Easter is one of our favorite holidays. Spring is either here (or right around the corner) and a wonderful dinner with friends and family always puts us in good spirits. Citrus and maple always have a place on our Easter table and we wanted to share a few of our favorite recipes for the big day. We hope you enjoy them as much as we do!
To start, you can’t go wrong with Deviled Eggs as an appetizer. Chances are if you have small children, you have the boiled eggs on hand anyway. The hard part is picking which aioli to use! Some of our favorites are Horseradish, Roasted Garlic or Lemon Herb Aioli. But some of our newer flavors like Maple Bacon would be equally delicious.
Next, we’ll tackle the sides. While these dishes are often looked upon as just an accompaniment, we love to infuse standard “go-to” recipes with exciting new flavors. Like Orange Carrot Marmalade, for example! We love the spices this add-in brings to plain, boiled carrots.
Candied Baby Carrots
- 1 pound baby carrots, steamed or boiled until just tender, well drained
- 1 Tablespoon unsalted butter
- 2 Tablespoons Stonewall Kitchen Orange Carrot Marmalade
- Salt and white pepper
- 1 teaspoon flat-leaf parsley, optional
- Melt butter and Orange Carrot Marmalade in a large skillet over medium-high heat until bubbly.
- Add carrots and stir to cover with glaze. Season with salt and pepper, to taste. Stir in parsley, if desired, and cook until carrots are hot.
- Serve at once or gently reheat over medium-low heat, adding a little water if necessary.
Another great vegetable side dish are these Maple Glazed Brussels Sprouts – even your pickiest eaters will enjoy their sweet glaze with salty bacon pieces.
For the main event – we pull out the big guns… Maine Maple Syrup, of course! This ham glaze combines Maine Maple Syrup, Maine Maple Champagne Mustard and Orange Cranberry Marmalade. The flavors infuse as the ham bakes and we always serve a little extra on the side to dip.
Maple Glazed Ham with Maple Mustard Sauce
- 1 (8.5 pounds) low sodium, smoked fully cooked ham half
- Vegetable cooking spray
- 1 1/4 cups Stonewall Kitchen Maine Maple Syrup
- 2/3 cup Stonewall Kitchen Maine Maple Champagne Mustard
- 1 Tablespoon grated orange rind
- 2 Tablespoons orange juice
- 1 cup Stonewall Kitchen Orange Carrot Marmalade
- Trim fat and rind from ham. Score outside of ham in a diamond pattern.
- Place ham on rack coated with cooking spray and place in shallow roasting pan.
- Combine 1/4 cup Maine Maple Syrup, 2 Tablespoons Maine Maple Champagne Mustard, orange rind and orange juice; stir well and brush over ham.
- Bake at 425°F for 5 minutes. Reduce temperature to 325°F and cook for an additional hour and 30 minutes or until thoroughly heated.
- Baste ham with maple syrup mixture every 30 minutes. Transfer to platter and let stand 10 minutes before slicing.
- Combine remaining syrup, mustard and marmalade in a small saucepan.
- Cook over medium heat until thoroughly heated, stir constantly (about 3 minutes). Serve with ham.
For a cake that’s as beautiful as it is delicious, we love this Brown Sugar Strawberry Sour Cream Cake. Moist and full of flavor, it adds a little rustic elegance to the table. If strawberries aren’t your favorite, try mixed berries and Mixed Berry or Cherry Berry Jam in place of Strawberry.
Brown Sugar Strawberry Sour Cream Cake
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1 cup white sugar
- 5 large eggs, room temperature
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup sour cream, room temperature
- 1 cup Stonewall Kitchen Strawberry Jam
- 8 ounces mascarpone cheese
- 1 cup whipping cream
- 2 Tablespoons confectioner’s sugar
- 1 Tablespoons orange liqueur or 1 teaspoon vanilla extract
- 2 pounds fresh strawberries
- Fresh mint to garnish
- Confectioner’s sugar for dusting
- Preheat oven to 325°F.
- Line the bottom of two 9-inch cake pans with wax paper. Butter the bottom and sides of the pans.
- In a large bowl cream together butter, brown sugar and white sugar.
- Beat together the five eggs and add to the butter mixture. Mix well.
- In a separate bowl, sift together flour, baking soda, cinnamon and salt.
- Alternate adding 1/3 cup of the dry mix and 1/3 cup of the sour cream into the butter mixture blending just until incorporated.
- Once dry mix and sour cream have been added, stir in Strawberry Jam.
- Bake for 40 minutes or until done. Cake will spring back when touched in the center. Cool cakes in the pan on a wire rack approximately 15-20 minutes then remove cakes from pans and allow to cool completely.
- For the filling, combine whipping cream, confectioner’s sugar and orange liqueur in a cold bowl. Beat until cream forms soft peaks.
- Soften the mascarpone cheese then stir in 1/2-3/4 cups of the whipped cream. Chill.
- Set aside three strawberries of small shape and size. Slice remainder strawberries. Chill until ready to use.
- To assemble, slice each cooled cake in half horizontally. Place first slice onto a platter.
- Spread 1/4 of the whipped cream filling onto the top of the cake then top with 1/3 of the sliced strawberries. Repeat with the next two layers.
- Place the last layer on the cake and dust with confectioner’s sugar. Spread remaining 1/4 of the whipped cream filling onto the top layer and garnish with three reserved strawberries and fresh mint, if desired.
We hope these dishes inspire your own Easter menu! For more great recipes, visit our Recipe Index at http://www.stonewallkitchen.com/recipes.html.