Stock up on treats for Easter

(Marshmallow eggs from the Culinary Institute of America's Apple Pie Bakery)

I'll be busy this weekend just like all you other foodies out there, getting ready for the big Easter feast.
Everyone has his or her favorite places to buy treats for the season, so I thought I'd share some of mine that are here in the Hudson Valley which I always visit for special goodies this time of year.

Some must stops:


Caffe Aurora in Poughkeepsie, which makes chocolates in all shapes and sizes, including a sweet little tea service.

(Chocolate teapot, cup and saucer on a chocolate tray can be found at Caffe Aurora in Poughkeepsie)

(Chocolate, white chocolate cannoli from La Deliziosa Italian Pastry Shoppe in Poughkeepsie/Karl Rabe photo)

La Deliziosa Italian Pastry Shoppe in Poughkeepsie for its delectable pastries. (Don't forget the cannoli!)

(Coffee, lavender, lemon, yuzu, chocolate and elderflower marshmallow eggs from the Apple Pie Bakery)

The Culinary Institute of America's Apple Pie Bakery in Hyde Park for its stunning array of cookies, pastries, breads, pies, cakes and candies. (The cafe is closed this week, but will reopen April 14.)

(Spring plants and flowers galore can be found at Adams Fairacre Farms/Karl Rabe photo)

Adams Fairacre Farms for just about anything you need: great plants and flowers, produce, cheeses, bread and more.

Easter is a wonderful holiday, filled with hope and renewal. I'm sure we all can use some of that.

Buona Pasqua!

Here's a quick and easy recipe from Gannett News Service for a tasty Asparagus Tart that would make a nice addition to your Easter menu.

(Asparagus Tart is a light dish that would fit in well with your Easter menu/Gannett News Service photo)

Asparagus Tart

1. 1 refrigerated pie crust
2. 1 pound asparagus, trimmed to 3 1/2-inch pieces
3. 2 teaspoons salt
4. 1 leek, white part only, thinly sliced
5. 2 tablespoons butter
6. 2 cloves garlic, minced
7. 2 eggs, beaten
8. 3/4 cup heavy cream
9. 1/2 teaspoon salt
10. 1 teaspoon fresh thyme or one-half teaspoon dried
11. 1/2 cup Parmesan cheese, shredded
    

Preheat oven to 450 degrees.

• Allow pie crust to warm to room temperature. Remove from packaging and place on a clean, very lightly floured surface. Press out any cracks in the dough and arrange the crust, floured side down, in tart pan or pie pan. If using a tart pan, fold excess dough in to form double thick sides. If using a pie pan, flute the edges or press with fork in a decorative pattern.
• Pierce dough all over with fork and bake for approximately 15 minutes, until golden.
• Remove from oven to cool.
• Reduce oven temperature to 375 degrees.
• Cook asparagus in boiling, salted water for 4 minutes. Drain and rinse in cold water; set aside.
• Saute leek in butter until softened. Add minced garlic and cook for 1 minute more.
• Whisk together eggs and heavy cream. Add salt and thyme and stir until combined.
• Spread leek mixture in bottom of baked crust.
• Gently pour egg mixture over leeks and sprinkle with cheese.
• Arrange asparagus on top in a wheel pattern, with the tips pointing outward and ends meeting in the center (trim if necessary).
• Bake until tart is golden brown on top, approximately 30 minutes.
• Cool slightly before cutting.
• Serves 8