EASTER RECIPES -- 1
Even more traditional than donning bonnets on Easter Sunday is serving baked ham for the holiday dinner. This ritual started long ago, when families celebrated Easter with a platter of the prized ham that symbolized spring.
1 4- to 6-pound cooked boneless ham
1 recipe Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze
Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham in a diamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer. Bake in a 325° F. oven for 1-1/4 to 2-1/2 hours or until the thermometer registers 140° F. and ham is heated through. During the last 15 minutes of baking, brush ham with Five-Spice Plum Glaze, Maple-Pecan Glaze,or Cranberry Glaze. Heat any remaining glaze and pass with the ham. Serve with buttered new potatoes, steamed baby carrots, and steamed green beans, if desired. Makes 16 to 24 servings.
Five-Spice Plum Glaze: In a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon vinegar. Cook and stir until bubbly. Cook and stir 2 minutes more. Makes about 1 cup.
Maple-Pecan Glaze:In a small saucepan combine 1 cup maple syrup or maple-flavored syrup and 1 cup orange marmalade. Heat and stir until bubbly. Whisk in 1 tablespoon margarine or butter until smooth. Stir in 1/2 cup chopped toasted pecans. Makes 2 cups
Cranberry Glaze: In a small saucepan combine one 12-ounce can frozen cranberry juice concentrate, thawed; 3 tablespoons Dijon-style mustard, 2 tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoons cornstarch; and 1/4 teaspoon ground cloves. Cook and stir the mixture until thickened and bubbly. Cook and stir for 2 minutes more. Makes 1-3/4 cups.
Nutrition facts per serving with Five-Spice Plum Glaze: 211 calories, 5 g total fat (2 g saturated fat), 54 mg cholesterol, 1,423 mg sodium, 15 g carbohydrate, 0 g fiber, 25 g protein. Daily Values: 39% vitamin C, 0% calcium, 7% iron.
MINT-RUBBED LEG OF LAMB
Though lamb is often paired with mint jelly, this roasted leg lets you leave the jelly jar in the pantry. Serve the roast medium-rare to medium, in its own juices, with a simple arrangement of spring vegetables.
5-pound whole leg of lamb (bone in)
8 cloves garlic
2 tablespoons dried mint, crushed
1 tablespoon coarse-ground black pepper
1/2 teaspoon salt
3 tablespoons honey
Fresh mint sprigs (optional)
Cooked herbed new potatoes (optional)
Steamed baby carrots (optional)
Steamed asparagus (optional)
Trim excess fat from meat. Cut 1/2-inch-wide slits into lamb leg in 16 different places. Cut garlic cloves in half lengthwise and insert each half-clove deep into each slit.
Combine dried mint, pepper, and salt; rub mixture over entire surface of lamb leg. Drizzle honey over lamb leg and rub to coat. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap and refrigerate about two hours.
Remove plastic wrap. Insert a meat thermometer into thickest part of meat without touching bone. Roast, uncovered, in a 325° F. oven for 2 to 2-1/2 hours or until thermometer registers 140° F. for medium-rare doneness or 155° F. for medium doneness. Remove from oven.
Cover meat loosely with foil and let stand for 15 minutes. Garnish with mint sprigs and serve with cooked herbed new potatoes, steamed baby carrots, and steamed asparagus, if desired. Makes about 10 to 12 servings.
Nutrition facts per serving: 198 calories, 7 g total fat (2 g saturated fat), 80 mg cholesterol, 169 mg sodium, 6 g carbohydrate, 0 g fiber, 26 g protein. Daily Values: 0% vitamin A, 5% vitamin C, 1% calcium, 17% iron.
3 lb. pork loin roast *
1/2 c. teriyaki baste and glaze sauce
2 Tbsp. red currant jelly
1 Tbsp. dry sherry
1 tsp. grated fresh ginger root
1/8 tsp. ground cloves
Pierce top of roast several times with fork. Place pork on rack in shallow roasting pan. Roast at 325 degrees for 1 hour 45 minutes, or until meat thermometer inserted into thickest part reaches 160 degrees.
Meanwhile, combine teriyaki baste and glaze, jelly, sherry, ginger, and cloves. Brush pork with the mixture every 10 minutes during the last 30 minutes of cooking time.
Remove pork to serving platter and let stand 10 minutes before carving. Meanwhile, pour 1/2 cup water in roasting pan, stirring to combine with pan drippings; bring to a boil. Slice roast into serving pieces and serve with pan drippings. Makes 6 servings. Nutritional information per serving: 586 calories, 45g. fat, 648mg. sodium, 12g. carb., 31g. protein.
* Have your butcher loosen the backbone by sawing across rib bones.
1/4 lb. leg of lamb
1 Tbsp. lemon pepper
3/4 c. olive oil
1/2 c. pearl onions, peeled
1 bay leaf
1 carrot, cut in 1/2-inch slices
1/2 c. sherry
1 1/2 c. white wine
2 c. chicken broth
Sprinkle lamb evenly with lemon pepper. In a large flame-proof casserole, sear lamb in olive oil over high heat, turning frequently until browned. Add pearl onions, bay leaf, and carrot. Lower heat to medium, add sherry and white wine, and cook over medium heat for 30 minutes, turning and basting lamb frequently.
