---

Aly is taking the reins on Easter this year, as we’ll be hosting my family for the Sunday holiday. I asked her if she wanted to be featured in this week’s column, and she reluctantly agreed, so here’s two of the Easter recipes we’ll have this year, courtesy of my wonderful wife, Aly!

+++++

CARROT GRATIN

4 Tbsp. salted butter, plus more for the baking dish

2 lb. carrots

1 lb. russet potatoes (about 2 large)

2 cups heavy cream

1 cup whole milk

10 sprigs fresh thyme, plus 1 teaspoon chopped

3 garlic cloves, smashed

2 Tbsp. all-purpose flour

2 tsp. dijon mustard

2 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

3/4 cup breadcrumbs

1/3 cup grated parmesan cheese (about 2 ounces)

2 cups grated gruyère cheese (about 8 ounces)

Preheat the oven to 350˚F. Butter a 9-by-13-inch baking dish. Peel the carrots and potatoes, then cut the potatoes in half lengthwise. Using a mandoline or sharp knife, very thinly slice the carrots and potatoes (about 1/8 inch thick). Toss the vegetables together in a large bowl and set aside.

Warm the heavy cream, milk, thyme sprigs, garlic, and 2 tablespoons of the butter in a small saucepan over low heat until just simmering, 5 to 7 minutes. Strain through a fine-mesh strainer into a medium bowl and whisk in the flour, mustard, salt, and pepper.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Add the breadcrumbs, parmesan, and chopped thyme, and season with salt and pepper to taste. Toss to coat.

Layer half of the vegetables in the prepared baking dish. Pour in half of the cream mixture and sprinkle evenly with half of the gruyère. Repeat with the remaining vegetables, cream mixture, and gruyère. Sprinkle with the parmesan breadcrumbs. Cover with foil and bake 35 minutes. Remove the foil and bake until golden brown and bubbling, 30 to 35 more minutes.

+++++

NO BAKE EASTER CHEESECAKE

For the Crust:

2 cups sweetened shredded coconut

12 sheets graham crackers

10 Tbsp. salted butter, melted

Nonstick cooking spray

For the Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 cup powdered sugar

1/2 cup unsweetened coconut cream, whisked

3/4 tsp. coconut extract

8 oz. (64 pieces) candy-coated chocolate eggs (such as Cadbury Mini Eggs), crushed (a heaping cup)

1 1/4 cups heavy cream

For the Nests:

1/2 cup milk chocolate chips (3 ounces) 

3 oz. (24 pieces) candy-coated chocolate eggs (such as Cadbury Mini Eggs)

For the crust: In a large skillet, toast the coconut over medium-low heat, stirring frequently, until golden, 5 to 7 minutes. Transfer to a large bowl to cool, then place half in an airtight container and reserve for the topping.

In a food processor, process the graham crackers until finely ground, about 1 minute. Add the remaining 1 cup toasted coconut and pulse 8 to 10 times until coarsely ground. Transfer the mixture back to the large bowl and stir in the melted butter.

Spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan. Using a measuring cup, press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Freeze for 20 minutes.

For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened and smooth, about 2 minutes. Scrape down the sides of the bowl and add the powdered sugar, coconut cream, and coconut extract. Beat until very smooth, scraping the sides and bottom of the bowl as needed, 2 to 3 minutes. Fold in the crushed candy eggs. Transfer to a large bowl.

Fit the stand mixer with the whisk attachment and add the heavy cream to the bowl (no need to wipe it out). Mix on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until thoroughly combined. Add the remaining whipped cream and continue to gently fold until thoroughly combined.

Spoon the filling into the frozen crust. Gently spread it in an even layer; use the back of a spoon or offset spatula to smooth the top. Cover the pan with plastic wrap and refrigerate for at least 12 hours and up to 2 days.

For the nests: Line a baking sheet with parchment paper. Place the reserved 1 cup toasted coconut in a medium bowl.

Microwave the chocolate chips in a microwave-safe measuring cup in 15-second intervals at 50 percent power, stirring between each, until melted, about 1 minute. Pour the melted chocolate over the coconut, folding until well combined. Drop 12 (1-tablespoon) mounds onto the prepared baking sheet. Use the back of a small round spoon (such as a ¼ teaspoon measure) to make an indentation in the center of each mound. Fill each nest with 2 candy eggs. Allow to set completely, about 1 hour. 

Loosen the cheesecake from the springform pan and transfer to a serving platter. Arrange the coconut nests on top of the cake in a ring around the edge.

TFD: "He is not here, for He is risen!" (Luke 24:6)

---