East Meets West for Easter... Aleppo Pepper Deviled Eggs

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I love the global economy.  The Fountain of Youth for new flavors and fragrances.  Just when we were getting tired of the old and tried recipes, the doors burst open to new cuisines and methods of cooking. When tagines can be found at TJMaxx, deeply discounted, you know this is no longer something new.  Now I know how the courts of Europe must have felt when they first tasted these spices and why they spent so much money sending men and ships in search of the Spice Islands.

Aleppo pepper flakes are now my new heat of choice.

Aleppo pepper flakes photo from Spicetologist.com

 I know what you are going to say....Oh God here we go.  Now that we've gone through the salts, here come the peppers.  No, I stopped at Himalayan pink salt.  I still have a burlap bag of sea salt from Guarande that I brought home from France about 10 years ago,  It still sits on the shelf.  Too precious to use. Never got over that feeling.  So it sits on the shelf waiting for "just" the right occasion while  I use sea salt or Kosher salt. Julia Child used to say, salt is salt. Wrong.  Not all salts are created equal, nor are peppers.

As you know I am an Ottolenghi groupie and I have noticed that a lot of his recipes call for Aleppo pepper.  I have been substituting my regular old red pepper flakes, as heat is not a big thing with me. Don't get me wrong.  The right amount of heat is necessary to bring up a recipe to perfection but not enough for me to have a shelf full of different peppers.  That changed on my last visit to the World Market last week.  I love this place...you never know what you will find. Into my basket went a tin of Aleppo pepper together with a bottle of preserved lemons.  You can get all this at a Middle Eastern market but I am in Georgia, in the country, and heaven knows where that is.

I couldn't wait and had my first taste tonight...over Fettuccine Alfredo.  Oh my.  I have never gone this wild for heat!  Mildly hot and so classy and elegant.  I am a fan.  If this is on leftovers I can't imagine what it will be like on an Ottolenghi recipe.

The pepper is named after Aleppo, an ancient city in Northern Syria  long considered one of the culinary meccas of  the Mediterranean and an important part of the Silk Road.  It is also grown in Southern Turkey.   It has a moderate heat level with some fruitiness and mild, cumin-like undertones, with a hint of a vinegar, salty taste. Use it for authentic chili flavor in any Middle Eastern or Mediterranean dish. 

The blue line above is the old Spice Route.  The Red the Silk Route.  They both meet at Aleppo in what is now Syria.

Aleppo chili offers a nice variation from your usual crushed red peppers. It has a very robust flavor that hits you in the back of your mouth, tickles your throat and dissipates quickly. Try it in place of regular crushed red pepper flakes on pizzas, salads, and pasta.  From The Spice House

Like this review, what struck me was that it hit me and then poof!.. it dissipated.  I did not get choked with a lot of  heat that, to me, gets in the way of the food you are trying to taste.  A very elegant way to awaken your taste buds.

One of the most popular reasons for the craze of cooking with Aleppo Pepper is due to its friendliness with other spices. It blends exceptionally well with spices like Coriander,Cumin, and even Cinnamon. The dynamic flavors of Aleppo accentuate similar flavors in these spices to create an incomparable palette-pleaser. The flavors of an Aleppo pepper can be described as sweet and salty with fruity notes.. and if you feel for it- a touch of smokiness similar to the one found in Cumin. Normally, the saltiness found in an Aleppo is after math of the drying process in which salt is commonly used. In addition to these diverse flavors, these peppers are sun-dried and commonly used in a powder or crushed form which can present an essence of tomato flavor. from About.com

I suggest getting acquainted with Aleppo pepper in a dish you are familiar with and one that is fairly bland so you can really experience the taste.  Macaroni and Cheese is one (I usually sprinkle paprika or cayenne for a kick): Deviled Eggs are another. I have been singing the praises of this pepper to my son, who loves heat, and can't wait for him to try it this Easter Sunday.

My friend and fellow blogger Sam Hoffer of My Carolina Kitchen is as taken with Aleppo pepper flakes as I am.  It is amazing how synchronized she and I are on our recipes.  When she published her post mine was getting the final touches!

There are a million combinations for deviled eggs, from capers and tarragon, to plain old paprika and mustard. Experiment with what you like, and make them your own. In the meantime, try these. For big holiday meals such as this, I go light on hors d'oeuvres, but for Easter, there's always a tray of these around.

3/30/2016 Note: You will not be able to find the authentic flakes from Aleppo due to the war in Syria.  You will be able to find them from Southern Turkey or styled Mediterranean Aleppo pepper flakes.  Sadly ISIS has not only destroyed antiquities but also Aleppo pepper fields as well. They are not sure when the fields will be back in production, if at all.

Aleppo Pepper Deviled Eggs
Serves 6-8

Ingredients

12 large eggs
1/2 cup mayonnaise
1 1/2 to 2 teaspoon Dijon mustard or Durkees Famous Sauce
1/4 teaspoon Aleppo pepper or cayenne
Salt
Special equipment: a pastry bag fitted with 1/2-inch star tip (optional)
Garnishes: Aleppo pepper, paprika, chopped fresh chives or Parmesan cheese

Directions

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, for 1 min. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and Aleppo or cayenne pepper and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.  Garnish with Parmesan cheese and Aleppo pepper sprinkled on top.

Easter Menus

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It seems that Easter in this house is to be postponed again this year.  The culprit...the kitchen, of course.  We are planning a trip to Dahlonega on Easter Sunday where there is a beautiful Catholic church my daughter has been wanting to show me.  I will miss having Easter at home,  it is one of my favorite holidays foodwise and tulipwise; and of course,  I will miss the grandchildren and all the mess in the kitchen decorating the Easter eggs.  I will always treasure the year they stayed with us while their parents were away on a trip.

Here are some menus including the very first one I posted right after I started the blog.  I hope you get inspired!

Easter Sunday...Planning the Menu Tallying The Guests 2009

Easter Tables 2010

Easter Menu 2011

Easter Brunch After The Egg Hunt

Mother's Baked Ham With Pineapple Mustard Glaze

Easter Coconut Cake

My grandson Ben Easter 2012



Filled baskets while Nani weeds!

Top photo Tumblr
#3,5,6 Martha Stewart
last three photos Lindaraxa



 



Asparagus And Fontina Sformatto

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The word sformato comes from the Italian verb sformare, meaning “to unmold.” A sformato is a soft, usually savory, custard that is baked in a mold (or individual molds as here), turned out onto a serving plate and served warm. Besciamella (bechamel sauce) often serves as the base to which vegetables, meat or cheese are added. This cheese and asparagus version can serve as a side dish or the main dish of a luncheon. Buttering the ramekins and lining the bottom with parchment paper assures that the custards will unmold easily. 

Serves 6 

Ingredients:

• Unsalted butter for ramekins, plus 2 Tbs.
• 1 cup milk
• 2 Tbs. all-purpose flour
• 1 cup grated fontina cheese
• Salt and freshly ground pepper, to taste
• 1 bunch thick asparagus spears, about 1 lb. total, tough ends removed
• 3 eggs, lightly beaten
• 1 Tbs. unsalted butter, melted

Directions:

Preheat an oven to 350°F. Butter six 3/4-cup ramekins and line the bottom of each with parchment paper cut to fit. Butter the paper. Line a shallow baking pan with a kitchen towel.

In a small saucepan over medium heat, warm the milk just until small bubbles appear along the edges of the pan, then remove from the heat.

In another saucepan over medium-low heat, melt the 2 Tbs. butter. Using a wooden spoon, stir the flour into the butter to make a roux. Cook the roux, stirring constantly, until it bubbles gently, about 2 minutes. Slowly pour in the hot milk, whisking constantly until the sauce is smooth. Bring the sauce to a simmer and stir constantly until it thickens, about 2 minutes. Remove from the heat and stir in the cheese until it melts. Season with salt and pepper. Cover with plastic wrap placed directly on the surface of the sauce to prevent a skin from forming and set aside to cool slightly.

In a large fry pan over medium-high heat, bring about 2 inches of salted water to a boil. Add the asparagus and cook until tender, about 6 minutes. Using tongs, carefully transfer the asparagus to a large strainer. Run cold water over the stalks and drain. Lay the asparagus on a paper towel-lined plate. Cut off the bottom two-thirds of the stalks, leaving 3-inch-long tips. Set the tips aside. In a food processor, process the stalks until pureed.

Whisk the beaten eggs into the cheese sauce until blended, then whisk in the asparagus puree. Divide the custard among the prepared ramekins.

