Easter is here and so are friends and family. The season comes with celebration, and this makes it an ideal time to share. We all agree that food more often than not is the center of all this hype which is why you need to get it right this Easter. Coming up with an ideal recipe out of the thousands of options out there is no easy task. This is why this is a great read. Here are some easy Easter recipes that you can entertain your friends and family with.
Glazed Ham Steak
- A 12-pound Smoked and Cured Ham that is shank less and skinless
- Whole cloves
- A cup of firmly stacked light brown sugar
- ¼ cup of well-prepared mustard
- Two tablespoons of cider Vinegar
- You can also choose to use 1 to 2-inch Steak of Ham or ½ teaspoon of well-ground cloves
How to process: Cut up the top of the Ham into diamond shapes with a clove stud at the center for each diamond shape. Place the prepared ham in a roasting pan and put on an oven rack. Bake for one and a half hours till ready. Combine the sugar, vinegar, and mustard in a bowl and mix till you get a paste. Glaze the top of the ham evenly after the one and a half hours and bake for an extra 35 minutes. Transfer the now cooked ham to a platter and let it settle for 15 minutes. Carve and enjoy the delicious Easter delight.
Carrots Glazed With Honey
Carrots make up for great salads at every meal. Glazed carrots are a welcome addition when you have heavy meals for a healthy vegetable break. They are also perfect for vegetarians.
- Salt to taste
- A pound of baby carrots
- Two tablespoons of butter
- Two tablespoons of butter
- Two tablespoons of honey
- A tablespoon of lemon juice
- Freshly ground pepper
- ¼ cup of parsley chopped
How to process: Bring some water to boil in a saucepan. Add salt to taste along with the carrots and cook them until they are tender. This may take 5 to 6 minutes. Drain the carrots and place them in a bowl temporarily. Add some butter, lemon juice, and honey to the pan and then the carrots once again. Cook them for five more minutes. Finally, season them with some salt if not sufficient and little pepper. Garnish them with parsley and enjoy!
Easter Blossom Bread
This is undoubtedly one of the most intricate meals on our list but worth the time and input.
- A tablespoon of rapid rise yeast
- ½ cup of white sugar
- ¼ cup of unsalted butter
- ¼ teaspoon of salt
- 75 cup of unsalted butter
- 75 cups of milk
- Three beaten eggs
- One zested and juiced lemon
- An egg yolk
- A tablespoon water
- ½ a cup of seedless raspberry jam
- A cup of confectioner’s sugar
How to process: Whisk 4 cups of wheat flour, white sugar, yeast, and salt in a large bowl until smooth. Melt the unsalted butter along with the milk in a saucepan until the mixture is warm. Whisk the milk into the eggs and stir the lemon liquid sparing a little for use later. Put all the ingredients into the flour and mix. Ensure the dough comes to a soft mixture and elastic enough to knead. Allow the dough to rise in an oiled bowl that is well covered for about an hour. Punch the dough and give it ten more minutes. Split the dough into two halves and roll each into a ball. Flatten the ball into a 12-inch circle placing a glass face down to avoid cutting too far from the epicenter. Cut up the dough with a knife into quarters and later cut every quarter into five wedge-shaped strips. This will give you about 20 strips in the end and a center that is whole. Twist two adjacent pieces together four times and press the ends together at the top. Coil to form a flower shape and arrange around the previous glass position. Do this with two more and place them next to the centerpiece and repeat until you have all the 16 strips done.
The center rosette is surrounded by eight petals while the center round is surrounded by nine petals. Repeat the process for the rest of the dough for two set ups or bread. Use a greased baking sheet and place the shaped bread onto it reshaping and adjusting them to your liking. Cover the set up with a clean towel and leave to rise in a warm spot for about 30 to 45 minutes. Heat up the oven to 375 degrees. Mix the egg yolk with the water as the oven heats in a small bowl and pour over the two pieces of bread. Bake the two pieces of bread in the oven for about 25 minutes until the bread turns brown. Allow the bread to cool and then use your fingers to deepen the indentations and fill each with a little raspberry jam. Mix the remaining lemon juice with confectioners’ sugar and form a syrup. Glaze the bread and allow them to set for a sumptuous meal.
This is a relatively easy recipe that will take you a short time to get done. This is ideal when you want to treat your guests to something out of the norm. You will, of course, need to have cooked the boneless ham prior.
- Two cans of 20 ounces sliced pineapple
- A fully cooked boneless ham. 6 pounds cut in two halves will do
- A jar of maraschino cherries that are well-drained, measuring about 6 ounces
- A jar of orange marmalade
How to process: Take some time and drain the pineapple and reserve the juice. Place half of pineapple in a slow cooker that is ungreased. Top the pineapple with the ham pieces. Add cherries on top and the remaining pineapple. Finally, add the reserved pineapple juice over the setup. Spoon some of the marmalade jelly over the ham and cook on low heat for about 6 to 7 hours. Serve the pineapple and cherries with the pieces of sliced ham on a warm serving platter and enjoy.