Easter recipes: From sweet to savoury, try these 5 creations by Vancouver chefs

Your Easter eats are about to get elevated thanks to these recipes from Vancouver chefs and restaurant teams.

From salty-and-sweet brownies to savoury gnocchi, these decadent treats are sure to delight every tastebud gathered around your holiday table.

Triple Chocolate Brownie with Baileys Whipped Ganache & Salted Caramel

Recipe by:

Caramba chef James Pare

Triple Chocolate Brownie

1 ⅔ cups (510 mL) butter

2 ¼ cups (560 mL) dark chocolate chips or chopped dark chocolate

½ tsp (2.5 mL) kosher salt

6 large eggs

2 ¾ cups (680 mL) granulated sugar

1 ⅓ cups (330 mL) all-purpose flour

¾ cup (180 mL) cocoa powder

½ cup (125 mL) white chocolate chips

½ cup (125 mL) milk chocolate chips

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

Melt the butter in a saucepan, then pour over the dark chocolate. Stir until smooth. Let cool slightly.

In a large bowl, whisk eggs and sugar together until pale, thick, and fluffy (about 3–5 minutes). Gently fold the melted chocolate mixture into the eggs. Sift in flour and cocoa powder, then fold gently until just combined. Fold in white and milk chocolate chips.

Pour batter into the pan and smooth the top. Bake for 35–45 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely before slicing.

Salted Caramel

1 cup (250 mL) sugar

¼ cup (60 mL) water

¾ cup (180 mL) heavy cream (warm)

½ tsp (2.5 mL) salt

Combine sugar and water in a saucepan over medium heat. Do not stir—just let it bubble. Cook until it turns a deep amber colour.

Remove from heat and slowly whisk in warm cream (it will bubble up). Stir in salt and let cool.

Baileys & White Chocolate Whipped Ganache

1 cup (250 mL) heavy cream (divided: ⅓ cup + ⅔ cup)

2 tbsp (30 mL) milk

1 tbsp (15 mL) corn syrup (or honey)

1 tsp (5 mL) powdered gelatin (optional, for stability)

1 cup (250 mL) white chocolate chips

¼ cup (60 mL) Baileys Irish Cream

If using gelatin, sprinkle over 1 tablespoon cold water and let bloom for 5 minutes.

Heat ⅓ cup cream, milk, and corn syrup until just simmering. Remove from heat. Stir in gelatin (if using) until dissolved.

Pour over white chocolate and whisk until smooth. Stir in remaining ⅔ cup cold cream and Baileys. Chill until fully cold (at least 2–3 hours). Whip until soft peaks form.

To Serve

Top brownie pieces with whipped ganache and drizzle generously with salted caramel.

 Makes approximately 15 brownies. 

Gnocchi with Lamb Shoulder Ragout

Recipe by:

Bacchus executive chef Stefan Hartmann

2 lb (907 g) russet potatoes

1 cup (250 mL) all-purpose flour (plus extra for dusting)

1 large egg (optional, for stability)

1 tsp (5 mL) kosher salt

Pinch of nutmeg (optional)

Bake potatoes at 400F for 45–60 minutes until tender. Peel while warm.

Pass potatoes through a ricer or mash until smooth. Let steam off excess moisture. Spread on a work surface, add salt, nutmeg, and flour. Add egg if using.

Gently mix into a soft dough. Do not overwork. Divide into portions, roll into ropes about 3/4 inch thick. Cut into 1-inch pieces and optionally roll on a gnocchi board or fork.

Cook in salted boiling water until they float (about 2–3 minutes). Transfer to lamb ragout

Lamb Shoulder Ragout

2 lb (907 g) lamb shoulder, trimmed & cut into large chunks

Kosher salt & black pepper

2 tbsp (30 mL) olive oil

1 large onion, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

4 cloves garlic, minced

2 tbsp (30 mL) tomato paste

1 cup (250 mL) dry red wine

1 can (14 oz) crushed tomatoes

1 cup (250 mL) beef or lamb stock

1 sprig rosemary

2 sprigs thyme

1 bay leaf

Optional: 1 tsp (5 mL) anchovy paste or pinch chili flakes

Season lamb generously with salt and pepper. Heat olive oil in a heavy pot and sear lamb on all sides until deeply browned. Remove and set aside.

