Is it just me, or have the traditions of Easter changed over the years? The older I get, the more I question why so many family traditions have fallen by the wayside.
When I was a girl, Easter was different. While every Sunday was special in that everyone wore their Sunday Best to church, Easter Sunday brought a style all its own. Boys donned their new suits while the girls twirled about in their new frilly dresses. For the Ladies Easter also meant a new veil or pretty Easter bonnet. It was tradition, and it meant something.
I can remember finding my new outfit hanging on my bedroom door, and the Easter Basket resting at the foot of the bed. It took a great deal of discipline and self control to admire the basket while dressing for Mass. We knew our baskets would be waiting upon our return. As difficult as it was, we had be taught priorities – Mass always came first.
After Mass, we changed into our “nice” play cloths. It was still Easter, after all. Everyone wanted to look good for the pictures. Besides, everything about Easter was special. Before long our house was filled with family and friends. I don’t remember hunting for Easter Eggs as a child, but I do know by the time I had children of my own, hunting colorful eggs was very much a part of our Easter traditions. Eventually our Easter Supper evolved into an Easter Brunch.
When my mother passed away, so many of our traditions died with her. Eventually Dad remarried, and we adjusted to new, less formal holiday observances. Mass was no longer an extended family affair. Most of my family had abandon the practice of attending any sort of religious services. Like Dad and his second wife, my siblings had all married outside our Catholic Faith or married non-practicing Catholics. Hubby and I are the only practicing Catholic couple in my immediate family.
With Church Services no longer the focal point of the day, Easter became a casual affair – just an excuse to get together. Sure, there was the hunt for eggs at the Family Farm. Beyond that, you could not tell Easter from any other day. No one dressed for the occasion. The Easter Spread had been reduced to Ham Sandwiches, a salad and some snacks. Everything I had once looked forward to when it came to family traditions was gone. Hubby and I continued to celebrate a more traditional Easter on a Sunday leading up to Easter. We attended a sunrise Mass on Easter morning, then ventured out into a secular world.
Now that my father is divorced, Easter, and all the holiday for that matter are splintered. Everyone has drifted off, doing their own thing. Honestly, I’m at peace with that. For us it means we can get back to the way Easter once was, the way I believe it should be – a day of Worship, family connections and honoring traditions. Those that wish to join us can, and those that would rather eat sandwiches while playing card can do that. It’s actually liberating.
This year I am sharing some of my favorite Easter Recipes. Our Easter supper will consist of just the Main Course as Hubby is recuperating from hip replacement surgery. Beginning next year and every Holiday going forward I fully intend to honor all my childhood traditions – from a New Easter Bonnet to an elaborate expression of love at the dinner table – centered on faith and worship together.
We had made arrangements to live-stream Mass and have a Eucharistic Minister stop by so that we may partake in Communion on this Holiest of days. The Lord had other plans. Hubby’s recovery has been nothing short of miraculous. He has not missed a single Sunday Mass throughout his amazing recovery. Praise be to God.
Have a blessed Easter Sunday filled with joy and hope for tomorrow.
Appetizers
Prosciutto Asparagus
Sunny Spinach Pie
Calla Lily Tea Sandwiches
He is Risen Vegetable Platter
Main Course
Orange Glazed Ham
Honey Glazed Carrots
Browned Butter Sage Mashed Potatoes
Lamb of God Rosemary Bread
Salad
House Salad
Dessert
Easter Egg Flan
Prosciutto Wrapped Asparagus
1-1/2 lbs Asparagus
4 oz Prosciutto
Olive Oil as needed
Heat oven to 450-degrees. Line a rimmed baking sheet with foil, brush pan lightly with olive oil.
Trim asparagus by snapping off the wooded ends. Wrap each spear with a thin slice of Prosciutto, exposing the tips and the ends. Lay out in a single layer on the prepared baking sheet. Roast in the oven for about 10 minutes, flipping asparagus over half way through for even crispness.
Transfer to a serving platter and enjoy.
