LOUISVILLE, Ky. (WDRB) -- Easter Sunday is right around the corner, what's on your menu?

Chef Joseph Thomas with Paul's Fruit Market joined WDRB Mornings on Thursday to show us some recipe ideas for the weekend.

Horseradish Mashed Potatoes

Ingredients:

  • 3 lbs. Yukon Gold Potatoes
  • 1 tsp. chopped garlic
  • 1/2 cup heavy cream
  • 8 oz. sour cream
  • 1 tbls. prepared horseradish
  • 4 tbls. unsalted butter
  • 1/4 cup minced chives
  • Salt
  • Black pepper

Directions:

  1. Peel the potatoes (or don't) and cut them into 2 inch chunks. Place them in a 4 qt. pot and cover with cold water. Season with salt and bring to a boil. Boil the potatoes until very tender and easily pierced with a fork.
  2. Warm the butter and cream in a small saucepan over medium heat. Add the garlic and warm until fragrant. Set aside.
  3. Drain the potatoes in a colander and return them to the hot pot they were boiled in.
  4. Lightly mash them and add the warm cream mixture. Continue to mash, and then add the horseradish and sour cream.
  5. Mix until the potatoes have reached your desired texture. Fold in minced chives. Season to taste with salt and pepper and serve warm.

Honey Glazed Roasted Shallots

Ingredients:

  • 1 lb. fresh shallots
  • 2 tbls. unsalted butter
  • 2-3 slices of bacon, chopped
  • 1 tbls. honey
  • 1 tbls. balsamic vinegar
  • 1 tbls. Worcester sauce
  • Salt and fresh black pepper for taste

Directions:

  1. In a large oven safe skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the pieces and set aside, leaving about 1 tbls. of bacon fat in the pan.
  2. Add peeled shallots to a shallow pan and pour enough cold water to cover them. Bring to a boil, reduce the heat and simmer for about 5-7 minutes. Drain the water completely.
  3. Add shallots to the pan with the bacon fat. Add the butter, Balsamic vinegar, Worcester sauce, and honey.
  4. Stir gently until the shallots are covered. Add salt and pepper.
  5. Preheat oven to 400 degrees. Place the skillet in the oven and roast for 20-25 minutes, stirring once or twice until the shallots turn golden brown, and the glaze thickens.
  6. Remove from the oven, add the crispy bacon pieces to the glazed shallots, toss lightly and serve warm.
  7. Optional - You can add peas or asparagus to the skillet during the last 7 minutes of roasting.

Classic Cheesecake Bars

Ingredients:

Graham Cracker Crust:

  • 3 cups of graham cracker crumbs
  • 1/2 cup sugar
  • 12 tbls. unsalted butter, melted

Cheesecake Filling:

  • 32 oz. cream cheese, softened (4 blocks)
  • 1 cup sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 2 tsp. vanilla

Directions:

  1. Preheat the oven to 325 degrees and spray a 9x13 inch baking dish with baking spray.
  2. Mix the graham cracker crumbs, sugar, and melted butter together then press it into the baking dish in an even layer.
  3. To your stand mixer, add the cream cheese and sugar on high speed until light and fluffy.
  4. Lower the speed to medium and add in the eggs and sour cream and vanilla until smooth.
  5. Carefully spread mixture on the crust and bake 40-45 minutes until set and firm.
  6. Chill completely before cutting into squares and serving.

Herb Roasted Rack of Lamb

Ingredients:

Marinade:

  • 4 garlic cloves, minced
  • 1 tbls. fresh rosemary, chopped
  • 4 tbls. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Cooking:

  • 2 tbls. Olive Oil

Basting Finish:

  • 2 tbls. of butter cut into 1/2 inch cubes
  • 2 garlic cloves, smashed
  • 1 sprig of Rosemary

Directions:

  1. Mix marinade ingredients in a ziploc bag. Place lamb in the bag and massage to coat, then seal and marinate in the refrigerator for at least 24 hours.
  2. Remove lamb from the fridge 1 hour prior to cooking.
  3. Preheat oven to 390 degrees.
  4. Sear: Heat 1 tbls. oil in a cast iron skillet (or any oven proof heavy based skillet) over high heat
  5. Sear lamb rack on all sides until golden brown, including the ends
  6. Place the lamb rack in the skillet roast for 15 minutes or until the internal temperature reaches 135 degrees.
  7. Remove pan from the oven. Add the smashed garlic, butter, and rosemary to the pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuesly for 40 seconds.
  8. Remove lamb from the skillet and place on a rack set over a tray. Pour the remaining butter from the skillet over the lamb.
  9. Cover loosely with foil and let rest for 5 minutes. Carve and serve.

Copyright 2026 WDRB Media. All Rights Reserved.