Fresh Spring Mega Feast
Prime dining with savory springtime sides. | 8-10 Servings
You might be familiar with “April showers bring May flowers,” but here at HelloFresh we like to say, “Springtime feasts bring friends to eat!” Gather all the people you love to welcome the warmer weather with a delicious seasonal mega feast. We start with an antipasto board packed with a craveable, curated combo of cured meats, nutty Grand Cru cheese, fresh mozzarella, toasty crostini, fresh cucumbers and grape tomatoes, a tangy-sweet fig jam, and spiced walnuts. Next, you’ll make your own rustic galettes—a kind of savory pie—filled with prosciutto, caramelized onion, and goat cheese, and topped with fresh arugula and a drizzle of honey. For the main course, heat up our fully cooked prime rib (less time in the kitchen for you!) and serve it with a creamy horseradish aioli. To take the menu up a notch, whip up sides of seasonal squash and asparagus medley tossed with lemon-herb crème fraîche, creamy baked potatoes au gratin, and fluffy Parker House rolls. No feast is complete without desserts (and plenty of them!), so you’ll cap this meal off with a homemade orange ricotta cheesecake with a sweet, crunchy pistachio and apricot topping. We also include a ready-to-eat dessert board with decadent almond loaf cake, SkinnyDipped’s Lemon Bliss almonds, six flavors of delicate French macarons, and four vanilla cheesecakes ready for topping just the way you like them.
Nutrition values for one of potatoes au gratin is as follows: Calories 160, Total Fat 9g, Sat. Fat 6g, Cholest. 35mg, Sodium 310mg, Total Carb. 16g, Fiber 1g, Sugar 0g, Protein 4 g.
Nutrition values for one of parker house roll is as follows: Calories 130, Total Fat 3g, Sat. Fat 2g, Cholest. 20mg, Sodium 210mg, Total Carb. 22g, Fiber 1g, Sugar 4g, Protein 4 g.
Nutrition values for three of macarons is as follows: Calories 160, Total Fat 8g, Sat. Fat 2.5g, Cholest. 5mg, Sodium 30mg, Total Carb. 18g, Fiber 1g, Sugar 17g, Protein 4 g.
Nutrition values for 1/8 bundle serving of prime rib with creamy horseradish aioli is as follows: Calories 110, Total Fat 9g, Sat. Fat 2.5g, Cholest. 20mg, Sodium 200mg, Total Carb. 2g, Fiber 0g, Sugar 1g, Protein 2 g.
Nutrition values for 1/4 bundle serving of garden herb asparagus and yellow squash is as follows: Calories 100, Total Fat 5g, Sat. Fat 2.5g, Cholest. 15mg, Sodium 25mg, Total Carb. 13g, Fiber 4g, Sugar 6g, Protein 4 g.
Nutrition values for 1 slice of orange ricotta cheesecake is as follows: Calories 410, Total Fat 24g, Sat. Fat 14g, Cholest. 90mg, Sodium 210mg, Total Carb. 45g, Fiber 2g, Sugar 34g, Protein 7g. There are 8 sices per cake.
Nutrition values for a 1/4 serving of prosciutto & goat cheese galettes is as follows: Calories 420, Total Fat 26g, Sat. Fat 11g, Cholest. 45mg, Sodium 860mg, Total Carb. 40g, Fiber 2g, Sugar 12g, Protein 8g.
Nutrition values for a 1/4 bundle serving of the spring antipasto board is as follows: Calories 770, Total Fat 45g, Sat. Fat 20g, Cholest. 110mg, Sodium 1470mg, Total Carb. 60g, Fiber 2g, Sugar 27g, Protein 30g.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Orange Ricotta Cheesecake
(Contains: Eggs, Milk, Tree Nuts, Wheat)
1 unit
Prosciutto & Goat Cheese Galettes
(Contains: Milk, Wheat)
1 unit
Spring Antipasto Board
(Contains: Milk, Soy, Tree Nuts, Wheat)
1 unit
Potatoes Au Gratin
(Contains: Eggs, Milk)
1 unit
Parker House Rolls
(Contains: Eggs, Milk, Soy, Wheat)
1 unit
French Macarons
(Contains: Eggs, Milk, Soy, Tree Nuts)
1 unit
Prime Rib with Creamy Horseradish Aioli
1 unit
Squash & Asparagus Medley with Lemon-Herb Crème Fraîche
Nutrition Values
Instructions
Orange Ricotta Cheesecake
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PREP: Adjust rack to middle position and preheat oven to 350 degrees. Bring cream cheese and ricotta to room temperature. Wash and dry produce. Zest orange until you have 1 tsp; halve orange. Squeeze juice from one half into a small bowl (save other half for another use). Place 6 TBSP butter in a separate small microwave-safe bowl. Microwave until melted, 30-60 seconds.
