16 Traditional Easter Recipes With a Modern Twist

Are you looking for new ideas to update your Easter menu? Adding simple twists to traditional recipes can make a big difference. For example, putting cranberries and orange in Hot Cross Buns gives them a fresh and exciting taste.

Want to discover more creative ways to modernize your Easter dishes? You can try new ingredients, flavors, and cooking methods to make your meals special. This Easter, surprise your family and friends with delicious and unique food that they will love.

1. Modern Hot Cross Buns With Cranberries and Orange

Modern Hot Cross Buns With Cranberries and Orange, a fruity twist on traditional buns.

Ingredients

• 1 cup warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup dried cranberries
• 1 tablespoon orange zest
• 1 tablespoon orange juice

Instructions

1. In a small bowl, combine warm milk and yeast, stir to dissolve.
2. In a large mixing bowl, combine sugar, flour, and salt.
3. Add melted butter, egg, cranberries, orange zest, and orange juice to the dry ingredients.
4. Add the yeast mixture to the dry ingredients and mix until a dough forms.
5. Knead the dough for 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
7. Preheat oven to 375°F (190°C).
8. Divide the dough into 12 equal pieces and shape into buns.
9. Place the buns on a baking sheet lined with parchment paper.
10. Bake for 18-20 minutes or until golden brown.
11. Allow the buns to cool before serving.

2. Smoked Bacon and Caramelized Onion Deviled Eggs

Smoked bacon and caramelized onions add a rich twist to classic deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 cup caramelized onions
• 4 slices of smoked bacon, cooked and crumbled
• Salt and pepper to taste
• Chopped chives or parsley for garnish

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, and horseradish until the mixture is smooth.
4. Stir in the caramelized onions and crumbled bacon.
5. Season the yolk mixture with salt and pepper to taste.
6. Spoon the yolk mixture evenly into the egg white halves.
7. Sprinkle the tops with additional crumbled bacon if desired.
8. Garnish with chopped chives or parsley before serving.

3. Glazed Ham With a Honey-Bourbon Crust

Glazed ham with a honey-bourbon crust is a sweet and savory dish.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup honey
• 2 tablespoons bourbon
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh thyme

Instructions

1. Preheat oven to 325°F.
2. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
3. In a small bowl, whisk together honey, bourbon, brown sugar, Dijon mustard, ground cloves, ground cinnamon, and black pepper.
4. Brush the honey-bourbon glaze all over the ham, making sure to get it into the scored lines.
5. Sprinkle the chopped thyme over the top of the ham.
6. Place the ham in a roasting pan and bake for 15 minutes per pound, or until the internal temperature reaches 140°F.
7. Baste the ham with the pan juices every 20 minutes to keep it moist and promote even browning.
8. Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.

4. Spring Vegetable and Goat Cheese Quiche

A savory quiche filled with spring vegetables and goat cheese.

Ingredients

• 1 9-inch pie crust
• 2 cups mixed spring vegetables
• 1/2 cup goat cheese
• 1/2 cup grated cheddar cheese
• 1/2 cup heavy cream
• 2 large eggs
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a tart pan.
3. In a skillet, sauté the spring vegetables in olive oil until tender.
4. In a bowl, whisk together heavy cream, eggs, salt, and pepper.
5. Spread the cooked vegetables in the pie crust.
6. Crumble the goat cheese and sprinkle on top of the vegetables.
7. Pour the cream mixture over the cheese.
8. Sprinkle grated cheddar cheese on top.
9. Bake for 35-40 minutes or until the quiche is set.
10. Let it cool before serving.

5. Lemon Lavender Panna Cotta With Fresh Berries

Lemon lavender panna cotta with fresh berries is a light and invigorating dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup dried lavender buds
• 2 lemons, zested and juiced
• 1 cup fresh berries

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and let it steep for 10-15 minutes with the lavender buds.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the lavender buds.
5. Whisk in the lemon zest and juice.
6. Pour the mixture into small individual serving cups or a large serving dish.
7. Refrigerate the mixture for at least 4 hours or overnight until set.
8. Serve the panna cotta chilled, topped with fresh berries.

