Easter Dinner Menu 2018
Ham with Pineapple Sauce
Dinner Rolls
Orange Rolls
Manchego Potatoes Au Gratin
Asparagus Amandine
Pineapple Bread Sage Casserole
Fruit Plate
Dark Chocolate Cake with Hazelnut Fudge Frosting
Asparagus Amandine
2 bunches (1 lb.) asparagus, trimmed and cut into bite-sized pieces
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup sliced almonds, toasted
salt and black pepper to taste
Blanch asparagus in a large pot of boiling salted water until al dente, about 2 minutes. Drain asparagus and immediately plunge into a bowl of ice water to stop the cooking, then drain again.
Saute garlic in oil in a large saute pan over medium-high heat until fragrant, 1 minute. Add asparagus and cook to heat through, 3 minutes. Stir in almonds and season with salt and pepper.
Manchego Potatoes Au Gratin
2-1/2 cups heavy cream
4 pounds russet potatoes, peeled and thinly sliced
6 cups shredded, 1-year aged Manchego cheese (1-1/4 lb.)
salt and black pepper
Pour 1/2 cup of cream in the bottom of a 9-x 13-inch baking dish.
Arrange one layer potato slices in dish, overlapping like shingles. Press down on the potatoes. pour 1/2 cup cream over potatoes, then sprinkle with 1 cup Manchego; season with salt and pepper.
Repeat layering three more times, starting with the potatoes, rotating the dish 180-degrees after each layer so the potatoes lay the most evenly. Top final layer with 2 cups Manchego. Cover dish with plastic wrap and refrigerate overnight (this allows the starch from the potatoes to release into the cream for better thickening).
Preheat oven to 375-degrees F. Remove plastic wrap and cover dish with foil; bake potatoes 45 minutes. Remove foil and bake potatoes until fork-tender, about 45 minutes more. Let potatoes rest 30 minutes before serving so the cream has time to set up.
Pineapple Bread Sage Casserole
2 cups diced onion
2 tablespoons olive oil
1 tablespoon minced fresh sage (-or- 1 scant tsp dried sage)
salt and black pepper to taste
8 ounces fresh pineapple, diced (about 1-1/4 cups; can substitute canned crushed pineapple)
1/2 cup sugar
1/4 cup all-purpose flour
6 eggs, beaten
12 slices good-quality white sandwich bread (such as Pepperidge Farm), crusts removed, cubed
1-1/2 sticks unsalted butter, melted
fresh sage for garnish (optional)
Preheat oven to 400-degrees F. Coat a 2-quart baking dish with nonstick spray or butter; set aside.
Saute onion in oil in a skillet over medium heat until it begins to brown, 5 to 7 minutes.
Add sage; cook until fragrant, about 1 minute. Remove mixture from heat and season with salt and pepper; set aside to cool.
In a large bowl, toss together bread cubes and butter until butter is absorbed and bread cubes are evenly coated; set aside.
Combine pineapple, sugar, flour and eggs in a large bowl. Stir onion mixture into pineapple mixture; add buttered bread cubes and gingerly combine the mixture until evenly coated.
Transfer the mixture to a buttered baking dish.
Bake casserole until brown, about 30 minutes. Let casserole rest 10 minutes before garnishing with fresh sage leaves and serving.
Pineapple Sauce for Ham
This is a recipe from my mother-in-law. It’s a family tradition we’ve continued at our own table because Eric won't eat ham without it.
1 (20-oz) can crushed (or tidbit) pineapple in juice
1 cup pineapple juice (this comes from the canned pineapple—when draining, you’ll get almost exactly 1 cup of juice; you can supplement with a little water, if needed)
1/2 cup sugar
2 tablespoons cornstarch
cinnamon to taste (about ¼ tsp)
Drain pineapple juice into a small saucepan and set pineapple aside. In the saucepan, whisk pineapple juice with sugar, cornstarch, and cinnamon. Bring to a boil, stirring occasionally, until mixture thickens. Remove from heat immediately. Stir in reserved pineapple. Serve warm or at room temp.
Dinner Rolls
See recipe HERE.
Orange Rolls
Makes 24 large rolls.
