Easter Bonnet Cheese Spread Recipes

EASTER BUNNY CHEESE SPREAD

Steps:

• In a bowl, combine the cream cheese, beef, olives, dill, horseradish and Worcestershire sauce. Finely chop two green onions; add to cream cheese mixture. On a large platter, form cheese mixture into a bunny shape. Cover and refrigerate for 8 hours or overnight., Insert jelly beans for bunny's eyes, nose and buttons. Cut carrot in half lengthwise; place cut side up above head for ears. Cut green portion of remaining onion into six 2-in.-long pieces; place next to nose for whiskers. Serve with vegetables and/or crackers.

EASTER BONNET CHEESE SPREAD

Steps:

• Combine cream cheese and butter in bowl; beat at medium speed until creamy. Reserve 1/2 cup. Cover with plastic food wrap; refrigerate.
• Add all remaining cheese mixture ingredients to remaining cream cheese mixture in bowl. Beat at medium speed until well mixed.
• Form crown for hat by lining (11-ounce) custard cup with plastic food wrap, extending over edges. Firmly press 1 1/4 cups cheese mixture into lined cup; cover with plastic food wrap.
• Create hat brim by placing remaining cheese mixture onto serving plate. Shape into 9-inch round; cover with plastic food wrap. Refrigerate crown and brim at least 2 hours or until firm.
• Remove cheese mixture from refrigerator 1 hour before using.
• Remove plastic wrap from crown and brim; invert crown onto center of hat brim. Peel off plastic wrap. Re-shape with hands, if necessary. Frost hat with reserved cream cheese mixture. Use carrot peels for ribbon. Garnish with edible flowers and basil leaves, if desired. Cover; refrigerate until ready to serve.
• Remove from refrigerator 15 minutes before serving. Serve with crackers and cut-up vegetables.

EASTER BONNET, PART TWO

Steps:

• To assemble: Use a pastry brush to coat the bottom half of each petal with a little Simple Syrup or warmed corn syrup. This will act as the "glue" to adhere the petals to the bud. Wrap the first petal around the base of the bud. Continue adding petals in the same fashion until you have formed the size of flower you would like. Gently squeeze the bottom of the bud so the petals open. You can also gently roll back the tops of the petals to achieve a more realistic appearance. Cut off the bottom of the bud. Place around the brim of the hat and add the leaves as desired.
• To make the ganache: If using gelatin sheets, place them in a medium-size mixing bowl with enough cold water (about 2 cups) to cover. Let stand for about 5 minutes to allow the gelatin to soften and hydrate. Cold water hydrates the gelatin without letting it absorb too much liquid. Remove the gelatin from the bowl and squeeze out the excess water with your hands. If you use powdered gelatin, sprinkle the gelatin over 1/4 cup (1.75 ounces; 50 grams) of cold water. Let the gelatin bloom until it has absorbed all the water, about 1 minute. Place the chopped chocolate in a medium-size mixing bowl. Pour the heavy cream in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by pouring the hot cream over the chocolate. Let stand for about 30 seconds to allow the heat to distribute throughout the bowl. Add the hydrated gelatin and gently stir the mixture with a rubber spatula. The hot cream will cause the chocolate and the gelatin to melt. Slowly mixing the heavy cream and chocolate together causes the fats in them to combine to form an emulsion. Stir the ganache until it is smooth and homogenous. Place the mixing bowl in the ice bath and stir the ganache occasionally so it cools evenly. The ganache is ready when it has thickened. Test this by using a rubber spatula to draw a line through it. If the line holds for 10 to 15 seconds, it is ready. If the line fills in immediately, the ganache is too warm. Keep cooling and retest every 30 seconds. The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous.
• To finish the mousse: While the ganache is cooling, pour the heavy cream into another medium-size mixing bowl and beat to soft peaks with an electric mixer on medium speed. Be careful; if you overwhip the heavy cream, it will lose volume and the mousse will not be as light and airy. When the ganache is cool but not cold, fold in the whipped cream in 2 additions until combined. The ganache should not be so cold that it has begun to set and is grainy, yet is should be cool enough that it doesn't melt the whipped cream. If the mousse begins to seize while you are folding in the whipped cream, warm it up over a saucepan of simmering water 5 seconds at a time until it is smooth again. Do not warm it so much that the whipped cream begins to melt. Then fold in any remaining whipped cream. When all of the whipped cream has been incorporated, the mousse will be loose and pourable. Don't worry; it will set up in the freezer.
• Prepare the pound cake: Cut the pound cake into a 4-inch flat circle and a 5 1/2-inch flat circle. You want the larger circle to be just a bit smaller than the diameter of your mold. That way, the mousse will cover the edge and the cake won't show through the mold. Place the mousse into a pastry bag with a large opening (no tip). Pipe the mousse into the dome mold, filling about two thirds full. Spread the mousse up the sides of the mold with the back of a large spoon. Place the smaller cake circle in the mousse. Soak the cake with the simple syrup. Fill with more mousse until almost full. Top with the larger cake circle and press down slightly. Soak the cake with the simple syrup. Place the mold in the freezer for at least 1 hour to allow the mousse to set. At this stage, the cake will hold in the freezer for up to 1 week. Spread a 1/8-inch thick layer of tempered white chocolate onto a piece of parchment paper. Let the chocolate harden until firm but not set, about 5 minutes. To make the brim of the hat, trace around a 10-inch cardboard cake circle or serving plate to cut a circle from the white chocolate. Place a clean sheet of parchment paper over the chocolate sheet and flip over both. Peel off the parchment paper. Separate the chocolate cutout and place on a cardboard cake circle.
• To assemble: Unmold by dipping the mold in hot water for 5 seconds. Press against one side of the mousse to slide it out of the dome mold. Place the dome, cake side down, in the center of the white chocolate circle. Prepare the paint sprayer: Place equal amounts of white chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Assemble the dessert and place in the freezer for about 10 minutes. The surface of the dessert must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Remove the dessert from the freezer and place on a platter or cake circle. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Cleanup will be much easier if you use a plastic-lined cardboard box as a backdrop to the dessert when you spray it.
• Add the decorations. Let thaw in the refrigerator for about 1 hour before serving. The Bonnet will hold in the refrigerator for up to 24 hours.
• Tip: Wrap the cornstarch in cheesecloth. Then you can easily shake an even layer of the starch onto the work surface.
• Sources:
• Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) 6-inch Dome Mold
• Beryl's Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) Modeling chocolate in white or dark, assorted cutters, cocoa butter, powdered and paste food colorings, white and dark chocolate
• Sur La Table Catalog Division www.surlatable.com 800/243-0852 Sinsation Chocolate Tempering Machine; cutter sets of assorted shapes and sizes; paste food colorings

EASTER BONNET

Steps:

• Recipe courtesy of Jacques Torres (Mrchocolate.com)

EASTER BONNET CAKE

Steps:

• Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
• Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies. Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup batter into greased and floured 10-oz. glass custard cup. Bake at 350°F for 25 to 30 minutes or until toothpick inserted into centers comes out clean.
• Divide remaining batter evenly into 6 to 8 paper-lined medium muffin pan cups. Bake at 350°F for 15 to 25 minutes or until toothpick inserted into centers comes out clean. Let stand in pan for 10 minutes. Remove from pan; cool completely on wire rack.
• Place cooled 9-inch cake layer on serving plate; frost top of cake with some of the frosting. Place cake round from custard cup, top side down, slightly off-center on top of cake layer. Reserve 1/3 cup frosting for cupcakes; frost side and top of bonnet with remaining frosting. Sprinkle with coconut; press gently into frosting. Halve reserved split cookies; place filling side up and rounded edge out around brim of hat. Decorate cupcakes with reserved frosting and candies.

HERBED CHEESE SPREAD

Steps:

• Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.

