Sarah Grueneberg

Whipped Mascarpone

Rating: Unrated
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Whipping mascarpone cheese with cream and sugar turns the dense, decadent spread into a pillowy dessert topper.
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Each layer of this next-level lasagna leans on Thanksgiving leftovers in a smart way to bring big flavor to the table. Leftover sautéed mushrooms jazz up the creamy béchamel, while mashed butternut squash provides a smooth contrast to the hearty turkey filling flavored with leftover gravy and Parmesan, and pan-fried sage leaves add an elegant twist. “I love Thanksgiving leftovers, so I still want my leftovers dishes to embody those Thanksgiving flavors,” says chef Sara Grueneberg, who shared this recipe. “I call for roasted butternut squash, but if you make a great roasted sweet potato dish for the big event, those leftovers would be perfect in this lasagna.”
We’re switching up the traditional sugar-crusted holiday ham by using saba, a sweet and slightly acidic syrup made from cooked-down grape must (similar to aged balsamic). We bake the ham on a bed of carrots and shallots so the drippings flavor the vegetables in the oven.    Slideshow: More Easter Recipes 
Oma’s Green Mountain Salad
Rating: Unrated
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In this seasonal salad, Chicago chef Sarah Grueneberg takes inspiration from the translation of her last name and the translation of her restaurant name (both mean “green mountain,” in German and Italian, respectively). She amps up a zesty buttermilk dressing with charred ramps (scallions would also be delicious) then drizzles the dressing over crisp Little Gem lettuce, celery, and baby turnips.    Slideshow: More Salad Recipes 
Scrambled Eggs Florentine
Rating: Unrated
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Eggs may be a must at Easter brunch, but they easily can be stepped up from your basic scramble or omelet. Here, we fold spinach and mascarpone into soft scrambled eggs and spoon over crostini for an easy appetizer that fits right in with the other holiday-special dishes on the table.    Slideshow: More Scrambled Egg Recipes 
Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.    Slideshow: More Asparagus Recipes 
Grapefruit Spritz
Rating: Unrated
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We’re bidding farewell to winter and embracing spring in this rosy cocktail, combining the last of winter’s citrus with seasonal raspberries. Tart and bitter notes from the grapefruit juice and Campari are balanced by floral crème de framboise and raspberries. It’s a cocktail worthy of your Easter buffet, and a refreshing change from too-sweet lemonade or mimosas.    Slideshow: More Prosecco Cocktail Recipes 
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A crostata is the kind of free-form tart that looks best when completely rustic—the more uneven folds of flaky, golden pastry and bubbling fruit juices, the better. This Easter stunner stars fresh rhubarb that’s combined with rhubarb compote and studded with candied ginger. The crust comes together quickly and will hold well during a lazy Easter brunch.    Slideshow: More Rhubarb Recipes 
Pasta with Salumi Bolognese
Rating: Unrated
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At Monteverde restaurant in Chicago, chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party.Slideshow: More Pasta Recipes
Grapefruit Spritz
Rating: Unrated
New!
We’re bidding farewell to winter and embracing spring in this rosy cocktail, combining the last of winter’s citrus with seasonal raspberries. Tart and bitter notes from the grapefruit juice and Campari are balanced by floral crème de framboise and raspberries. It’s a cocktail worthy of your Easter buffet, and a refreshing change from too-sweet lemonade or mimosas.    Slideshow: More Prosecco Cocktail Recipes 
A crostata is the kind of free-form tart that looks best when completely rustic—the more uneven folds of flaky, golden pastry and bubbling fruit juices, the better. This Easter stunner stars fresh rhubarb that’s combined with rhubarb compote and studded with candied ginger. The crust comes together quickly and will hold well during a lazy Easter brunch.    Slideshow: More Rhubarb Recipes 
Pasta with Salumi Bolognese
Rating: Unrated
New!
At Monteverde restaurant in Chicago, chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party.Slideshow: More Pasta Recipes
You can buy many kinds of stuffed and filled fresh pasta, but you won’t find these oversize ricotta-and-egg-filled ravioli, from chef Sarah Grueneberg of Chicago’s Monteverde, in a shop. That’s why they’re the ultimate filled pasta to make at home. Slideshow:  More Pasta Recipes