Easter is just a couple of days from today. After a week long of fasting and prayers, it is now time for feasting and merry making with friends and family. Here are a few Easter recipes that you can take along with you for your Easter gathering in your neighborhood.

Easter Side Dish- Creamy Mashed Potatoes

Easy to make and loved by all.

Ingredients

  1. 5 large potatoes cut in 1 inch cubes
  2. 3½ cups chicken broth
  3. 2 tablespoons butter
  4. ½ cup light cream
  5. Salt and black pepper, for taste

Method

Bring a pot of chicken /vegetable broth to boil and gently slide in the cubed potatoes. Cook until the potatoes are well cooked and tender. Drain the broth and mash the potatoes in a potato masher. Add a bit of broth to keep the mixture from drying out. Add the salt, butter and black pepper and cream. Mix well. You add more broth to keep the mashed potatoes at the right consistency. You can serve this dish as an Easter side dish.

Easter Main Course -Apricot Jam, Bourbon and lemon juice Glazed Ham

Ask the butcher to remove the rind. If you are using the packaged one, remove the rind before starting on this dish.

Ingredients

  1. 1 bone-in fully cooked half ham rind removed
  2. 2 cups Apricot Jam
  3. 2 cups Bourbon
  4. 1/2 cup lemon juice
  5. 1/2 tsp ground pepper

Method

Preheat oven to 375 degrees, with rack in lower third. Wrap ham in a large piece of parchment foil and place, cut side down. Bake for an hour. Meanwhile, in a medium saucepan, bring jam and bourbon to a rapid simmer over medium-high. Cook until reduced by half. Stir in lemon juice and pepper and cook 2 minutes. Reserve 1 cup of glaze for serving.

Remove ham from oven and increase the temperature to 425. Unwrap the ham. With a sharp knife, score fat with long cuts. Bake again for 15 minutes.

Remove ham from oven and brush all over with some glaze. Bake until ham is deep golden brown. You have to brush the ham with glaze every 15 minutes. Once the ham is golden in color, transfer it to a carving board and allow it to rest for 30 minutes before carving. You can serve warm or at room temperature along with blanched vegetables and reserved glaze.

Easter Dessert – Margarita Cheesecake

Ingredients

  1. 7 tablespoons of butter
  2. 4 packages cream cheese, softened (8 ounces each)
  3. 65 wafers of vanilla wafer cookies
  4. 5 limes
  5. 1 orange
  6. 4 large eggs
  7. 1¼ cups granulated sugar
  8. ¼ teaspoons salt
  9. 1 container sour cream (8 ounces)
  10. ¼ cup orange juice
  11. Orange and lime slices, for garnish

Direction

Heat the oven to 180 degree Celsius.

Use a 10″ by 2 ½” spring form pan. Generously coat the inside of the pan with butter.

Grate the peel of a lime till you have 1½ tablespoons of it. Use the limes to squeeze out ½ cup of juice. Make ½ teaspoon of orange peel.

Put the vanilla wafers and ½ tablespoon of lime peel in the food processor and run it till it turns into fine crumbs. You need about 2 ½ cups of crumbs. Melt the butter in the spring foam pan in the oven. Now mix the crumbs with the butter. Spread it evenly over the bottom and along the side of the pan, about 2 inches high. Press it down and bake it for 15 minutes. This will form the crust used as the base and sides of the cheesecake. Allow it to cool completely in the pan.

In a large bowl, whip up the cream cheese with a blender until it is smooth. At regular intervals, scrape the bowl with a rubber/wooden spatula, to ensure that the cream cheese gets evenly whipped. Gradually add the sugar and salt and continue to blend. Set the mixer speed to low and add the eggs, one at a time. Between each egg, add sour cream, liqueur, orange peel, lime juice, and the remaining 1 tablespoon of lime peel. Continue to blend until smooth.

Pour the cream-cheese mixture into the crust. Bake cheesecake for 45 minutes. Even if it still jiggles in the center, it is done. Turn off the oven and leave it there for an hour to cool and set. After an hour, put it in the refrigerator for another 6 hours till it cools completely. It can also be left this way for up to two days.

To serve it, carefully remove the side of the spring form pan. Let cheesecake cool down to room temperature before you serve it. Arrange orange and lime slices on top of cake for garnish.

Happy Easter to All

I enjoy writing for my website: http://everydayyardsale.com/

Article Source: https://EzineArticles.com/expert/Maya_Pillai/711831

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