Easter Dessert Recipes: Check out these favorite holiday recipes from local pastry chefs.

Rhubarb Almond Crumble

Toni Roberts, C-House
When Executive Pastry Chef Toni Roberts thinks of spring, she thinks of rhubarb. Growing up, the succulent stalks were a staple on her family's Easter table. She loves this recipe because it's simple to prepare and makes the perfect dessert for welcoming the season. Roberts notes that the Moscato wine can be left out of the recipe, but says that it really enhances the flavor of the rhubarb. And, the rest of the bottle can be an excellent accompaniment to enjoy as a nice treat with the finished crumble.

FILLING
2 1/2 lbs rhubarb, cut into 1-inch pieces (about 6 cups)
2 1/4 cups sugar
1/2 cup light brown sugar
2 tsp lemon juice (zest and reserve for crumble)
1 tsp salt
1/4 cup cornstarch
1/4 cup Moscato

1. Heat oven to 400 degrees.

2. Combine rhubarb, sugars, lemon juice, and salt in a large bowl.

3. In a smaller bowl, whisk together the cornstarch and Moscato. Pour over rhubarb mixture and combine.

4. Fill either a 9” x 9” pan or ramekins with the filling. If using ramekins, leave an inch of space between the filling and the rim.

CRUMBLE TOPPING
1 1/4 cup All Purpose Flour
2 1/4 cup rolled oats
3/4 cup (3 oz) sliced almonds
1/4 cup sugar
1/3 cup light brown sugar
Zest of 1 orange
Zest of 1 lemon
8 oz cold butter, cubed
1/2 tsp salt

1. Combine all ingredients in a mixing bowl. Using the paddle attachment, mix on low until the butter is smaller than peas.

2. Sprinkle generously over the top of the rhubarb filling. Bake until the filling is bubbly and the tops are golden brown, 30-45 minutes, depending on pan or ramekins used.

3. Allow to cool a bit. Serve with vanilla or almond ice cream.

Brown Butter Carrot Cake
Stephanie Prida, one sixtyblue
When it comes to Easter Sunday, pastry chef Stephanie Prida of one sixtyblue likes to stick with the classics. "This one is a little more special," says Prida of her indulgent dessert, "because it incorporates brown butter and it gives the cake a more toasty flavor." She notes that the brown butter adds a moist consistency, as opposed to your run-of-the-mill carrot cake. And of course, it wouldn't be carrot cake without the classic cream-cheese frosting. If you're not up to the challenge, you can grab a $7 slice of the stuff during one sixtyblue's Easter brunch.

CAKE
1/2 pound butter
1 cup flour
1/2 cup almond flour
1 tsp B. Powder
1 tsp B. soda
1/8 tsp salt
1 tsp cinnamon
1/2 cup powdered sugar
1/2 cup brown sugar
1/2 cup sugar
3 eggs
1 tbsp vanilla paste
2 cup carrots, grated

1. Preheat the oven to 325. Brown butter over low heat and strain. Next, sift the flour, almond flour, baking powder, baking soda, salt and cinnamon.

2. In a mixing bowl with a paddle attachment combine the sugars, add eggs and vanilla one at a time. Add sifted dry ingredients. Slowly stream in brown butter. Add grated carrots last.

3. Bake in mini loaf pans for 15 minutes.

VANILLA BEAN CREAM CHEESE FROSTING
115 grams butter 225 grams powdered sugar 4 grams vanilla extract 1 vanilla bean 170 grams cream cheese

1. Cream butter and vanilla bean.

2. Add sifted powder sugar and beat until light and fluffy. Add the vanilla extract and cream cheese and beat until mixture is white and fluffy (no cream cheese lumps).

Lavender Scented Panna Cotta
Anna Jarosz, Birch River Grill
You won't need to worry about preheating or over-baking anything with Anna Jarosz's sweet Easter treat. The Birch River Grill pastry chef welcomes spring to the suburbs with fresh lavender and citrus elements, while adding a light sweetness and a clean, refreshing bite to the dessert.

LAVENDER PANNA COTTA
2 sheets gelatin
1 tsp. dried lavender flower
1/2 cup sugar
Zest of 1 orange
1/2 tsp salt
1/2 cup buttermilk

1. Bloom gelatin. Steep the rest of the ingredients, except buttermilk, together for half an hour.

2. Strain all ingredients from step 2. Add gelatin. Add buttermilk and whisk together

3. Place in ramekin and let set in cooler for 1-2 hours.

APRICOT GLAZE
1/4 cup apricot puree
1 tbsp sugar
1/2 tsp vanilla bean paste
1 sheet gelatin

1. Bloom gelatin. In a sauce pot heat the other ingredients. Add steps 1 and 2 all together.

2. Spoon over cooled panna cotta and place in cooler to set.

Hawaiian Sweet Potato & Golden Beet Tart with Creme Fraiche
Carol Wallack and Gerardo Villagomez, sola
Pastry novices may tremble in their non-slip kitchen-safe shoes over this one, but any skilled hand will appreciate the complexity of this Easter treat, created by sola executive chef and owner Carol Wallack and pastry chef Gerardo Villagomez. "I'm always the one who steers towards the savory dessert," says Wallack. And this alternative is no exception with its unique combination of sweet potatoes, golden beets and miso. "I absolutely love it. The beets are local and sweet from Werp Farms in Michigan. They are slow roasted and then candied a little bit more. We use Hawaiian sweet potatoes a lot here at sola and they are the perfect accent. Gerardo makes the creme fraiche in house, and folds in miso for a slightly savory finish."

BEET & SWEET POTATO CONFIT
16 oz. each, Hawaiian sweet potatoes, and golden beets, 1/4-inch dice

For each vegetable:
1 quart water
2 cups sugar
1 vanilla bean
Pinch of salt
1/2 stick of lemongrass
2 kaffir lime leaves

1. Combine water, sugar, vanilla bean, salt, lemongrass and kaffir lime leaves in two separate pots. Boil sweet potatoes and beets separately in mixtures until tender (about 10 minutes each). Drain both, saving liquid from beets. Let vegetables rest in refrigerator for 24 hours.

MISO CREME FRAICHE
10 oz cream
5 oz buttermilk
1/2 tsp ginger powder
1/2 cup sugar
1 tsp vanilla
1 1/2 oz white miso

1. Pour cream and buttermilk into a container. Cover and let sit at room temperature for 48 hours. Whisk, and then cool.

2. Once cooled, whip together with ginger powder, sugar, vanilla and white miso.

SAUCE
1 cup liquid from the beet confit
2 oz. white miso

1. Boil together and reduce by half.

ALMOND FLOUR DOUGH
1.4 oz butter, softened
1.6 oz powdered sugar
1.7 oz honey
1.7 oz almond flour
1 oz egg whites
Pinch of cinnamon
Pinch of salt

1. Combine butter, powdered sugar, and honey with a paddle in the mixer. Add whites. Incorporate the dry ingredients.

2. Roll out dough, cut out circles. Bake flat on a silpat until golden, about 12-15 minutes at 300 degrees. Remove from oven, wait about 20 seconds and lift to lay over a small bowl to get a formed shape of the bowl. Let cool.

3. To plate: put a spoon of miso creme fraiche inside the cookie bowl. Spoon beets and sweet potatoes in and add another spoon of the creme fraiche on top. Ladle a spoonful of sauce onto plate around the "bowl." Garnish with a piece of mint and crushed almonds.

Hot Cross Buns
Jove Hubbard, David Burke's Primehouse
Executive pastry chef Jove Hubbard finds his favorite Easter treat in family tradition. "My mother always makes these on Easter," says Hubbard. "She loves to bake, and this reminds me of growing up."

1 cup warm milk (105°–115°F.)
two 1/4-ounce packages (5 tsp) active dry yeast
1/2 cup plus 1 tsp granulated sugar
4 cups all-purpose flour
1 1/2 tsp ground allspice
1/2 tsp cinnamon
1 tsp salt
1 1/4 sticks (1/2 cup plus 2 tsp) cold unsalted butter
2 large eggs
1 large egg yolk
1/2 cup dried apricots, chopped
1/3 cup golden raisins
2 tsp finely grated fresh orange zest
2 tsp finely grated fresh lemon zest
3 tsp superfine granulated sugar
2 cups powdered sugar
2 tbsp lemon juice

1. In a small bowl stir together milk, yeast, and 1 tsp granulated sugar. Let mixture stand 5 minutes, or until foamy.

2. In a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender, blend into flour mixture until mixture resembles coarse meal.

3. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixture, apricots, raisins, and zests. Stir mixture until a dough is formed.

4. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes.

5. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

6. Butter 2 large baking sheets. On a floured surface with floured hands, knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.

7. Preheat oven to 400°F. While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. Brush buns with egg glaze. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes. Transfer buns to a rack to cool slightly.

8. Mix the lemon juice and powdered sugar. Place in a piping bag and pipe crosses onto the buns. Serve warm or at room temperature.

This article was first published on Centerstage.

Gluten-free goodies: These Chicago-area spots go against the grain by providing gluten-free fare.

Today, going gluten-free is as much a health trend for fitness junkies as it is a necessity for those with wheat allergies and Celiac Disease. But cutting gluten from your diet isn't easy when the bulk of our foods are made with wheat, rye, barley and oats. Fortunately, there are a number of alternatives to your favorite gluten-fueled foods, and we've got a list of the spots that serve them.

C-House
World-renowned Chef Marcus Samuelsson offers a special C-Bar menu that can be prepared gluten-free upon request. The seafood menu includes dishes like octopus with blood orange and pancetta, cobia with preserved mushroom and tuna with pine nuts and toasted rice vinaigrette. You can also choose from a selection of shrimp, oysters, clams and mussels with the fanciful selection of C-House Towers, or keep it simple with a plate of chilled lobster.

Deerfields Bakery
Baking without gluten is a matter of taste at Deerfields Bakery. The suburban sweet shop offers an extensive list of cookies, cakes and brownies for those in search of a serious sugar fix. You'll find three different categories of cookies here, including one for Chips (chocolate chips), one for Dream cookies and another for Buttons. The Buttons (including sugar, lemon, ginger and snickers) are the most basic cookie and have a somewhat chewy texture, while the Dreams have a brownie-like consistency and are loaded with everything your little pastry-lovin' heart could possibly desire. As for the Chips, well, Deerfields has found seven different ways to make them shine by pairing them with ingredients like tart cherries, dried cranberries, gluten-free oats, pecans and quinoa. For those without a sweet tooth, the bakery offers rice bran artisan rolls.

Adobo Grill
Craving Mexican? Head over to Adobo Grill in Wicker Park, where the only "special request" you'll need to make is for salt on the rim on your margarita glass. The restaurant's gluten-free menu features favorites like fresh guacamole (prepared tableside and served with jicama chips), chicken tamales steamed and served in a corn husk and cheese-stuffed quesadillas. For dinner, try the butternut squash and wild mushroom enchiladas with green mole or the popular chipotle-glazed grilled chicken. For dessert, we recommend another round from Adobo's intoxicating drink list, but if you've got a hankering for something sweet, try the gluten-free vanilla flan or chocolate tamales.

Da Luciano
Gluten-free Italian food...could it be true? Better yet, could it be good? At this family-owned and operated River Grove restaurant, the answer is yes, on both counts. After discovering that four of her children had Celiac Disease (gluten-intolerance), founder Rosalia Libreri found a way to craft an entire menu to meet the standards of the American Celiac Disease Alliance. Thanks to Libreri, the restaurant now offers a separate gluten-free menu with authentic pasta dishes like lasagna, eggplant parmigiana and puttanesca with capers, olives and anchovies. Da Luciano's also offers a selection of celiac-safe personal pizzas and appetizers like baked clams, bruschetta and garlic bread. Desserts include classic choices like homemade cannolis, tiramisu and spumoni ice cream.

Wildfire
This 1940s-themed dinner club comes complete with jazz music, vintage prints, sleek circular banquettes and an entire gluten-free menu. Sandwiches like the Portobello mushroom with goat cheese, peppercorn tenderloin steak and turkey burger are all served on gluten-free buns, while entrees include meaty dishes like lamb chops, prime rib and New York strip. You can even wash it all down with gluten-free Redbridge beer or Chopin vodka. If you've still got room, try the flourless chocolate cake or hot fudge peanut sundae.

Weber Grill
Weber Grill claims that "great grilled food can also be gluten-free," and the restaurant proves it with dishes like the black and blue burger, Midwestern-style barbecue pork ribs and New York strip. The special menu also highlights filling side dishes like baked or mashed potatoes, whipped sweet potatoes, au gratin and fire-roasted corn on the cob. And the atmosphere is just as inspiring as the menu with a ringside view of the restaurant's open kitchen, where you can watch a team of chefs prepare your meal on authentic Weber kettles.

