There’s nothing like celebrating Easter with your friends and family, all gathered around the dinner table, laughing and enjoying everyone’s company, remembering the “Reason for the Season.”
Much like Thanksgiving, the meal is one of the things I look forward to the most! I’m sure I’m not the only one, either! This inevitably adds pressure to the chef!
Let’s see if I can help!
Here are some favorite Easter recipes that are sure to win them over!
Honey Glazed Ham
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
12 eggs, hard boiled and peeled
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4-1/2 teaspoon dill for garnish
Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, and paprika and mix until smooth.
Fill each egg white half with equal amounts of yolk mixture.
Garnish each egg with a sprinkling of dill. Refrigerate covered until ready to serve.
Four-Cheese Scalloped Potatoes
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced
1/8 inch thick Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Ok, is anyone else drooling over these recipes??
Let us know how they turned out!!