In the same pot, add onion, carrot, and celery. Cook for 8–10 minutes until softened and lightly caramelized. Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2–3 minutes until slightly darkened.

Deglaze with red wine and reduce by half. Return lamb to the pot. Add crushed tomatoes, stock, herbs, and optional anchovy or chili flakes. Bring to a simmer.

Cover and cook in a 300F oven or very low stovetop simmer for 2.5–3 hours until the lamb is fork-tender. Remove lamb, shred with forks, and discard excess fat.

Return meat to the sauce and simmer uncovered to desired consistency. Adjust seasoning.

To serve, toss with gnocchi and finish with grated parmesan. Season, if needed.

Serves 4-6

Easy Citrus Bundt Cake

Recipe by:

Honey Salt chef Johann Caner

Cake

1 cup + 6 tbsp (340 mL) unsalted butter, room temperature

1 cup + 3 tbsp (295 mL) granulated sugar

6 large eggs, room temperature

2¼ tsp (11 mL) baking powder

1½ tsp (7.5 mL) table salt

3 cups (360 mL) all-purpose flour

1 tbsp (15 mL) pure vanilla extract

¾ cup (180 mL) milk, room temperature

Zest of lemon, lime, and orange

Clear Vanilla Glaze

1/3 cup (80 mL) granulated sugar

5 tsp (25 mL) water

1/8 tsp (.5 mL) table salt

2 tsp (10 mL) pure vanilla extract

Preheat the oven to 350°F (175°C).

In a large mixing bowl, beat the butter and sugar at medium speed until the mixture becomes light in colour and fluffy. Scrape down the sides of the bowl.

Add the baking powder and salt, mixing just until combined. Measure the flour and set aside.

With the mixer on medium speed, add the first three eggs, one at a time, waiting until each egg is fully incorporated before adding the next. After the third egg, add 2 tablespoons of the flour and mix to combine. Add the fourth egg, mix until absorbed, then add another 2 tbsp of flour.

Continue this process with the fifth and sixth eggs, alternating each egg with 2 tablespoons of flour from the measured amount. Mix in the vanilla extract and citrus zest.

Add one third of the remaining flour to the batter and mix gently. Add half of the milk, followed by another third of the flour. Add the remaining milk, then finish with the last portion of flour. Scrape the bowl and beat for 20–30 seconds at medium-high speed until the batter is smooth and fluffy.

Grease a 10–12 cup Bundt pan with non-stick vegetable oil spray. Spoon the batter into the prepared pan and smooth the top with a spatula.

Bake for 50–60 minutes, until the cake is golden, set on top, and a long skewer inserted in the centre comes out clean.

Remove the cake from the oven and gently loosen the edges with a heatproof spatula. Turn the pan onto a cooling rack. After 10 minutes, lift off the pan and allow the cake to cool completely.

To make the glaze, combine the sugar, water, and salt in a small saucepan and heat briefly until the sugar dissolves. Stir in the vanilla extract.

Once the cake has been turned out onto the rack, gently brush the glaze over the warm cake.

Just before serving, finish with fresh citrus zest, lemon, lime, and orange for brightness and aroma.

Make 10-12 mini cakes. 

Crispy Crab Fritters with Lemon Aioli

Recipe by:

chef Spencer Watts of Atlas Steak + Fish

Crab mix

10 oz (284 g) cooked crab meat (mixed lump and Dungeness)

¼ cup (60 mL) mayonnaise

1 ¼ tbsp (18 mL)  minced shallots

2 ½ tbsp (37.5 mL) chives, finely chopped

¾ tsp (4 mL) Old Bay seasoning

½ tsp (2.5 mL) Worcestershire sauce

½ tsp (2.5 mL) lemon zest

1 egg yolk

1 tsp (5 mL) minced garlic

In a small bowl, combine mayonnaise, shallots, chives, Old Bay, Worcestershire, lemon zest, egg yolk, and garlic. Whisk until smooth and creamy.

