|A dozen beautiful brown eggs from my friend Henry's happy hens|
|Eggs of all shapes, sizes and colors form the base for several of my Easter dishes|
|The makings of "Jello Egg Jigglers" - nothing natural to be found here!|
|Ian takes a minute to admire the "natural beauty" of the Jello Jigglers|
|It appears that the Jiggler is irresistable to kids of all ages.|
Matt and Guy get caught sneaking one of these bright Easter treats.
|Martha's Easter Cheesecake served with Betsy's Fresh Berry Sauce|
Easter Cheesecake (adapted slightly from Martha Stewart's website)
- 1 tablespoon unsalted butter, softened
- 1/4 pound finely ground blanched almonds
- 4 8-ounce packages cream cheese, room temperature
- 1/2 cup heavy cream
- 1 1/2 cups sugar
- 4 large eggs, lightly beaten
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1 teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Butter an 9"springform pan and dust with ground almonds; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. Add eggs, and beat until incorporated. Beat in zests and vanilla.
- Pour into prepared pan and transfer to oven rack. Additionally, place a roasting pan full of boiling water in the oven to keep cheesecake moist while cooking.
- Bake until firm, about 2 hours, adding more boiling water if necessary. Turn off the oven; keep the oven door ajar using a wooden spoon. Let cake cool completely in the oven.
- Transfer to refrigerator and chill overnight.
I was going to top the cheesecake with some simple, sliced berries - but my husband reminded me of a great fruit sauce that was a staple of our dear friend and great Southern cook, Betsy Farnsworth. While we didn't have Betsy's recipe, Guy had watched her make it often enough that we felt pretty confident we could re-create it. This simple fruit sauce can be used to top just about anything - cheesecake, pound cake, ice cream.
Betsy's Fresh Berry Sauce
- 1 pint strawberries
- 1 pint raspberries
- 1/2 cup sugar
- 1/4 cup water
- 1 tbsp lemon juice
- 2 tbsp Cassis (or other liquer such as Chambord or Kirsh)