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Easter is three days away and some are shuffling through recipes, preparing dishes in advance and asking friends or family members to bring a side dish or dessert for dinner. The meal often reflects a specific culture and, in many families, tradition.
Italians and Greeks favor lamb for the centerpiece of their Easter table. Ham or roast pork is the entrée of choice in English, Irish and German homes. Roast turkey or capon can also take pride of placement on the Easter table.
Since the holiday is late this year, local asparagus and early spring peas have arrived in the market. I’ve been roasting asparagus and potatoes in the oven along with a chicken and marvel how easy it is. They also could be pan roasted on top of the stove in the same skillet.
The following dishes are from Judith Huxley’s “Table for Eight.” Each dish can be easily doubled.
Baked Ham
Ingredients:
Half of a whole ham, preferably the butt end, weighing about 5 pounds, wiped down thoroughly with paper towels
1/2 cup of water
Directions:
Preheat the oven to 325 degrees.
Place the ham fat side up in a roasting pan and add the water. Bake for about 18 minutes per pound.
Serves eight.
Raisin Sauce
Ingredients:
1/2 cup of raisins
1/3 cup of currants
1-1/3 cups of dry red wine
1 tablespoon of flour
1 teaspoon of Dijon mustard
1 teaspoon of sugar
1/4 teaspoon of ground cloves
1/4 teaspoon of nutmeg
1 tablespoon of parsley, minced
1 tablespoon of celery leaves, minced
1/2 teaspoon of ground cinnamon soaked in 1 tablespoon of cold water
Directions:
Soak the raisins and currants overnight in the wine. Drain the wine and reserve it. In the top of a double boiler, mix together the next seven ingredients. Stir in the wine and cook over hot water, stirring constantly, until mixture thickens and boils. Add the raisins and currants and stir in soaked cinnamon. Let the sauce boil for one minute and taste for seasoning. Serve warm with the ham.
Makes about two cups.
Minted New Potatoes
Ingredients:
16 small new potatoes, of uniform size, scrubbed and unpeeled
1 teaspoon of kosher salt
2 tablespoons of butter, melted
1 tablespoon of fresh mint, minced
Directions:
Place the potatoes in a pot containing an inch of boiling water along with the salt. Cover and cook until tender, for about 15 minutes. Drain.
Place in a serving dish, drizzle with the butter and sprinkle with the mint.
Serves eight.
Asparagus with Orange Butter
Ingredients: 24 asparagus spears, trimmed (ends removed, if desired)
2 tablespoons of butter
1 tablespoon of orange rind, grated
Kosher salt and freshly ground black pepper, to taste
Directions:
Lay the asparagus in a skillet. Cover with cold water, bring to a boil, lower to simmer and cook for about six minutes. Drain and refresh under cold water.
Melt the butter in the skillet. Add the orange rind, salt and pepper. Add the asparagus and heat through.
Serves eight.
Carrots with Butter and Parsley
Ingredients:
3 pounds of fresh baby carrots, peeled and with the green tops removed
1 tablespoon of sugar
Pinch of kosher salt
5 tablespoons of butter
2 tablespoons of parsley, chopped
Directions:
Place the carrots in a pot and add all of the ingredients except for the parsley. Add enough water to barely cover them. Bring to a boil and cook, uncovered, until the carrots are tender but still crisp and the liquid has a syrupy consistency. This should take about 15 minutes depending upon the thickness of the carrots. Watch them carefully because you do not want to overcook them. Top with the parsley.
Serves eight.
Note from Phyllis: You can prepare the carrots in advance and gently reheat them at serving time. Make sure they do not burn. You may need to add a bit of butter to the pan before serving. SPR
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