Best Ever Easter Dinner
Here’s what we’re serving and in the same order…. with a few repeats of #1 =)
1. Tanqueray Easter Sour
A refreshing Easter cocktail to keep things light and refreshing after all those chocolate eggs!
3 Tbs Tanqueray London Dry Gin
1 Tbs Cherry Brandy
5 Tbs Lemon Juice
1 Tbs Sugar Syrup
3 tsp Cherry Jam
1/4 tsp egg white
Add all ingredients to a cocktail shaker, then add cubed ice and shake vigorously (until your arms get tired!).
Strain into a chilled cocktail glass and garnish with mini eggs or other Easter chocolates.
2. Horseradish Deviled Eggs
Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish and are broiled just before serving.
12 hard-boiled large eggs, peeled, halved lengthwise
1/3 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/4 cup fine fresh breadcrumbs
Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.
Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.
3. Buttery Spinach
Use mature flat-leaf spinach— the baby leaves lack flavor and texture.
4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons (or more) red wine vinegar
Kosher salt, freshly ground pepper
Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook until tender, 5-8 minutes. Drain; press to remove liquid. Wipe out pot.
Melt butter in same pot over medium heat. Add spinach and 2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired; toss to coat.
4. Baked Ham with Brown Sugar-Honey Glaze
1 10 -pound bone-in smoked ham (with water added)
1 1/2 cups packed light brown sugar
1/2 cup clover honey
Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)
5. Carrot Cake Roll:
Yield: 12 servings
For the Cake:
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Preheat oven to 350 degrees
Line a jelly roll (10×15”) pan with foil and spray with cooking spray
Beat eggs at high speed for 5 minutes, until frothy and dark yellow
Beat in sugar, oil, and vanilla extract
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour
Stir into wet ingredients just until blended. Stir in carrots
Spread in prepared pan. Batter will be in a very thin layer so use a wooden spoon or spatula
Bake for 9-11 minutes
While the cake is baking, set a clean kitchen towel out on a large work surface
Sprinkle liberally with powdered sugar (about 1/4 cup)
As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake
Roll tightly, rolling up the cake into the towel
Let cool completely while rolled, at least one hour
While the cake is cooling, make the frosting
Beat the butter and cream cheese together until smooth
Beat in powdered sugar and vanilla
When cake is cool, carefully unroll the towel
Spread the filling on the cake evenly, and re-roll tightly
Chill until it firms up a bit, at least thirty minutes to one hour
Dust with powdered sugar, then slice and serve
Cake can be wrapped in plastic and frozen for up to one month.
Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!
Hoppy Easter Dinner!