After brunch we went downtown and rented bikes and rode through Smale Park, over the Purple People's Bridge, through Newport, the Riverwalk and the historic district in Covington. We even ran into the Easter Bunny! We came back over to Cincinnati via the Roebling Bridge It was a glorious sunny day, with everything fresh and green and in bloom, the perfect time to give thanks for the Easter blessings in our lives.
^^little German and English ornaments from when I was little hang on the branches^^
^^always the first one ready and waiting for food!^^
Asparagus Gruyere Tart (recipe below) - Jimmy LOVED this and it's so simple!!
Classic Deviled Eggs (recipe below)
Hashbrown Potatoes (from frozen)
Bacon + Sausages
Sour Cream Coffee Cake with Maple Glaze (Ina Garden, from Parties cookbook)
Vanilla Glazed Sugar Cookies (my recipe)
Asparagus Gruyere Tart
1 sheet frozen puff pastry
1 bunch thin asparagus, trimmed
2 cups shredded Gruyere cheese (6 oz)
Preheat oven to 400. On a floured surface, roll puff pastry to 10x16 inches. Place pastry on baking sheet. With a sharp knife, lightly score a 1 inch border around the inside of pastry edge, making a rectangle. Using fork, pierce dough every 1/2 inch. Bake for 15 minutes.
Remove and sprinkle with cheese, then lay asparagus in a single layer on top. Brush all over with olive oil. Sprinkle with salt and pepper. Return to oven and bake until asparagus is tender, about 20 minutes.
The "Greatest" Deviled Eggs
8 large eggs
3 tablespoons mayonnaise
3 tablespoons very finely chopped celery
2 tablespoons finely chopped drained pickle relish
2 tablespoons very finely chopped scallion
2 teaspoons yellow mustard
2 teaspoons very finely chopped parsley, plus more for serving
2 dashes hot sauce (such as Tabasco), plus more for serving
Freshly ground black pepper
Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
Top eggs with pepper and more parsley and serve with hot sauce.
Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.