TO me, Easter symbolizes new beginnings and the start of spring.
It's the perfect time to get together with family members (particularly ones you may not see often) for a celebration of the new season and of being together. Show your loved ones how much they mean to you with a menu featuring traditional Easter favourites. Happily, these recipes are easy on the chef since, to a large extent, they can be prepared ahead of time.
Apricot, Brown Sugar and Bourbon-Glazed Ham
One 8-10 lb fully cooked ham, bone-in
1 cup apricot jam
1 cup packed light brown sugar
½ cup Dijon mustard
¼ cup bourbon or Canadian whisky
Combine the jam, brown sugar, mustard and bourbon in a medium saucepan; bring to a boil, then immediately reduce heat and simmer, stirring frequently to prevent scorching, until slightly reduced, about 15 minutes. Remove from heat and allow to cool slightly (glaze will thicken to a spreadable consistency).
Preheat oven to 325 degrees and position a rack in the lower third of the oven. Line a heavy rimmed baking sheet or shallow roasting pan with several sheets of heavy-duty aluminum foil, allowing it to hang over sides. Place the ham in the middle of the foil and spread with half of the glaze. Bring up the aluminum foil over the ham and wrap loosely; bake for 2½ hours or until an instant-read meat thermometer registers 125 degrees. Remove ham from oven and increase oven temperature to 425 degrees.
Peel back the foil and turn the sides of the foil in towards the ham to prevent sugars on foil from burning. With a sharp knife, score the skin and fat on the ham about one-eighth-inch deep in a diamond pattern. Spread one-third of the remaining glaze over the surface. Return ham to oven; after five minutes and again after 10 minutes spread ham with more glaze; ham should cook at 425 degrees for a total of about 20 minutes or until glaze is shiny and golden. Watch carefully so it doesn't burn. Remove ham from oven; transfer to a serving platter and tent with foil for up to two hours before slicing. Makes about 24 servings.
TWICE-BAKED POTATO CASSEROLE
This is a rich side dish, but it's really delicious. You only need small servings and this recipe makes a lot.
8 medium baking potatoes
One 250-gr package cream cheese
½ cup butter, softened
2 cups shredded sharp cheddar cheese, divided use
2 cups sour cream
1 clove garlic, finely minced
½ tsp salt
½ tsp freshly ground black pepper
¼ cup chopped chives or finely chopped green onions (for garnish)
Preheat oven to 350 degrees. Pierce the potatoes with a fork and place on a baking sheet; bake for one hour and 15 minutes, until very soft. Let the potatoes cool slightly, then cut in half and scoop out the flesh into a large bowl; mash thoroughly with a potato masher.
Add the cream cheese, butter, one cup of the cheddar cheese and the sour cream; stir well. Add the garlic and salt and pepper; stir again and taste for seasoning, adding more salt and pepper if desired. Thoroughly grease a nineby-13-inch baking dish and turn the potato mixture into it. You can now cover the casserole with plastic wrap and refrigerate until ready to bake.
When ready to bake, preheat oven to 350 degrees.
Remove plastic wrap from casserole; cover top of dish with foil and bake for approximately 35 to 40 minutes or until heated through. Remove foil; sprinkle the remaining one cup of cheddar over top and return to oven for five minutes until cheese melts. If desired, turn on broiler briefly so cheese gets a bit brown. Remove from oven and sprinkle with chives or green onions before serving. Makes 10 to 12 servings.
Individual Strawberry Rhubarb Trifles
6 cups chopped fresh rhubarb
½ cup granulated sugar
¾ cup water
6 cups sliced fresh strawberries, plus a few extra for garnish
2 Tbsp granulated sugar
2 frozen pound cakes, thawed at room temperature and cut into half-inch cubes
2 cups whipping cream
1 tsp vanilla
1 Tbsp sugar
1 Tbsp instant vanilla pudding powder
Early the day of serving: In a large saucepan combine the rhubarb, one-half cup sugar and water; bring to a boil, then reduce heat and simmer until rhubarb is tender. Taste the mixture and stir in more sugar if required (the tartness of rhubarb varies). Set aside to cool. In a large bowl, combine the six cups of strawberries and two tablespoons of sugar; toss gently to evenly coat berries with sugar. Set aside at room temperature to allow juices to be released from berries.
Two to three hours before serving: Whip the cream with the vanilla, sugar and pudding powder until mixture forms medium-firm peaks. In 12 clear wine goblets or dessert dishes create layers in this order: approximately two tablespoons rhubarb sauce; a few cubes of pound cake; a large spoonful of sliced strawberries along with a bit of accumulated strawberry juices; approximately one-quarter cup of whipped cream.
Repeat layers, and garnish the top of each trifle with reserved sliced strawberries.
Refrigerate trifles until ready to serve. Makes 12 servings. (The trifle can also be assembled in one large clear glass bowl).
Angela Shellard is a self-described foodie. She has done informal catering for sports and business functions and enjoys entertaining family and friends at home. Contact: ashellard@ hotmail.ca.
