Work with what you got

Happy Easter!

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Easter Lily

Chocolate Checkerboard Cookies

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Chocolate Checkerboard Cookies

Chocolate Checkerboard Cookies

These cookies are beautiful. They take some work, but are worth it.


3/4 Cup Softened Butter

3/4 Cup Sugar

1 Teaspoon Vanilla Extract

2 Eggs

4 1/2 Cups Unbleached Flour

2 Teaspoons Baking Powder

1 Teaspoon Milk

2 Tablespoons Unsweetened Cocoa Powder

Grease several baking sheets. Divide butter and sugar equally between two medium-size bowls. To make vanilla dough: In a bowl, beat half of butter and sugar until light and fluffy. Beat in vanilla and 1 egg. In another bowl, sift half of the flour and 1 teaspoon baking powder. Blend in with spoon, then work by hand to form a smooth dough. To make chocolate dough: Make chocolate dough in same way with remaining butter, sugar and egg, adding milk and sifting in cocoa powder with remaining flour and baking powder. Divide each portion of dough into 4 equal pieces. On a floured surface, roll each piece of dough into a rope 12 inches long. Place 1 chocolate rope next to a vanilla one. Place a chocolate one on top of a vanilla one and a vanilla one on top of the chocolate. Press firmly together to form a square. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 1 hour. Preheat oven to 350 degrees. Cut dough into 48 slices and place on baking sheets. Bake 20 minutes until lightly browned. Remove from oven and cool on wire racks. Makes 48 cookies.

© Victoria Hart Glavin


Asparagus & Pea Soup

Posted in Easter, Soup, Spring, Vegetarian | No Comments »

Asparagus & Pea Soup

Asparagus & Pea Soup

Spring is here and asparagus is bountiful. This soup is so delicious that you’ll want to make it all year round. 


2 Large Trimmed Leeks (White Parts Only)

2 Bunches Trimmed Asparagus

4 Tablespoons Unsalted Butter

1 Cup Diced Onions

2 Tablespoons Unbleached Flour

8 Cups Chicken or Vegetable Stock

2 Cups Fresh or Frozen Peas

2 Teaspoons Kosher Salt

1 Teaspoon Chopped Fresh Thyme

1/2 Teaspoon Freshly Ground Pepper

Split leeks in half lengthwise and rinse under cold running water to remove any grit. Cut leeks into 1/2 inch thick slices. Remove tips of asparagus and set aside. Dice asparagus stems into very small pieces. In a small-size pot blanch asparagus tips in salted water over a medium heat for 3 minutes. Drain and transfer tips to a bowl filled with ice water for 1 minute (this stops cooking process). Drain asparagus and set aside. In a large-size pot melt butter over a medium heat. When butter starts to bubble cook leeks and onions over a low heat for 10 minutes. Sprinkle in flour over vegetables and cook for 2 minutes. Stir constantly. Add chicken or vegetable stock. Bring to a boil over a medium-high heat. Skim off any residue that rises to top. Add asparagus pieces (chopped stems and tips), peas, kosher salt, thyme and pepper. Cook on medium-low for 5 minutes. The asparagus should be tender. Transfer soup, in batches, to a food processor or blender. Process until smooth. Return pureed soup to pot and cook for 5 minutes over medium-low heat. Remove from heat and serve hot. Serves 8

© Victoria Hart Glavin



Deviled Eggs Four Ways

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Deviled Eggs Four Ways

Deviled Eggs Four Ways

I like basic deviled eggs, but if you’d like to mix it up a bit here are some unique deviled egg options for you and your family.

Basic Deviled Eggs


6 Hard Boiled Eggs

1/4 Cup Mayonnaise

1 Teaspoon Mustard (I Like To Use Yellow Mustard)

1 Teaspoon Vinegar

Paprika (Optional)

Parsley Sprigs (Optional)

Boil eggs and remove shells. Halve eggs lengthwise and gently remove yolks. Set Whites aside. Place yolks in small bowl and mash with a fork. Add mayonnaise, mustard, and vinegar. Mix well. If desired season with kosher salt and pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika and/or parsley.  Makes 12 Deviled Eggs

Greek Deviled Eggs

Prepare as above except fold 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted kalamata olives, and 2 teaspoons snipped fresh oregano into yolk mixture. 

Curry & Crab Deviled Eggs

Prepare as above, except omit mustard and vinegar. Stir mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon snipped fresh chives, and 1/2 teaspoon curry powder into mashed yolks. Mix well. Fold in 1/4 cup crabmeat.

Chipotle Deviled Eggs

Prepare as above, except omit mayonnaise, mustard, and vinegar. Stir 1/4 cup sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture.

© Victoria Hart Glavin


Easter Menu Ideas

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Easter Menu Ideas

Easter Menu Ideas


Hot Cross Buns

Ginger Scones With Crystalized Ginger


Blueberry Crumb Muffins

Pecan Sticky Buns

Fresh Fruit Salad

Ham & Gruyere Quiche

Scrambled Eggs With Bistro Ham & Cheddar Cheese

Hors D’Oeuvres, Soups & First Courses

Peking Duck In Scallion Pancakes

Coconut Shrimp With Mango Dipping Sauce

Miniature Crab Cakes

Spring Asparagus Soup

Carrot Ginger Soup

Salmon With Mustard Dill Sauce

Deviled Eggs

Main Courses

Sliced Filet Mignon With Horseradish Chive Sauce

Roasted Salmon With Mango Grilled Pineapple Salsa

Roasted Chicken Breast With Mushroom Sauce

Rosemary & Garlic Crusted Rack of Lamb

Spiral Cut Easter Ham With Honey Tangerine Glaze

Side Dishes

Roasted Broccoli With Lemon Zest, Pine Nuts & Sweet Garlic

Rosemary & Thyme Roasted Potatoes

Honey Roasted Baby Carrots

Oven Roasted Roma Tomatoes With Herbs de Provence

Haricots Verts With Wild Mushrooms

Asparagus, Peas, Pearl Onions & Carrots


Strawberry Shortcake

Coconut Cream Pie

Carrot Cake

Mixed Berry Tart

Petit Fours

French Macarons

Dipped Dark Chocolate Covered Strawberries

Coconut Cake

Mini-Lemon Tarts

Chocolate Checkerboard Cookies

© Victoria Hart Glavin