6. Roasted Asparagus and Prosciutto Wrapped Scallops

Delicious scallops wrapped in prosciutto and served with roasted asparagus.

Ingredients

• 12 large scallops
• 6 slices of prosciutto
• 1 pound fresh asparagus
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup white wine
• 1/4 cup lemon juice
• 2 cloves garlic, minced

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and toss the asparagus with olive oil, salt, and pepper.
3. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
4. Wrap each scallop with a slice of prosciutto, securing with a toothpick if needed.
5. Heat a skillet over medium-high heat and add the wrapped scallops.
6. Cook the scallops for 2-3 minutes per side, or until the prosciutto is crispy and the scallops are cooked through.
7. Remove the scallops from the skillet and set aside.
8. Add the white wine, lemon juice, and garlic to the skillet and cook for 1-2 minutes, or until the sauce is slightly reduced.
9. Serve the scallops with the roasted asparagus and spoon the sauce over the top.

7. Carrot Cake With Cream Cheese Frosting and Pistachios

Moist carrot cake with cream cheese frosting and crunchy pistachios.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 cup chopped pistachios

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in carrots and walnuts.
5. Gradually add flour mixture and mix until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. To make frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar.
10. Once cakes are completely cool, place one layer on a serving plate and spread frosting on top.
11. Sprinkle chopped pistachios over frosting, then place second cake layer on top.
12. Frost top and sides of cake with remaining frosting.

8. Easter Egg Radish and Avocado Salad

Easter Egg Radish and Avocado Salad is an invigorating springtime dish.

Ingredients

• 4 large eggs, hard-boiled and peeled
• 1 large avocado, diced
• 2 large radishes, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Cut the eggs into wedges and set aside.
2. In a large bowl, combine the diced avocado and sliced radishes.
3. In a small bowl, whisk together the olive oil and lemon juice.
4. Pour the dressing over the avocado and radish mixture, and toss to combine.
5. Stir in the chopped parsley and season with salt and pepper to taste.
6. Arrange the egg wedges on top of the salad and serve immediately.

9. Pan-Seared Lamb Chops With Rosemary and Garlic

Pan-seared lamb chops with rosemary and garlic is a flavorful Easter dish.

Ingredients

• 1 1/2 pounds lamb chops
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the lamb chops with salt and black pepper.
3. Heat the olive oil in an oven-safe skillet over medium-high heat.
4. Sear the lamb chops for 2-3 minutes per side, then transfer to the oven.
5. Roast the lamb chops in the oven for 10-12 minutes, or until cooked to desired doneness.
6. Remove the lamb chops from the oven and top each with a sprinkle of garlic and rosemary.
7. Let the lamb chops rest for 5 minutes before serving.

10. Raspberry and Rhubarb Crisp With Vanilla Ice Cream

Raspberry and rhubarb crisp is a sweet and tangy dessert perfect for spring.

Ingredients

• 2 cups fresh raspberries
• 1 cup fresh rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup vanilla ice cream

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together raspberries, rhubarb, granulated sugar, and cornstarch.
3. Transfer the mixture to a 9x9-inch baking dish.
4. In a separate bowl, mix together rolled oats, brown sugar, pecans, cinnamon, nutmeg, and salt.
5. Spread the oat mixture evenly over the raspberry mixture.
6. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender.
7. Serve warm with a scoop of vanilla ice cream.

11. Caprese Salad With Burrata Cheese and Balsamic Glaze

Fresh mozzarella and creamy burrata cheese meet in a colorful Caprese salad.

Ingredients

• 8 oz burrata cheese
• 2 large tomatoes
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic glaze
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions

1. Slice the tomatoes into 1/4-inch thick rounds.
2. Cut the burrata cheese into small pieces.
3. Arrange the tomato slices on a large plate or platter.
4. Place the burrata cheese on top of the tomatoes.
5. Drizzle the olive oil over the salad.
6. Drizzle the balsamic glaze over the salad.
7. Sprinkle the basil leaves over the salad.
8. Season with salt and pepper to taste.
9. Serve immediately and enjoy.

