Carolina Kitchen: Easter treats
ASHEVILLE, N.C. -- Chef Adam Wilson, owner of The Square Root in Brevard, stopped by the Carolina Kitchen to share some recipes for creative Easter Sunday food and drink, one of which involved Peeps.
Southern Bacon Deviled Eggs with Old Bay Shrimp
Ingredients for Shrimp Boil: Mason Jar, Onion, Lemon, Peppercorns, Bay Leaf, Old Bay, Jumbo Shrimp
Garnish: Smoked Paprika, Pickled Okra, Grape Tomatoes on pick and Celery Leaves
Other Ingredients: Eggs, Mayo, Yellow Mustard, Cooked Bacon, White Vinegar and Fresh Ground Black Pepper
Hard Boil Eggs in Salted Water for 9 minutes. Shock with cold water, peel, remove yolks and cut in half.
In food processor add yolks, mayo, mustard,white vinegar, cooked bacon, ground black pepper and puree until smooth consistency.
Pipe egg filling into half egg whites.
Assemble in Mason Jars. Put eggs in first, top with Old Bay Shrimp, Smoked Paprika, Pickled Okra, Celery leaf and finish with skewered Grape tomatoes.
Balsamic Berry Bruschetta
Ingredients: Blackberries, Blueberries, Raspberries, Strawberries, Mascarpone Cheese, 1 Lemon, White Sugar, Brown Sugar, Butter, French Bread, Cinnamon, Good Quality Balsamic Vinegar and Mint
Macerate berries with white sugar
Add balsamic and let soak for 30 minutes
Top with chiffonade mint
Slice French bread on a bias
Spread a small amount of melted butter, brown sugar and cinnamon. Toast bread until it is crusty.
In a mixing bowl add mascarpone, lemon juice, lemon zest and powdered sugar. Whip until combined.
Spread mascarpone mix on crostini and top with berries.
Marshmallow Peep Lemon Drop Martini
Ingredients: Fresh Lemons, Marshmallow Peeps, Vodka of Choice, Simple Syrup and Colored Sugar
Soak Peeps in Vodka for 3 days and strain off marshmallow.
In a shaker with ice: Add 2 oz infused vodka, 2 oz simple syrup and 3 oz fresh squeezed lemon juice.
Rim glass with lemon juice and colored sugar. Strain shaker into martini glass and garnish with lemon twist and favorite peep!