Place the ramekins in the towel-lined baking pan and pour hot water into the pan to reach halfway up the sides of the ramekins. Bake until the custard is set, about 30 minutes. Carefully remove the baking pan from the oven and turn off the oven. Lift the ramekins out of the water, transfer to a wire rack and let cool for 5 minutes.

Place the asparagus tips in a pie dish, drizzle with the melted butter and put them in the still-warm oven for about 5 minutes.

To unmold the custards, run a thin, sharp knife around the edge of the ramekins. Place a serving plate on top of each ramekin and invert together. Gently lift off the ramekin and peel off the parchment. Arrange some of the warm asparagus tips around each sformato and serve warm.


Adapted from Williams-Sonoma Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2008).

Easter Brunch After The Egg Hunt....A Children's Menu

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Oh dear, pray for me.  This coming weekend we will be babysitting the grandchildren for four days while the parents go to a wedding in Charleston, South Carolina.  It so happens that it will also be Easter Sunday so the whole thing will be about kids, Easter eggs and bunny cupcakes.

I have been buying so much stuff to decorate and keep them entertained I don't know where to begin.  Keep in mind these two are toddlers, as in 3 and 18 months! By the time Easter Sunday comes along I know I will be exhausted but Easter is one of my favorite cooking holidays and we will go the full monty.  After all, these kids are gourmets.  They eat everything and they drink water.

A baked ham is a must.  Children love it and I wouldn't miss the leftovers for the world.  Don't worry about the bourbon...they get a dash, I get the bottle. Next week I will be parceling out freezer containers of split pea soup  and freezing leftover ham for croquettes.  These children love fruit so as a treat, I will be making the Ambrosia I posted earlier on the lake blog.  I know it's not the real Ambrosia but they will enjoy it, particularly the miniature marshmallows.  The omelet muffins should take care of the rest of the food groups and the biscuits are a treat for the Easter Bunny.  If you are having a mixed group of children and adults, you might want to dress this menu up a bit.  An asparagus tart would be great instead of, or in addition to, the omelet muffins.  It would definitely be my choice.

If you are new to this blog, don't despair, there is a menu for grownups here, booze included.

A Kids Easter Menu

 Bourbon Glazed Ham

Breakfast Omelet Muffins 

Asparagus Gruyere Tart

Ambrosia 

Southern Biscuits

Egg Nest Cupcakes

and a big batch of Bloody Mary's for the staff (wink)

Happy Hunting!

Photo # 1 Martha Stewart.com
 Photos #2 and #3by Jenny Steffen Hobbik for Williams Sonoma The Blender
Photo #4 Anna Williams

  

Mother's Baked Ham With Pineapple Mustard Glaze

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This is the baked ham I grew up with and the one my family has always served when we have a sit down Easter dinner.  Unlike Mrs. Adam's ham, the glaze here is runnier and not appropriate for a buffet.  Scalloped potatoes are the traditional side dish and, of course, asparagus, grilled or in a vinaigrette.

Serves 8 to 10

Ingredients

• 1 large can of pineapple slices (I use Dole) drained.   Save juice
• 3 cups brown sugar
• 1/4 cup orange juice
• 1/4 cup reserved pineapple juice
• 2 TB Dijon mustard
• 3 TB of dry Sherry 
• 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat
• 40 whole cloves
• 1/4 tsp. cinnamon

Directions

1. Mix brown sugar, orange juice, pineapple juice,  mustard, Sherry and cinnamon in a bowl.  Stir to combine and set aside.  You can add more juice if needed but make sure glaze is thick.
2.  Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; cover tight with foil, and bake for 1 hour. Remove from oven.
3. Increase oven temperature to 375 degrees. Uncover ham, lay pineapple slices on top and around the pan and coat with glaze (some will fall to the bottom of the pan).
4. Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple.

Note:  You can use fresh pineapple if you wish. Just slice 1/4 inch thick.

photo: Martha Stewart

Taking a Break but Leaving You With An Easter Menu!

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I'll be away for awhile but here are some Easter Menu ideas I hope you will find helpful.

In my house the Easter menu, like Thanksgiving, doesn' vary much from year to year.  We all much prefer the baked ham over a leg of lamb which is something we can have anytime of the year.  Depending on how casual I want to make it, I will either serve the potato salad or the potato gratin and asparagus are usually served hot with butter and slivered almonds or cold as in the recipe below.  Deviled eggs are a must and dessert is either coconut cake or cupcakes and strawberry something or other.  It is such a great combination of flavors why mess around with perfection!

Have a Happy Easter and relax.   This is an easy one, foodwise.

Mimosas

Deviled Eggs

Mrs. Adams Baked Ham

Provencal Leg of Lamb

My Mother's Potato Salad

Scalloped Potatoes Gratin

Cold Asparagus With Creamy Mustard Sauce

Strawberry Salad Glace

Easter Egg Nest Cupcakes

Strawberries With An Almond Creme Anglaise

I will see you in May!

Photo: Martha Stewart

A Spring Dinner Party...Provencal Roasted Leg of Lamb

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This is one of the many ways I prepare a leg of lamb, butterflied and roasted.  For a dinner party, it's the only way to go.  There is no hassle when it comes to slicing and serving, which is something to consider when you have a lot of last minute details to think about before you sit down to dinner. This is always the part I dread and the one I mentally rehearse the night before the party.  Pulling it all together with effortless elegance (and cool as a cucumber) is the sign of a good and experienced hostess.

For many years, I have not had a host to share with the duties of hosting a dinner party, although on many ocassions, I have had a dinner partner and/or a maid.  They come in handy, the dinner partner and the maid, but in the end, the success of your party depends mainly on you.    So make things easy on yourself, cook what you know and always try to serve a menu that doesn't require too many last minute details.

To enhance the flavor of this leg of lamb, the meat is brushed with a mixture of mustard and herbes de Provence before roasting. A Chilled Spring Pea Soup, the Sweet Potato & Leek Gratin or Scalloped Potatoes and  the Strawberry Short Cakes wrap up a beautiful and easy Spring dinner party. Oh, and if you are like me, you wouldn't think of eating lamb without mint jelly!


Ingredients:

1 boneless leg of lamb, about 4 lb., butterflied and trimmed of fat

3 Tbs. Dijon mustard

2 Tbs. herbes de Provence, coarsely ground with a mortar and pestle

1 TB minced garlic

Kosher salt and freshly ground pepper, to taste

3 Tbs. olive oil

3 leeks, white and light green portions, cleaned and quartered lengthwise*

1 cup pearl onions, peeled

Directions:

Preheat an oven to 450ºF.

Lay the leg of lamb flat on a cutting board. Using a meat pounder, lightly pound the lamb to an even 1 1/2-inch thickness. In a small bowl, stir together the mustard, herbes de Provence, olive oil and minced garlic, salt and pepper. Brush the mustard mixture evenly over the inside surface of the lamb. Roll up the lamb and tie securely with kitchen twine at 2-inch intervals. Rub the outside of the lamb with salt, pepper and another 1 Tbs. of the oil.

Heat a roasting pan over high heat. Sear the lamb on all sides until browned, 3 to 5 minutes per side.

In a bowl, stir together the leeks, pearl onions, the remaining 1 Tbs. oil, salt and pepper. Arrange the vegetables around the lamb. Transfer the pan to the oven and roast for 15 minutes. Reduce the oven temperature to 375ºF and continue to roast until an instant-read thermometer inserted into the thickest part of the meat registers 130º to 135ºF for medium-rare to medium, about 45 minutes more. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.

Remove the twine from the lamb, cut the meat into slices and arrange on a warmed platter. Skim the fat off the pan drippings and transfer the drippings to a sauceboat. Serve the lamb immediately with the leeks and pearl onions. Pass the pan drippings alongside. Serves 8.

*Substitute carrots for the leeks if you are serving the Sweet Potato and Leek Gratin

Adapted from Williams Sonoma Kitchens

10 Recipes for Leftover Ham!

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Easter is one of the best holidays for leftovers.  If you baked a big ham, there is a bonanza of recipes you can make and even freeze using both the bone and the meat.  By the time I'm finished with that ham everybody is threatening a ham boycott!

To begin with, never, ever, ever throw a bone away. In most cases, they are the the basis for a great soup or broth and even a sauce. Always look inside your refrigerator for interesting things to cook with what you already have. Take a look inside the "old cemetery" and see what is going to go bad before too long. Some things may already be too dead to salvage. Throw those out! As to the rest, you will be surprised at how many ideas will pop in your mind.

Some of our best and most creative recipes sometimes come from these leftovers, and I can't tell you how proud you will feel after you have used them. You don't have to use up all the ham in one week either.  Slice it, freeze it and save it to make any one of the following recipes next week, or next month! Chopped frozen ham defrosts quickly and can also be used in omelettes and sofritos for rice and other dishes. If you haven't used that Easter ham yet, freeze it  before it's too late.

