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My readership has grown so over the past year I thought my post featuring three Easter menus would be a great post to revisit! Happy Easter!
Easter is Sunday! Families will gather all over the country to share in a lively hunt for eggs, candy will be placed in baskets, babies will have rabbit ear headbands on and a delicious meal will be served. It is a time for remembering our faith and its origins and it is a time to celebrate the beginning of Spring! It is one of my favorite times of the year with sprays of forsythia showing up at the local florist, tulips in all their vibrant colors and, one of my personal favorites, sunny daffodils.
I thought about presenting a menu for entertaining like I do every Friday. Then I thought, no, let’s do something different! Let’s have some fun! Soooooooo…..here are menus, not one as I normally do, but three to choose from! One is strictly Southern and traditional, the second is simply delicious with Mediterranean flair, while the third pulls all the stops out and goes quite “gourmet”! Choose which one you like the best and leave a comment for me with your choice!
Menu #1
Deviled Eggs
Southern Potato Salad
Fresh Sugar Snap Peas with Carrots
Glazed “Coca-Cola” Ham
Monkey Bread
Buttermilk Biscuit Strawberry Shortcake
Sweet Tea
*****
Menu #2
Chilled Cream of Asparagus Soup
Grilled Lamb Chops with Orange Zest and Fresh Mint Pesto
Orzo with Pine Nuts, Currants and Fresh Herbs
Arugula Salad with Zucchini Ribbons and Lemon Garlic Vinaigrette
Roasted Tomatoes
Lemon Tart
Sangria with Fresh Fruit
*****
Menu #3
Steamed Artichokes with Lemon Thyme Butter
Salmon in Puff Pastry with Herb Cheese
Sauteed Cucumbers with Grape Tomatoes and Fresh Dill
Wild Mushroom Risotto
Perfect Poached Fruit
Sauvignon Blanc
Menu #1
As I mentioned, I’m using a different format today. Please e-mail me if you would like one of the recipes that I am not posting. I’ll be sure to get it to you right away! For this menu I’m sharing the recipe for Coca-Cola Ham. I got this from my step-daughter and her husband who are both avid foodies! It rivals the spiral cut hams you pay much more for, you may even think it’s better!
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Coca-Cola Ham
Hands on time: 30 minutes Total time: 1 hour and 20 minutes Serves:10-12
1 (5- to 6-pound) semi-boneless ready-to-eat half ham, preferably shank end
2 cups dark brown sugar, firmly packed
1 cup yellow mustard (or Dijon, as Willis prefers)
Freshly ground black pepper
Preheat the oven to 350 degrees. Line a roasting pan with large sheets of aluminum foil in opposite directions to wrap the ham tightly for roasting. Set aside.
Using a chef’s knife, score the ham in a crosshatch pattern. Combine the brown sugar and mustard in a small bowl to make a paste. Spoon the paste onto the ham to thoroughly coat, packing it in the crevices. Pour Coca-Cola over ham and season with freshly ground black pepper. Seal the ham in the aluminum foil. Transfer the ham to the oven and roast, basting occasionally, until the internal temperature reaches 140 degrees, about 10 minutes per pound, or 50 to 60 minutes.
Remove the ham from the oven and peel back the foil to expose the ham. Baste the ham with the pan juices. Heat the oven to broil. Return the ham to the oven and broil until dark brown and bubbly, 5 to 7 minutes, depending on the strength of your broiler. Transfer the ham to a cutting board to cool slightly. Thinly slice with a carving knife and serve the pan juices on the side.
You probably already have your own favorite potato salad recipe and another for deviled eggs. For the sake of space and time, as I mentioned, I’ll be happy to e-mail my favorites if you’d like! For the sugar snap peas and carrots, simply purchase a pound of fresh sugar snap peas and one bag of organic baby carrots. Steam lightly in a 1/2 cup of vegetable broth, for about 8-10 minutes. Toss with a bit of sea salt and butter and serve….simple, colorful and delicious.
Monkey Bread
My family always teases me about never taking any shortcuts in the kitchen. I am making an exception this time. I have always made Monkey Bread the old fashioned way where you mix the dough, let it rise, press it down and let it rise again. When we were in New Orleans this past Christmas with our kids my step-daughter shared her shortcut to making quick monkey bread. I will always go back to my original recipe when I have the time, but for holiday gatherings where there are many dishes to prepare, this one works really well!