12. Chocolate-Dipped Strawberry and Banana Bites

A simple and delicious Easter treat consisting of fresh strawberries and bananas dipped in melted chocolate.

Ingredients

• 1 dozen large strawberries
• 4 large bananas
• 1 cup milk chocolate chips
• 1 tablespoon shortening
• 1 tablespoon chopped nuts
• Sprinkles or other Easter-themed toppings

Instructions

1. Wash and dry the strawberries and bananas.
2. Cut the bananas into 1-inch pieces.
3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments.
4. Stir in the shortening to help the chocolate set.
5. Dip each strawberry and banana piece into the melted chocolate, using a fork or dipping tool to fully coat.
6. Place the dipped fruit on a piece of parchment paper or a silicone mat.
7. Immediately sprinkle with chopped nuts or Easter-themed toppings.
8. Refrigerate for at least 30 minutes to allow the chocolate to set.
9. Serve chilled and enjoy.

13. Grilled Pork Tenderloin With Apple Cider Jus

Tender pork in a sweet and tangy apple cider jus.

Ingredients

• 1 (1-1.5 pound) pork tenderloin
• 1/4 cup apple cider
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, thyme, salt, and pepper.
3. Rub the mixture all over the pork tenderloin.
4. Grill the pork for 15-20 minutes or until it reaches an internal temperature of 145°F.
5. While the pork is cooking, combine apple cider and chicken broth in a small saucepan.
6. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes or until the liquid has reduced by half.
7. Remove the pork from the grill and let it rest for 5 minutes.
8. Slice the pork into thin medallions and serve with the apple cider jus spooned over the top.

14. Spiced Apple and Pear Compote With Whipped Cream

Spiced Apple and Pear Compote With Whipped Cream is a delicious dessert.

Ingredients

• 2 apples, peeled and sliced
• 1 pear, peeled and sliced
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

1. In a large saucepan, combine the sliced apples and pear, brown sugar, cinnamon, nutmeg, and salt.
2. Add the water to the saucepan and bring to a boil over medium heat.
3. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the fruit is tender.
4. Remove the saucepan from the heat and let it cool slightly.
5. In a large bowl, whip the heavy cream until it begins to thicken.
6. Add the granulated sugar to the bowl and continue whipping until stiff peaks form.
7. Serve the spiced apple and pear compote warm, topped with the whipped cream.

15. Spinach and Feta Stuffed Leg of Lamb

Tender leg of lamb filled with a savory spinach and feta mixture, perfect for Easter.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 1/2 cup chopped fresh spinach
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together spinach, feta, garlic, and thyme.
3. Lay the leg of lamb on a flat surface and make a horizontal incision to create a pocket.
4. Stuff the lamb with the spinach and feta mixture.
5. Season the lamb with salt and pepper.
6. Drizzle the lamb with olive oil and place it in a roasting pan.
7. Roast the lamb in the preheated oven for about 20 minutes per pound, or until it reaches your desired level of doneness.
8. Let the lamb rest for 10-15 minutes before slicing and serving.

16. Coconut Macaroons With Cadbury Egg Centers

Delicious coconut macaroons with a sweet Cadbury egg center.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/2 cup unsweetened coconut milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 12 Cadbury eggs
• Pinch of salt

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the coconut, sugar, and salt.
3. In a separate bowl, whisk together the coconut milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop the mixture into balls and flatten slightly into disks.
6. Place a Cadbury egg in the center of each disk.
7. Fold the coconut mixture over the Cadbury egg to form a ball and press the edges to seal.
8. Place the macaroons on the prepared baking sheet.
9. Bake for 18-20 minutes or until lightly golden brown.
10. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Conclusion

As you savor these modern twists, the question lingers: can tradition and innovation truly be a match made in heaven? The answer, much like a perfectly glazed ham, is crystal clear - a resounding yes, with each dish a masterpiece of fusion, blending the old with the new in a delicate dance of flavors.