For the Dough:
4 cups hot water
3/4 cup powdered milk (don’t use flakes)
3/4 cup margarine
3/4 cup sugar
2 heaping teaspoons salt
3/4 cup dry potato flakes
5 to 10+ cups flour, divided
2 heaping tablespoons yeast
2 eggs
For the Filling:
1 cup salted butter, melted
For the Dough:
4 cups hot water
3/4 cup powdered milk (don’t use flakes)
3/4 cup margarine
3/4 cup sugar
2 heaping teaspoons salt
3/4 cup dry potato flakes
5 to 10+ cups flour, divided
2 heaping tablespoons yeast
2 eggs
For the Filling:
1 cup salted butter, melted
zest of 4 oranges
1/2 cup sugar
For the Frosting:
1-1/2 cups powdered sugar
For the Frosting:
1-1/2 cups powdered sugar
2 tablespoons orange juice, squeezed from zested oranges above
2 to 3 tablespoons heavy cream
Combine hot water, powdered milk, and margarine. Add sugar, salt, and dry potato flakes. One at a time, mixing after each addition, add 1 cup flour, yeast, and eggs. Mix for approximately 4 minutes. Continue adding cups of flour one at a time, mixing thoroughly after each addition, until dough pulls away from the sides of the mixing bowl. When dough pulls away, is smooth, and a bit tacky still, pour it onto a clean, flat surface and knead in additional flour until the dough no longer sticks to your fingers. Thoroughly mix the cinnamon and sugar for the filling. Divide the dough in half and roll each half into a rectangle on a lightly floured surface. Brush each dough rectangle with melted butter and sprinkle with orange zest and sugar mixture. Roll lengthwise and cut into 1-inch slices. Place in lightly greased pan and allow to rise for about an hour. Bake at 350 degrees for 10 to 15 minutes. (Watch carefully because the rolls will take a longer or shorter time to cook depending on how many are in a pan and how close together they are. Note that just because the rolls look done on the outside, it does not mean they’re ready on the inside; they could still be doughy. You do not want the rolls to be golden brown on the exterior--if they are, you’ve overcooked them).
Combine ingredients for frosting, mixing well. Frost buns while still warm, but not hot.
Combine hot water, powdered milk, and margarine. Add sugar, salt, and dry potato flakes. One at a time, mixing after each addition, add 1 cup flour, yeast, and eggs. Mix for approximately 4 minutes. Continue adding cups of flour one at a time, mixing thoroughly after each addition, until dough pulls away from the sides of the mixing bowl. When dough pulls away, is smooth, and a bit tacky still, pour it onto a clean, flat surface and knead in additional flour until the dough no longer sticks to your fingers. Thoroughly mix the cinnamon and sugar for the filling. Divide the dough in half and roll each half into a rectangle on a lightly floured surface. Brush each dough rectangle with melted butter and sprinkle with orange zest and sugar mixture. Roll lengthwise and cut into 1-inch slices. Place in lightly greased pan and allow to rise for about an hour. Bake at 350 degrees for 10 to 15 minutes. (Watch carefully because the rolls will take a longer or shorter time to cook depending on how many are in a pan and how close together they are. Note that just because the rolls look done on the outside, it does not mean they’re ready on the inside; they could still be doughy. You do not want the rolls to be golden brown on the exterior--if they are, you’ve overcooked them).
Combine ingredients for frosting, mixing well. Frost buns while still warm, but not hot.
Dark Chocolate Cake with Hazelnut Fudge Frosting
For the cake:
235 grams all-purpose flour
70 grams unsweetened cocoa powder
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup vegetable oil
300 grams granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup whole milk
1 cup hot strong-brewed coffee
For the frosting:
3/4 cup unsalted butter, at room temperature
1/2 cup Nutella
440 to 500 grams confectioners' sugar, sifted
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 to 3 tablespoons heavy cream or whole milk
170 grams semisweet chocolate, melted and cooled
To prepare the cake:
Preheat the oven to 350 degrees F. Grease and flour three 6-inch cake pans and set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 30 seconds , or until combined.
Evenly divide the batter among the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.
To prepare the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and chocolate-hazelnut spread on medium-low until smooth and creamy. With the mixer on low,gradually add the confectioners' sugar, cocoa powder, salt, and vanilla. Pour in the cream and mix until everything starts to incorporate. Turn the mixer to medium-high and mix until light and fluffy. Stop the mixer and scrape down the bowl. Add the cooled, melted chocolate and mix until smooth.