Sunny Spinach Pie
Dough:
17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt
Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
Filling:
12 oz of boiled spinach
12 oz ricotta
1 egg
3 oz of grated Parmesan
Salt and pepper
Bread crumbs
To create the filling: Mix the spinach with the ricotta. Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly. Unwrap your dough from the plastic and divide it into two equal parts.
To Create the Sunny Spinach Pie: Using a rolling-pin, roll out each dough ball to create two circles 12 inches in diameter each.
On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
On the breadcrumb dough, make two circles with the filling – an outer circle and an inner circle “mound”. Leave room between the circles and along the edge to seal the dough. Sprinkle the filling with grated Parmesan Cheese.
Place the second dough circle over the top of the filling. Seal the edges with our hands, then press with a fork. Place a small bowl in the middle of the pie over the center mound, and press lightly to make an indentation in the dough. Use your fork to press LIGHTLY around the bowl.
With the bowl still in place, cut the dough into pieces approximately just under an inch. Twist each slice and continue until each outer slice is twisted. Remove bowl and place on a cooking pan such as a clay pizza pan.
Heat oven to 350 degrees. Place the spinach pie into the oven and bake for 30 minutes or until golden. Remove from oven, transfer to a round serving platter and garnish the center with roasted sunflower seeds before serving.
Calla Lily Tea Sandwiches
1 (5.2-ounce) package garlic and herbs cheese, softened
1 (3-ounce) package cream cheese, softened
1/4 cup finely chopped toasted walnuts
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
48 slices white bread
Paprika
2 carrots, peeled
Green Onions for Garnish
In a small bowl, combine cheese, cream cheese, walnuts, red pepper, and black pepper. Beat at medium speed with an electric mixer until creamy.
Using a 2 1/2-inch cutter, cut 48 rounds from bread. With a rolling-pin, roll each bread round to 1/8-inch thickness.
Spread about 1 teaspoon cream cheese mixture on each bread round. Sprinkle center with paprika, and fold bottom of prepared bread round over, pinching end to seal. Cut small pieces of carrot, and place in center of each sandwich for flower stamen. Garnish with green onion tops to form stems, if desired.
He is Risen Vegetable Platter
2 Cucumbers
1 pint Red Grape Tomatoes
1 lb Celery Hearts
1 lb Baby Carrots
8 oz Vegetable Dip
1 large Oval Serving Platter
Score cucumbers with a fork or use a vegetable peeler to create strips, something decorative. Slice into thin rounds. Arrange 3/4 of the sliced cucumber down the center for the upright of the cross. Arrange remaining 1/4 of the slices to complete the cross. Make sure to leave space above and below as well as to the sides for additional vegetables.
Arrange tomatoes around the cross to completely surround the cross itself. Cut celery into match-sticks. Arrange sticks above and below the cross an angles. Arrange carrots around the cross at the outer edge of the arrangement.
Serve chilled with vegetable dip.
Orange Glazed Easter Ham
1 (10 lb) bone-in Fully Cooked Ham
3-1/2 cups packed Brown Sugar
1-3/4 cups Orange Juice
1 teaspoon Cayenne Pepper
Kosher Salt to taste
Fresh Black Pepper to taste
Note: The total cooking time is approximately 3 hours 10 minutes, about 19 minutes per pound for a 10-pound ham. For smaller hams, reduce time accordingly.
Heat oven to 350-degrees. Line both the bottom and the rack of a roasting pan with foil. Place the foil-lined rack inside the roasting pan.
With the fatty down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, repeat to create diamond shapes cut into the ham. Turn the ham over, fatty side up. Repeat the same process to create the same diamond shapes.
Place the ham, fatty-side up, on the rack in the prepared pan. Place in the heated oven to cook, rotating the pan halfway through. Cook until the center of the ham is warm and the fat begins to crisp, about 2 hours.
