Tuesday, September 29, 2020
Home / Posts Tagged "easter"

Although we all will be celebrating Easter at home because of COVID-19 this year, it doesn’t mean that we cannot indulge ourselves in great food. You can either order in from your favorite local restaurant, or try your hand at these Easter recipes from Miami restaurants. Check out our roundup of restaurants doing takeout and delivery with special Easter menus and take a look at the Easter recipes below. Whether you choose to order in or cook, happy Easter from DiningOut family!

1. Plant-based Mac and Cheese by Planta South Beach

Ingredients

3 cups plant-based milk of choice
1/4 cup olive oil
1/2 cup flour
Plant-based cheese of choice
1 tbsp. nutritional yeast
1/4 cup almond flour
2 cups pasta shells
Salt
Pepper

Instructions

Preheat the oven at 400°.

Start boiling a large pot of salted water for the pasta. When water has boiled add pasta, cook pasta.

Pour plant-based milk into medium sized saucepan, bring to a boil.

In a small bowl combine olive oil and flour, whisk together.

Using a spice grinder or food processor, combine almond flour and nutritional yeast to make a plant-based parmesan cheese.

When the plant-based milk has come to a boil, turn down the heat and add the olive oil and flour mixture. Mix together on a gentle heat, making sure the flour doesn’t stick to the bottom of the pot. Add a couple pinches of salt to taste.

When the pasta has cooked drain the water.

Add the pasta to the sauce and stir on medium-high heat.

Add the plant-based cheese to the pasta and sauce. Mixing in to melt the cheese. Cook the pasta on a gentle heat for 2-3min.

Transfer about two-thirds of the mac and cheese into an oven-safe casserole dish. Add a layer of plant-based cheese, plant-based parmesan and fresh pepper. Add the remaining mac and cheese for a second layer. Add another layer of cheese, parmesan and pepper.

Bake in the oven for 15-20min at 400° or until golden brown.

Remove the mac and cheese from the oven and let sit for a few minutes before serving

2. Rustic Bread Spinach Dip by La Fontana Steakhouse 

Easter Recipes
La Fontana Steakhouse

Ingredients

Yellow Onion ( 2 Cups)
Chopped Garlic ( 1tbsp)
Unsalted Butter (1tbs)
Heavy Cream ( 6 Cups)
Grated Parmesan Cheese ( 2 Cups)
Chopped Baby Spinach ( 4 Cups)
Rustic Bread (3 Units)
Mozzarella Cheese ( 2 Cups)

 Instructions

In a medium heated pot, add the unsalted butter until melted. Add chopped garlic and yellow onion and sweat for 2 minutes. 

Add the heavy cream and let it simmer for 10 minutes. Add the Parmesan cheese and turn off the stove.

In a blender, add the chopped baby spinach and the mix from the pot. Let  it blend for 2 minutes.

Preheat the oven to 375 degrees. 

Cut  the top of the bread. Take out the inside dough of the bread. Fill it out with the creamy spinach.

On top, add the bread crumb and mozzarella cheese. 
Put the bread bowl in the oven for 8 minutes until the cheese is melted and brown.

3. Charred Eggplant Spread by Fi’lia Brickell

Ingredients

Eggplant – 1500 grams
Roasted Garlic Cloves – 16 grams
Garlic – 6 grams
Lemon Juice – 50 grams
Extra Virgin Olive Oil – 100 grams
Kosher salt – 14 grams
Black pepper – 6 grams
Eggplant Juice – to taste 

Instructions

Char whole eggplant over open fire until the skin has charred and the inside is soft but not smooshy. Keep in a container covered with plastic wrap. 

Once at room temperature remove the charred skins and place the meat inside a robot coupe / food processor. Reserve the liquid from the container that held the eggplants after charring.

Add all of the ingredients in the robot coup / food processor and puree until a smooth paste is achieved.

