Spring of Deception

What to bake while we wait. [logo]( Sunday Recipe Inspiration Batch 540 [Quiche Lorraine]( Jessica Battilana Staff Editor At no time of year is the gulf between reality and fantasy wider than springtime in New England. I am ready to leave the house without a jacket, ready for the first slim stalks of rhubarb to emerge from the barely-thawed ground, ready to see something other than root vegetables at the farmers' market. And yet winter is stubborn, slow to loosen her grip. So while I dream of baking with fresh [strawberries]( and [asparagus](, those recipes have to wait a bit longer. (And if you live in one of those places, say Florida or California, where you already have those things? Go embrace the fresh produce at your fingertips, but keep it to yourself!). But early spring does hand out a few consolation prizes. The longer days mean chickens are laying lots of eggs again. While you can buy them year-round, fresh eggs are undoubtedly a sign of spring, symbolizing rebirth (those celebrating [Easter]( today know all about that). Pick up a dozen and make an impossibly fluffy and cloud-like [savory Dutch baby](, which is about as simple and elegant as a recipe gets. Or combine beaten eggs with cooked bacon and nutty Gruyère cheese and bake it in a buttery [pastry crust]( for a peerless [Quiche Lorraine](. Either dish is a worthy weeknight supper; just add a green salad. For dessert some spring evening, try out this brand-new recipe for Hannah Dela Cruz's [Filipino Egg Pie](. Made with whole eggs and yolks (for extra richness) and evaporated and sweetened condensed milks, this pie develops a bronzed top as it bakes, a wonderful contrast to the silky custard beneath. Here in Vermont, early spring is also the season for [maple syrup](. I hope I don't need to tell you to liberally douse your [pancakes]( with the golden elixir; you already do that, right? But maple syrup belongs on more than just a stack of flapjacks: It adds gentle sweetness to a loaf of [Vermont Maple Oatmeal Bread](, a great loaf for a week of toast and sandwiches, and it's also the star ingredient in this [Maple Pound Cake with Maple-Rum Glaze](. And if you're looking for another way to consume maple while you look out the window and will the buds to pop on the trees? Join me in my springtime habit: A spoonful of [maple cream](, taken once daily, until conditions improve. Hang in there, Jessica This week at King Arthur Who doesn't love a [one-bowl cake](? This [Mortadella Pizza Sandwich]( will haunt your dreams. It's getting hot in here. [Save 20% Breville ovens]( from now until 4/8. There's a [chocolate chip cookie]( for every type of baker. Fresh from the blog Does sourdough starter get better with age? [Read more ›]( [blog image]( Can you freeze pizza dough? 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