So, forget those ham sandwiches and take a look at these great suggestions for what's left:

Croque Monsieur

Ham Croquettes

Deep Dish Ham Quiche With Asparagus Salad

Broccoli and Ham Casserole

Ham Tetrazzini

Split Pea Soup

Basic Ham and Bean Soup

Ham, Gruyere and Caramelized Onion Frittata

Ham, Gruyere And Spinach Bread Pudding

Ham And Green Eggs

and...more recipes in:

 My Kitchen By The Lake

This should tie you over 'til next Easter!

Ham, Gruyere And Spinach Bread Pudding

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Ingredients

Custard:

4 large egg whites

4 large eggs

1 cup Half and Half

Seasonings:

2 tablespoons Dijon mustard

1/4 teaspoon freshly ground pepper

1 teaspoon minced fresh rosemary

Bread & filling:

4 cups Italian or French  bread, cut into 1-inch cubes (crusts removed if desired)

5 cups chopped spinach, wilted (see Tip)

1/2 cup chopped jarred roasted red peppers

1 cup diced ham steak (5 ounces)

Topping:

3/4 cup shredded Gruyere cheese


Directions

Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.

Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.

Oh, and dont' forget to check 10 Recipes for Leftover Ham!

Recipe adapted from EatingWell.com

Easter Tables...Happy Easter!

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Martha Stewart

I'm keeping my fingers crossed for a nice Easter Sunday.  It is usually the first time in the new year where we can sit outside, at least for awhile,  and enjoy the day.  It is also the first time when we can start adding some color to our table with flowers, dishes and tablecloths.  It is probably the best time to go out and buy flowers if you don't have any in your garden.  Tulips, hyacinths, African violets, daffodils, hydrangeas you name it, you have your pick of any color combination you want so take advantage of it. Here are some pictures for inspiration:

Carolyn Roehm

Tartan Scot

Martha Stewart

Williams Sonoma

Apartment therapy

House Beautiful

Martha Stewart

Southern Living

Eddie Ross

My sous chef, Lucy, and I want to wish you a beautiful Easter Sunday with lots of family and friends around you.  Have a wonderful day and remember...don't sweat the small stuff!

Happy Easter Y'all!

Sweet Potato & Leek Gratin

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If you want to prepare the gratin a day ahead, reheat it covered in a 300°F oven until bubbling around the edges and warmed through.  It would be wonderful with a Smithfield or country ham but, in that case, I would definitely use pancetta instead of the ham.  On the other hand, if you are not making this for Easter, but are making a ham, save some of it and freeze it to make this casserole later on.  Always think leftovers!

Serves 6

Ingredients

2 large leeks (1 lb. total), trimmed, halved lengthwise, sliced 1/4 inch thick crosswise, swished and soaked in enough cold water to cover

2 Tbs. unsalted butter; more for the pan

2 Tbs. olive oil

6 oz. pancetta or country ham, cut into 1/4-inch dice

1/4 cup minced garlic

2 cups heavy cream

3 Tbs. fresh thyme leaves

1 tsp. coarse salt

Freshly ground black pepper to taste

2 medium sweet potatoes (1 lb. total), peeled (see Sweet potatoes vs. yams)

3 medium Idaho potatoes (1-1/4 lb. total), peeled

Procedure

Lift the leeks gently from their soaking water so that any grit stays behind. Drain them in a colander. In a medium saucepan over medium heat, melt the butter in the olive oil. Add the pancetta or ham and cook, stirring occasionally, until golden, about 9 min. Remove with a slotted spoon to drain on paper towels. Add the leeks and garlic to the pan, cover, and reduce the heat to low. Sweat the leeks and garlic, cooking slowly and stirring occasionally, until the leeks are softened, about 5 min. (Don't let the leeks or garlic brown.) Add the cream, bring to a boil, reduce the heat, and simmer uncovered for 5 min. Stir in the pancetta or ham, the thyme, and the salt; add pepper to taste. Set aside.

Heat the oven to 350°F. Butter a 2-qt. casserole dish. Slice the sweet potatoes between 1/4 and 1/8 inch thick. Repeat with the Idaho potatoes. Arrange one overlapping layer of Idaho slices on the bottom of the casserole. Season lightly with salt and pepper; spoon 2 Tbs. of the leek cream evenly over the potatoes. Add a layer of sweet potato slices, season lightly with salt and pepper, and spoon on another 2 Tbs. of the leek cream. Repeat with the remaining potatoes until all are used. With your hands or a rubber spatula, press down firmly on the potatoes and drizzle the remaining leek cream over them. Bake until the gratin is golden on top, 50 to 60 min. Let rest in a warm place for 15 min. Cut into squares and serve.

by Karen Barker, Ben Barker

Fine Dining

Easter Lunch Menu...The Best Virginia Ham!

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If you happen to be in Virginia, don't miss buying a Virginia Ham, or at least order one from your butcher. This is a beloved American tradition that has spread across both state and international borders. Smithfield Ham is unquestionably one of the best names. Considered by many to be the premier country-cured ham, the Smithfield is said to have been so loved by Queen Victoria, that she had six sent to her household every week. Although these special hams were once produced from hogs raised on a privileged diet of acorns, hickory nuts and peanuts, today's Smithfield hams come from grain-fed hogs.

To be accorded the appellation of "Smithfield," the hams must be cured and processed in the area of Smithfield, Virginia. They are first dry salt cured, spiced, and slowly smoked to perfection using oak, hickory and apple wood and then aged for 6 to 12 months, sometimes up to 2 years. The result is a lean, dark-colored ham with a flavor that's rich, salty and dry. It may be served raw like prosciutto, but it's usually baked or boiled. Before being cooked, Smithfields must be soaked for 12 to 24 hours to remove excess saltiness.

Country Hams


Aged, smoked and dry salt-cured the same as the Genuine Smithfield Ham, but for a shorter time. The result is a more subtle, slightly milder flavor that still retains that distinctive country-cure taste. The shorter shanked Country Ham is often referred to as a second cousin to a Genuine Smithfield Ham.

You don't need to guild the lily when you have a Smithfield ham.  I usually bake mine like this:

Mrs. Adam's Baked Ham

For the complete Easter Lunch Menu, including wines, go here

From Worldwide Gourmet

Easter Sunday...Planning the Menu, Tallying the Guests

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Easter Sunday is one of my favorite holiday menus. I don't have to think much about it, or make too many choices, as it usually revolves around a baked ham or a leg of lamb. In my family, we usually have a late lunch, and that makes it easy to go with the ham. Besides, a ham is more informal, more economical, and less work. There are many other occasions to have lamb, including Christmas Eve dinner, so the choice for this holiday is fairly easy. Now, the big question is which ham and who is going to make it. As you can imagine, coming from a family of gourmet cooks, everybody's ham is the best ham, so choosing a recipe presents the biggest challenge of the whole enterprise. Whatever the recipe, I don't have to worry much about the ingredients, as they are fairly basic and most are sitting in my pantry.

To me, Easter is all about deviled eggs,baked ham, asparagus or new baby peas, strawberries and coconut cake. With that in mind, here is what I am going to make this year. The menu is for 12 people

Easter Lunch Menu

Mimosas

Deviled Eggs

Mrs. Adams' Baked Ham

Scalloped Potato Gratin

Asparagus or Petite Peas with Onion
Strawberry Salad Glace
Home Biscuits

Easter Egg Nest Cupcakes

Wines for Easter Lunch

For this holiday, your best bet is to shop at Publix, where most of the ingredients are on sale, including leg of lamb, if that's your choice, and fully baked hams for $1.39.lb.

,

Wines for Easter Lunch...Think Fruity

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A couple of weeks ago, I published a post on two wines from Sherry-Lehman. If you happened to get the rose I mentioned and the weather this Easter is hot in your area, the Chateau Romassan from Domaines Ott would be, hands down, my first choice. That, or any other French rose, would be a heavenly choice for cocktails with your deviled eggs or the entire meal.

 For the main course and beyond, you have several choices. You have to remember that there are a lot of things going on with this meal. The smokiness and saltiness of the ham and the sweetness of some of the other dishes, all make it a challenge to choose a wine. But do not despair. Help is on the way.

Since ham's primary flavor is salt, the key to matching a wine to ham is to put the fruit back in. I recommend softer, fruit-driven and less tannic or less acidic wines. As far as a red wine is concerned, the first wine I would recommend is a Malbec from Argentina which has enough bold fruit to stand up to the ham's bold flavors but also the depth that is needed for a really satisfying wine pairing. Second on the list would be a Beaujolais, such as a Fleurie or Broully, which goes well with everything thanks to its pleasing fruitiness, low tannins, and vibrant acidity. Lastly, for all of you wine aficionados, the ultimate wine pairing would be a nice delicately sweet German Riesling with lots of underlying acidity which will cut through the richness of the ham, while providing a nice counterpoint to the saltiness. Whatever you do, do not get a very dry wine, because this menu, particularly the ham, is murder on any dry wine, white or red.

Deviled Eggs

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There are a million combinations for deviled eggs, from capers and tarragon, to plain old paprika and mustard. Experiment with what you like, and make them your own. In the meantime, try these. For big holiday meals such as this, I go light on hors d'oeuvres, but for Easter, I like to pass these around just before we sit down for lunch.

Ingredients

12 large eggs
1/2 cup mayonnaise
1 1/2 to 2 teaspoon Dijon mustard or Durkees Famous Sauce
1/4 teaspoon cayenne
Salt
Special equipment: a pastry bag fitted with 1/2-inch star tip (optional)
Garnishes: paprika, chopped fresh chives or Parmesan cheese

Directions

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, for 1 min. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites. I like mine garnished with Parmesan cheese and paprika on top, but the choice is yours.

Mrs. Adam's Baked Ham

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The Adams family (not the ones from the tv show!) used to be our next door neighbors and my parents' closest friends while we lived in Fairfield, Connecticut in the 1960's. So close, that Mr. Adams is my daughter's godfather.

In those days, we had a lot of respect for our elders and didn't dare call adults anything but Mr. & Mrs. until told otherwise. I was never told otherwise. This was Helene Adam's recipe and the one I make on most Easters. It is simple and delicious, a typical Yankee ham! I usually get a 14-16 lbs. ham when I'm entertaining 12 people, so I can have enough leftovers for sandwiches and green pea soup.

Most hams, although fully cooked, still need a gentle baking for maximum tenderness and flavor, so plan ahead.

1 fully baked ham 14-16 lbs.
About 25 cloves
1 1/2 to 2 C brown sugar
2 TB bread crumbs
1-2 TB orange juice
1 tsp. Dijon mustard
Dash of Bourbon (this is my contribution)

Wrap ham in tinfoil and cook at 325 degrees for 2 hours.(for a smaller ham cook less time depending on weight) Take out, remove foil and crisscross ham. Make sure you crisscross through fat only. Place cloves where diamonds meet. Mix the rest of the ingredients and spread over the ham. If you are using a "dash" of Bourbon, cut back on the orange juice. You don't want it too runny. Return to the oven without the foil and with the fat side up and bake at 325 for 1/2 to 3/4 hour. With a spoon, baste the ham frequently. Let rest for at least 30minutes.

If you are serving the next day, spread glace all around and wrap in tin foil.  Remove from refrigerator a couple of hours before serving..

Strawberry Salad Glace aka Strawberry Jello Mold

Pin It So, we've had the first spat among the chefs...all this over a jello mold. This is what happens when you try to steal someone else's recipes, particularly if that person is your mother. First of all, I'm told, its not a jello mold, it's a Strawberry Salad Glace. Secondly, great cooks love to use the words around and more or less so translating this into a viable recipe can be an excruciating situation. But I persevered because easy strawberry jello molds are the perfect way to add color and taste to a holiday lunch or a buffet.

Growing up, I remember that my mother and aunts would spend hours (even days) planning their holiday menus with great care. More often than not, they would include an easy strawberry jello mold or aspic. These were easy to prepare, colorful, added an attractive element to the holiday table, and were tasty to boot!

When I entertain, particularly on holidays, I often imitate the meals I remember as a kid. Although my style of entertaining may be different from that of my mother and aunts, when it comes to Easter Sunday, I'll often take their cue and include a jello mold.

Here is my mother's and my favorite, easy to prepare, strawberry jello mold recipe, aka Strawberry Salad Glace.

