Sunday, April 5, 2015

An Easter Dinner

slave has been busy today getting some treats ready for the neighbors. Just not sure when everybody gets picked up and taken to their various churches and family get together.

So slave was making some deviled eggs to put out. There are so many different ways to hard cook eggs, let me just suggest to try and find one that works for you. I find that putting them in a steamer and letting them steam for about 10 minutes works best for me. Never had troubles shelling them.
However please note: to keep from getting that green coating on the yokes, put the eggs directly in cold water as soon as they are cooked.
For this Easter, trying a fancy touch of dying the whites! Works the same as dying the shells. Wanted a light pastel color instead of the darker eggs you find that are dyed with beets. So just used food coloring and a TBS of vinegar.

food coloring

Yolk mixture
2 Tbs Mayonnaise
2 Tbs mustard
2 tsp of sweet pickle relish
season to taste.

Mash mixture until creamy. Place in zipper bag and cut the tiniest corner off.
Then seal and squeeze the mixture right into the bowl of the egg white.
Dust with paprika or for a more lively taste use Cayenne pepper or even some curry powder. 

For the main dish, slave chose to do a ham. A small ham. One that has already been cut up!
1 pre-cooked ham quarter
20 to 25 gingersnap cookies
½ cup peach preserves + ¼ cup for basting
2 Tbs of mustard
¼ cup Jack Daniels
¼ cup peach preserves

Pre heat the oven to 375. Everything will cook at that temperature. The ham is 2 lbs so that goes in for 20 minutes, then the mac and cheese and the Brussels sprouts also go in for a second 20 minutes.
Take out the pre-cooked ham quarter and remove all of the plastic and netting! Pat it dry with a paper towel and place it in a sprayed, and lined with foil, baking pan with the cut side down!

In a food processor pulse the ginger snaps until they are large crumbs transfer to large mixing bowl. (Or just put them in a plastic bag and pound them with the rolling pin!)

Stir in the Jack Daniels, and peach preserves until it forms a nice thick paste.
Using as large spoon ladle this thick mixture all over the ham so that it sticks as a layer of goodness! Use the back of the spoon to make sure all the top and sides have some. Any extra goes on top and will melt down and provide a tasty glaze.

Then into the oven plan for it to take about 25 minutes per pound, but check it with an instant read thermometer. It has already been cooked so you just want it to read 140 degrees.
About half way through the time, spoon on some of the peach preserves to add to the wonderful glaze.

For an one easy side, how about mac & cheese? Make it special by adding about 4 oz. of low fat cream cheese. Maybe crumble some bacon bits on top?

Now how about a fancy Brussels sprout dish?

Roasted Brussels Sprouts en Papillote

      1. Ingredients:

  • 2 big handfuls Brussels sprouts
  • 2-3 tablespoons olive oil
  • 3 carrots sliced thinly
  • kosher salt
  • freshly ground pepper
      1. Directions:

  • Wash them well and trim ends, then cut each sprout in half and place in a medium bowl.
  • Season with olive oil, a touch of balsamic vinegar, salt and pepper and toss well to coat sprouts in oil. Divide into equal portions for each guest. Fold up in parchment to close.

  • Roast for 25-30 minutes.

  • Remove from oven and let rest on stove. The sprouts should be browned and tender. Place each bag on the dining plates for the guests to open themselves. Serve with a squeeze of fresh lemon juice.
This should make a wonderful and easy to throw together meal for the holiday.
Lets pick something a bit longer for our music today.
This recording was made on film. The standard 78 rpm record of the day only allowed for about 2 minutes of song. Even the extra large special records did not add that much onto the available space.

Wishing everyone a wonderful holiday and a fresh new outlook for the spring!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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