Meanwhile, preheat oven to 350 degrees. Stir broth into casserole around the lamb. Boil for 2-3 minutes. Cover with aluminum foil and bake in 350 degree oven for 1 hour or until lamb is done to taste. Remove bay leaf. Serves 6.
c. ricotta cheese
1 Tbsp. minced onions
2 tsp. flour
1/2 tsp. salt
1/2 tsp. dry mustard or 1 tsp. Dijon style mustard
1/4 tsp. ground nutmeg
1 pkg. (10 oz.) frozen chopped spinach, cooked, drained ad pressed
In a medium bowl, beat together all ingredients except spinach. Lay spinach in bottom of greased 1 1/2-quart casserole or baking dish. Pour mixed ingredients on top of spinach. Bake in a pre-heated 350 degree oven about 30 to 35 minutes until knife inserted near center comes out clean. Garnish with pimientos.
8 large baking potatoes
8 oz. cream cheese
1 c. sour cream
2 tsp. garlic salt
1 Tbsp. finely chopped parsley
1/2 tsp. white pepper
4 Tbsp. butter or margarine
Cook potatoes until tender, about 40 minutes. Drain and mash well. With an electric mixer, beat together cream cheese and sour cream, then gradually beat into mashed potatoes. Beat in garlic salt, parsley, and pepper. Turn mixture into buttered, shallow 3 to 4-quart casserole. Dot with butter or margarine. Sprinkle lightly with paprika. Bake in a 400 degree oven for 50 to 60 minutes, or until hot throughout. Serves 12-15.
If your pears are firm, ripen them at room temperature in a paper bag until they yield to gentle pressure.
2 medium red or yellow pears, such as Bartlett
4 cups fresh spinach leaves
4 cups leaf lettuce
3 oranges, peeled, halved, and sectioned
1 recipe Herbed Balsamic Vinaigrette
Slice pears; brush cut edges with lemon juice. On a serving platter arrange spinach and lettuce. Top with orange and pear slices. Before serving, add dressing; toss to coat. Makes 8 to 10 side-dish servings.
Herbed Balsamic Vinaigrette: In a screw-top jar combine 1/4 cup olive oil; 1/4 cup balsamic or wine vinegar; 1 to 2 tablespoons sugar, if desired; 1 teaspoon snipped fresh basil or 1/4 to 1/2 teaspoon dried basil, crushed; 1 teaspoon snipped fresh thyme or 1/4 to 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon snipped fresh marjoram or 1/4 to 1/2 teaspoon dried marjoram, crushed. Cover the jar and shake well to mix.
Chill the dressing until serving time or up to 1 week. Makes about 1/2 cup vinaigrette.
Nutrition facts per serving: 112 calories, 7 g total fat (1 g saturated fat), 0 mg cholesterol, 26 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein. Daily Values: 20% vitamin A, 39% vitamin C, 3% calcium, 9% iron.
PARMESAN CHEESE CRESCENTS
After removing a dinner roast from the oven, cover and keep the meat warm. Increase the oven temperature and bake these light and flaky rolls.
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
1 tablespoon butter or margarine, melted
1/3 cup grated Parmesan cheese
2 tablespoons finely snipped fresh parsley
Grated Parmesan cheese
In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in center of dry mixture, then add buttermilk all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Roll dough into 13-inch circle. Brush with melted butter or margarine. Sprinkle with 1/3 cup Parmesan cheese and the parsley. Cut into 12 wedges. Roll up each wedge from the wide end to the point.
Place crescents seam side down about 2 inches apart on an ungreased baking sheet, curving to form crescents. Brush with milk and sprinkle with additional Parmesan cheese. Bake in a 425° F. oven for 15 to 20 minutes or until golden. Remove crescents from baking sheet and serve warm. Makes 12.
Nutriton facts per crescent: 185 calories, 11 g total fat (3 g saturated fat), 6 mg cholesterol, 264 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Daily Values: 2% vitamin A, 1% vitamin C, 10% calcium, 7% iron.
Classic charlotte russe gets an update with espresso, white chocolate, and strawberries.
2 6-ounce packages white baking bars, cut up
1-1/2 cups whipping cream
1 cup brewed espresso or strong coffee
2 tablespoons brandy (optional)
1 3-ounce package cream cheese, softened
2-1/2 3-ounce packages ladyfingers (30), split
3 cups sliced fresh strawberries
2 cups halved fresh strawberries
Chill a medium mixing bowl and beaters of an electric mixer. In a medium saucepan combine baking bars and 1/4 cup of the cream; heat and stir over low heat until bars are melted. Cool slightly. Stir together espresso or coffee and brandy, if desired. Set aside.
For filling, in the chilled bowl beat remaining whipping cream with an electric mixer on medium speed until soft peaks form; set aside. In a large mixing bowl beat cream cheese until fluffy. Add cooled white baking bar mixture to cream cheese; beat on medium speed until smooth. Fold whipped cream into cream cheese mixture. Set aside.
To assemble, line the sides of a 9-inch springform pan with some of the ladyfinger halves, flat side in. Arrange half of the remaining ladyfingers on the bottom of the pan. Drizzle half of the espresso mixture over ladyfingers in the bottom of the pan. Spoon a third of the filling over ladyfingers. Top with sliced strawberries. Top with remaining ladyfingers. Drizzle with remaining espresso mixture. Top with remaining filling. Cover and chill for 3 to 4 hours. Before serving, arrange halved berries atop filling. Cut into wedges to serve. Makes 10 to 12 servings.
Nutrition facts per serving: 434 calories, 29 g total fat (17 g saturated fat), 137 mg cholesterol, 101 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein. Daily Values: 23% vitamin A, 72% vitamin C, 10% calcium, 8% iron.
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