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Showing posts with label Easter Recipes. Show all posts
Showing posts with label Easter Recipes. Show all posts
Crispy Fresh Ham with Rum Sauce
Name: Crispy Fresh Ham with Rum Sauce
Active Time: 1 hr
Total Time: 6 hrs 45 mins plus overnight marinating
Yield: Serves 8 to 12
Ingredients:
- 3 cups plus 2 tablespoons Sofrito
- 1 cup plus 2 tablespoons vegetable oil
- 3/4 cup dry white wine
- 1/4 cup achiote (annatto) seeds
- 2 tablespoons dried oregano
- 6 large garlic cloves, 4 minced, 2 thinly sliced
- Kosher salt
- One 14-pound bone-in fresh ham from the shank end (half leg), skin removed, fat scored
- 2 medium red onions, thinly sliced
- 2 medium red bell peppers, thinly sliced
- 2 medium green bell peppers, thinly sliced
- 1 cup Spanish pimiento-stuffed olives, thickly sliced
- 1 cup white vinegar
- 8 bananas, sliced 1/2 inch thick
- Freshly ground pepper
- 1/2 cup dark rum
- 1/2 cup water
- oven, large bowl, roasting pan, skillet, carving board
Preparation:
- In a large bowl, mix 2 cups of the Sofrito with 1 cup of the oil, the wine, achiote seeds, oregano, minced garlic and 1 tablespoon of kosher salt. Let stand for 30 minutes. Set the ham in a roasting pan and rub the marinade all over it. Refrigerate overnight.
- Preheat the oven to 400°. Add 1 inch of water to the roasting pan and roast the ham for 45 minutes. Reduce the oven temperature to 275° and roast the ham for 5 hours, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°.
- Meanwhile, in a very large skillet, heat the remaining 2 tablespoons of oil. Add the onions, red and green bell peppers, olives, 2 tablespoons of the Sofrito and the sliced garlic and cook over moderately low heat until the vegetables just begin to soften, about 6 minutes. Add the vinegar and simmer for 3 minutes. Stir in the bananas and season with salt and pepper.
- Transfer the ham to a carving board and cover loosely with foil. Set the roasting pan over two burners and bring the pan juices to a boil. Add the rum and simmer for 2 minutes. Strain the pan juices into a bowl and skim off the fat. Pour the juices into a medium saucepan. Stir in the water and the remaining 1 cup of Sofrito and boil over moderate heat until reduced by half. Strain the sauce through a fine sieve, pressing on the solids. Season with salt and pepper. Carve the ham and serve with the rum sauce and the pepper-banana sauté.
Cook's Notes:
The sauté can be refrigerated overnight. Reheat gently before serving.
Wine Pairing:
A medium-bodied, spicy red with acidity and low tannins, such as Zinfandel or Shiraz.
from: foodandwine.com
Smoky Glazed Ham with Red Pepper Jelly
Name: Smoky Glazed Ham with Red Pepper Jelly
Active Time: 1 HR 20 MIN
Total Time: 3 HRS 30 MIN
Yield: Serves 8 TO 10
Ingredients:
- 3 cups chicken stock or low-sodium broth
- 3 cups water
- 2 cups cola, preferably GuS Dry Cola
- 1 1/2 cups Pinot Noir or other dry red wine
- 1/2 cup turbinado sugar
- 1/2 cup buckwheat honey or other dark honey
- 1/4 cup red wine vinegar
- 1/2 sweet onion, thinly sliced
- 1/2 cup thinly sliced fresh ginger (2 ounces)
- 1 carrot, thinly sliced
- 5 small dried red chiles
- 1 1/2 teaspoons coriander seeds, crushed
- 1 1/2 teaspoons fennel seeds, crushed
- 1 1/2 teaspoons black peppercorns, crushed
- One 8-pound, bone-in smoked ham
- Red Pepper Jelly, for serving
- oven, saucepan, roasting pan, carving board
Preparation:
- In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil. Simmer over moderately high heat for 20 minutes. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.
- Meanwhile, preheat the oven to 375°. Set the ham skin side up in a 12-by-15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
- Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120°. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing. Serve the ham with the Red Pepper Jelly.
Cook's Notes:
The sauce can be refrigerated for up to 2 days. Rewarm slightly before using.
Wine Pairing:
Oregon Pinots tend to be spicy and berry-rich—great with this flavorful ham.
from: foodandwine.com
Strawberry-Passion Fruit Pavlova
Name: Strawberry-Passion Fruit Pavlova
Active Time: 15 minutes
Total Time: 3 hours 45 minutes
Yield: Serves 8
Ingredients:
- For The Meringue
- 6 large egg whites, room temperature
- Pinch of cream of tartar
- 1 1/2 cups superfine sugar
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon champagne vinegar or white-wine vinegar
- 1 1/2 teaspoons pure vanilla extract
- For The Ricotta Cream
- 1/2 vanilla bean, cut in half lengthwise
- 12 ounces ricotta cheese (1 1/2 cups)
- 1/4 cup granulated sugar
- 3/4 cup heavy cream
- For Serving
- 2 passion fruits
- 20 strawberries, hulled and halved (about 12 ounces)
Preparation:
- Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.
- Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.
- Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.