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MAKE CRUST: In a medium bowl, combine panko, melted butter, brown sugar, 2 TBSP white sugar, 2 TBSP flour (you’ll use the rest later), and a pinch of salt until a sandy mixture forms.
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BAKE CRUST: Press crust mixture into a thin, even layer in a 9-inch pie plate (it’s OK if some of the crust comes up the sides). Bake on middle rack until beginning to brown, 10-12 minutes. Set aside to cool for at least 10 minutes. Reduce oven temperature to 325 degrees.
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MIX FILLING: While crust cools, place cream cheese and ricotta in a large bowl. Using a wooden spoon or rubber spatula, mix until well combined. TIP: For a smoother cheesecake, use a blender or food processor if you have one. Add ½ cup white sugar; whisk vigorously until well incorporated, 30 seconds. Stir in remaining flour, orange zest, one egg* (save remaining egg for another use), and a pinch of salt.
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BAKE & COOL: Pour filling on top of crust in an even layer. Bake on middle rack until cheesecake is set and edges are golden, 35-45 minutes. TIP: To check if it’s set, give the pan a gentle shake—the center should only give a slight wobble and the edges should be firm. Let cool in pan for at least 1 hour. TIP: Cool on a wire rack if you have one!
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FINISH & SERVE: Roughly chop pistachios. Add pistachios, apricots, and jam to bowl with reserved orange juice; stir until combined and small clusters form. Top cheesecake with pistachio-apricot clusters and serve. (TIP: Use a sharp knife and wipe between cuts with a wet, hot towel for clean edges.) Store covered in refrigerator for up to 4 days.
*Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Prosciutto & Goat Cheese Galette with Arugula Salad
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PREP: Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring pie crusts to room temperature. Wash and dry produce. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Zest and quarter lemon. Thinly slice tomato into rounds. TIP: Place rounds on a paper towel until ready to use to prevent galettes from becoming soggy!
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COOK PROSCIUTTO & VEGGIES: Separate prosciutto into slices. Heat a large dry, preferably nonstick, pan over medium-high heat. Add prosciutto; cook, turning occasionally, until lightly browned, 3-4 minutes. (If prosciutto begins to brown too quickly, lower the heat.) Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop. Heat 1 TBSP butter and a drizzle of olive oil in same pan over medium-high heat. Add onion and scallion whites; cook, stirring, until beginning to soften, 2-3 minutes. Add garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Set aside.
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FINISH SAUCE:In a medium microwave-safe bowl, combine cheese roux concentrate, cream cheese, and 2 TBSP water. Cover bowl with plastic wrap; microwave for 30 seconds. Stir to combine (some lumps are OK!); season with pepper to taste. Stir in crispy prosciutto, onion mixture, and a squeeze of lemon juice until combined. Season with pepper.
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ASSEMBLE GALETTES: Unroll pie crusts onto two baking sheets (one crust per sheet). Spread creamy onion and prosciutto mixture in an even layer in the center of each crust, leaving a 1½-inch border around the edges. Top with scallion greens and tomato rounds. Crumble goat cheese over top. Lightly season with pepper. Using your fingers, fold edges toward filling, creating pleats as you go. (It’s OK if it doesn’t look perfect; galettes are meant to be rustic!)
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BAKE GALETTES: Bake galettes on top and middle racks for 20 minutes, then switch racks. Bake until crusts are golden brown and tomato is roasted, 10-12 minutes more. Remove from oven and let cool at least 5 minutes.
