Easter Food

Today is Good Friday; Sunday is Easter. Here are several recipes to try for Easter – or any time - including Baked Ham with Brown Sugar Glaze and Coconut Cream Cake w/Peaches. Enjoy!

MAKE-AHEAD FRIED CHICKEN

This comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It’s seasoned assertively, so the flavors won’t dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive.

“Although the recipe calls for all drumsticks, which won’t dry out as they sit, feel free to substitute other chicken parts.” Makes 4 to 6 servings.

To view this online, go to http://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken.

Ingredients

For the Marinade:

1 quart buttermilk

2 torn bay leaves

2 thinly sliced shallots

2 garlic cloves, minced

2 tablespoons Tabasco sauce

1 tablespoon Old Bay Seasoning

1 teaspoon dry mustard powder

2 tablespoons kosher salt

2 teaspoons cracked black pepper

1 tablespoon honey

12 drumsticks, about 2 1/2 to 3 pounds chicken

For the Coating:

4 cups all-purpose flour

1 teaspoon cayenne

2 teaspoons kosher salt

1 teaspoon good chile power such as chipotle powder

Corn, grapeseed or vegetable oil, for frying

Preparation

Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.

Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)

Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.

In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.

Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.

Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.

COCONUT CREAM CAKE WITH PEACHES

This also comes from Melissa Clark, from The New York Times Cooking e-newsletter. Melissa wrote, “In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.” Makes 10 to 12 servings.

To view this yummy dessert online, go to http://cooking.nytimes.com/recipes/1017519-coconut-cream-cake-with-peaches.

Ingredients

For the Cake:

Nonstick cooking spray, as needed

4 large eggs

1 1/2 cups granulated sugar

1/8 teaspoon fine sea salt

1 teaspoon vanilla extract

4 2/3 cups dried unsweetened finely grated coconut

For the Filling and Topping:

2 1/4 cups heavy cream

2 to 3 tablespoons confectioners' sugar, to taste

1 teaspoon vanilla extract

3 large to 4 small ripe peaches or nectarines, diced

Sliced peaches or strawberries, or both, for decoration (optional)

Preparation

Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.

Fill a medium pot with one inch of water and bring to a simmer over medium heat.

Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.

Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.

Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)

Make the filling and topping: Whip 1 1/2 cups of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining 3/4 cup cream for serving.)

Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.

Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.

Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.

SCALLOPED POTATOES AND HAM

This comes from Ree Drummond of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 45 min; Prep: 25 min; Cook: 1 hr 20 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/scalloped-potatoes-and-ham.html?oc=linkback

Ingredients

4 tablespoons (1/2 stick) butter, plus extra for greasing dish

1/2 yellow onion, diced

1/3 cup all-purpose flour

1 1/2 cups half-and-half

1 1/2 cups milk

Freshly ground black pepper

2 pounds russet potatoes, washed thoroughly

3 cups diced cooked ham

2 cups grated Monterey Jack cheese

Chopped fresh parsley, for sprinkling, optional

Directions

Preheat the oven to 375 degrees F.

Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.

Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.

Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.

BAKED HAM WITH BROWN SUGAR GLAZE

This is from FamilyTime, and begins, “Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.” Serves: 12; Prep Time: 15 minutes; Cook Time: 2 hours 35 minutes

To view this online, click here.

Ingredients

6 to 8 pounds fully cooked smoked bone-in ham

Whole cloves, if desired

1 cup packed brown sugar

1 tablespoon balsamic vinegar, or cider vinegar

1/2 - teaspoon ground mustard

Orange slices, if desired

Maraschino cherries, if desired

Directions

Heat oven to 325ºF.

Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).

About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.

Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

CROCKPOT CHUTNEY HAM

This comes from Linda Larsen, About.com’s Busy Cooks expert. Linda wrote, “This super easy dinner recipe for ham cooked in the crockpot has the most wonderful flavor. Serve it for your next dinner party, or for the perfect Easter or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 480 minutes; Total Time: 495 minutes; Yield: 6-8 servings

To view this online, click here.

Ingredients

3 lb. fully cooked boneless ham

1/4 tsp. pepper

2 (6 oz.) jars mango chutney

1 onion, chopped

1 Tbsp. balsamic vinegar

Preparation

Place ham in crockpot. Mix remaining ingredients in a medium bowl and pour over the ham. Cover crockpot and cook on low for 6-8 hours until thoroughly heated.

CHOCOLATE CHERRY TARTS

Servings: 24

Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml

Ingredients

2 (8oz) packages Neufchatel (light) cream cheese, room temp

2/3 cup granulated sugar

2 eggs, room temp

1 tsp vanilla extract

24 Keebler chocolate wafers, 30% reduced fat

1 (21oz) can light cherry pie filling

Directions

Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.

Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.

Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat