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ELEGANT EASTER MENU
Smoked Ham with Cranberry Chutney*
Goat Cheese, Pepper and Bacon Tart*
Asparagus Spears with Citrus-Ginger Dip*
Dilled Peas and Potatoes Vinaigrette*
Gingered Rhubarb-Berry Sauce*
Dinner Rolls
Ice Cream
*Recipe Below
SMOKED HAM WITH CRANBERRY CHUTNEY
Servings: 16
1 (4-6 pound) boneless, full-cooked smoked ham
1 (16-oz.) can whole-berry cranberry sauce
1 (8 1/4- oz.) can crushed pineapple, drained
1 (5-oz.) bottle prepared horseradish
Place ham in shallow roasting pan. Roast, uncovered, in a 325 degree F. oven for 1 to 1 1/2 hours (about 15-18 minutes per pound), or until meat thermometer registers 140 degrees F.
Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately or cover and chill until serving.
Remove ham from oven, slice thinly to serve. Serve chutney alongside ham.
GOAT CHEESE, PEPPER AND BACON TART
Servings: 8
Flavorful and easy to put together, this tart works well on a bruch buffet or as a side dish for a light lunch.
1 (8- or 9-inch) pie shell
4 slices bacon, cooked crisply and crumbled
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
4 ounces goat cheese
4 eggs
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon ground white pepper
1 teaspoon dried onion flakes
Place pie shell in pie plate. In bottom of pie shell evenly scatter the crumbled bacon and chopped peppers.
In medium bowl, beat together the cheese, eggs, milk, seasonings and onion. Pour over bacon and peppers in pie shell.
Bake in a 325 degrees F. oven for about an hour, until set (a knife inserted into custard halfway between center and crust will come out clean) and lightly browned on top.
Serve warm or at room temperature.
Asparagus Spears with Citrus-Ginger Dip
Servings: 8
This dip can also be made with the reduced fat versions of mayonnaise and sour cream. Have additional vegetables to go along side the asparagus.
2 pounds asparagus
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon vinegar
1 tablespoon orange juice
1 teaspoon grated orange zest
1 garlic clove, crushed
1 tablespoon Dijon-style mustard
1 1/2 tablespoons grated fresh ginger root
1 teaspoon soy sauce
1/2 teaspoon sugar
Salt and pepper, to taste
Snap tough ends off asparagus. Peel stalks, if desired.
In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4-5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.
Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.
DILLED PEAS AND POTATOES VINAIGRETTE
Servings: 8
A pretty side dish for a ham buffet.
1/2 cup olive oil
1/4 cup plus 2 tablespoons wine vinegar
2 tablespoons minced fresh dill
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 16-oz. package frozen pea pods
1/4 cup minced green onion
8 small red potatoes, cooked and sliced
Combine first five ingredients in a jar with tight-fitting lid; shake to blend well.
Blanch peas in boiling water for 2 minutes; drain well.
Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally.
Arrange salad on serving platter or serving platter or in salad bowl. Serve at room temperature.
GINGERED RHUBARB-BERRY SAUCE
Servings: 8 (makes 2 1/2 - 3 cups)
A new twist on the combination of rhubarb and strawberries. The sweet-tart flavor enhanced with the spark of fresh ginger root. A tasty topping for ice cream or cake.
4 cups chopped rhubarb
2 cups hulled, halved strawberries
1/2 cup sugar
1/2 cup orange juice
Grated zest of 1 orange
Grated zest of 1 lemon
1 tablespoon finely grated ginger root
Pinch of salt
1/2 teaspoon vanilla
Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until rhubarb is just tender, 10-12 minutes.
Cover and refrigerate until serving. Serve over ice cream, pound cake or angel food cake.
Source: National Pork Board
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