Recipe Index

EASTER ON THE LAWN

Begins on page 39

Deviled Eggs p.41

Makes 12

6 large eggs, hard-cooked and peeled
2 tablespoons crème fraîche
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Champagne vinegar or white wine vinegar
1 teaspoon kosher salt
Garnish: crème fraîche, caviar, fresh dill sprigs, thinly sliced radishes, micro greens, blanched asparagus tips, lox, capers, minced fresh chives

1. Cut eggs in half lengthwise. Remove yolks, reserving whites.

2. In a small bowl, mash yolks. Stir in crème fraîche, mayonnaise, mustard, vinegar, and salt. Press mixture through a fine-mesh sieve for a smoother consistency, if desired. Transfer to a piping bag fitted with a star tip.

3. Pipe into reserved egg whites. Top with crème fraîche, caviar, and dill; radishes and micro greens; asparagus and microgreens; or lox, capers and chives, if desired. Refrigerate, covered, until serving.

Hot Cross Buns p.41

Makes 12

Bread:

4 cups all-purpose flour, divided
¼ cup granulated sugar
1 (0.25-ounce) package active dry yeast
2 teaspoons orange zest
2 teaspoons kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
1 cup whole milk
⅓ cup unsalted butter, cubed
1 large egg
1 egg yolk

Topping:

½ cup all-purpose flour
¼ cup water
1 tablespoon vegetable oil

1. For bread: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups flour, sugar, yeast, orange zest, salt, cinnamon, nutmeg, and cardamom at low speed until combined.

In a small saucepan, heat milk and butter over medium heat until a food thermometer registers 120° to 130°. With mixer