Earlier this week, while sitting in the observation area after receiving my second dose of the Moderna Vaccine, I was thumbing through April’s Food Network Magazine. That’s when I came across a recipe I knew I had to share.
While we are living in a post-pandemic world, learning to live with Covid, not all are ready or able to return to life as it once was. Some are not comfortable with travel. Others are avoiding large gatherings, even family gatherings. Be it due to risk factors or simply fear, it’s important to respect the choices and decisions each of us make. Personally, I won’t let fear control my decisions. As a person very much at risk, living was more important than simply existing. That’s my choice, one that I have made for myself. I’m comfortable with my decision. It’s not one I would make for anyone else.
Be it pandemic fears that have kept you at home, or just that you are a part of a small family, the over the top 20-pound Easter Ham with all sorts of trimmings might not be the right fit for you. Leave it to Food Network to come up with a beautiful supper just right for a gathering of four.
I’m sharing the recipe pretty much the way it appeared. Personally, I’d read everything through and do all the prep work before I started cooking, just so the meal flows easily. Finish it off with a nice dessert from your favorite bakery and you are set. And yeah this is reminiscent of my favorite One-Hour Holiday Supper. Just a little fancier with Herb Biscuits and Marmalade Carrots.
Sheet Pan Easter Supper
Easter Herb Biscuits
1/2 teaspoon fresh Thyme Leaves, divided
1 cup Flour
3 tablespoons Parmesan Cheese, divided
1-1/2 teaspoons Baking Powder
Kosher Salt to taste
Fresh Black Pepper to taste
1-3/4 cup Heavy Cream, divided
Flour for dusting
Heavy Cream for brushing biscuits
Position the oven racks in the upper and lower thirds of the oven and heat to 425 degrees. Line rimmed baking pans with parchment paper and set aside.
Strip thyme leaves from the sprig, mince, divided in half and set aside.
Whisk the flour, 1 tablespoon Parmesan Cheese, baking powder, 1/4 teaspoon thyme, salt and black pepper together in a large bowl. Add 3/4 cup of the cream and stir with a wooden spoon until the dough just comes together. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.
While the dough chills, prepare the rest of the supper.
When ready to bake, evenly space the chilled biscuits on the same sheet pan with the ham. Brush the biscuit tops with cream just before baking.
1 lb Medium Carrots
2 tablespoons Butter
2 tablespoons Orange Marmalade
Peel carrots, cut into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size.
Spread the carrots on half of a prepared baking sheet.
Melt butter in a small bowl in the microwave. Drizzle carrots with butter, toss with salt to coat. Set aside to prepare asparagus
2 bunches Thick Asparagus
1 tablespoon Olive Oil
1/2 teaspoon Salt
Black Pepper to taste
Snap woody ends from the asparagus spears. With a vegetable peeler, peel lower half of the stalk to reveal tender ends.
Toss asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and season with pepper. Spread asparagus out on the same pan as the carrots at the opposite end.
Place vegetable sheet on the bottom rack of the heated oven. Bake for 15 minutes, just until vegetable begin to become tender.
Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven.
While the vegetables begin to bake, prepare the potatoes
Gruyere Cheese Potatoes
1 small Garlic Clove, minced
1/4 teaspoon Thyme Leaves
1 lb Yukon Gold Potatoes
1 cup Heavy Cream
3/4 teaspoon Salt
Black Pepper to taste
Butter for pan as needed
2 tablespoons Parmesan Cheese, divided
1/2 cup shredded Gruyere Cheese
Peel and mince garlic cloves, set aside. Pluck thyme leaves from stems, mince and set aside.
Scrub potato skins. Slice the potatoes into 1/8-inch-thick rounds with a mandoline.
Place potato slices in a medium skillet with a tight-fitting lid.
In a bowl, stir cream, garlic, thyme, salt and pepper. Pour mixture over the potatoes. Bring to a boil over medium heat. Cover, lower heat to maintain a steady simmer. Cook potatoes, stirring only occasionally, until the potatoes are tender when pierced with a knife and the cream has thickened, about 10 minutes.
Remove potatoes from heat and set aside, covered.
Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.
Set baking sheet aside to prepare the ham steaks.
Pineapple Ham Steaks
3 (8 oz) Ham Steaks
2 tablespoons Brown Sugar
1 teaspoon Heavy Syrup from pineapple can
3 slices canned Pineapple in heavy syrup,
6 Maraschino Cherries with stems
6 whole Cloves
Cut ham steaks in half crosswise. Arrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits.
In a small bowl, mix the brown sugar and pineapple syrup together. Heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover.
Cut the pineapple rings in half and lay a piece on top of each ham slice. Place a cherry in the center of each pineapple half and secure in place with a clove.
Place the sheet pan on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes.
While everything bakes in the oven, prepare the finishing touches for serving.
Dijon Mustard as desired
In a small saucepan with a tight fitting lid, place an egg and cover with cold water.
Place pan, uncovered, over high heat. Bring to a full boil. Remove from heat, cover and let steep for 15 minutes.
Remove hard boiled egg, plunge into an ice bath to halt cooking. Peel egg, grate and set aside. Cut lemon into 4 wedges.
To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side.
Happy Easter Everyone!