Critical Easter Recipes

1. PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
2. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

6 Hard Boiled Eggs

1/4 cup mayo

1 tablespoon mustard

Salt & pepper to taste

1 ham (5-6 lb.)
1 cup brown sugar
1 ½ cup Coca-Cola®
1 cup crushed pineapple (optional)

1. Wash ham thoroughly.
2. Rub fat side with brown sugar.
3. Pour Coca-Cola over ham.
4. Pour crushed pineapple over ham.
5. Bake at 450 degrees for 3 hours.

Makes 6 servings

This is a great recipe and keeps the ham very moist.
— Submitted to Coke by Carol Johnson of Turtle Lake, Wisconsin

4 – 5 pound boneless leg of lamb, fat trimmed
1 1/2 cups honey (preferably orange blossom honey)
3 springs of fresh rosemary
3 cloves garlic, peeled
1 sprig fresh thyme
1/2 cup Olive Oil
2 tablespoons coarse salt
3 tablespoons fresh cracked pepperPreheat oven to 500 degrees F.

Rinse and thoroughly dry rosemary and thyme.  Strip the leaves and needles from one sprig of the rosemary and the thyme, discard the stems and set aside. Strip the leaves and needles from the remaining two sprigs of the rosemary.  Place honey in a double boiler with water in bottom. Squeeze rosemary leaves to release flavor and place in honey. Bring water to a boil then bring honey to 185°F and maintain for 10 minutes. Strain and set aside.

Place the remaining rosemary, thyme, and garlic into a blender or food processor and pulse into a coarse paste.  Add the olive oil and blend for 10 to 20 seconds.  Add the salt and pepper and pulse a few more times to blend.  Set leg of lamb in a roasting pan with a rack.  Rub oil-spice marinade all over the leg of lamb coating the outside and the inside.  You may want to truss the leg of lamb with butcher’s twine at this point.  Place in the oven and cook for 30 minutes then lower the temperature to 350 degrees F and roast about 10 to 15 minutes more per pound.  After 30 minutes baste the lamb with rosemary infused honey (reserve 2 tablespoons for later) and return to oven until the internal temperature is 130 to 135 degrees F. for medium rare, 140 to 150 for medium.  Remove from oven and cover with aluminum foil while you prepare the sautéed pears.

SAUTEE’D PEARS
4 medium firm ripe pears
4 tablespoons Olive Oil
2 tablespoons rosemary infused honey
Balsamic vinegar

Cut each pear into 8 wedges, removing the core and stem. Heat oil in large skillet over medium heat. Add honey and pears, stirring gently. Cook until lightly brown, approximately 5 minutes. Remove to serving plate, drizzle with balsamic vinegar, and top with roast leg of lamb.  You may also wish to drizzle the lamb with balsamic vinegar as well.

Lemon Pound Cake
1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups AP flour
1 cup milk
1 teaspoon lemon extract
Lemon Glaze (below)

Preheat an oven to 300 degrees.  Beat the butter in a large bowl at medium speed with a hand-held mixer; gradually add oil, beating until well blended. Slowly add sugar, beating well. Add the eggs one at a time, beating well after each addition. Add the flour to the creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract.

Pour the batter into a 10-inch tube pan that has been greased with butter and lightly floured. Bake for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for at least 15 minutes. Remove the cake from the pan and place it directly on the wire rack. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let it cool completely before serving.

LEMON GLAZE
1/2 cup sugar
1/2 cup water
1 teaspoon fresh lemon zest
1/4 cup fresh lemon juice

Combine all ingredients, stirring until sugar dissolves.

Nanner Puddin’ (there is no such thing as banana pudding)
5 ripe bananas, sliced 1/4 inch thick
60 – 70 vanilla wafer cookies
1½ teaspoons vanilla extract
2 – 3 tablespoons butter (unsalted), sliced
3 cups whole milk
4 large egg yolks
1/4 teaspoons salt
1 cup sugar
3 tablespoons cornstarch

In a heavy saucepan on medium-heat combine sugar, cornstarch, and salt.  Slowly stir in the milk making sure to fully dissolve the cornstarch.  Whisk in the eggs one at a time then add the butter.  Continue stirring until mixture starts to thicken and reduce to a simmer while stirring vigorously for 1 full minute.  Remove from heat, blend in the vanilla, and cover the puddin’ with plastic wrap (be sure to place wrap directly on the puddin’).

Line a 1½ – 2 quart backing dish with half of the vanilla wafers.  Spread half the pudding into the dish followed by half the nanners.  Layer the wafers, remaining puddin’, and nanners reserving some of the puddin’ to cover nanners to prevent browning.   Once again press plastic wrap onto the puddin’ and refrigerate 4 – 24 hours.  Just before serving top with Whipped Cream.

Whipped Cream
1 cup heavy cream
2 teaspoons honey
1/2 teaspoon vanilla

Chill a large non-reactive bowl until very cold.  Do the same with your whisk or beaters from electric mixer.  Once bowl and beaters are chilled combine the cream, honey and vanilla and beat until thickened.  Serve immediately.

Iced Tea
4 tablespoons loose black tea
1 cup Turbinado, Demerara or Sugar in the Raw
3 quarts water

In a 2 quart saucepan bring 1 quart water to a boil.  Add tea, cover, and remove from heat.  Allow to steep for five minutes BUT NO LONGER.  Strain the tea through a very fine sieve or coffee filter into a three-quart pitcher.  Add sugar and stir until all sugar is dissolved.  Add the remaining 2 quarts of water and refrigerate at least 2 hours.

Be sure to check out my full Easter Brunch Menu HERE.