2 cans of “Grands” buttermilk biscuits
1 stick of unsalted butter melted
1/2 cup chopped fresh parsley
1 tablespoon minced, dried onion
salt and pepper to taste
Take each biscuit and cut it into quarters. Dip each piece in the melted butter with the herbs and seasoning. Arrange each piece in a greased bundt pan and layer until all of the dough is used. Bake at 375 degrees for about 20 minutes. When the dough is golden brown the bread is ready…..easy breezy!
Buttermilk Biscuit Strawberry Shortcake
2 boxes of fresh strawberries
1 dozen buttermilk biscuits (these I DO make from scratch. If you don’t have a favorite recipe just drop me a line)
1 pint whipping cream
1 teaspoon vanilla
1 tablespoon sugar
Clean and halve the berries, sprinkle with a bit of sugar and let stand until ready to assemble the shortcakes. Whip the cream until it is stiff, adding the vanilla and sugar toward the end.
On each dessert plate, place the bottom half of a biscuit. Spoon a generous helping of strawberries on and top with whipped cream. Place the top of the biscuit over this and top with more whipped cream and strawberries. Garnish with fresh mint or lemon zest.
Menu #2
Chilled Cream of Asparagus Soup
1 bunch of asparagus
3 shallots, peeled and finely minced
1 tablespoon unsalted butter
3 cups vegetable broth
sea salt and pepper to taste
1 cup heavy cream
1 bunch fresh tarragon
Clean the asparagus and cut it into 1 inch slices. Melt the butter in a saute pan and add the shallots, tossing to coat well. Add the asparagus to the pan and saute for about five minutes. Bring the vegetable broth to a simmer and add the shallots and asparagus. Season with sea salt and pepper to taste. Simmer, covered for 1/2 hour. Add the mixture to a blender or use an immersion blender and puree the soup. Pour the mixture back into the pot and add the cream. Garnish each bowl with a sprig of fresh tarragon. Chill for two hours before serving. (This recipe can be prepared the day before and kept in the refrigerator.)
Grilled Lamb Chops with Orange Zest and Fresh Mint Pesto
Lamb has long been thought of as a traditional meat to serve at Easter. These chops are simple to make. You can have your butcher “French” the chops so that the bones is clean. Simply rub them with sea salt, pepper and olive oil. Heat your grill up to 450 – 500 degrees. You want the fire to be HOT so that the meat is quickly seared and still juicy and pink in the middle. I put the chops on the fire for four minutes on each side. I remove them to a platter and sprinkle them with fresh orange zest and a bit of fresh mint pesto.
Mint Pesto
This is another really easy recipe. Simply take a couple of bunches of fresh mint, wash and remove the leaves, placing them in the bowl of your food processor. To this add two tablespoons of good local honey, a handful of raw almonds, 2 cloves of garlic, sea salt and pepper to taste. Place the top on the processor and pulse until the mint is coarsely chopped. Then, turn the motor on and slowly pour about a half cup of good extra virgin olive oil through the feed tube in a steady stream. This will case the mint and nuts to emulsify into a creamy paste.
Orzo with Pine Nuts, Currants and Fresh Herbs
1 box orzo pasta
1 cup water
1 cup chicken or vegetable broth
1/2 cup toasted pine nuts
1/2 cup dried currants
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh chives
Cook the pasta in the water and broth. When it is just tender, about 8 minutes, drain the liquid and place the orzo in a bowl. Toss with the remaining ingredients and serve.
Arugula Salad with Zucchini Ribbons and Lemon Garlic Vinaigrette
1 bag of organic, baby arugula, washed well and spun dry
1 large zucchini
asiago cheese
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic mashed
sea salt and cracked black pepper to taste
Place the cleaned arugula in a salad bowl. Cut the ends off of the zucchini. Using a vegetable peeler, start at one end and peel down to the other, continue this until all of the zucchini is cut into ribbons. Toss with the arugula, toss with the dressing and garnish with shaved asiago cheese if desired.
Roasted Tomatoes
For the Roasted Tomatoes, simply take a pound of organic plum tomatoes and slice them lengthwise into three slices. Drizzle with olive oil, sprinkle with sea salt and bake at 300 degrees for about forty-five minutes. This releases the sweetness of the tomatoes, a delicious accompaniment to the meal.
