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I swear, I’m going to get to some light spring fare in this column, but I came across a recipe for Easter that I absolutely had to try, so my wife, my mother-in-law and I made it this weekend for our Easter get together and it was an absolute hit.

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OLD FASHIONED 

BANANA PUDDING

1/3 cup cornstarch

1/4 tsp. kosher salt

2 cups sugar

4 cups whole milk

6 large eggs, separated

4 Tbsp. salted butter, cubed

1 Tbsp. vanilla bean paste or vanilla extract

1/4 tsp. cream of tartar

1 (11-ounce) box vanilla wafers

4 large bananas (about 1 ½ pounds)

Preheat the oven to 375°F. Set a fine-mesh sieve over a large bowl.

In a medium saucepan, whisk together the cornstarch, salt, and 1 cup of the sugar. Whisk in the milk until smooth. Cook over medium heat, stirring frequently and scraping the bottom of the pan, until thickened, 6 to 8 minutes.

Meanwhile, in a medium bowl, whisk together the egg yolks with ¼ cup of the sugar until lightened in color, about 1 minute. Remove the saucepan from the heat. While whisking constantly, slowly drizzle about 1 cup of the hot milk mixture into the egg yolks to temper. Then add the yolk mixture to the saucepan and whisk to combine.

Return the mixture to medium heat and cook, whisking constantly, until it comes to a simmer, about 1 minute. Remove from the heat and stir in the butter and vanilla bean paste. Strain through the prepared sieve and set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until the mixture is frothy and soft peaks form, about 1 minute. With the mixer running, gradually add the remaining ¾ cup sugar, 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat until the egg whites are glossy and stiff but not dry, about 5 minutes more.

Arrange half of the vanilla wafers in the bottom of a 9-by-13-inch baking dish. Peel and cut 2 bananas into ½-inch-thick slices and arrange them in an even layer on top of the wafers. Spoon half of the pudding over the bananas and spread into an even layer. Peel and slice the remaining 2 bananas. Repeat the layering process again with the remaining wafers, bananas, and pudding. Spoon the meringue over the pudding and use the back of a spoon to create decorative swoops to cover the entire pudding.

Bake the banana pudding until the meringue is golden brown, 12 to 15 minutes. Allow to cool for 15 minutes and serve warm. Alternatively, refrigerate the pudding for at least 1 hour and up to 12 hours and serve it chilled.

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TEX MEX CHICKEN CAESAR SALAD

2/3 cup mayonnaise

1/3 cup grated parmesan cheese

1 Tbsp. dijon mustard

1 Tbsp. Worcestershire sauce

1/4 tsp. kosher salt

1/4 tsp. black pepper

1 garlic clove, finely chopped

1 canned chipotle chile pepper, chopped, plus 1 tablespoon adobo sauce

Juice of 1 lime, plus wedges for serving

2 romaine lettuce hearts, chopped (about 10 cups)

2 medium avocados, diced

2 cups chopped or shredded rotisserie chicken or other cooked chicken

1 cup shredded monterey jack cheese (about 4 ounces)

1 cup crushed tortilla chips, plus more for topping

1 cup fresh cilantro, chopped, plus more for topping

For the dressing: Whisk together the mayonnaise, parmesan, mustard, Worcestershire sauce, salt, pepper, garlic, chipotle pepper, adobo sauce and lime juice in a medium bowl.

Combine the lettuce, avocados, chicken, monterey jack, chips and cilantro in a large bowl.

Drizzle the salad with the dressing and toss to combine.

Top with more cilantro and chips. Serve with lime wedges.

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ASPARAGUS SALAD

1/2 cup walnuts

2 slices bacon

1 lb. asparagus, ends trimmed and spears cut into thirds on the diagonal

1/2 bunch radishes, cut into 1/4-inch half-moon slices 

1/2 cup shaved parmesan cheese, plus more for serving

1/4 cup chopped tender herbs (parsley, chives, basil, dill, mint, or a combination), plus more for serving

3/4 tsp. kosher salt

3 Tbsp. olive oil

2 tsp. dijon mustard

1 tsp. honey

Zest and juice of 1 lemon

1 shallot, finely chopped

1/4 tsp. black pepper

In a medium skillet, toast the walnuts over medium heat, stirring frequently so they don't burn, until they are toasted and fragrant, 4 to 6 minutes. Remove to a cutting board, let cool, then coarsely chop.

Wipe out the skillet and add the bacon. Cook over medium heat, flipping occasionally, until brown and crispy, 5 to 7 minutes. Transfer to a paper-towel lined plate to cool; crumble.

Bring 2 cups water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water. Add the asparagus to the basket and steam until tender, 3 to 4 minutes; immediately transfer to the ice water to stop the cooking. Pat the asparagus dry with a clean kitchen towel or paper towels.

In a large bowl, combine the asparagus, radishes, parmesan, herbs, and walnuts. Season with ½ teaspoon salt.

In a small mason jar, combine the oil, mustard, honey, lemon zest, lemon juice, shallot, pepper, and remaining ¼ teaspoon salt. Secure the lid and shake vigorously to combine. Drizzle over the asparagus mixture and toss to coat.

Transfer to a serving bowl and sprinkle with the bacon and more parmesan and herbs.

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CABBAGE SALAD

1 cup pecans

1/4 cup red wine vinegar

1 Tbsp. whole-grain dijon mustard

2 tsp. honey

1/2 tsp. black pepper

1 garlic clove, grated

1 1/2 tsp. kosher salt

1/3 cup olive oil 

1/2 medium head purple cabbage, shredded (about 4 c.)

2 cups baby arugula (about 2 oz.)

1 cup flat-leaf parsley, finely chopped

6 green onions, thinly sliced

1 Granny Smith apple, cut into matchsticks 

Preheat the oven to 325°F. 

On a baking sheet, spread the pecans in a single layer and bake until they are fragrant and lightly browned, 7 to 9 minutes. Transfer the pecans to a cutting board and let them cool completely. Coarsely chop.

In a mason jar, combine the vinegar, mustard, honey, pepper, garlic, and 1/2 teaspoon salt. Shake to combine. Add the oil, and shake again until fully combined.

In a very large bowl, toss together the cabbage, arugula, parsley, green onion, apple, all but 2 tablespoons of the chopped pecans, and the remaining 1 teaspoon salt. Pour the dressing over the cabbage, and toss well to coat.

Top with the reserved chopped pecans before serving.

TFD: Life is ours to be spent, not to be saved.

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