Recipe(tried): Easter Dinner 2011

Happy Easter!

This year I decided I won't be making ham as usual but a delicious turkey breast. I decided on this because when I make ham, that ham hangs around an awful long time! I have to come up with so many different ways of using it up! With a turkey breast, I know we can get a few sandwiches out of the leftovers and then it is gone!

I had a hard time deciding between a Strawberry Trifle and the Carrot Cake for dessert and in the end, the Carrot Cake won! The Silver Palate's recipe is the "gold standard" for all carrot cakes. I have experimented with soooo many carrot cake recipes and have decided the Silver Palate is the winner overall for taste, texture and presentation!

I am wishing all of you a beautiful Easter Day!

~G

MENU:
Tuscan Turkey Breast
Supreme Garlic Mashed Potatoes
Southern Green Beans
Gina's Better Than Ever Squash Casserole
Carrot Cake with Cream Cheese Frosting

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TUSCAN TURKEY BREAST
Source: Gina McClenning
Serves 6

1 turkey breast
Splash of balsamic vinegar
Splash of lemon juice
1/4 cup Newman's Own Olive Oil & Vinegar Dressing
1/2 tsp. ground coriander
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. lemon herbs du Provence
1/2 tsp. dried basil
2 Tbsp. apricot-pineapple jam
1/2 cup mediterranean apricots
1/2 cup capers with juice
Handful of pitted olives
1/2 cup dry white wine or vino seco
1/4 tsp. Chili Puree with Garlic (China Bowl Brand)
2 garlic cloves, pressed

Place turkey breast inside a plastic container to fit. Drizzle and sprinkle on all ingredients in order given. Pierce the breast with a sharp knife all over. Put on lid tightly and invert several times to marinade. Leave in refrigerator overnite.

Next day, invert a few times and when ready to roast, place in a ceramic baking dish with all marinade ingredients.

Roast at 350 degrees F for 2 to 2 1/2 hours. Watch that liquid does not evaporate completely. Add 1 cup of water towards end of cooking time.

Take breast out and deglaze pan to make a delicious au jus gravy. Taste the drippings for additional salt. Slice the breast into slices and arrange on a pretty platter. Heat the au jus and pour some over the turkey breast arranged lengthwise. Serve the rest on the side.

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SUPREME GARLIC MASHED POTATOES
Source: Gina McClenning
Serves: 6-8

6-8 potatoes, washed, peeled and cubed
1 stick (1/2 cup) butter
1/2 cup sour cream
Salt and pepper
3 garlic cloves
1/4 cup milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.

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SOUTHERN GREEN BEANS
Source: Gina McClenning
Serves: 4-6

1 lb. fresh green beans, ends snapped off
2 large onion slices, chopped
1 garlic clove
2 bacon strips
2 Tbsp. vegetable oil
Salt and pepper
1-2 drops of hot sauce
Splash of red wine vinegar or balsamic vinegar

Cook bacon pieces with onion in a medium pot. After 3 minutes add the oil and stir. Add seasonings and garlic clove. Add vinegar and beans, stir to coat. Cover and lower heat to medium-low. Check after 5 minutes, stir, and lower heat to low. Cook for about 25 minutes or until tender. You should have a delicious brown sauce coating the beans when they are ready.

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GINA'S BETTER THAN EVER SQUASH CASSEROLE
Source: Gina McClenning
Serves 6

5-6 yellow crookneck squash, sliced
1 medium Vidalia onion, chopped
1/2 cup chopped sweet red bell pepper
1 large garlic clove, minced
1/2 stick (1/4 cup) butter
1/2 cup sour cream
1/4 cup grated Parmesan cheese (plus 1/4 cup for topping)
1 cup crushed Saltine crackers (plus 1/2 cup for topping)
1 cup grated Mexican 4-cheese blend
1 tsp. salt
1 tsp. black pepper
1 tsp. sweet paprika

Preheat oven to 350 degrees F.

Cook squash in a pot of water til tender. Drain well and place in large mixing bowl.

Saute onions, red bell pepper and garlic in butter til soft and golden. Add to bowl. Add sour cream, cheese, 1/4 cup parmesan cheese and 1 cup saltine crackers. Mix well. Add salt and pepper, mix well. Taste and adjust seasonings. Pour into a buttered casserole dish.

To make the topping, mix the remaining 1/2 cup crushed saltines with the remaining 1/4 cup parmesan cheese and sprinkle over casserole. Sprinkle with paprika.

Bake at 350 degrees F for 35 minutes. Delicious!!!

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CARROT CAKE
Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
Serves: 12

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups corn oil [or canola or safflower]
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cups drained crushed pineapple
Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease two 9-inch layer cake pans and line with wax paper.

Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple. Pour batter into prepared pans.

Set in the middle rack of the oven and bake for 30 to 35 minutes until edges have pulled away from the sides and a cake tester inserted in center comes out clean. Cool on a cake rack for 3 hours.

Fill cooled cake and frost sides with cream-cheese frosting. Dust top with confectioners' sugar

CREAM CHEESE FROSTING
(Frosting for a 2-layer cake.)

1 (8 ounce) package cream cheese, at room temperature
6 tablespoons sweet [aka unsalted] butter, at room temperature
3 cups confectioner's sugar
1 teaspoon vanilla extract
juice of 1/2 lemon

Cream together cream cheese and butter in mixing bowl. Slowly sift in confectioner's sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice.