Easter Recipes

Yes, it's a Double-Post Tuesday. Easter is this Sunday. Here are six recipes to try out for Easter - or at any time, for that matter, including Ham With Cola and Maple Glaze and Easter Bunny Cake. Enjoy!

Note: Since Sunday is Easter, there will be a double-posting on Confessions of a Foodie - the usual Diabetic Thursday post, and a second with Easter recipes. Enjoy!

HAM WITH COLA AND MAPLE GLAZE

This comes from Diana Rattray, About.com's Southern Food expert. She writes, "This is an easy and delicious glaze to use on your holiday dinner ham." Serves 8 to 10.

To view this online, click here.

Ingredients

1 fully cooked ham, about 6 to 8 pounds

whole cloves, optional

1/2 cup pure maple syrup

1/2 cup brown sugar

1/2 cup cola

1 tablespoon brown or Dijon mustard

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Preparation

Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. If your ham is labeled Ready to Cook, follow packaging directions. Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.

VEGAN GINGERED CARROT SOUP

This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, "Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice." Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes

To view this online, click here.

Ingredients

3 tbsp olive oil

1/2 yellow onion, diced

1/4 cup fresh ginger, minced

4 cups chopped and peeled carrots (about 1 1/2 pounds)

3 cups vegetable broth

1 1/2 cups orange juice

dash nutmeg

salt and pepper to taste

Preparation

In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.

Add orange juice and stir well.

Working in small batches and using a food processor or blender, process soup until smooth.

Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!

HAM AND CHEESE IN PUFF PASTRY

This comes from Ina Garten, The Food Network's Barefoot Contessa. I know I'm a vegetarian, but Ina's food could make me almost start eating meat! Total Time: 50 min; Prep: 25 min; Cook: 25 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe.print.html?oc=linkback

Ingredients

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)

2 tablespoons Dijon mustard

1/4 pound black forest ham, sliced

1/2 pound Swiss Gruyere cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

EASTER BUNNY CAKE

This comes from The Food Network. I've never quite figured out what, exactly, rabbits have to do with Easter, but that's beside the point. Maybe because baby rabbits are born in spring, and Easter is in spring? Who knows.

Here's my short semi-rant: If you're buying things for children for Easter (or any holiday, for that matter), don't make it an animal, even rabbits. The only exception is if the parent (if you're not the parent) says it's okay, and/or it's an animal that's been approved by the parents. If it's a rescue animal, even better. But it's really best to wait until after the holidays.

This cake looks cute (a photo is on the link for the recipe), and takes 1 hour total time. Yields 12 to 14 servings; level: intermediate.

Read more (and view photo) at: http://www.foodnetwork.com/recipes/food-network-kitchens/easter-bunny-cake-recipe.print.html?oc=linkback

Ingredients

Frosting:

3 sticks (12 ounces) unsalted butter, at room temperature

6 cups confectioners' sugar

Pinch fine salt

1 tablespoon vanilla extract

2 to 3 tablespoons milk

Bunny:

2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)

1 1/4 cup sweetened flaked coconut

2 store-bought biscotti

1 tube pink decorating icing

2 black jelly beans

2 marshmallows

1 white jelly bean, halved lengthwise

1 pink jelly bean

1 black licorice wheel, such as Haribo

Directions

For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.

For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.

Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.

Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.

Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.

Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.

Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.

To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.

Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.

Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.

Cook's Note:

Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.

Make sure your cakes are completely cooled before you being to ice and cut them.

CRANBERRY HOT CROSS BUNS

This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12

This can be viewed online by clicking here.

Ingredients

18 Rhodes™ Dinner Rolls, thawed

12 tablespoons dried cranberries

Frosting:

1 1/3 cups Powdered sugar

1 1/2 teaspoons lemon zest

1 teaspoon lemon juice

1 - 2 tablespoons milk

Directions

With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.

SPINANCH LASAGNA WITH MUSHROOM RAGU

This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback

Ingredients

For the ragu:

1 ounce dried porcini mushrooms

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 large carrot, finely chopped

1 stalk celery, finely chopped

4 cloves garlic, chopped

2 tablespoons tomato paste

2 portobello mushroom caps, chopped

1 1/2 pounds shiitake mushrooms, stems removed, chopped

Kosher salt and freshly ground pepper

2 28 -ounce cans whole San Marzano tomatoes, crushed by hand

3 bay leaves

1/4 cup chopped fresh parsley

For the lasagna:

3 ounces parmesan cheese, grated

1 1/2 pounds part-skim mozzarella cheese, shredded

8 ounces asiago cheese, shredded

2 pounds ricotta cheese

2 large eggs, lightly beaten

1 pound frozen chopped spinach, thawed and squeezed dry

1/4 teaspoon freshly grated nutmeg

12 ounces dried lasagna noodles

Directions

Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.

Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.

Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)

Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.

Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.

Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.