While the ham is roasting in the oven, mix 3 cups of brown sugar with 3/4 cup orange juice, 1/2 teaspoon Cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven. (Close oven door to retain heat). Carefully brush one-third of the glaze over the ham. Return to oven, bake for 20 minutes. Remove again from oven, brush with another third of the glaze, and bake for 20 minutes more. Remove from the oven a third time, brush with remaining glaze, and cook until the glaze is shiny, the skin is dark golden brown and crispy, about 30 minutes more.
Mix remaining 1/2-cup brown sugar, 1 cup orange juice, 1/2 teaspoon Cayenne pepper and a generous amount of fresh black pepper into a small sauce pan. Bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar has dissolved and the sauce has been reduced by half, about 8 minutes or so.
Remove the ham from the oven, tent and let rest for 15 minutes. Transfer to a cutting board to slice. Serve with Orange Reduction Sauce on the side.
Honey Glazed Carrots
6 medium Carrots
2 Rosemary Sprigs
2 tablespoons Vegetable Oil
Kosher Salt to taste
Fresh Black Pepper to taste
2 tablespoons Butter
2 tablespoons Honey
Peel carrots. Cut carrots, separating thicker bottom portion from thinner top portion. Cut thicken part in half, then slice all of the carrots on the bias into 1-1/2 inch pieces. Set aside. Strip rosemary needles form the sprigs. Roughly chop the needles, set aside.
Heat a large skillet over medium heat. Add oil and the carrots. Season with salt and pepper. Cook for about 6 minutes, tossing the carrots in the pan so that the cook on all side. Add the butter, honey and rosemary. Continue cooking until the carrots are beautifully browned and tender, another 6 minutes or so.
Transfer to a serving dish, drizzle with pan drippings. Serve and enjoy.
Sage Butter Mashed Potatoes
3 lb. small Yukon Gold Potatoes
12 tablespoons (1 1/2 sticks) Butter, divided
12 fresh Sage Leaves
3/4 cup Half-and-Half
Kosher Salt to taste
Freshly Ground Black Pepper to taste
Peel potatoes, cut into quarters. Place in a stock pot with just enough cold water to cover the potatoes. Bring to a boil, then reduce heat to medium and cook until tender, about 15 minutes. Drain well, return to stock pot and “dry” potatoes over low heat for about 5 minutes.
In a small saucepan over medium-high heat, melt 8 tablespoons (1 stick) of the butter. When the foam subsides, add the sage leaves and fry until crisp, about 3 minutes. Using a slotted spoon, transfer the sage leaves to paper towels to drain and season with salt. Reduce the heat to medium and continue cooking the butter until it is brown but not smoking, 2 to 3 minutes more. Pour into a heatproof bowl and set aside.
Meanwhile, in a small saucepan over low heat, combine the remaining 4 tablespoons (1/2 stick) butter and the half-and-half. Heat until the butter melts and the mixture is hot, about 8 minutes.
Mash the potatoes using a potato masher or hand-held mixer until creamy but not yet smooth. Using a spatula, fold in the Half-and-Half mixture and 4 to 5 tablespoons of the brown butter until smooth. Season with salt and pepper.
Transfer the potatoes to a serving dish. Garnish with the sage leaves and drizzle with the remaining brown butter. Serve immediately.
Lamb of God Rosemary Bread
1 package of frozen Bread Dough
Flour for kneading
1 tablespoon finely chopped fresh Rosemary
1 teaspoon finely chopped fresh oregano
Olive oil for pan
Wilton’s Lamb Pan
Place frozen bread dough in a pan, cover with plastic wrap and let thaw according to package directions, about 16 hours in the refrigerator.
Lightly flour a flat work surface, add savory flavors such as rosemary and oregano onto the floured board to incorporate the herbs into the whole loaf. Kneed dough lightly.
Use olive oil to grease a bowl, place the dough in the bowl and flip the dough over so it is coated on top and bottom with oil.
Cover the dough with plastic wrap and let rise until double in bulk, about 1-2 hours.
Punch dough down, form into desired shape or place in a pan of desired shape such as Wilton’s Lamb pan. Let dough rise for about fifteen minutes. While bread is rising, preheat oven to 350-degrees.
Place bread in the center of the oven and bake for about 20-25 minutes or until golden grown, with an internal temperature of 190-degrees. Check the bread about mid-way through if using a mold pan – the bread may rise up out of the pan. Should that happen, don’t panic. Simply remove bread from oven, press top mold down and place a weight (such as a small cast-iron pan) on top, then continue baking. For those wondering – that little tip came from experience.
Allow bread to cool, then wrap baked bread in plastic wrap and store at room temperature. The bread can be made the day before, and warmed just before serving if desired.
Place bread on a serving platter. If desired, garnish with fresh Rosemary and tomato rosettes or egg-shaped pats of butter.
Classic Iceberg Salad with Buttermilk Dressing
Classic Buttermilk Dressing
2 Garlic Cloves
3/4 cup Mayonnaise
1/2 cup Buttermilk
1 teaspoon Parsley Flakes
1/2 teaspoon dried Minced Onion Flakes
Peel and finely mince garlic in the bowl of a small food processor or mince well by hand.
In a small mixing bowl, mix together the mayonnaise and buttermilk until smooth. Stirn in the minced garlic, parsley flakes and dried onions. Season with a pinch of Kosher Salt and fresh black pepper to taste
Cover and refrigerated for at least 2 hours for the flavors to fully develop.
Iceberg Salad
2 Green Onions
1 small Cucumber
4 White Mushrooms
1 bag Iceberg Mixed Green Salad
1 cup Grape Tomatoes
Butter Croutons as desired
Shredded Cheddar Cheese, as desired
Trim green onions, slice; separating green tops from the onion bulbs, set aside. Peel and slice cucumber. Clean mushrooms, slice and set aside.
Toss the mixed greens with the white parts of the green onions in a large salad bowl. Tuck cucumber slices around the outer edge. Sprinkle salad with mushrooms and tomatoes. Chill until ready to serve.
Serve salad on chilled salad places, sprinkle with tops of the green onion just before serving.
If desired, serve with croutons and shredded cheese. Have dressing in a bowl or boat on the side to use as desired.
Easter Egg Flan
Caramel Sauce:
1 Cup Sugar
3 tablespoons water
Melt 1 cup of sugar with water over medium-high heat while stirring constantly to prevent sugar from burning. Continue to cook until all the sugar has melted and is a nice golden-amber color. Pour caramel sauce into the bottom of a large baking tin. (For best results, use a tin canned ham container.) Allow sugar to cool slightly before proceeding.
Custard Flan
20 Egg Yolks
1 Cup Sugar
2 Teaspoons Vanilla
2 Large Cans Evaporated Milk
1 Cup Half and Half
Heat oven to 375 degrees. Beat Egg yolks slightly with a fork in a medium size bowl. Add vanilla and sugar, set aside.
Scald evaporated milk and half and half in a large, heavy bottomed pan. Pour in egg mixture. Mix slowly while stirring constantly. Once mixed; remove from heat and set aside. Should only remain on heat for about 1 ½ minutes – DO NOT allow eggs to cook.
Using a strainer, CAREFULLY ladle the custard mixture over the caramel sauce. Don’t allow sauce to bubble up into the custard.
Cover with foil and bake in a bath for 30 minutes. Remove foil and continue baking for an additional 30 minutes or until firmly set and done in the middle.
Let custard cool in the pan for 1 hour. Invert onto oven-proof serving dish. Pour any remaining caramel from pan onto custard.
Meringue Finish
3 Egg Whites
½ Cup Sugar
½ teaspoon Cream of Tartar
Beat together ingredients for meringue topping with an electric mixer until firm peaks form.
Top custard with meringue. Sprinkle with pastel colored sugar and lightly brown under broiler. Allow to cool slightly, then refrigerate until ready to serve.
If you truly want to help the soul of your neighbor;
You should approach God first with all your heart.
Ask Him simply to fill you with charity;
The greatest of all virtues;
With it you can accomplish what you desire
Saint Vincent Ferrer
Welcome to Rosemarie's Kitchen 