Easter Dinner

I hosted another dinner for Easter on Sunday and had a blast trying three new recipes, which all came out really well.

I also got my china out for the fourth time since our wedding in September, something about dining on fancy plates that makes a meal seem even better… or maybe I am just a big dork.


Apricot Brown Sugar Ham

Ingredients
1 (10 pound) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 teaspoon dry mustard powder

Directions

1. Preheat the oven to 275 degrees F (135 degrees C).

2. Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

3. Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.


Asparagus

Ingredients

For the asparagus:
2 pounds asparagus

For the vinaigrette:
1 tablespoon freshly squeezed lemon juice (I used 2 tbsp)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil (I used 1.5 tbsp)

To serve:
1/2 medium sweet onion (Vidalia), thinly sliced
1/2 cup cooked garbanzo beans
2 tablespoons torn fresh mint leaves
1 ounce P’tit Basque cheese, sliced paper thin (I used parmesan)

Instructions

For the asparagus:

Bring a large pot of salted water to a boil over high heat. Prepare an ice water bath by filling a large bowl halfway with ice and water. Rinse the asparagus and trim the woody ends off the bottom of the stalks (about 1/2 inch).

Once the water boils, add the asparagus and cook until the stalks are knife tender, about 2 to 5 minutes depending on their thickness. Remove the asparagus with a slotted spoon and transfer to the ice water bath to cool. Drain and set aside.

For the vinaigrette:

Whisk lemon juice, salt, and pepper in a small, nonreactive bowl until the salt has dissolved. While whisking continuously, add oil by pouring in a thin stream down the side of the bowl. Once all the oil is added, check the seasoning and adjust to taste.

To serve:

Place asparagus and onions in a wide, shallow dish and drizzle vinaigrette over top. Toss until vegetables are well coated, then let marinate for 15 minutes. Scatter garbanzo beans, mint, and cheese on top. Grind fresh black pepper over everything and serve cold or at room temperature.




Coconut Twice-Baked Sweet Potatoes

Ingredients
4 medium sweet potatoes
1/2 cup coconut milk 1 tbsp maple syrup
1 tsp minced fresh ginger root
1 tsp adobo sauce
1/2 tsp salt
1/4 cup flaked coconut
1/4 cup chopped pecans

Scrub and pierce potatoes, place on microwave safe plate
Microwave, uncovered on high for 10-12 minutes or until tender, turning once

When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with coconut milk. Stir in the syrup, ginger, adobo sauce, and salt. Spoon into potato shells.

Place on a baking sheet. Sprinkle with pecans and coconut. Bake at 350 for 20-25 minutes or until heated through.