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MAKE SALAD: Place arugula in a large bowl. Add a squeeze of lemon juice and a large drizzle of olive oil. Season with salt and pepper and toss to combine.
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FINISH & SERVE: Sprinkle galettes with as much lemon zest as you like. Drizzle with honey. (TIP: Place honey packets in hot water for a minute or two to make drizzling easier.) Top with arugula salad. Slice galettes into wedges and serve with any remaining lemon wedges on the side.
Spring Antipasto Board
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PREP & MAKE CROSTINI: Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim ends from baguettes; slice each crosswise into 8 rounds. Trim and thinly slice cucumber on a diagonal. Add baguette slices to a baking sheet in a single layer and drizzle with olive oil. Toast on the top rack until golden brown, 5-10 minutes.
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TOAST NUTS: Meanwhile, heat a drizzle of oil in a small pan over medium-high heat. Add walnuts, 1½ tsp Tuscan Heat Spice (be sure to measure—we sent more), and a big pinch of salt. Cook, stirring, until fragrant and toasted, 2-3 minutes. Remove pan from heat and let cool.
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WHIP RICOTTA In a small bowl, whip ricotta with a whisk until smooth, about 30 seconds. Sprinkle with as much truffle zest as you like. Season with salt and pepper.
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MAKE BALSAMIC FIG JAM: In a second small bowl, combine jam with half the balsamic glaze (save the rest for serving).
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MAKE ROLL-UPS: Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto while still separated by wax paper.) Cut mozzarella crosswise into four slices. Halve each slice lengthwise to create eight long pieces. Wrap prosciutto pieces around mozzarella pieces to create roll-ups.
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ASSEMBLE & SERVE: Slice Grand Cru into thin wedges; fan out on one corner of a large platter or board. Place bowl with whipped ricotta on opposite corner. Pile prosciutto roll-ups in the center; drizzle with as much remaining balsamic glaze as you like. Arrange half the salami and half the coppa in a single overlapping layer next to Grand Cru. Repeat with remaining salami and coppa next to ricotta (we like layering in an arc shape). Place bowl with balsamic fig jam on board. Fill remaining gaps on board with walnuts, tomatoes, cucumber, and crostini. (TIP: Sprinkle cucumbers with salt!) Serve.
Potatoes Au Gratin
- Preheat oven to 350 degrees. Remove from packaging, place product on a parchment-lined baking sheet spaced 1” apart.
- Bake for 25 - 30 minutes or until heated throughout. Let stand a few minutes before serving.
Parker House Rolls
- Enjoy! (If desired, preheat oven to 400 degrees. Bake rolls until warmed, 4-6 minutes.)
French Macarons
- Enjoy!
Prime Rib with Creamy Horseradish Aioli
- About 1 hour before you’re ready to cook, remove prime rib from packaging; place on a baking sheet (larger side down) and allow to come to room temperature.
- Adjust rack to middle position and preheat oven to 275 degrees.
- Tent prime rib loosely with foil. Roast on middle rack until cooked to desired doneness, 1½-2 hours. Transfer to a cutting board to rest, at least 15 minutes.
- Once prime rib has rested, slice and transfer to a serving platter. In a small bowl, combine mayonnaise, 1 tsp sugar, and as much horseradish paste as you like. Season with pepper. Serve with creamy horseradish aioli on the side.
Squash & Asparagus Medley with Lemon-Herb Crème Fraîche
- Adjust rack to middle position and preheat oven to 425 degrees.
- Trim and discard bottom 1 inch from asparagus. Trim, peel, and cut squash lengthwise into sticks (like fries—ours were 3 inches long and ⅓ inch thick). Thinly slice half the lemon into rounds; halve remaining lemon.
- In a medium bowl, toss asparagus, squash, and lemon rounds with a drizzle of olive oil and 2 tsp Ranch Spice; season with salt and pepper. Spread out in an even layer on a baking sheet and roast on middle rack until tender and lightly browned, 10-12 minutes.
- Meanwhile, in a small bowl, combine crème fraîche, ½ tsp Ranch Spice, and a squeeze of lemon juice.
- Drizzle veggies with lemon-herb crème fraîche and serve.
