Fun finger foods for your spring festivities
Recipes by Chef Andrew Farrell
Photos by Bruce Murray/VisionFire
Easter is perhaps the sweetest holiday of the year but too many chocolate bunnies, mini eggs, and marshmallow chicks and you have the perfect ingredients for gooey meltdowns. If you are trying to stave off the Easter weekend sugar crash be prepared with a few easy, go to dishes that you can whip up for a festive breakfast or for a mid-day nutrition boost for those little energizer bunnies.
Kids love to dip their food. It’s no parenting secret to know that if you want your kids to eat more healthy stuff give them a dip and let them “play” with their food. From the early stages of development where children are gearing up their motor skills to giving children choice in their nutrition, dips are the perfect way to let your kids dive into fun and nutritious food.
Chef Andrew Farrell from Kitchen Door Catering in Dartmouth whipped up three different dips that will help keep the little fingers in your house out of the candy bowl and reaching for the veggie tray. Some tried and true favourites are roasted potatoes and sweet potatoes, fresh veggies, or easy breakfast bites like toast and bacon.
Avocado Yogurt Dip
1/4 cup plain yogurt
1 tbsp lime juice (to taste)
1/4 teaspoon salt (more to taste)
Scoop out avocado into blender, and add yogurt, salt, and lime juice. Use Greek yogurt for a thicker texture.
Blend until smooth and enjoy!
Hollandaise a la Blender
3 large egg yolks
1 1/2 tbsp fresh lemon juice
1/2 cup salted butter
NOTE: This is a quick sauce that is best made just before serving —only a few minutes start to finish. Place egg yolks and lemon juice in a blender.
Melt butter in microwave or in a small saucepan. Either way you melt it, just make sure the butter is hot and foamy on top, that way it is hot enough to thicken and cook the egg mixture. If using a thermometer, the butter will ideally be between 95 to 100 degrees Celsius.
Cover the blender and mix the egg and lemon juice for a few seconds. Now, carefully start streaming in hot melted butter (not too fast!) while the blender is still running. This will start to thicken as most of the butter is added. Once you just have milky butter, stop adding to blender, turn it off and taste to adjust your seasoning. Add salt, pepper, and extra lemon juice to taste.
Serve immediately or keep warm for 30 minutes to an hour.
Cheesy Dipper Sauce
2 cups grated cheddar cheese
1 tablespoon cornstarch
1 (12 ounce) can evaporated milk
1 teaspoon salt
In a small saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
Stir in evaporated milk and salt. Heat over medium-high heat, whisking until cheese is melted and smooth, about 3 to 5 minutes.
Serve immediately, or reduce heat to low, cover, and keep warm until serving time.