Alright! I got more pictures! That means that I also have RECIPES! :)
Marcus had to go try the new Sidewalk Chalk that he got in his Easter basket on our front walk with Aunt Maddi!
Easter Egg Hunt: Looking for Eggies with Grandma before dinner! They ran all over the yard! It was so fun!
Grandpa Marc working off his meal playing the x-box!
Onto the Recipes!
|Counter-Clockwise from Left:|
Carrot Cupcakes, Deviled Eggs,
Leeks and Asparagus Mimosa with Hazlenuts
Brie en Croute with sliced apples, Boston lettuce with homemade buttermilk dressing
6 large leeks, white and pale green parts only, halved 1 bundle Asparagus, bottoms trimmed
Salt and Pepper 2 large eggs, boiled
2 teaspoons country-style mustard 2 teaspoons orange zest
2 tablespoons orange juice 1 tablespoon minced shallot
6 tablespoons olive oil, plus more for tossing 1/4 cup hazelnuts, chopped
Preheat oven to 400 degrees. Arrange leeks and asparagus on a cooking sheet (I used two separate ones). Drizzle with olive oil and toss, sprinkle with salt and pepper. Roast for 20 minutes, mixing once or twice during cooking. Meanwhile, grate egg whites and yolks in a bowl in a medium grater. Whisk together shallot, orange zest and juice, lemon juice, and shallot with olive oil. When done roasting, transfer leeks and asparagus to a platter. Sprinkle with egg and drizzle with juice mixture. Top with hazelnuts. Serve immediately.
Brie en Croute
1/2 package of Puff Pastry (1 Pastry sheet) 1 egg
1/3 cup dried cherries 1/2 cup boiling water
1/4 cup chopped pecans 1/4 cup honey
1 tablespoon chopped FRESH rosemary 1 round of brie cheese
slices of apples of your choice
Thaw pastry on counter for 40 minutes, or until easy to handle. Heat oven to 400 degrees. Mix boiling water and dried cherries together and let sit for about 5 minutes til they are more plump. (You could also do this on the stove with warmed liquor like a white wine if you are so inclined...) Strain and pat dry. Beat egg. Mix together cherries, pecans, rosemary and honey in a bowl. Unfold the pastry sheet on a lightly flowered surface and roll into a 14" square. Scoop the cherry mixture onto the center of the dough square, and place the brie on top. Brush edges of the square with egg. Fold two opposite corners of the square up onto the cheese. Trim the remaining dough about 2" (enough to cover the remaining sides of the brie) from the brie round. Set aside. Fold up the remaining dough and pinch the seal closed. Place seam-side down on baking sheet. If desired, decorate the top of your round with pieces of remaining dough. (Use a cookie cutter to cut out shapes!) Brush with egg mixture and bake for 20-25 minutes, until dough is puffy and golden brown. Let stand for 45 minutes and serve with sliced apples.
Boston Lettuce Salad with Homemade Buttermilk Dressing
4 ounces of crusty bread, cut in chunks 1 tablespoon olive oil
(I like the rosemary loaf in my grocer's bakery (Smiths)) Salt and Pepper
1/2 cup buttermilk 3 tablespoons Miracle Whip
2 tablespoons chopped fresh flat leafed parsley 1 clove of garlic, finely minced
1 large head of Boston Lettuce (or 3 smaller heads) 3 radishes, thinly sliced
1 Shallot Clove, thinly sliced
Heat oven to 400 degrees. On a baking sheet, toss bread chunks with olive oil and salt and pepper. Bake until golden and toasted, about 5-10 minutes. Cool. In a large bowl, whisk buttermilk, mayo, parsley, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper. Add the lettuce, radishes, shallot and just-prepared croutons, and toss to coat.
Roasted Red Potatoes with Lemon and Rosemary (not pictured...sorry!)
2 pounds Red Potatoes, quartered (about 1" cubes) 1 lemon, thinly sliced
Olive Oil Salt and Pepper to Taste
3-4 sprigs worth of FRESH rosemary leaves
Heat oven to 450/ On a rimmed baking sheet, toss the potatoes and lemon slices with oil, salt and pepper, and rosemary leaves. Roast until tender about 25-35 minutes. Serve immediately.
|Mmmmm... Pineapple glazed Ham...|
2 medium pineapples, peeled and cored lengthwise, cut in half rings 3 cups sugar
2 cups water about 40 whole cloves
1 smoked, bone-in ham (about 10 lbs), trimmed of skin and excess fat 1 cup white wine
Bring pineapples, sugar and water to boil in a saucepan. Reduce heat and simmer, for 60-80 minutes, skimming foam occasionally, until pineapples are translucent and there is about 4 cups remaining. (You can do this ahead of time, up to 3 days in advance.) Preheat oven to 350 degrees with the bottom rack in the lowest position. Place cut-side down in a roasting pan. Score ham in diamonds, about 1 1/4 inch thickness. Press a clove into each diamond (all over the ham.) Pour wine over ham. Coat ham with 1/2 the glaze, and cover with aluminum foil. Bake for 1 hour. Remove from oven. Increase baking temperature to 425 degrees. Uncover ham and coat with remaining glaze. Bake uncovered, basting occasionally for another 40 minutes. If ham becomes too dark, tend with foil. Pour Drippings over the ham before carving. Let rest for 30 minutes before carving. Serve with remaining drippings.