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Easter Celebration
Dinner
Jelly-Bean Studded Meringue Nests,
Mustard-Lemon Chicken,
Asparagus With Browned Lemon Butter and
Jelly Bean Juleps
 (Family Features) - Springtime calls for fresh flavors and bright colors,
guaranteed antidotes to the winter blahs. Whether the
occasion is Easter dinner for the family or simply a time to
enjoy the first signs of spring, what better way to bring on
the season than a meal to appeal to adults and youngsters.
For the cook, the best part of this celebration meal is the
easy-to-prepare recipes and make-ahead ideas.
The menu calls on citrus flavors to awaken the taste buds.
Headlining the meal, asparagus and chicken are made quickly
with the convenience of ready-to-use ReaLemon lemon juice.
The combination of lemon juice and mustard to marinate the
chicken before baking produces a tender and juicy result.
Serve the chicken with rice to soak up the sauce.
And what food signals spring better than gourmet, intensely
flavored jelly beans. They take center stage on the tabletop
as a cheerful centerpiece. Clear, simple containers let the
colors of the jelly beans shine, a welcome change from the
usual floral bouquet. The candy shoppe centerpiece also
serves a dual purpose when the guests select a jar to take
home as a parting gift.
To make the most eye-appealing centerpiece, collect five or
seven containers of the same shape, but varying sizes. Layer
individual flavors of Jelly Belly gourmet jelly beans in
springtime colors, such as cotton candy, berry blue, piña
colada and kiwi flavors. Arrange the jars on a tray and
sprinkle more jelly beans around the base.
Jelly-Bean Studded Meringue Nests
Make these nests the day before and scoop the sorbet just
before serving.
6 egg whites
Pinch of salt
1 1/2 teaspoons cream of tartar
1/2 teaspoon almond extract
1 1/2 cups sugar
4 ounces assorted
Jelly Belly jelly beans (cotton candy, berry blue, lemon drop, island punch, lemon lime)
Mango sorbet or sherbet
Preheat oven to 170°F. Line baking sheet with parchment
paper. Using round cookie cutter or small can, trace the
outline of a 4-inch circle, for 8 to 10 circles. Set aside.
In clean, dry mixing bowl of electric mixer, beat egg
whites, salt and cream of tartar until soft peaks form. With
mixer running, add almond extract and gradually add sugar.
Beat until stiff and glossy. Spoon meringue about 3/4 cup at
a time onto parchment-lined baking sheet, using tracing
lines as guides for size. With large spoon make indentation
in each meringue mound to form nests.
Gently press jelly beans into sides of meringues. Bake 2 1/2
hours, or until hard.
Just before serving, fill meringue nests with small scoop of
sorbet or sherbet; serve immediately.
Makes 8 to 10 nests
Note: Nests can be made 2 days ahead. Store in airtight
container.
Mustard-Lemon Chicken
A little sweet, a little tart - mustard and lemon are a
winning combination.
1 (2 1/2 to 3 pounds) whole fryer chicken
1 cup ReaLemon Lemon Juice from Concentrate
3/4 cup coarse-grain brown mustard
1/2 cup sugar
1/3 cup cooking oil
Preheat oven to 375°F. Rinse chicken; pat dry. Skewer neck
skin to back; tie legs to tail. Twist wings under back.
Place, breast side up, on rack in shallow roasting pan.
For marinade, combine lemon juice, mustard, sugar and oil in
small bowl. Pierce chicken with fork, pour half of marinade
over; cover with plastic wrap. Marinate in refrigerator 2 to
4 hours. Reserve half of marinade.
Bake chicken 1 to 1 1/4 hours. Remove from oven when
drumsticks move easily, juices run clear and thermometer
registers 180° to 185°F. Cover and let stand 10 minutes
before carving.
Bring remaining marinade to boil; cover and boil 1 minute.
Serve reserved marinade with carved chicken.
Serves 6
Asparagus With Browned Lemon Butter
The splash of lemon dresses up springtime's favorite
vegetable.
1/2 cup margarine or butter
1 tablespoon minced garlic
1/4 cup ReaLemon Lemon Juice from Concentrate
2 pounds asparagus, oven-roasted or steamed
Toasted almonds, optional
Heat margarine or butter in small skillet, cooking until
melted and just lightly browned. Remove from heat and stir
in garlic and lemon juice. Spoon over asparagus; sprinkle
with toasted almonds if desired.
Serves 6
Jelly Bean Juleps
Lime juice and melted jelly beans make a refreshing spring
drink.
1 cup lemon lime flavor Jelly Belly jelly beans
3/4 cup water
1 cup ReaLime Lime Juice from Concentrate
1/2 cup fine sugar
2 tablespoons mint syrup
4 cups club soda
Fresh mint and lime slices for garnish
Place jelly beans and water in pan and heat until jelly
beans are melted, stirring occasionally. Remove from heat
and add lime juice, sugar and mint syrup. Pour into small
pitcher, add club soda. Stir to dissolve sugar. Pour in tall
glasses over ice. Top with club soda and garnish with fresh
mint and slice of lime.
Serves 6
For more recipes and information, visit www.realemon.com and
www.jellybelly.com.
SOURCE: Jelly Belly® Jelly Beans
ReaLemon®
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