Monthly Archive for April, 2011

Easter and I have had a great love affair throughout the years – it’s always been one of my faaaavorite holidays…  I can remember just like it was yesterday the smells of fresh Spring flowers blooming, the scent of my Grandma’s perfume as she got dressed for Church, the spiffy new dress and matching hat I’d wear on the big day, the anticipation for the Easter egg hunt on our giant church lawn.  It all signified the start of Spring, and the beginning of life again in Indiana.

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Years (and I mean years) later, I find myself STILL getting excited for Easter.  Ok ok, this heifer will admit it’s partly because Reese’s has since created the glorious giganto egg which I’m lucky enough to receive from my mom each year….

I mean, LOOK at this puppy!!!  Glory be to God in the highest!!!!  Sorry mom.

But it could just be the leftover memories and feelings of a fresh start to the year (even if, in Southern California, we get Spring-like temps year ’round.)

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I’ve assembled a dee-leesh-ous Easter brunch/dinner, whether you’re having a couple people over, or a smattering more.  Enjoy everyone, and Happy Easter!!!!

Spinach salad with bacon, mushrooms and red onions.  Serves 8:

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• 1 medium red onion, very thinly sliced
• 10 T. red wine vinegar, divided use
• 2-6 oz. pkg baby spinach leaves
• 12 pieces thick-sliced bacon, chopped
• 2 tsp. sugar
• 1 tsp. Dijon Mustard’s Salt and freshly ground black pepper
• 8 large white mushrooms, sliced

Directions:

1. Place spinach in a large salad bowl and set aside.  Place sliced onions in a medium bowl and cover with cold water.  Stir in 4 T. vinegar and let stand at least 10 minutes and up to 2 hours; drain well before using.
2. Cook the bacon in a medium skillet over medium heat until crisp; remove to a paper towel to drain.  Reserve 3 tablespoons of the bacon fat and transfer a small saucepan set over low heat and whisk in 3 T.  red wine vinegar, sugar and Dijon mustard.  Season with a small pinch each of salt and black peppers.
3. Add the mushrooms and the sliced onion to the spinach and toss.  Add the dressing and bacon and toss to combine.  Divide the spinach between 8 plates or bowls and set a deviled egg on top – save the remaining eggs for later.

Goat cheese chutney deviled eggs.  Serves 8:

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• 6 large eggs, hard-boiled and peeled
• 3 T. goat Cheesecake Factory 3 T. mayo
• 2 T. Mango chutney
• 2 T. finely chopped pecans
• 2 T. finely chopped celery
• Salt and pepper to taste
• 12 parsley leaves

Directions:

1. For deviled eggs, halve hard-boiled eggs lengthwise.  Remove yolks to a small bowl.  Mash yolks with a fork and stir in goat cheese, mayo, chutney, pecans and celery.  Season to taste with salt and pepper.  Fill egg whites with yolk mixture and garnish each with a parsley leaf.

Crispy parmesan cornmeal and green onion biscuits.  Serves 12:

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• 1 ½ C all-purpose flour
• ½ C yellow cornmeal
• ½ tsp. salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• 4 T. unsalted butter, cut into 1/2-inch cubes
• 2 C finely grated Parmesan
• ½ C finely chopped green onions
• ¾ C buttermilk
• 1/3 C olive oil

Directions:

1. Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Set aside.
2. In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.  Add the butter.  Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.  Stir in the Parmesan and green onions.  Add the buttermilk and olive oil.  Stir until the mixture forms a dough.
3. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces.  Bake for 18 to 20 minutes until golden.  Cool the biscuits for 10 minutes then transfer to a rack to cool completely.

Orange glazed spiral-cut ham.  Serves 8 to 12:

• 1 (6 to 8 lb.) fully cooked, spiral-cut smoked ham on the bone
• 6 cloves garlic, peeled
• 8 1/2 oz. orange marmalade
• 1/2 C Dijon mustard
• 1 C light brown sugar
• Zest of 1 orange
• 1/4 C fresh orange juice

Directions:

Preheat oven to 350 degrees.  Place ham in a heavy roasting pan.  Drop garlic into a running food processor to mince.  Stop processor and add the marmalade, mustard, brown sugar, orange zest and juice; process until smooth.  Pour glaze over ham and bake for 1 hour or until ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Scalloped potatoes with creme fraiche and chives.  Serves 8:

• 2 cloves garlic, smashed
• 3 T. unsalted butter, divided use
• 3 lbs. waxy potaties (such as Yukon gold or Yellow Finn), peeled
• 2 C chicken broth
• 1 C heavy whipping cream
• 1/2 C creme fraiche
• 2 T all-purpose flour
• 2 tsp. chopped fresh thyme
• 1/8 tsp. freshly ground nutmeg
• Salt and freshly ground pepper
• 1/4 C chopped chives

Directions:

1. Preheat the oven to 400 degrees.  Rub the garlic all over teh inside of a 3-quart baking dish, then mince it.  Grease the dish with about 1/2 TBSP butter.

2. Slice the potatoes about 1/8 inch thick using a mandoline (and watch yer fingers, cause those suckers are SHARP).  Place potato slices in a large saucepan with the minced garlic, the remaining 2 1/2 TBSP butter, chicken broth, cream, creme fraiche, flour, thyme, nutmeg, 2 teaspoons salt, and pepper to taste.  Bring to a simmer over medium-high heat and cook, stirring gently, until the potatoes begin to soften and mixture thickens slightly, about 10 minutes.

3. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly.  Bake, uncovered, until the potatoes are fork-tender and golden brown on top, 30 to 40 minutes.

Roasted asparagus with lemon and pine nuts.  Serves 8:

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• 2 lbs. thin asparagus spears
• 2 T. olive oil
• 6 T. unsalted butter
• 1/3 C pine nuts
• 2 tsp. lemon zest

Directions:

1. Preheat oven to 450 degrees.  Trim asparagus and toss with olive oil.  Season with salt and pepper.  Arrange in a single layer on a baking sheet and roast for 7 to 9 minutes or until bright green and just tender.

2. Meanwhile, melt butter in a small skillet over medium heat.  Add the pine nuts and cook until golden in color.  Arrange asparagus on plates.  Toss lemon zest into pine nut butter and spoon over the asparagus.

Happy Easter errbody!

xoxo,