Additional Recipes For The Week

Easter is coming and there are plenty of great recipes to spice up this year's celebration!

Tangerine-Glazed Easter Ham with Baby Carrots

Ingredients:

• 1 (8 to 10-pound) smoked ham, bone-in, skin on
• Kosher salt and freshly ground black pepper
• 1 bunch fresh sage leaves
• 1/4 cup extra-virgin olive oil
• 1 cup (2 sticks) unsalted butter, cut in chunks
• 2 tangerines, sliced thin, seeds removed
• 2 cups tangerine juice
• 2 cups light brown sugar, packed
• 1 cup water
• 1/4 teaspoon whole cloves
• 2 cinnamon sticks
• 11/2 pounds carrots, peeled

Directions

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

 

Roasted Beet, Goat Cheese and Fennel Salad

Ingredients

•     Lemon Vinaigrette
• 2  large  beets (1 pound)
• 1/2  teaspoon  salt (divided)
• 1/2  teaspoon  ground black pepper (divided)
• 2  medium  fennel bulbs, cored and very thinly sliced
• 8  cups  torn butterhead (Boston or bibb) lettuce
• 1/4  cups  chopped walnuts, toasted
• 4  ounces  crumbled goat cheese (chevre)
• 2  tablespoons  snipped fresh chives

Directions

Preheat oven to 400F. Prepare Lemon Vinaigrette; cover and set aside.

• Lemon Vinaigrette: In a medium bowl whisk together 3 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 1 1/2 teaspoons Dijon-style mustard, 1/2 teaspoons finely shredded lemon peel, and 1/2 teaspoon honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.

Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1 1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.

Dessert time!

Apple Lemon Cake

Ingredients:

• 3 medium apples
• 3 cups flour
• 1/2 cup oil 
• 1 cup chopped pecans
• 2 cups sugar 
• 1 cup butter melted
• 1 tsp baking soda 
• 1 medium lemon
• 1 tsp baking powder 
• 2 eggs

              Glaze:

• 1 cup powder sugar
• 2 Tbs butter softened
• 1 tsp grated lemon zest
• 1 Tbs honey
• 3 Tbs lemon juice

Directions:

Peel, core and chop apples, grate lemon zest set aside but squeeze juice on apples, set aside.
Pour butter into mixing bowl and beat in eggs.
Beat in sugar and 3 tsp of lemon zest.
Sift dry ingerdients and mix into batter.
Fold in apples and nuts.
Pour into a greased and floured tube pan.
Bake in a 350F oven for 1 hour and 20 minutes or tested and done.
Cool in pan 10 minutes.
Turn onto wire rack.
Prick holes in the top of the cake.
Mix glaze ingredients and spread over wam cake