EASTER BONNETS (SHORTBREAD COOKIES)

Steps:

• MAKE THE COOKIES:.
• Combine the butter and granulated sugar in a large bowl. Beat together with an electric mixer set at medium-high speed for about 1 minutes. Scrape down the sides of the bowl and continue beating until light and fluffy. Beat in the vanilla extract. Sift together the flour and salt. Blend into the butter mixture, 1 cup at a time. Continue mixing until the dough is smooth and no streaks of flour remain. Divide the dough into 4 equal portions; pat each into a disk and wrap in plastic wrap; refrigerate for 30 minutes.
• Working with 1 disk at a time (leave the others chilling), place it between 2 pieces of waxed paper or plastic wrap and roll out 1/4 inch thick. Remove the top piece of waxed paper, and using a 3-inch scalloped or straight-edged biscuit or cooking cutter, cut out at leas 6 cookies. Place the cookies 1 inch apart on parchment-lined baking sheets. Reserve the dough scraps. Repeat with the remaining dough disks. Re-roll all the scraps and cut out at least 24 smaller cookies with a 1-inch straight-edged cookie cutter.
• The smaller cookies will be the crown of the bonnets and large cookies will be the brims.
• Place the smaller cookies on a second parchment-lined baking sheet at least 1-inch apart. Refrigerate both baking sheets until the cookies are very firm, about 2 hours. If chilling longer than 2 hours cover loosely with plastic wrap.
• Preheat the oven to 300°.
• Bake the cookies until firm and lightly golden for just about 20 minutes. They'll taste bitter if allowed to bake too darkly. Let cool completely on a wire rack before icing.
• MAKE ICING:.
• In a large bowl, beat the egg whites (or reconstituted meringue powder) with an electric mixer set on low speed until frothy. Sift the confectioners' sugar into the bowl. Slowly increase the mixer speed to high and continue and continue beating until brilliant white, firm, and fluffy, this takes about 10 minutes. You should have 2 1/2-3cups. Scoop out 1 cup of the icing and set aside to use for piping.
• Thin the remaining icing with water, adding 2-3 teaspoons at a time until is is of pouring consistency. Divide among as many small bows as different colors you wish to create, then tint the portions. Place the cookies on a wire rack set over a baking sheet and pour the thinned icing over them. If necessary, shake the cookies to ease the icing over the edges. This should cover the cookies with a thin, even layer. Allow to dry completely.
• Tint the 1 cup icing if desired. Spoon into a large piping bag fitted with a number 2 plain decorating tip for squiggles, dots, scrolls, and stripes or a number 4 plain tip for piping a ribbon. To create the bonnet, pipe a small amount of icing on the back of the smaller cookie and attach it onto the center of the larger cookie.
• Decorate your bonnet according to your personality or those of your guests. And don't forger to sing along with July Garland -- "in your Easter bonnet with all the frills upon it".

COTTAGE CHEESE SPREAD FOR EASTER BREAD (PASKA)

Steps:

• Cream cottage cheese, butter and sugar together.
• Beat until fluffy and add the grated egg yolks.
• Heat cream with vanilla in a small pot over medium heat just until bubbles appear. Don't boil.
• Add all at once to cottage cheese mixture; mix well.
• For a smoother spread, process small portions at a time in blender.
• Turn into freezer container.
• To use within a week or two, refrigerate.

EASTER BONNET CAKE

Steps:

• Preheat oven to 350°F. Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
• Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped cookies. Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup of the batter into greased and floured 10-oz. glass custard cup. Spoon remaining batter into 8 paper-lined medium muffin cups.
• Bake 15 to 20 min. or until toothpick inserted in centers of cake in custard cup and cupcakes comes out clean. Remove to wire racks to cool. Continue baking cake in cake pan 10 to 15 min. or until toothpick inserted in center comes out clean. Let cakes stand in custard cup and cake pan 10 min. Remove to wire racks to cool completely.
• Place 9-inch cake layer on serving plate; spread top with some of the frosting. Place cake round from custard cup, top side down and slightly off-center, on top of 9-inch cake layer. Reserve 1/3 cup of the frosting for spreading onto tops of cupcakes; frost side and top of bonnet with the remaining frosting. Sprinkle with coconut; press coconut gently into frosting to secure.
• Halve reserved split cookies; place, filling side up and rounded edge out, around brim of hat. Decorate cupcakes with reserved frosting and candies. Cut cake into 12 pieces to serve. Serve with cupcakes.