David Burke's PrimehouseThis downtown restaurant offers a slew of gluten-free items, but it's the Kobe beef sashimi that catches all eyes and appetites. The thin slice of beef is served sashimi-style on a Himalayan pink salt tile (the same tiles used in the restaurant's in-house dry aging room) with mushroom chips and truffle mayonnaise. Typically, the dish is served with a side of toast, but gluten-sensitive guests can request a no-toast option or substitute a small veggie side. For dessert, choose from executive pastry chef Jove T. Hubbard's unique selection of ice cream and sorbet flavors like Angry Mango, bubble gum cotton candy, bourbon and pink grapefruit.


This article was first published on Centerstage.
Photo: Kumamoto with honeydew granite at C-House.

Marcus Samuelsson: The man behind C-House has a lot on his plate, but he still likes to peel carrots.

Chef Marcus Samuelsson does it all. He cooks, he writes, he teaches, he paints. And he still finds time for soccer on Sundays. Dividing most of his time between New York and Sweden, Samuelsson recently paid a visit to his Chicago restaurant, C-House, where I had the opportunity to catch up with him over a cup of coffee.

Just in town long enough to host a wine dinner with Brian Duncan of Bin 36 and a signing of his 2006 book, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, Samuelsson didn't seem jet-lagged at all. He wanted to reintroduce the James Beard Award-winning book (for Best International Cookbook) because he thinks African cooking should be more approachable. He says that not enough people are familiar with African cuisine and seeks to change that. He refers to the text's accessibility in terms of conversation. "It's what you and I are doing right now," he explains, "We're creating this dialogue."

C-House and Samuelsson are just as approachable as the recipes in the book. "I want people to feel comfortable coming here in their jeans and still be able to enjoy a good meal," he says. It doesn't take more than a quick glance around the room to see that everyone here does indeed fit that description. The crowd includes everyone from denim-and-t-shirt types to young professionals sporting the expected attire. Whether they're curled up in the restaurant's sleek, cushioned banquettes or parked with the morning paper at C-House's communal table, the space's understated interior provides a perfect backdrop for each guest.

Before opening C-House, his first Chicago—and first American—venture, Samuelsson sampled a wide variety of the city's culinary offerings. It was chefs like Charlie Trotter, Takashi Yagihashi and Rick Bayless, combined with authentic ethnic spots (like Uptown's smattering of Ethiopian joints) that served as fuel for C-House. But Samuelsson's greatest culinary influence goes back to his grandmother's Scandinavian roots. "She made everything from scratch," he says with a smile, "even her own liquor." He went on to explain that, in Sweden, his grandmother's dishes were quite literally referred to as "poor man's cooking." Peasant food, however, is far from what you get at C-House. Even the simple dishes here arrive looking like a page pulled from Gourmet magazine, which, incidentally, recently featured Samuelsson.

The lauded chef has also appeared in other national publications like USA Today, Food & Wine and Bon Appetit and at 37, is the youngest to ever receive two three-star reviews from the New York Times. Flattering and extensive as his resume may be, those successes don't add up to Samuelsson's biggest achievement, which he says is continuing to be able to work, especially in the midst of a stressed economy. When he first left for New York to apprentice at Aquavit in 1991, he had little more than $300 in his pocket.

But passion, skill and an eye for aesthetics quickly turned that $300 into a priceless experience. With three restaurants, three cookbooks, a line of cooking tools and a television show under his toque, Samuelsson is still as humble as his grandmother's Scandinavian recipes. "I love cooking. I even like peeling carrots," he says and explains that there's a certain joy envisioning the end result as a beautiful carrot soup.

Samuelsson's attention to detail from start to finish might have something to do with his affinity for painting. "It makes you think about positive and negative space," he says, as he reaches over for my notepad and pen. He begins to draw a diagram. Something similar to a brainstorming session—an outline that brought me back to my old writing classes with charts of plots, themes and motifs. But, unlike the ever-changing subjects in my own scratchpad, the main element of Samuelsson's diagram always begins with flavor. From there he extends three separate branches: one for texture, another for the season and then one more for fish/seafood. The flavor tree then expands to a myriad of subtopics, all working together to form one plated masterpiece.

When he's not busy crafting new dishes, instructing courses all over the world and revising recipes, Samuelsson hikes it to the local soccer field, where he says the energy and adrenaline of the game is similar to that rush you get in the kitchen. "The pulse of being on a team is similar to the pulse in the kitchen. It's an energy that's hard to translate."

This article was first published on Centerstage.