This recipe serves 6-8 people. Double it for 12

Ingredients

1 6 oz pkg. strawberry jello
1 lg. pkg. fresh strawberries sliced (Save some whole for garnish)*
4 oz cream cheese
1 2.50 oz pkg. of walnuts, crushed very fine
Miracle Whip
Mint for garnish
A gelatin mold with a whole in the middle

Prepare gelatin according to directions, dissolving in 2 C boiling water and stirring 2 minutes until dissolved. Stir in 2 Cups of water. Cool. Make small balls of cream cheese and roll them in the crushed walnuts. Oil the mold and pour half the jello into the mold. Add some of the sliced strawberries and some of the cream cheese balls, spacing them slightly. Put the mold in the refrigerator. When the jello is almost set, take out, pour the rest of the gelatin into the mold and add the rest of the strawberry slices and cheese balls. Place back in the refrigerator to set completely. This can be made the day ahead. If you are transporting the mold to another house, I would wait and unmold it there. Before you serve, adorn the center with whole strawberries and place a few dollops of the Miracle Whip around the plate, alternating with whole strawberries and mint leaves.

*you can use frozen strawberries in the off season

Cook's Note

The above picture is not the real picture as I have not made this in years. I will post the actual picture after we make it on Friday

Scalloped Potato Gratin

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This recipe is an adaptation of Julia Child's Gratin Jurassien which does not have paprika and uses Swiss Cheese instead of Gruyere. Both recipes are terrific.

yield: Makes 12 servings
active time: 30 min
total time: 1 3/4 hr

Ingredients

1/2 tsp. paprika
2 tsp salt
1/4 tsp white pepper
4 pounds large boiling potatoes (about 6 fairly large)
8 tablespoons unsalted butter, cut into small cubes
2 1/2 cups heavy cream
2 Cups Parmeggiano Reggiano or Gruyere

Preparation

Preheat oven to 300°F with rack in upper half. Generously butter a 10 to 12" shallow baking dish no deeper than 2 inches.

Peel and thinly slice potatoes. Smear 1 tablespoon of the butter in the baking dish. Arrange layers of potatoes in it, seasoning each layer with salt, pepper, paprika, cheese and dots of butter. End with a sprinkling of cheese and butter dots. I usually do not make more than two layers.

Warm the cream in the microwave or on top of the stove and pour over potatoes, pressing down gently to submerge potatoes in liquid. Place in the middle level of a preheated oven and bake for 1 to 1 1/4 hours. The gratin is done when the potatoes are tender, have absorbed the cream and the top is lightly brown. I usually raise the heat to 350 the last half hour to ensure they are nice and bubbly.

Let stand 10 minutes before serving.

Easter Egg Nest Cupcakes

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Let me tell you early on in this relationship that I am not a baker. I love to eat desserts, but not to make them; therefore, most of my desserts are someone else's recipe, with the exception of a couple of very good ones to be posted later. Fortunately, though, I have a fabulous baker in the family, my daughter Christina, whose cookies are legendary and much sought after. Perhaps, one of these days, she can make a guest appearance on the blog. That is not to say, that I cannot pick them out. A good and experienced cook can read a recipe and tell right away what is going to work and what is not. I think I have that talent. All of this rambling around is to tell you that the following recipe is not my own. It is from Williams Sonoma's Easter desserts and they are yummy and very original. They are simple to make and I think they'll make a splash at your table. As an old boss of mine used to say..why reinvent the wheel?

Toasting the coconut that forms the nests adds a natural straw color as well as a pleasant crunch and nutty flavor to these whimsical cupcakes. Easter egg candies come in many different sizes; use as many as will comfortably fit in each nest.

Cupcakes

Ingredients:

3/4 cup sweetened shredded coconut

1 1/4 cups all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. salt

1/4 cup sour cream

2 Tbs. vegetable oil

1/2 tsp. vanilla extract

3/4 cup sugar

6 Tbs. (3/4 stick) unsalted butter, at room temperature

2 eggs, at room temperature

Vanilla buttercream for frosting cupcakes (see related recipe at left)

Easter egg candies for decorating


Directions:

Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes.

Line a standard 12-cup muffin pan with paper or foil liners.

In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.) Makes 12 cupcakes.

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).

Buttercream Frosting

Use this fluffy frosting to decorate cakes and cupcakes or as a filling for baked goods. The frosting can be flavored in a variety of ways, including chocolate (see related recipe at right).

Ingredients:

6 cups confectioners’ sugar

16 Tbs. (2 sticks) unsalted butter

4 1/2 Tbs. milk, plus more, if needed

2 tsp. vanilla extract

1/4 tsp. salt

Food colorings (optional)


Directions:

Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired. Makes about 4 cups.

Williams-Sonoma Kitchen.