Easter is one of our favorite holidays, welcoming spring with freshness and flavor and lots of sweet surprises, especially in our Sweets Shop! And then there is Chef Crystal’s spectacular Easter Polenta Cake with Rhubarb Jam — as signature as it is celebratory! Also, consider serving our savory Bacon Cheddar Quiche as the centerpiece of your Easter Brunch.
Polenta Cake with Rhubarb Jam
Compliments of Chef Crystal Baldwin
Prep Time: 30 min.
Cook Time: 30 min
- 1-½ sticks unsalted butter, softened
- ¾ cup sugar
- 3 large eggs
- Finely grated zest of 1 orange
- 1 Tbsp. fresh orange juice
- 1-¼ cups cake flour
- ½ cup yellow cornmeal
- 2 tsp. baking powder
- ½ tsp. salt
- 4 tsp. orange blossom honey
- 1 tsp. of water
- 1-½ lbs. rhubarb stalks
- ¾ cup sugar
- 2 Tbsp. fresh lemon juice
- 1 cup heavy cream
- 1 tsp. vanilla extract
- 2 Tbsp. sugar
- ¾ cup Mascarpone
Preheat the oven to 350°F. Butter a deep 9-inch cake pan and combine dry ingredients.
In a large bowl, beat butter with sugar until light and fluffy. Beat in the eggs one at a time, beating well between additions. Add the orange zest and juice, then gradually beat in the dry ingredients at low speed until just blended.
Put the batter in the pan and smooth. Bake approximately 30 minutes, until golden brown and a toothpick comes out clean.
While the cake is still warm, invert it onto a platter. Whisk the honey with the water and drizzle the honey syrup over the cake.
For Jam, light a grill or heat a grill pan. Grill rhubarb over high heat until lightly charred. Coarsely chop the rhubarb.
In a large saucepan, combine sugar and lemon juice and bring to a simmer over medium heat until sugar starts to melt. Add rhubarb and simmer, stirring often, until thick.
For Mascarpone Cream, beat cream, vanilla and sugar until whipped. Add Mascarpone and beat until smooth. Serve the cream and jam with the cake.
Nutritional Information (Per serving) with Jam and Cream: Calories 790, Fat 50g, Sat Fat 29g, Trans Fat 1g, Cholesterol 200mg, Sodium 330mg, Total Carbohydrate 80g, Fiber 2g, Sugars 52g, Protein 10g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to prep aration techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Bacon Cheddar Quiche
Compliments of Chef Jennifer Bargisen
Prep Time: 1 hour
Cook Time: 1 hour, 15 minutes
- 1-½ cups flour
- ¼ tsp. salt
- 1 stick cold unsalted butter, cut into small pieces
- 4-5 Tbsp. ice water
- 8 eggs
- 1-¼ cup heavy cream
- 1-¼ cup milk
- 1 cup cooked, chopped Market District smokehouse bacon
- 1 cup shredded Market District white Cheddar cheese
- Salt and pepper to taste
For dough, combine flour and salt in a food processor. Add butter and pulse until it resembles pea-sized crumbles.
Drizzle in 3 tablespoons of water and pulse. Check the dough for consistency. If it is too dry, add more water.
When the dough forms a ball, remove it from the food processor, wrap in plastic, and refrigerate. After 15 minutes, roll out dough to the diameter of a pie pan. Place dough in pie pan, trimming any excess around the edges. Working around the edge, pinch the dough (or imprint with a fork) for a decorative finish to the crust.
Preheat oven to 300F.
In a bowl, combine eggs, heavy cream and milk. Mix until evenly incorporated.
Spread bacon and Cheddar evenly into the quiche shell.
Pour the egg mixture in slowly to ensure that the bacon and Cheddar remain evenly distributed.
Bake for 1 hour and 15 minutes until golden brown. Test for doneness by inserting a toothpick in the center to see if it comes out clean.
Chef’s Tip: Pressed for time? Substitute a Pillsbury deep-dish frozen pie crust rather than making dough from scratch.
Nutritional Information (Per serving): Calories 420, Fat 33g, Sat Fat 18g, Trans Fat 1g, Cholesterol 235mg, Sodium 410mg, Total Carbohydrate 17g, Fiber 1g, Sugars 2g, Protein 16g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.