Celebrate this Easter with an epic brunch with family or friends. In keeping with tradition, we suggest sticking to a classic main course or ham or lamb. However, we’ll throw in a modern twist or two for this Easter feast.
This summer soup originates in Spain, but its refreshing taste is perfect for a spring treat. Typically served cold, gazpacho is a delicious complement to your main course.
- 6 ripe tomatoes, peeled and chopped
- 1 purple onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper (or green) seeded and chopped
- 2 stalks celery, chopped
- 1-2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 1 clove garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 Tbsp freshly squeezed lemon juice
- 2 teaspoons sugar
- Salt and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce (omit for vegetarian option)
- 4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
- 1 (5 pound) ready-to-eat ham
- 1/4 cup brown sugar
- 2 cups honey
- 2/3 cup butter
Preheat oven to 325 degrees F. Score ham. Place ham in foil lined pan. In the top half of a double boiler, heat the brown sugar, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
- 1 lb asparagus spears (thick spears are best for roasting)
- 1-2 Tbsp olive oil
- 2 cloves garlic, minced
- Kosher Salt
- Freshly grated black pepper
- Lemon juice
Preheat oven to 400°F. Rinse the asparagus. Cut the base ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
- 1 dozen eggs
- 2 teaspoons dijon mustard
- 1/3 cup mayonnaise
- 1 Tbsp minced onion or shallot
- 1/4 teaspoon tabasco
- Salt and pepper
To hard boil the eggs, fill a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
- 5 egg yolks, beaten
- 1 (14 oz.) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees F. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Photos courtesy of SkipJacks.com, AllRecipes.com, SimplyRecipes.com, FoodNetwork.com