Easter is right around the corner. I have put together this quick and easy entertaining menu that is appealing to both kids and adults alike. Invite your family and friends and if you have kids in attendance host an Easter egg hunt. Prepare about 8-10 eggs per child with toys and treats and hide them around your yard or house. Let the kids use their Easter baskets to gather the eggs and hide them in more obvious places for very young children.
Place Easter candy in different sizes of glass containers in a grouping for a fun and festive table centerpiece. Use robin eggs, marshmallow chicks, foil-wrapped chocolate eggs, jelly beans and other colorful candies. Use a sunny yellow or vibrant pink tablecloth or runner and white dishware, if you have it.
If you want more munchies, ask a guest to bring deviled eggs and/or fruit and veggies plus dip.
Have fun and don’t forget to take lots of photos!
Traditional Ham with Honey-Orange Glaze
Serves 8 – 10
1 – 4 to 5 pound ham
1 cup honey
2 tablespoons brown sugar
¼ cup orange juice
¼ teaspoon ground cloves
Pre-heat oven to 325 degrees. Bake ham for 1 hour 15 minutes. Spread glaze over ham with a barbeque brush and bake an additional 30-45 minutes. Let rest for 10 minutes, slice and serve. Warm any leftover glaze in small saucepan and serve with ham.
Gruyere Herb Mashed Potatoes
Serves 8-10
2 pounds potatoes, Yukon Gold, peeled, chopped into 1” cubes
2 tablespoons butter
1 – 1 ½ cups half-and-half or whole milk
2 cups Gruyere cheese, shredded
1 teaspoon oregano, chopped, fresh
1 tablespoon flat-leaf (Italian) parsley, chopped, fresh
Salt and freshly ground pepper
Place potatoes in a medium saucepan and cover with cold water and bring to a boil. Simmer until tender, 18-20 minutes.
Drain the potatoes and place in large bowl. Add the butter, half-in-half or milk. Mash with a potato masher or electric mixer. Do not over mix. Stir in the cheese and herbs and season to taste with salt and pepper.
Walnut Green Bean Salad
Serves 8
1 pound green beans, fresh, trimmed & cut in half
2 cups good quality croutons
2 tablespoons Parmesan cheese, freshly grated
½ cup walnuts
½ teaspoon oregano, fresh, chopped or ¼ teaspoon dried
1 teaspoon parsley (Italian) fresh, chopped
Zest of 1 lemon
In a medium saucepan, blanch the beans in boiling water with 1 teaspoon salt for 2-4 minutes. Drain in colander and immediately run cold water over the beans to stop the cooking process. Drain well.
In a 325 degree oven, toast walnuts on baking sheet for 2-5 minutes and cool. Make dressing.
In a large bowl, toss green beans with dressing. Add lemon zest, Parmesan, croutons and walnuts. Season to taste with salt and pepper and serve.
Dressing:
¼ cup olive oil
¼ cup walnut oil
¼ cup sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white onion, chopped finely or grated
½ teaspoon garlic, chopped finely
¼ teaspoon salt
Whisk ingredients together in a small bowl and add to green beans.
Strawberry Cream Squares
Serves 9
1 (16.5 oz.) roll refrigerated sugar cookie dough
4 cups strawberries, fresh, sliced
1 ¼ cups sugar
¼ cup water
Pinch salt
2 (1/4 oz.) envelopes unflavored gelatin (baking aisle)
1/3 cup cold water
1 cup whipped topping or whipped cream
Pre-heat oven to 350 degrees. Press half of the sugar cookie dough into the bottom of an 8 x 8 inch square baking pan. (Use the other half for cookies). Bake cookie crust for 15-20 minutes until golden brown. Cool.
In a small saucepan, bring strawberries, sugar, ¼ cup water and salt to a boil. Reduce heat and simmer for 5-6 minutes, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let thicken for 1-2 minutes and stir into strawberry mixture. Simmer until gelatin dissolves (about 1 minute) and remove from heat.
Cover and refrigerate until completely cool, 2 hours. Fold in whipped topping or whipped cream, refrigerate 1 more hour and spread over cookie crust. Cover and refrigerate for at least 2 hours. May be made one day in advance.
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