4. Crispy Brussels by Katsuya Brickell

Easter Recipes
Katsuya

Ingredients

74 Grams of Brussels sprouts 
255 Grams of Mirin
200 Grams of Sake
250 Grams of Soy Sauce
100 Grams of Sugar
125 Grams of Balsamic Vinegar
Shaved Almonds
Scallions

Instructions

Cut out the core on the brussels

Deep fry till a dark golden brown

Balsamic reduction: Combine Mirin, Sake, Soy Sauce, balsamic vinegar and Sugar over heat until sugar is dissolved (yields 1.5 liters, which can be stored up to one month) 

Once Brussels are fried, place in a mixing bowl and toss with 20 grams of the balsamic vinegar reduction

Add almonds, chopped scallions, and additional balsamic vinegar reduction to taste 

5. Chilaquiles Con Huevos by Coyo Taco

Easter Recipes
Coyo Taco

Ingredients

8 eggs cooked sunny side up or scrambled if you prefer
8 ounces tortilla chips
12 ounces salsa (opt for store-purchased salsa like Herdez salsa Verde)
4 ounces Mexican crema or sour cream
16 ounces grated white cheddar and Monterrey Jack cheese (store-bought options will work)
8 ounces refried black beans or canned refried beans, if available
4 ounces pico de Gallo
1-ounce guacamole
4 tablespoons cotija cheese
Pinch chopped cilantro on each serving                      

Instructions

Preheat the oven to 350 degrees. In a large-size mixing bowl, add chips, salsa, sour cream and half of the grated cheese and toss until all chips are coated with sauce, cheese, and crema/sour cream. Place the mixture in a large baking dish, sprinkle the remaining grated cheese over the top of the chilaquiles and bake for about 15 minutes until the cheese is fully melted and chips are lightly browned. In 4 medium-size serving bowls, spoon warm black beans in the center of each bowl and then pile the chilaquiles on top, place fried/scrambled eggs next, then spoon a dollop of sour cream and guacamole in the center of each portion, sprinkle with cotija cheese and pico de gallo, garnish with cilantro.

6. Caprese Salad by Fi’lia Brickell

Ingredients

1.5 Heirloom tomatoes cut in wedges
Stracciatella – 2 oz
Balsamic dirt – 18 grams 
2 basil leaves 
Olive oil – to taste 
Salt – to taste 

Balsamic Dirt
Mix 15 grams of Lemon bread crumbs and 5 grams of Balsamic reduction in a bowl 

Instructions

Toss the heirloom tomatoes with salt, pepper and olive oil, add the stracciatella on top and around the tomatoes, add the balsamic dirt on top of the cheese and tomatoes, and top with basil leaves. 

7. Chocolate Skyscraper Cake by Big Pink


Ingredients

Chocolate Cake Layers

1 Pound Butter
2 Pounds Sugar
1 Tablespoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1.5 Cups Cocoa Powder
3 Cups Buttermilk
1 Pound All Purpose Flour

Chocolate Pudding Layers

1  1/2 Cups Sugar
1/2 Cup Cornmeal
1/2  Cup Cocoa Powder
2 Eggs
3 Cups Milk
1 Qt. Heavy Cream
1 Pound Semi-sweet Chocolate
2 Tablespoons Butter

Instructions

Chocolate Cake

In a large bowl, cream sugars and beaten eggs until light and fluffy and  buttermilk until completely combined.

In a medium bowl, sift together flour, baking soda, baking powder, salt and cocoa powder, mixing until fully incorporated.

Add the flour mixture to the sugar mixture and beat until smooth.

Pour batter into greased layer pans. Bake for 35-40 minutes, until a toothpick comes out clean when inserted into the center of each cake. Set on a wire rack to cool, at least one hour, or frosting will melt.

Chocolate Pudding

Put cream, milk,  sugar, and cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Whisk in cornstarch, eggs in a bowl.

Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.

Reduce the heat to maintain a simmer, and add chocolate and butter, continue whisking until thick, about 2 or 3 minutes more

Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

By Sherri Balefsky | Online Editor

Happy April everyone! While we’ve already covered the top Easter brunches in Miami for this weekend, there are plenty of other must-attend food and wine events to look forward to this month. Here, we round up the best of the best April events:

Ikra Passover Seder
Passover Seder at IKRA
Friday, April 3 and Saturday, April 4 at 8:30pm
For 17 years, Chabad of Sunny Isles Beach has been hosting traditional Pesach Seders on the first two nights of Passover, engaging community meals designed for those with or without religious experience. Hosted by Rabbi Yisrael Baron, this year’s Seder will take place at IKRA Restaurant & Lounge {16850 Collins Avenue, 106-A, Sunny Isles; 305.974.0081}. Participants will enjoy a six-course certified kosher meal, complete with shmura matzo, a complete Seder plate, and premium wines. Reservations are required and space is limited, so RSVP today!

Heart Fontainebleau ConcertBleauLive Presents Heart at Fontainebleau
Saturday, April 11 at 6pm (dinner); 8pm concert
This month’s BleauLive, Fontainebleau’s monthly concert series, presents the American rock duo and Rock & Roll Hall of Fame inductees, Heart. With chart-topping hits such as “Alone,” “Barracuda,” and “Crazy On You,” Heart has and continues to shape the world of music. Witness as sisters Ann and Nancy Wilson capture Miami Beach with their distinguished sound at LIV nightclub. Packages start at just $125, and include entrance to the performance and a two-hour open bar. The best part: for just $25 more, you can add a pre-show prix-fixe dinner at your choice of Fontainebleau’s award-winning restaurants, ScarpettaStripSteak (sold out), or Michael Mina 74. Click here for tickets.

Cindy Hutson Book
Sunday Book Club “Read and Eat” at Ortanique
Sunday, April 12 at 6pm
Join Ortanique on the Mile {278 Miracle Mile, Coral Gables; 305.446.7710} for a special book club event in honor of resident Chef Cindy Hutson’s new cookbook, “From the Tip of My Tongue.” Chef Hutson will be in attendance, discussing her culinary journey and going through some of the stories in the book. Cost is $70 per person and includes a welcome reception, a signed copy of the cookbook, and a delicious three-course meal of Vanilla Bean Marinated Grilled Pineapple Salad, a choice of Pan-Roasted Atlantic Swordfish or Braised Beef Cheeks Pappardelle, and Heath Bar Bread Pudding for dessert (all of which are featured in the cookbook). 

Veritage MiamiVeritage Miami
Wednesday, April 15 through Saturday, April 18
Formerly the United Way Miami Wine and Food Festival, Veritage Miami is a four-day foodie celebration featuring local sommeliers, chefs, wineries, and breweries. For its 20th anniversary in 2015, events will include craft beer tastings at Wynwood Walls; wine tastings at the Village of Merrick Park; a celebrity chefs’ dinner at the InterContinental Miami; and an auction at Marlins Park. All proceeds go to United Way, a nonprofit organization dedicated to transforming people’s lives through various educational, financial, and health programs. Purchase tickets here.

Slow Food Miami Event
Slow Food Miami’s “Snail of Approval” Tasting Party
Friday, April 24, 7-10pm
Slow Food Miami, a nonprofit organization dedicated to “planting a fresher future for our children,” will hold its fourth-annual “Snail of Approval” event at the Miami Beach Botanical Garden. Attendees will join the evening’s ambassador, Emmy Award-winning journalist Belkys Nerey, along with celebrity guest judges for Miami’s “Freshest Night Out,” featuring bites from some of South Florida’s best farm-to-table eateries. Participants include Meat Market Miami Beach, Lido Restaurant & Bayside Grill at The Standard Spa, and Siena Tavern, among many others. Main event tickets are $85 and can be purchased here.

db Bistro moderne easter

By Sherri Balefsky | Online Editor

Still looking to make Easter brunch plans? Atrio Restaurant & Wine Room {1395 Brickell Avenue, Miami} isn’t the only place that’s celebrating this year. We’ve put together a roundup of some more of the best places to score a reservation for next Sunday, April 5.

db Bistro Moderne {JW Marriott Marquis, 255 Biscayne Boulevard Way, Miami; 305.421.8800}
From 11am-3:30pm, Chef Daniel Boulud’s Downtown Miami French bistro is offering a three-course prix-fixe menu for only $52 per person ($30 for children 10 and under). Click here for menu details.

Morton’s The Steakhouse {Locations in Brickell, Coral Gables, and North Miami}
All three Miami locations of the popular steakhouse will be open early for Easter Sunday. Along with the regular menu, Morton’s is offering a Steak and Lobster Special for only $55 per person.

The Oceanaire Seafood Room {Mary Brickell Village, 900 South Miami Avenue, Brickell; 305.372.8862}
The Oceanaire will be opening its doors at noon on Easter (it’s typically only open on Sundays for dinner). Along with its regular menu, the restaurant will be featuring special brunch items such as Smoked Salmon Eggs Benedict, Crab Cake Eggs Benedict, and Brioche French Toast.

Oceanaire French Toast

The Biltmore Hotel {1200 Anastasia Avenue, Coral Gables; 855.311.6903}
Not only will the Biltmore be hosting its signature Sunday Champagne brunch buffet, but from now through Easter Sunday, it will be selling special chocolate Easter eggs handcrafted by Executive Pastry Chef Olivier Rodriguez. The confections have been filled with a variety of treats, from candy to complimentary massages, cabana rentals, and afternoon tea. Five lucky kids who find a golden ticket inside their chocolate egg will gain entrance to Chef Rodriguez’s Marvelous Chocolate Making Workshop, where they will learn how to make their own chocolate confections at The Biltmore Culinary Academy.

Bulla Gastrobar {2500 Ponce De Leon Boulevard, Coral Gables; 305.441.0107}
For only $27 per person (plus $15 per person if you opt for the bottomless mimosas and sangria), you can choose any three dishes from Bulla’s special Easter Brunch Tasting Menu, a delicious mix of huevos, tapas y raciones, platos familiars, and dulce. Expect offerings that include Cordero y Setas (braised lamb with crimini, oyster mushrooms, poached egg, and mint oil) and Voulevant con Espinacas (with creamed spinach, quail eggs, and hollandaise sauce)—and much more.

Bulla Easter

Larios on the Beach {820 Ocean Drive, Miami Beach; 305.532.9577}
Keeping with tradition, Larios on the Beach will host its annual family-friendly Easter event. From 11am-4pm, guests can enjoy a special Easter menu, live entertainment, goodie bags, and even a visit from the Easter Bunny.

The Restaurant at The Setai {2001 Collins Avenue, Miami Beach; 855.923.7899}
The Setai will host its Easter Sunday Jazz Brunch featuring an endless array of gourmet offerings, bottomless Champagne, mouthwatering desserts, live jazz, and more. Guests dining with kids should not miss out on the exciting Easter Egg Hunt that will take place in the Courtyard at 11am. Cost is $110 per adult; $55 for children ages five-12.

Setai brunch

La Mar by Gastón Acurio {Mandarin Oriental Miami, 500 Brickell Key Drive, Brickell Key; 305.913.8358}
In addition to La Mar’s delectable Peruvian-inspired buffet brunch ($85 or $120 per person, including unlimited brunch cocktails and Champagne, $35 for kids ages 6-12), you can expect a fun-filled Easter-themed day at Mandarin Oriental. From 11am-noon, families are invited to participate in an Easter Egg Hunt on the hotel’s private beach, and from noon-2pm, the Easter Bunny will make an appearance, greeting children and posing for photos in the hotel’s lobby.

StripSteak {Fontainebleau Hotel, 4441 Collins Avenue, Miami Beach; 877.326.7412}
Start the day off with a sumptuous complimentary signature cocktail. You’ll then select your choice of first and second courses in addition to enjoying a seasonal seafood bar, a Greek yogurt parfait station, and endless artisanal pastries, lavish sweets, and fresh fruit. Cost is $68 per adult, $34 per child ages 4-12. After brunch, take part in Fontainebleau’s annual Eater Eggstravaganza. From 2-4pm, kids and their parents can enjoy Easter treats, art and crafts, egg decorating, interactive family-friendly shows, and the hotel’s exciting Easter egg hunt.