Easter Dinner
"Easter tells us that life is to be interpreted not simply in terms of things but in terms of ideals." --Charles M. Crowe
Easter Ham:
1 7 to 8 pound fully cooked smoked ham shank ·
1 cup maple syrup ·
2 Tablespoons cider vinegar ·
1 Tablespoon prepared mustard ·whole cloves
How to Make Your Easter Ham
Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 cup mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving. Makes 10 to 12 servings.
Carrot Salad
1 ½ lb carrots
1 tbs olive oil
½ tbs red wine vinegar
juice of 1 lemon
1 clove of garlic, finely chopped
pinch of black pepper
pinch of paprika
½ tsp salt
1 tbs fresh parsley, chopped
Cut the carrots lengthwise into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving.
Twice Baked Sweet Potatoes with Raisins and Pineapple
1 3/4 lbs unpeeled sweet potatoes (4 small)
1/2 cup golden raisins
2 tbsp brown sugar
1/4 tsp ground cinnamon
8 oz unsweetened crushed pineapple - (1 can) drained
2 tbsp chopped pecans
Place potatoes on a baking sheet. Bake at 400 for 1 hour or until done. Let cool 15 minutes. Cut each potato in half lengthwise; carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, sugar, cinnamon, and pineapple. Spoon into shells; sprinkle with pecans. Bake at 400 for 15 minutes or until thoroughly heated. Makes 8 servings
Dijon Deviled Eggs:
6 hard-boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
a few leaves of fresh flat-leaf parsley, finely chopped
freshly ground black pepper
salt, to taste
paprika, optional
Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired. Makes 12 halves, 24 quarters. Recipe can be doubled.
Easter Nests
1/4 pound margarine
1/2 cup milk
2 cups sugar
6 tablespoons baking [unsweetened] cocoa
1 teaspoon vanilla
1/2 cup peanut butter
2 1/2 cups quick oatmeal
1/2 cup coconut
1 bag jelly beans
Combine margarine, milk, sugar and cocoa; bring to a boil. Boil hard for 1 minute. Remove from stove. Add remaining ingredients, except jelly beans; mix well. On waxed paper, drop by heaping tablespoons. Make an indention in center and immediately lay 3 colored jelly beans in center. Let set on waxed paper until dry on the outside. Wrap individually with plastic wrap and store in an airtight container, or freeze until the Easter Bunny needs them. These make nice favors at each plate on the table for Easter dinner.
Sparkling Cranberry Blush
1 1/2 cup cold water
1 48 oz bottle cranberry juice cocktail, chilled
1 6 oz can frozen lemonade concentrate, thawed and undiluted
1 750 milliliter bottle brut champagne, chilled
Combine first three ingredients in a punch bowl, and stir well. Add chilled champagne, stir gently. Serve immediately. Makes 3 quarts
Joe & Katrina Thompson
www.stallionstore.com
stallionstore@charter.net
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