Growing up, Easter was always marked by certain traditional side dishes, and my mom never missed baking a carrot cake for the occasion. This got me thinking, why not transform these Easter staples into appetizers? Typically, we’d have green beans or asparagus as a side, but I figured Parmesan herb-crusted asparagus fries could add a delightful twist. Instead of the usual asparagus, these fries offer a crunchy, savory alternative.Next, instead of our regular mashed potatoes or au gratin, I envisioned turning them into an appetizer by creating savory potato stacks layered with Gruyère, Gouda, Parmesan, and topped with little bits of thyme. These bite-sized treats are perfect for guests to enjoy as a starter.And for the grand finale, inspired by my mom’s carrot cake, I concocted a sweet appetizer for my grandchildren: a carrot cake dip. It’s a fun, dip-able version of the traditional cake, perfect for pairing with green apples, graham crackers, and any favorite fruit. It’s a pre-dinner treat that’s sure to delight. Remember, the essence of these gatherings is to live well, live beautifully, and always live you. Happy Easter.

Potato Stacks

INGREDIENTS:

4-6 medium Russet or Idaho potatoes, thinly sliced into 1/8 inch rounds ( I used hasselback purple potatoes here to add color$

1 stick (1/2 cup) of melted salted butter

1/4 cup of freshly chopped oregano

2 tablespoons of freshly chopped thyme

1-2 cloves of garlic, finely grated

1/2 cup of grated Parmesan cheese

1/2 cup of shredded smoked gouda cheddar

1/4 cup Gruyère cheese

Kosher salt and freshly ground black pepper to taste

INSTRUCTION:

1. Start by preheating your oven to 400°F (204°C) and lightly greasing a 12-cup muffin tin.Using a mandoline or a very sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick.

2. In a large mixing bowl, combine the melted butter, chopped oregano, thyme, grated garlic, add the cheeses, and a generous pinch of salt and pepper.

3. Add the sliced potatoes to the bowl, tossing them thoroughly to ensure they’re well coated with the mixture. Evenly distribute the coated potato slices into the greased muffin tin, stacking them to the top. Don’t worry if they seem high; the potatoes will settle as they cook.

4. Cover the muffin tin with aluminum foil and place it on a baking sheet for stability. Bake in the preheated oven for 30 minutes.

5. After this time, remove the foil and continue to bake for an additional 20-25 minutes, or until the potatoes have become tender throughout and are golden on top.

6. To serve, gently run a butter knife around the edges of each potato stack to help release them from the tin. Serve the stacks warm, topped with a sprinkle of sea salt for an extra burst of flavor.

Recipe Adapted from: https://www.halfbakedharvest.com/crispy-cheesy-potatoes-stacks/

Parmesan Asparagus Fries

INGREDIENTS:

• 1 lb asparagus stalks trimmed (try to choose the regular stalks as opposed to slim or extra thick stalks)
• 2 large eggs whisked
• 1/3 cup all-purpose flour
• cooking oil spray
• 1/2 cup shredded parmesan cheese
• 2 cups panko bread crumbs

INSTRUCTIONS:

• Preheat oven to 375°F. Line a three-quarter baking sheet with parchment paper. Spread panko crumbs evenly across the lined baking sheet, keeping your panko crumbs to a thin layer. Spray panko crumbs surface with cooking oil spray.
• Bake panko crumbs for about 5 minutes or until golden. Remove from oven and let cool. Turn oven heat to 425°F.
• Once bread crumbs are cooled, mix in 1/2 cup parmesan cheese while panko remains on the pan. Then spread out mixture evenly across baking sheet again. Line a separate three quarter baking sheet with parchment paper.

Recipe from: https://kirbiecravings.com/baked-parmesan-asparagus-fries/

Carrot Cake Dip

INGREDIENTS:

• 2 tbsp. butter
• 1 tsp. ground cinnamon
• 2 c. packed shredded carrots
• 1/4 c. packed dark brown sugar
• Kosher salt
• 1 (8-oz.) block cream cheese, softened
• 1/4 c. heavy cream
• 3/4 c. powdered sugar
• 1 tsp. pure vanilla extract
• 1/3 c. chopped toasted pecans
• 2 tbsp. toasted sweetened coconut flakes, for garnish (optional)
• Graham crackers, for serving
• Sliced apples, for serving

INSTRUCTIONS:

1. In a medium skillet over medium heat, melt butter. Add cinnamon, carrots, brown sugar, and a pinch of salt. Cook, stirring frequently, until carrots are lightly caramelized, about 8 minutes. Transfer to a bowl and let cool completely.
2. Meanwhile, in a medium bowl, beat cream cheese until smooth and fluffy. Add heavy cream, powdered sugar, and vanilla and continue beating until light and fluffy.
3. Fold in cooled carrot and pecans. Cover and refrigerate until chilled, about 30 minutes
4. Garnish with toasted coconut, if using, and serve with graham crackers and sliced apples.

Recipe adapted: https://www.delish.com/cooking/recipe-ideas/a39466183/carrot-cake-dip-recipe/