Lemon Tart – (recipe from Martha Stewart)
-
For The Crust
- 1 cup all-purpose flour
- 2 tablespoons sugar
- Salt
- 1/4 teaspoon finely grated Meyer lemon zest (regular lemons can be used if Meyer lemon’s are not available)
- 1 stick cold unsalted butter, cut into pieces
- 1/2 teaspoon pure vanilla extract
-
For The Lemon Curd
- 2 large eggs plus 3 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1/4 teaspoon cornstarch
- 3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
- 6 tablespoons unsalted butter, cut into small pieces
- Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
- Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
- Bake tart shell until golden, about 25 minutes. Let cool completely.
- Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
- Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.
Sangria
1 1.5 bottle of dry red wine
1/2 cup orange liqueur
1 quart of seltzer
1 orange, halved and thinly sliced
1 apple, cored and thinly sliced
1 lemon and 1 lime thinly sliced
Place the fruit in the bottom of a glass punch bowl. Pour the wine and the orange liqueur and allow to sit for up to an hour before serving. Add the seltzer just before serving. Pour into large goblets with ice and spoon several pieces of the fruit into each glass.
Menu #3
Steamed Artichokes with Lemon Thyme Butter
Prepare one artichoke for each person. Steam the artichokes in about an inch of water with one tablespoon of olive oil and 1/2 teaspoon dried oregano for forty-five minutes, or until the leaves pull off easily. Melt one stick of unsalted butter and sprinkle 1 teaspoon of chopped fresh thyme leaves into the butter. Serve the butter on the side of the artichoke in a ramekin.
Salmon in Puff Pastry with Herb Cheese
Have your fish market cut salmon filets into 2 – 3 inch wide pieces. This recipe serves six, but can easily be increased as needed.
6 pieces of fresh, wild caught salmon
1 package puff pastry
1 packed of Boursin cheese
egg wash (2 beaten egg yolks with 1 tablespoon water)
Thaw the puff pastry. Cut it into squares large enough to wrap around each piece of salmon. Place one piece of salmon on each square of pastry. Spread a heaping tablespoon of cheese on each piece of fish. Wrap the pastry dough around the individual pieces, crimping the edges so they remain closed. Brush each bundle with the egg wash. Place on a cookie sheet, lined with parchment paper. Bake at 425 degrees for about 20 minutes, or until the pastry is golden brown. Garnish with fresh lemon wedges to serve.
Sauteed Cucumbers with Grape Tomatoes and Fresh Dill
This is a very simple, yet delicious side dish…perfect with the salmon.
2 large cucumbers, peeled, halved, seeded and cut into 1/4″ slices.
1 small basket grape tomatoes
2 tablespoons extra virgin olive oil
sea salt and fresh pepper to taste
1/4 cup chopped fresh dill
Heat the olive oil in a saute pan. Add the cucumbers and toss for a couple of minutes. Add the tomatoes for another two to three minutes, until heated through. Remove to a serving dish and toss with the seasoning and herbs.
Wild Mushroom Risotto
- 2 Tbsp butter
- 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
- 2/3 cup brandy, vermouth, or dry white wine
- 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
- 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
- 1 3/4 cups arborio rice or other risotto rice
- 1/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 2 Tbsp chopped fresh parsley or chives
1 Bring stock to a simmer in a saucepan.
2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.
3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
Serves 4-6.
Perfect Poached Fruit (recipe from The Barefoot Contessa)
I first had this dessert at an Easter brunch several years ago. It was love at first bite. I am a HUGE Ina Garten fan and this recipe is, in my opinion, one of her best dessert recipes. Vin Santo is a sweet Italian dessert wine that comes from Tuscany.
1 (750 ml) bottle vin santo
1 1/2 cups sugar
1 large cinnamon stick
6 whole cloves
1 vanilla bean
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
10 whole Bosc pears
1 1/2 cups large dried figs
1 1/2 cups large dried apricots
3/4 cup large dried pitted prunes
Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla before serving if you like.
There you have it! Easter three ways! I cannot wait to hear your comments and reviews! Let me know which menu you like best and which one you’re planning to make for your Easter gathering! Bon Apetit! (Many thanks to Pinterest!)
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Melissa |
Finally Friday!, food & entertaining |
04 18th, 2014 |
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