bowl,
mix remaining oil, remaining hazelnuts,
lemon juice, mint, garlic powder and
remaining sea salt until well blended. Stir
1 teaspoon pesto into yogurt.
To serve: Carve lamb into chops.
Drizzle with remaining pesto. Serve with
yogurt sauce.
Electric Pressure Cooker Lamb
Prep time: 10 minutes
Cook time: 48 minutes
Servings: 12
• 1 tablespoon McCormick Garlic Powder
• 1 tablespoon McCormick crushed
Rosemary Leaves
• 2 teaspoons McCormick Sea Salt
• 1 teaspoon McCormick Th yme Leaves
• 1/2 teaspoon ground McCormick Black
Pepper
• 2 tablespoons vegetable oil
• 1 semi-boneless leg of lamb (about 4
pounds)
• 1 cup Kitchen Basics Original Chicken
Stock
• 1/2 cup dry white wine
• 2 medium carrots, peeled and cut into
2-inch chunks
• 1 medium yellow onion, cut into wedges
• 1/4 cup water
• 2 tablespoons cornstarch
In small bowl, mix garlic powder, rosemary,
sea salt, thyme and black pepper.
Set aside.
In electric pressure cooker, heat oil on
saute setting until simmering. Sprinkle
half the seasoning mixture evenly over
lamb. Place lamb in pressure cooker.
Cook 8-10 minutes, or until browned on
all sides, turning occasionally. Add stock,
wine and remaining seasoning mixture
to pressure cooker. Arrange carrots and
onion around lamb. Close lid.
Cook 25 minutes on high pressure.
Once complete, allow pressure to release
naturally with vent closed 15 minutes.
Vent to release remaining pressure;
remove lid. Remove lamb and vegetables
from pressure cooker; set aside and
keep warm.
Set pressure cooker to saute. Cook,
uncovered, until liquid is reduced by
about half, about 5-10 minutes. In small
bowl, mix water and cornstarch. Stir into
pressure cooker with wire whisk. Cook,
stirring occasionally, 1-2 minutes, or
until thickened. Serve lamb and vegetables
with gravy.
Courtesy Family Features