Serve your Easter ham with assorted chutneys or fruits salsas you can make in minutes. But when handling hot peppers to make your own delicious chutneys, wear rubber gloves to protect skin!
Send suggestions of foods you would like to read about, and any special easy recipes that you may like to share, to: [email protected]. Happy cooking!
EASY EASTER BUFFET MENU:
Sweet-n-Hot Apple Chutney
Spring Vegetable Vinaigrette
Dilled Potato Salad
Panna Cotta and Fruit
Preparation time 5 minutes. Cooking time: 1-1/2 hours. Serves: 12.
1 (5-6 pound) spiral-sliced ham
Preheat oven to 350ÂºF. Place ham in shallow pan and heat in oven, uncovered, for about 1-1/2 hours or until an inserted meat thermometer reads 140Âº F. (about 15 minutes per pound).
SWEET-N-HOT APPLE CHUTNEY
Preparation time: 10 mins. Cooking time: 10 mins. Makes: about 2 cups.
2 cups rice wine vinegar
3/4 cup brown sugar
1/2 red bell pepper, seeded and diced
1 poblano chili pepper, seeded and diced
2 jalapeno chili peppers, seeded and diced
2 Tbsp minced red onion
3 green apples, peeled, cored and diced
2 Tbsp fresh lemon juice
In large saucepan bring vinegar to a boil, stir in brown sugar to dissolve. Add all other ingredients except apples and lemon juice; boil eight minutes. Add apples and simmer until apples are tender but retain their shape. Remove from heat, stir in lemon juice.
Cover and refrigerate until ready to serve. Serve cold or at
SPRING VEGETABLES WITH WHITE WINE VINAIGRETTE
Preparation time: 15 minutes. Cooking time: 15 minutes. Serves: 8.
1/2 lb small zucchini squash, trimmed
1/2 lb small yellow squash, trimmed
1/2 lb green beans, trimmed and halved
1 small bunch broccoli, florets only
1/2 lb sugar snap peas
1 red bell pepper, seeded and cut into strips
1 (4oz.) jar artichoke hearts, chilled, drained and halved
WHITE WINE VINAIGRETTE
1 cup olive oil
1/2 cup white wine vinegar
2 tsp Dijon-style mustard
1/2 tsp salt
1/2 tsp black pepper
Heat large saucepan of water to boiling. Blanch squashes five minutes; beans three minutes; broccoli florets two minutes; peas two minutes; and pepper strips one minute separately, removing each from pan with slotted spoon, rinsing in cold water and chilling. Combine oil, vinegar, mustard, salt and pepper in jar with tight-fitting lid. Cover and refrigerate.
To serve, cut zucchini and yellow squash into 3 x 1/2-inch strips. Arrange all of the blanched vegetables and artichoke hearts on a platter. Shake salad dressing well and drizzle over vegetables. Garnish platter with radishes.
DILLED POTATO SALAD
Preparation time: 15 minutes. Refrigerate: overnight. Serves: 12.
8 medium potatoes, cooked,
peeled and cubed
3 hard cooked eggs, chopped
1 cup sour cream
3-4 Tbsp. mayonnaise
1 Tbsp. vinegar
1/2 medium onion, grated
1 Tbsp. dried dill weed
Salt to taste
Fresh ground black pepper to taste
Put potatoes in bowl. Mix all remaining ingredients. Gently coat potatoes with dressing. Refrigerate overnight.
PANNA COTTA (Cooked cream)
Preparation time: 10 minutes. Cooking time: 5 minutes.
Chilling time: 3 hours or up to 24 hours. Serves: 6.
1 Pkg plain gelatin
1/2 cup cold water
2-1/2 cups heavy cream
1 cup sugar
2-1/2 cups buttermilk
1/4 tsp salt
2 cups sliced fresh fruit or berries
In a small bowl, sprinkle the gelatin over the cold water. Let sit for three minutes. Meanwhile, in a large saucepan, beat the cream and sugar over low heat until sugar dissolves. Remove from heat and stir the softened gelatin into the warm cream. Stir in buttermilk and salt. Fill individual glass bowls or one large glass bowl with the fruit. Ladle the cream mixture over the fruit. Cover and refrigerate for at least three hours or up to 24 hours before serving.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com, email [email protected] or call 1-800-338-6072 and mention All at Sea to receive a discount.