Easter Dinner

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After snacking on Easter-colored deviled eggs and delicious cheese ball shaped to look like carrots, the adults were treated to traditional Glazed Ham, Scalloped Potatoes, Glazed Carrots, Layered Gelatin Trifle, Spinach Strawberry Salad, an Easter basket filled with cut, fresh vegetables and homemade rolls. (Notice the butter molded into pretty flowers!)

Buffet with food 2

Deviled Eggs dyed with food color

Deviled Eggs dyed with food color

COLORED DEVILED EGGS

Twelve large eggs
Food coloring, assorted colors
Mayonnaise
Salt
Pepper
Dried dill

STEP 1

Hard boil eggs 

STEP 2

Peel eggs (peeling them while they are still hot makes the shells easier to remove)

STEP 3

Cut in half, lengthwise

STEP 4

Remove yolks and place in a bowl

STEP 5

In glass bowls, mix drops of food color in 1 cup of water (make sure water covers egg)

STEP 6

Place eggs in food coloring until they reach the desired color

STEP 7

Blot eggs on a paper towel

STEP 8

Mix yolks with 3 tablespoons mayonnaise, salt and pepper to taste

STEP 9

Place eggs in a serving dish

STEP 10

Using a star tip in a frosting bag, pipe approximately two tablespoons into each egg

STEP 11

Garnish with a small amount of dried dill

Makes 24 deviled eggs

Cheeseball shaped into carrots and served with assorted crackers

Cheeseball shaped into carrots and served with assorted crackers

CHEESE BALL CARROTS
4 ounces cream cheese
6 ounces, finely shredded cheddar cheese
¼ teaspoon paprika
⅛ teaspoon onion powder
⅛ teaspoon celery salt
⅛ teaspoon granulated garlic (or garlic powder)
A few sprigs of fresh parsley
STEP 1
Combine all ingredients together until somewhat combined, then using your hands (clean hands!), work the cheese mixture to combine more thoroughly until smooth
STEP 2
Divide the cheese mixture into 6 sections
STEP 3
Using a knife, add details to make cheese look like carrots
STEP 4
Arrange cheeseball  carrots on plate
STEP 5
Add sprigs of parsley to create carrot tops
STEP 6
Cover and refrigerate until ready to serve
Cut vegetables placed in a basket to look like a spring arrangement.  The flowers are turnip slices.

Vegetable Basket

VEGETABLE BASKET
Cut vegetables can be placed in a basket to look like a spring arrangement.
In the bottom of a basket, place a styrofoam plate (you may need more than one plate, depending on the size of the basket) and cover with aluminum foil.  
Cut a variety of vegetables (broccoli, cauliflower, celery, green onions, radishes, green beans, etc.) and use toothpicks to secure into plate.  Turnips can be cut into flower shapes, with carrot slices as the stamens.  
Traditional Glazed Ham

Traditional Glazed Ham

GLAZED HAM

1 10-pound smoked ham with rind, preferably shank end (or spiral-cut)
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain spicy mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey
 
STEP 1
Preheat oven to 325°F
STEP 2
Place ham in large roasting pan and pour apple juice over ham
STEP 3
Cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan
STEP 4
Bake ham until instant-read thermometer inserted into center of ham registers 145°F, approximately 3 to 4 hours 
STEP 5
Remove ham from oven and increase oven temperature to 375°F
STEP 6
Remove foil and drain liquid from roasting pan
STEP 7
Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern
STEP 8
Spread mustard evenly over fat layer on ham
STEP 9
Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over ham
STEP 10
Bake until ham is well glazed (spoon any mustard and sugar glaze that slides into roasting pan back over ham) for approximately 30 minutes
STEP 11
Transfer ham to serving platter and let cool at least 45 minutes
STEP 12
Slice ham and serve slightly warm or at room temperature
Scalloped potatoesjpg

Scalloped Potatoes

SCALLOPED POTATOES

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated, sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
Paprika
STEP 1
In a small sauce pan, melt butter and blend in flour.   Allow to sit for one minute.
STEP 2
Add the milk and stir with a whisk
STEP 3
Season with salt and cayenne pepper
STEP 4
On low heat, cook sauce until smooth and boiling, stirring occasionally with a whisk
STEP 5
Reduce heat and stir in cheese
STEP 6
Place half of the sliced potatoes in a lightly greased one quart casserole dish
STEP 7
Pour half of cheese sauce over potatoes and repeat second layer of potatoes and cheese sauce
STEP 8
Sprinkle the remaining cheese on top
STEP 9
Top with some paprika for color
STEP 10
Bake uncovered for about 1 hour at 350°F.
Glazed Carrots

Glazed Carrots

GLAZED CARROTS
2 bundles of carrots peeled and sliced about 1/2 inch thick
1/2 cup brown sugar
3 tablespoons lemon juice
1 stick of butter
 
STEP 1
In a medium saucepan, bring 2 cups of water to a boil
STEP 2
Reduce to medium heat and add carrots
STEP 3
Cover and cook carrots for 10 minutes, stirring occasionally
STEP 4
Add butter, brown sugar and lemon juice and cook for an additional 5 minutes
STEP 5
Serve hot
Spinach salad
STRAWBERRY SPINACH SALAD

STEP 1

Place spinach, sliced strawberries, sliced green onions and  toasted, slivered almonds in a bowl.

STEP 2

Immediately before serving, toss with dressing.

POPPYSEED DRESSING

1/2 cup olive oil

1/4 cup apple cider vinegar

1/2 cup sugar

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1 1/4 teaspoons minced onion

1/4 teaspoon Worcestershire sauce

1/4 teaspoon paprika

Mix all ingredients together and refrigerate.

Layered Jell-o Trifle

Layered Gelatin Trifle

LAYERED GELATIN TRIFLE

 2 cup boiling water
 2 (6 ounce) packageA lime flavored Jell-O® mix
 2 cans of pear halves sliced (reserve juice)
 1 (8 ounce) package cream cheese, softened
4 cups whipped topping
 1 cup chopped pecans
1/2 cup coconut, colored with green food color for garnish, if desired
Sprig of mint leaves
 
STEP 1
In a large bowl, pour 2 cups boiling water over the gelatin
STEP 2
Stir gelatin until dissolved
STEP 3
Stir in 1 cup of the pear juice
STEP 4
Refrigerate until thickened (but not set), approximately 1 hour
STEP 5
Divide gelatin mixture in half.
STEP 6
In a separate bowl, blend softened cream cheese and 1/2 gelatin until smooth
STEP 7
Fold in 2 cups of the whipped topping to the cream cheese and gelatin mixture
STEP 8
Fold in chopped nuts to the cream cheese and gelatin mixture
STEP 9
Layer in a glass bowl or trifle dish as follows:
1 – Sliced pears
2 -Add cream cheese/jello mixture
Refrigerate for 1 hour
3 -Second half of jello (dark green)
4 – Whipped topping
5 – Garnish with mint leaves
 
Refrigerate for at least 4 hours or until set.
 
BUTTER MOLDS
We enjoy serving butter in a unique way.  Using candy molds, spread softened butter into molds and refrigerate until hardened.  They pop right out and make a charming addition to any table.
Butter molds
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