Recipes for your Easter Leftovers

This week, we have a few recipes to use up those leftovers from your Easter celebration.

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.


Potato Nests with Peas, Ham and Cream Cheese 

 

Serves 36

 

Nonstick cooking spray

2 thick slices deli ham (about 4 oz. total)

16 oz. (about 3-1/2 c.) frozen shredded hash browns, thawed (about half of a 30-oz. bag)

Kosher salt and freshly ground black pepper

8 oz. cream cheese, at room temperature

Finely grated zest of 1 lemon

2 T. milk

1/4 c. frozen peas

2 T. chopped chives (1/2” pcs.)

Paprika

 

Position two racks in the top and bottom thirds of the oven and preheat to 425ºF. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.

Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.

Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.

Meanwhile, beat the cream cheese, lemon zest, milk, 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.

When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.

When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.

Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

 


Easter Dinner Leftovers Casserole

 

Cook & Prep Time: 50 min.

Serves: 4-5

 

Mashed Potato Crust:

4 c. leftover mashed potatoes (room temp.)

2 c. finely grated Parmesan cheese

1-1/2 T. canola oil

9” cast iron skillet

 

Quiche Filling:

2/3 c. leftover ham roast, diced

1/2 c. leftover roasted carrots, diced

1/2 c. leftover braised kale, finely sliced

1/3 c. half & half cream

4 large eggs

1 T. grainy mustard

1 tsp. maple syrup (opt., only suggested if the leftover ham was not glazed)

1/2 tsp. sea salt

1/2 tsp. ground black pepper

 

Mashed Potato Crust: Preheat oven to 400°F. Place potatoes and cheese in a medium bowl and mix well to combine.

Brush skillet with canola oil thoroughly, covering bottom of pan and sides. Gently press the potato mixture into the skillet until it’s a fairly even thickness throughout the pan and sides.

Bake in oven until it starts to turn golden brown, approximately 18-20 minutes. (Note: potato “crust” will fluff up slightly while baking, don’t worry about that.) Remove, reduce oven heat to 375°F and let cool for a few minutes before adding filling.

Quiche Filling: Place all ingredients in a medium bowl and stir well with a spoon to combine.

Pour egg mixture into pre-baked potato crust and return skillet to oven. Cook for 25 minutes or until a toothpick placed in the centre of quiche comes out clean.

If serving right away, allow to cool slightly before slicing. Will keep in the fridge for up to four days.

 


Ham and Barley Risotto

 

2 T. olive oil

1-1/2 c. diced onion

1-1/2 c. diced celery

1-1/2 c. peeled & diced carrot

2 clove garlic, minced

1 c. pearl barley, rinsed & drained

1/2 c. white wine

3 to 3-1/2 c. chicken stock

1-1/2 c. diced cooked ham

2 bay leaves

2 tsp. paprika

1 tsp. celery salt

1 c. diced yellow bell pepper

1 c. diced tomato

Salt & pepper

Parmesan cheese

Chopped Italian parlsey

 

In a large soup pot, heat the oil on medium and add the onion, celery and carrot, sautéing until the onions are translucent, about 8 minutes. Add the garlic and barley and sauté 1 minute more.

Add the white wine and stir, simmering until the wine has been absorbed. Start adding the stock a cup at a time, stirring occasionally (unlike traditional rice-based risotto, you don’t have to constantly stir this dish). Add the ham, bay leaves, paprika and celery salt after the first addition of stock and add the yellow pepper and tomato after the third addition of stock. The risotto will take about 45 minutes to cook until the barley is tender – test it by tasting to determine if you need to add the last 1/2 cup of stock.

Season the risotto and serve with grated Parmesan and parsley.

 


Leftover Mashed Potato Pancakes with Cured Salmon

 

Prep Time15 Min

Total Time 35 Min

Serves 4

 

2 c. leftover chilled mashed potatoes

2 T. melted butter

1/4 c. all-purpose flour

1/4 c. milk

1 egg

Pinch salt

Vegetable oil for frying

1 lb. cured salmon

1/2 red onion, very thinly sliced rings

1 T. capers

1/2 c. sour cream (opt.)

Drizzle olive oil

Black pepper to garnish

 

Put chilled mashed potatoes in bowl. Stir to loosen.

Melt butter. Drizzle over mashed potatoes. Using rubber spatula, mash butter through potatoes. Set aside.

In a bowl, mix flour and milk until smooth. Blend in egg and salt. Mix into mashed potato mixture to form pancake batter.

Heat vegetable oil (use an amount as you would for regular pancakes) in non-stick frypan on medium-low.

Drop pancake batter in dollops into pan, keeping pancakes to no bigger than 3-inches across.

Brown then flip to brown second side, about 1 minute per side. Add more vegetable oil to pan as required.

Keep pancakes warm as you make them in batches (place in 250 F oven).

Divide warm pancakes onto 4 appetizer plates, along with cured salmon, red onion and capers.

Add dollop sour cream, if using.

Garnish with drizzle olive oil and sprinkling black pepper.

 


Cheesy Gnocchi Casserole with Ham and Peas

 

Total: 30 min

Prep: 10 min

Cook: 20 min

Yield: 4 servings

 

1 T. unsalted butter

1 onion, chopped

8 oz. piece deli ham, diced

1/2 tsp. chopped fresh thyme

1/2 c. low-sodium chicken broth

17.5 oz. pkg. potato gnocchi

1 c. frozen peas, thawed

1/4 c. heavy cream

Kosher salt & freshly ground black pepper

1 c. shredded Swiss or Gruyere cheese

 

Preheat the broiler to high heat.

Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.

Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

 


Creamy Herbed Easter Ham and Pea Pasta Salad

 

Total: 30 min

Active: 30 min

Yield: 4-6

 

Kosher salt & freshly ground black pepper

1/3 c. mayonnaise

1/4 c. chopped fresh flat-leaf parsley

3 T. sour cream

2 T. finely chopped fresh chives

2 T. chopped fresh mint

1-1/2 T. fresh lemon juice

8 oz. dried penne or pennette

1-1/2 c. frozen peas, thawed

1 c. diced ham

 

Bring a large pot of salted water to a boil.

Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.

Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.

Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

 


Ricotta, Ham and Scallion Tart

 

Total: 40 min

Prep: 15 min

Inactive: 5 min

Cook: 20 min

Yield: 4-6 servings

 

3 T. unsalted butter

1 (13.8 oz.) tube refrigerated pizza crust dough

1/2 c. ricotta cheese

1/4 c. heavy cream

1 lg. egg

2 to 3 bunches scallions

3 T. chopped fresh parsley

2 T. chopped fresh dill or tarragon

Freshly ground pepper

5 oz. deli-sliced ham, cut into 1/2” pcs.

 

Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.

Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.

Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.

Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.

 


Quote of the Week:

“Our Lord has written the promise of resurrection, not in books alone, but in every leaf in springtime.”

~ Martin Luther King Jr.

 

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

Sign Up For Breaking News

Stay informed on our latest news!

Manage my subscriptions

Subscribe to Breaking News feed