Gently fold in the cooked crab meat, mixing just enough to combine while keeping the texture light. Adjust seasoning to taste with lemon juice or salt if desired.

Chill for 20–30 minutes to let the flavours meld, then portion into 1 oz (≈ 2 Tbsp) rounds or quenelles.

Place the crab portions on a parchment-lined tray and freeze for 10–15 minutes to firm up before breading.

Breading & frying

½ cup (125 mL) all-purpose flour

2 eggs, beaten with 1 tbsp (15 mL) water

1 ½ cups (375 mL) panko breadcrumbs (or fine breadcrumbs for a thinner crust)

Kosher salt & cracked pepper, to taste

Neutral oil for frying (canola, grape-seed, or vegetable)

Prepare three bowls: the first bowl for the seasoned flour, the second bowl for the beaten eggs with water, the third for the bread crumbs.

Dredge each chilled crab portion lightly in flour, shaking off excess. Dip into the egg wash, then coat with breadcrumbs, pressing gently so crumbs adhere evenly.

For extra crunch, repeat the egg wash and breadcrumb steps (double bread). Transfer breaded portions to a tray and refrigerate for 20–30 minutes to set the coating.

Shallow-fry in neutral oil at 350°F (175°C) for 1–2 minutes per side until golden brown, or bake at 400°F (200°C) for 10–12 minutes until crisp. Drain on paper towels and season lightly with salt while hot.

Lemon Aioli

1 ½ tbsp (22.5 mL) fresh lemon juice

2 tsp (10 mL) lemon zest

1 ½ tsp (7.5 mL) Dijon mustard

1/2 egg yolk

Pinch of kosher salt

1 tbsp (15 mL) cold water

2/3 cup (160 mL) vegetable oil

In a small bowl, whisk together lemon juice, zest, Dijon mustard, egg yolk, salt, and cold water until smooth. Slowly drizzle in the vegetable oil while whisking to form an emulsion.

Adjust consistency with a few drops of water or extra lemon juice. Chill until ready to serve.

Serve the crispy crab bites warm with a drizzle of lemon Aioli, or spoon the dressing underneath for a refined plated presentation. Finish with a sprinkle of chives or micro greens, if desired.

Makes 10 pieces. 

Fudgey Mini Egg Brownie Cookies

Recipe by:

Amy Ho, creator of Constellation Inspiration

113 g (1/2 cup) unsalted butter, at room temperature

100 g (1/2 cup) brown sugar

80 g (6 tbsp) granulated sugar

1 large egg, at room temperature

1 tsp (5 mL) vanilla

132 g (1 cup + 2 tbsp) all-purpose flour

53 g (1/2 cup +  2 tbsp) cocoa powder

1 tsp (5 mL) baking soda

1/2 tsp (2.5 mL) espresso powder, optional but recommended

1/2 tsp (2.5 mL) salt

1 bag (200 g) mini eggs, half roughly chopped, half whole

60 g (1/3 cup) dark chocolate, roughly chopped

Flaked sea salt, to garnish

In the bowl of a meter fitted with with a paddle attachment, cream together butter and sugar on medium speed until smooth, about one minute.

Beat in egg and vanilla. Mix until combined. In a large bowl, whisk together flour, cocoa powder, baking soda, espresso powder (if using) and salt. Add the dry ingredients to the butter mixture and mix on medium-low speed until just combined, about 30 seconds.

Add the mini eggs and chopped dark chocolate and mix on low until incorporated. Dough will be sticky. Place a piece of plastic wrap over the mixing bowl and chill the cookie dough in the fridge until it is firm to the touch, about 30-45 minutes.

While the dough is chilling, preheat the oven to 350F.

Line a baking sheet with parchment paper. Scoop the chilled cookie dough into balls with an ice cream scoop onto the lined baking sheet. Top each dough ball with flaked salt.

Bake at 350F for 10-12 minutes. Let cookies rest for 15 minutes on the cookie sheet before removing to cooling rack to cool completely.

Makes 8 large cookies. 

Source: vancouversun.com