- For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.
from: marthastewart.com
Meyer Lemon Pastry
Name: Meyer Lemon Pastry
Active Time: 15 minutes
Total Time: 2 hours, 35 minutes
Makes: 1 11-by-14-inch tart; Serves 9
Ingredients:
- 2 cups water
- 1 cup granulated sugar
- 6 Meyer lemons, thinly sliced
- 1 package frozen puff pastry (14 ounces), preferably Dufour, thawed
- All-purpose flour, for surface
- 1 large egg, lightly beaten, for egg wash
- Fine sanding sugar, for sprinkling
- 1 cup cold heavy cream
- 1/2 vanilla bean, split and scraped, pod reserved for another use
Preparation:
- Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
- Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
- Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain.
- Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
- Bake pastry until golden, 22 to 24 minutes. Let cool completely.
- Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
- Top pastry with lemon slices. Serve with vanilla cream.
Cook's Notes:
Lemons can be refrigerated in syrup for up to 1 week.
from: marthastewart.com
Chicken and Biscuits Casserole
Active Time: 40 minutes
Total Time: 2 hours
Makes: 8 servings
Ingredients:
- 2 large chicken breasts, about 1 pound 4 oz.
- 3 tablespoons canola oil, divided
- 2 cups diced onion
- 1 1/2 cups diced carrots
- 1 1/2 cups chopped celery
- 3 cloves garlic, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 1/4 cup all-purpose flour, divided
- 3 cups reduced-sodium chicken broth
- 1 cup frozen peas
- 2 tablespoons chopped mixed fresh herbs, such as sage, parsley, thyme and/or chives, divided
- 1 cup white whole-wheat flour, or whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1 cup buttermilk
You will also need:
Preparation:
- Place chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 15 to 18 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into cubes.
- Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, carrots, celery, garlic, 3/4 teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture and stir to coat. Add broth and bring to a boil, stirring often. Stir in the chicken, peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often. Transfer the chicken mixture to the prepared baking dish.
- Whisk the remaining 1 cup all-purpose flour, white-whole wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a medium bowl. Whisk egg, buttermilk, the remaining 1 tablespoon canola oil and the remaining 2 teaspoons herb mixture in a large bowl. Add the flour mixture into the buttermilk mixture and stir until a shaggy dough forms. Drop by spoonfuls over the chicken mixture. Transfer to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes.
from: healthyseasonalrecipes.com
Asparagus, Brie & Parma Ham Crostini
Name: Asparagus, Brie & Parma Ham Crostini
Ingredients:
- 12 fresh asparagus spears
- 2 tablespoons olive oil, divided
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 slices French bread baguette (1/2 inch thick)
- 3 thin slices prosciutto (Parma ham) or deli ham, cut into thin strips
- 6 ounces Brie cheese, cut into 12 slices
You will also need:
Preparation:
- Cut asparagus tips into 2-in. lengths. (Discard stalks or save for another use.) Place asparagus tips in a 15-in. x 10-in. x 1-in. baking pan lined with foil. Drizzle with 1 teaspoon oil and toss to coat. Sprinkle with salt and pepper. Bake at 425° for 10-15 minutes or until crisp-tender.
- Brush baguette slices on both sides with remaining oil. Place on a baking sheet. Broil for 1-2 minutes on each side or until toasted.
- Top each slice with asparagus, prosciutto and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 1 dozen.
Nutritional Facts:
1 piece equals 91 calories, 6 g fat (3 g saturated fat), 16 mg cholesterol, 191 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.
Wine Pairing:
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
from: tasteofhome.com
Croissant French Toast
Name: Croissant French Toast
Ingredients:
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 2 cups heavy whipping cream
- 4 egg yolks, beaten
- 2 scoops vanilla ice cream
- 1 tablespoon vanilla extract
- Berry Sauce
- 2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- French Toast
- 3 eggs
- 4 croissants, split
- 2 tablespoons butter
You will also need:
- saucepan
- bowl
Preparation:
- In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°.
- Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool.
- For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.
- In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces. Yield: 4 servings.
from: tasteofhome.com
Glazed Racks of Lamb
Name: Glazed Racks of Lamb
Ingredients:
- 2 frenched racks of lamb (1-1/2 pounds each)
- 1/2 cup honey
- 1/2 cup cherry preserves
- 2 teaspoons olive oil
- 1 teaspoon lime juice
You will also need:
Preparation:
- Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb.
- Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting once with remaining glaze.
- Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze. Yield: 4 servings.
Nutritional Facts:
1/2 rack equals 512 calories, 17 g fat (6 g saturated fat), 100 mg cholesterol, 94 mg sodium, 61 g carbohydrate, trace fiber, 30 g protein.
Wine Pairing:
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
from: tasteofhome.com
Cheddar Mashed Potatoes
Name: Cheddar Mashed Potatoes
Ingredients:
- 3 3/4 lb. Yukon Gold potatoes, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 6 garlic cloves, halved
- 1 cup(s) (8 oz.) reduced-fat sour cream
- 1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cup(s) (8 oz.) shredded reduced-fat cheddar cheese, divided
You will also need:
- Saucepan
- Bowl
- Baking Dish
- Oven
Preparation:
- Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes or until potatoes are tender. Drain.
- In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-quart baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350°F for 10 to 15 minutes or until heated through.
from: samsclub.com
