Put new spin on Easter favourites

Carrot cake-swirled cream cheese bars.

Vegetable casseroles and carrot cake have been Easter menu mainstays for decades but, with the majority of millennials now hosting holiday family gatherings, retro dishes are getting a facelift with new ingredients and flavour twists. Chef Kevan Vetter, of the McCormick Kitchens in the US, offers tips to put a new spin on Easter favourites:

- Liven up the Easter ham with a spicy-sweet glaze of apricot jam, pineapple juice and chipotle chilli pepper. Brush on a spiral-cut ham before roasting in the oven.

- Upgrade a traditional vegetable casserole by sprinkling a layer of cheddar cheese and topping with potato pom poms. Bake until the pom poms are crisp and golden brown and the casserole is bubbly.

- Combine two classic Easter desserts in one; swirl carrot cake batter into a smooth and creamy cheesecake base with a hint of lemon. Bake and cut into bars.

- Elevate your holiday meal with these creative updates to Easter classics. For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

CARROT CAKE-SWIRLED CREAM CHEESE BARS

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 24

INGREDIENTS

1 cup plus 2 tbsp flour, divided
2 cups sugar, divided
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
2/3 cup vegetable oil
4 eggs, divided
2 tsp pure vanilla extract
1 1/2 cups finely grated carrots
230g cream cheese, softened
1/4 cup milk
1 tsp pure lemon extract

METHOD

Preheat oven to 160C. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl.

Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.

Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended.

Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.

Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

APRICOT & PINEAPPLE CHIPOTLE GLAZED HAM

Prep time: 10 minutes
Cook time: 1 hour, 45 minutes
Servings: 24

INGREDIENTS

1 bone-in spiral-cut ham (about 4.5kg)
1 cup apricot jam
1/2 cup pineapple juice
3/4 tsp chipotle chilli pepper
1/2 tsp garlic powder

METHOD

Preheat oven to 160C. Place ham on its side in roasting pan. Mix apricot jam, pineapple juice, chipotle chilli pepper and garlic powder in small bowl until well blended.

Brush 1/2 of the jam mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.

Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining jam mixture. Bake 45 minutes longer. Serve ham with pan drippings.

CHEESY BROCCOLI AND CAULIFLOWER POM POM-TOPPED CASSEROLE

Prep time: 20 minutes
Cook time: 55 minutes
Servings: 14

INGREDIENTS

1 package (450g) frozen broccoli florets, thawed
1 package (450g) frozen cauliflower florets, thawed
2 tbsp butter
1 cup chopped onion
2 tbsp flour
1 tsp Italian seasoning
1 tsp garlic salt
1/4 tsp coarse ground black pepper
1 1/4 cups milk
115g cream cheese, cubed
1/4 cup grated parmesan cheese
2 cups shredded sharp cheddar cheese
450g frozen fried potato pom poms

METHOD

Preheat oven to 200C. Cut up any large broccoli or cauliflower florets into bite-size pieces. Set aside.

Melt butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-litre baking dish. Sprinkle evenly with cheddar cheese and top with potato pom poms.

Bake 45 to 55 minutes or until heated through and potato pom poms are golden brown and crispy. Family Features