BY Marilyn Kitzes
Fresh, festive, and just right for spring, these sous vide menu items are perfect for an Easter dinner. Whether you’re making one dish (or all!), keep each recipe’s cook-ahead times in mind so you can organize your prep schedule accordingly.
A special drink is a great way to create a festive mood and relax guests as soon as they arrive. Inspired by the classic French 75 cocktail, traditionally made with gin, this festive French 71 raspberry champagne cocktail was created by members of CREA, the world-class sous vide cooking school founded in 1971. If your guest list includes bourbon lovers, Chef Curtis Stone’s amazing Vanilla Old Fashioned, which incorporates a vanilla-infused sous vide bourbon, makes quite an impression.
A symbol of life renewed, eggs are high on the list of traditional Easter fare. There’s perhaps no more perfect way to cook an egg than sous vide. Beet Juice Cryo-Concentrated Deviled Eggs are not only delicious, their magenta-stained edges present beautifully. Another option, just in time for springtime dining, is a Chilled Pea Soup. By creating a concentrated chlorophyll from the peas, this soup offers brilliant color, perfect for an Easter table.
Lamb, another traditional dish, gets the sous vide treatment with our recipe for Himalayan Leg of Lamb. Featuring Kebab Masala, cumin, and cinnamon spices, this fall-off-the-bone dish will treat your taste buds to an extra kick of flavor. Guests who swap meat for fish during Easter will appreciate a meatless option in Citrus Salmon, which features black lentils, red chiles, tomato pinon pesto and ready-made sous vide salmon from Cuisine Solutions—a nice head start to meal prep.
On the Side
Not just for the Easter Bunny, Honey Harissa Glazed Carrots with Lemon Yogurt Sauce is a tangy and beautiful side dish. Another solid option is a Purple Cauliflower Steak, which can double as a main dish for vegetarian guests. With arugula pesto and a cherry vinaigrette, it’s a hearty, good-for-you winner.
Colorful is the way to go for this feast, so why not try a Pineapple Upside-Down Citrus Cake? It’s a classic mid-century favorite with a sous vide update. Or, for a bright pop of purple, go for our eye-catching Dragon Fruit Granita. With coconut foam, graham cracker hazelnut crumbs, and sous vide pomelo gastrique, your guests are sure to be wowed. Happy spring!
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.