Ugh, my goodness, I have a sweet tooth. Don’t think this lessens my love for homemade bread, cheese, and pasta but, golly gumdrops, I love sweets. So, knowing already what everyone wants for Easter dinner (there is no way to alter this menu without causing disappointment and much grumbling), only the question of dessert remains and it is MINE to choose…all mine. We’ve all been busy baking the heavier desserts of wintertime like spicy apple pies, guinness cake around my birthday, things with salted caramel and all the homey sweets. Here in Canada, it’s not quite time for berries but everyone is dying for something fruity. I guess that’s why lemon-centric desserts are so popular at Easter…especially the Meyer lemon which is smaller, spicier, and sweeter than their mid-winter counterparts.
This one is in the top 5 possibilities. It has a crust made from cornmeal and sage! How interesting…
Also in the top 5 on the Lemon List: Meyer Lemon Crepe Cake. (Perhaps a little maple syrup….?)
There is something very appealing about ricotta cheese at this time of year too. Is there some tradition I’m forgetting that makes Easter a time for cheese? Both of these ricotta recipes seem just perfect for early spring, and particularly appropriate because Easter is so early this year. The cheesecake recipe (from MarthaStewart.com) features a citrus/vanilla compote to go alongside.
And lets not forget about coconut! Somehow, it just screams “Easter”!
And I certainly couldn’t call myself half a Southerner if I didn’t consult Southern Living about Easter desserts. How about this humble bundt cake made with green tea and glazed with honeysuckle syrup! Whaaaaa…??