Recipes for a Tasty Easter Meal

Easter is almost here! This week we have a few more ideas for a tasty Easter meal.

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Golden Pickled Eggs with Carrots 

Total: 1 day 3 hr 25 min (includes cooling

and chilling times)

Active: 20 min

Yield: 12 pickled eggs

2-1/4 c. distilled vinegar

Kosher salt

1 T. coriander seeds

1 T. yellow mustard seeds

1 T. sugar

1 bay leaf

1/2 small yellow or white onion, thinly sliced

1 tsp. turmeric

1/2 tsp. crushed red pepper flakes

1 small carrot, peeled into strips with a vegetable peeler

12 hard-cooked eggs, peeled

Special equipment: 3 glass pint jars with lids

Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.

Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

Winter Greens & Citrus Salad with Tahini-Ginger Dressing

Tahini-Ginger Dressing:

1 small Fuji apple, peeled, halved, cored, and chopped

2 tsp. peeled and grated fresh ginger

1⁄2 shallot, chopped


1 tsp. pickled ginger


1 T. pickled ginger juice

2 T. tahini

1 T. freshly squeezed lemon juice

1 tsp. white or regular soy sauce

2 tsp. mirin


1 T. sesame oil


2 T. rice oil or other neutral-flavored oil

Salad:

2 Cara cara oranges

1 small watermelon radish

10 oz. winter lettuce mix

Maldon sea salt

To Make the Tahini-Ginger Dressing: Combine all of the ingredients in a blender and process until smooth. You should have about 1 cup, but you will need only 1/2 cup for this recipe. The leftover dressing will keep in an airtight container in the refrigerator for up to 3 days.

To assemble the salad: Cut a thin slice off the top and bottom of 1 orange to reveal the flesh. Stand the orange upright and, using a sharp knife and following the contour of the fruit, slice downward, cutting off the peel, pith, and membrane in wide strips. Then, cut along each side of the membrane between the segments to release the segments. Repeat with the second orange. Cut the segments in half crosswise.

Using a mandoline, shave the radish into paper-thin circles. Cut each circle in half.

In a large bowl, combine the lettuce, orange segments, and radish. Drizzle with 1/2 cup of the dressing, season to taste with Maldon salt, and toss to coat evenly. Serve immediately.

Ginger-Peach Glazed Ham

Total: 1 day 5 hr 30 min

Prep: 1 hr

Inactive: 1 day

Cook: 4 hr 30 min

Yield: 8 to 10 servings

For the Ham:

2-1/2 c. kosher salt

2-1/2 c. packed light brown sugar

2 T. juniper berries, crushed

2 T. black peppercorns, crushed

1 (2”) piece ginger, peeled and thinly sliced

4 bay leaves

1 (8 to 10 lb.) skin-on, bone-in fresh ham, shank end (keep cold)

For the Glaze:

1 c. peach preserves

1 c. packed light brown sugar

1/2 c. dijon mustard

3 T. raspberry vinegar

2 T. ground ginger

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper

Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve. Let the brine cool. Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern. Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days.

Preheat the oven to 450 degrees F. Remove the ham from the brine and dry completely. Strain the brine, reserving the spices. Press some of the juniper berries and peppercorns onto the flat cut side of the ham. Scatter the bay leaves in a large roasting pan and place a rack in the pan. Stand the ham, cut-side down, on the rack and roast 1 hour. Reduce the oven temperature to 325 and roast 2 more hours.

Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl. Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour. Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 155 and the skin is crisp, 30 to 45 more minutes. Transfer to a cutting board, tent with foil and let rest 20 minutes before carving.

Skim the fat from the roasting pan juices and discard the bay leaves. Stir to make a sauce. Carve the ham and serve with the sauce.

Marmalade-Glazed Carrots With Candied Pecans

Total: 35 min

Prep: 10 min

Cook: 25 min

Yield: 6-8 servings

4 T. unsalted butter

2 T. orange marmalade

2 lbs. baby carrots (preferably rainbow), tops trimmed

3/4 c. fresh orange juice

3 T. packed light brown sugar

Kosher salt and freshly ground pepper

1/3 c. chopped candied pecans

Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.

Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.

Simple Scalloped Potatoes

Total: 50 min

Prep: 20 min

Cook: 30 min

Yield: 6 to 8 servings

1-1/2 T. unsalted butter, cut into pieces, plus more for brushing

1/2 clove garlic

2 lbs. russet potatoes, peeled and sliced 1/8” thick

Kosher salt and freshly ground pepper

1-1/4 c. low-sodium chicken broth

1/2 c. skim milk

1/4 tsp. freshly grated nutmeg

4 fresh bay leaves

1/2 c. grated gruyere cheese (about 2 oz.)

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)

Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Peas and Prosciutto

Total: 18 min

Prep: 10 min

Cook: 8 min

Yield: 6 servings

2 T. olive oil

3 shallots, chopped

2 garlic cloves, minced

Salt & freshly ground black pepper

1 (1 lb.) bag frozen peas, thawed

4 oz. (1/8” thick slices) prosciutto, diced

1/4 c. chopped fresh Italian parsley leaves

Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

Maple Caramel Carrot Cake

Prep Time: 2 hrs

Cook Time: 55 min

Total Time: 2 hrs 55 min

Yield: 12 servings

Carrot Cake:

2 c. all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

1-1/2 tsp. ground cinnamon

3/4 tsp ground nutmeg

1/2 tsp ground ginger

Pinch ground cloves

1-1/4 c. vegetable oil

1 c. dark brown sugar

1 c. granulated sugar

4 lg. eggs room temp.

1-1/2 tsp. vanilla

3 c. grated carrots lightly packed, approx. 4 lg. carrots

Maple Caramel:

1 c. pure maple syrup

1/2 c. heavy cream

1 T. unsalted butter

Cream Cheese Frosting:

2/3 c. unsalted butter room temp.

4 oz. cream cheese full fat, room temp.

2 c. powdered sugar sifted

1 tsp. vanilla

Assembly:

4 T. pure maple syrup

1/4 c. pecans chopped, toasted

Carrot Cake: Preheat oven to 350F. Grease and flour two 8” cake rounds, line with parchment.


In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.

In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla.

Add flour mixture in 3 parts. Add in carrots.

Spread batter evenly into prepared pans and bake for 55 minutes or until a toothpick inserted into the center comes out mostly clean.


Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.


Maple Caramel: Place maple syrup in a medium saucepan and bring to a boil over med-high heat. Do not stir at any point.

Reduce heat to medium and simmer until maple syrup starts to brown even more (the bubbles will be very dark brown) or the temperature reads 240F on a candy thermometer.

Remove from heat and slowly pour in cream while whisking quickly. The mixture will bubble up a lot.

Return to heat, add butter, and continue to cook for 2-3 minutes while whisking constantly.

Cool completely then transfer to an airtight container and store in the fridge.

Cream Cheese Frosting: Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).

Assembly: Trim cake layers if needed. Place one layer of cake on a cake stand or serving plate. Drizzle with 2 Tbsp pure maple syrup. Top with 1 cup of cream cheese frosting and half of the caramel.

Repeat with remaining layer and sprinkle chopped pecans on top if desired.

Quote of the Week:

“Spring is the time of plans and projects.”

~ Leo Tolstoy