Our Alice In Wonderland Easter Dinner

Happy Easter

Stuffed Cornish Hens

Our Delicious Alice In Wonderland English Inspired Easter Dinner

L to R: Brian, Brodie, Veronica and Julie

A Lovely English Inspired Afternoon in Florida

(On the table are playing cards and vintage ViewMaster Reels featuring Alice in Wonderland scenes.)

This year we had the best time with our Alice in Wonderland Easter Theme

We reenacted the Tea Party and the Croquet Game, Made “EAT ME” Cakes, Delicious Playing Card Cookies, AND The Queen of Hearts Tarts! Not to mention the very “highly” recommended Mushroom Appetizers and the Down the Rabbit Hole Cocktails.

This is probably one of the best Cornish Hens I’ve ever eaten!

(Which is why we will be replicating this meal for our Christmas Dinner for family from the U.K. flying over for Christmas.)

Alice In Wonderland Marbled Eggs

My Deviled Eggs are Quite Legendary, Actually.

My Marbled Deviled Eggs

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Stuffed Pasta Shells, and Stuffed Mushroom Appetizers

(Of course.)

These are SO Good!

Gordon made them for our Alice In Wonderland Easter.

I wanted appetizers that were of a mushroom theme but easy to eat, and delicious!

These were perfect!

The Ingredients:

Large Pasta Shells

3/4 Cup Parmesan Reggiano Cheese PLUS 1/2 Cup more to top the stuffed shells

2 8 oz. Philadelphia Cream Cheese – softened

1/2 Large Onion chopped

8 Mushrooms – sliced and chopped

3 Cloves Garlic – thinly sliced, then chopped

Fresh Ground Pepper

Crushed Red Pepper Flakes to taste – I used about 1/2 Tbsp

1 Bunch Parsley – Med. chop

1/2 Cup Kalamata Olives – chopped

4 Tbps Butter

Directions:

Boil your large pasta shells as directed.

In the meantime, prepare the other ingredients in a Med. bowl.

Place in your Parmesan Cheese and room temperature Cream Cheese.

Chop your Onion

Place it in a Med. heated saute pan with your butter.

Chop your mushrooms…

and garlic.

Place the mushrooms in with the onions and saute for about 7 Min.

When cooked, add your garlic and cook for another 3 Min. mixing well.

Add your pepper and Red Pepper Flakes and cook for another 3 Min.

Take the mixture off the heat when done.

Chop your Parsley and add to your bowl of cheeses, mixing well.

The Onions, Mushrooms, and Garlic are Looking Quite Good.

Drain your pasta shells and rinse with cool water to stop the cooking process.

Add your chopped Kalamata Olives to your cheese mixture.

Once your onion and mushroom mixture has cooled, add it to the cheese mixture.

Below is the finished product.

Use a small spoon to fill the cooked large pasta shells.

Top each shell with grated Parmesan Cheese

Broil the Shells Until Brown, Then Done!

Enjoy!

Click Here for Our Down the Rabbit Hole Drinks and Mushroom Appetizers

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Stuffed Rock Cornish Game Hens

Ingredients:

6 Cornish Game Hens

Kitchen Twine

12 Thick Slices of Cooked Bacon (Smoked Pecan Wood)

~20 Pearl Onions (Boiled and Peeled)

1 Orange Bell Pepper Chopped

1/2 Yellow Onion Chopped

6 Garlic Cloves Chopped

1/2 Cup Dried Blueberries (Re-hydrated)

1/2 Cup Dried Currants (Re-hydrated)

1 Bag Baby Kale Mix

1/2 Cup Sliced Black Olives

1/2 Cup Pine Nuts

2 Tbsp Smoked Paprika

6 Tbsp. Olive Oil

Salt and Pepper to taste

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The Rock Cornish Game Hens and Kitchen Twine

The Rock Cornish Game Hens Ingredients

Cook your thick bacon strips until well done and set aside, being sure to keep the Fond or bacon bits and grease in the pan to use later. The bacon we used was smoked with pecan wood.

In a small pot, boil your pearl onions until soft, about 8 min. then set aside to cool.

Meanwhile, slice your bell pepper…

Here is the fond at the bottom of the pan which will add some great flavor to the rest of the dish.

Cut off the root end of your pearl onion. and push the onion out of the tough outer skin. You will keep these whole.

Now, slice your yellow onions and then garlic to a fine chop.

Using a microwave, place 1/2 cup water in two small glass bowls and heat until just about boiling.

Place the dried blueberries and currants in the bowls to re-hydrate them.

Set the bowls aside.

Heat your bacon fond and grease to medium heat and add your bell peppers and onions.

Stir well and the fond should release from the pan as the bell pepper and onions cook.

When the onions are translucent, add your garlic.

Then add your bag of baby kale mix.

As the greens cook, they will wilt down.

Add your salt and pepper and your olives and pine nuts.

Stir often and cook until the kale is just wilted then remove from heat to cool.

Meanwhile, break up your bacon into large chunks and place in a large bowl.

Now, add your greens mixture and your re-hydrated blueberries and currants.

Add your pearl onions and mix until just combined.

Making sure your Cornish Hens are rinsed with water, using a large spoon, stuff your Cornish hens with the stuffing mixture.

Pack it in well using the spoon.

This is going to be soooooo good!

Using about a foot and a half of twine, truss your Cornish hens as shown below.

Using the middle of the twine, wrap up the legs first and tie them securely.

Bring the twine around the bird and secure the wings.

Bring the twine back over the bird and tie in a knot to secure the bird in a nice bundle.

Now, tuck the tip of the wing into the leg to keep from burning and place the hen on your roasting rack.

Drizzle them with olive oil.

Using your brush, ensure each hen is coated with oil and salt and pepper each of them.

Lastly, sprinkle with some smoked paprika.

Place in a 375’F oven until the hen reaches an internal temperature of 165’F

They will basically look like this when done!

So Lovely!

Remove the twine and serve over a bed of greens for color!

Enjoy!

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Glazed Carrots

Ingredients:

1 Bag Sliced Carrots

3 Tbsp. Butter

2 Tbsp. Brown Sugar

1 Tbsp Honey

(I, Julie, wanted glazed carrots for our Easter dinner so I was so disappointed when Gordon came home with these shredded things. I argued that I don’t want some carrot strings, I want carrots! But, there was nothing I could so about it so I went along and I was glad that I did!)