Beet Carpaccio with Burrata
- 8 oz Roasted Beets
- 2 Tbsp Olive Oil
- Pinch Flaky Salt
- 4 ounce ball Burrata Cheese
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Shortcut Italian Crostata
- 2 rolled Pie Crusts
- 1/3 cup Jam
Panna Cotta
- 1 envelope Unflavored Gelatin
- 2 Tbsp Water
- 2 cups Heavy Cream
- 1 cup Half and Half
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Cannoli Dip
- 15 oz Ricotta Cheese
- 8 oz Mascarpone Cheese
- 1 1/2 cups Confectioner's Sugar
- 1 tsp Vanilla Extract
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Magnolia Bakery Banana Pudding
- 14 oz Sweetened Condensed Milk
- 1 1/2 cups Cold Water
- 3.4 oz Vanilla Jell-o Instant Pudding Mix
- 3 cups Heavy Cream
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Irish Champ
- 2 pounds Russet Potatoes
- 1 bunch Green Onions
- ½ tsp Salt
- 1 cup Milk
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Shamrock Shake
- 3 cups Vanilla Ice Cream
- 1 cup Heavy Cream
- 1 tsp Peppermint Extract
- 1/2 tsp Green Food Coloring
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Naturally Dyed Easter Eggs
- 12 Eggs
- 1 Red Beet
- 5 cups Water
- 5 Tbsp Distilled White Vinegar
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Tostones
Fried Green Plantains
- 2 Plantains (Green)
- Vegetable Oil
- Salt
Maduros
Ripe Fried Plantains
- 2 Plantains (ripe)
- Vegetable Oil
- pinch Sea Salt or Regular Salt
Balsamic Berry Bruschetta
With Burrata
- 2 ½ cups frozen Mixed Berries
- 3 Tbsp Balsamic Vinegar
- 4 Tbsp Olive Oil
- Sea Salt
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Maple Orange Cinnamon Butter
- 1 stick Unsalted Butter
- 1 Orange
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Cinnamon
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