greenspun.com : LUSENET : Cooking & Crafts : One Thread

Beginning today, I will be posting a series of Easter recipes for the next 7 days to help you with your Easter menu. Today's recipe:


Cider Raisin Sauce

2 tablespoons brown sugar
2 tablespoons cornstarch
1 1/2 cups apple cider
1/4 cup raisins

In a sauce pan, blend the sugar and corn starch and whisk in the apple cider. Bring the mixture to boil while whisking constantly. Add the raisins and reduce the heat to simmer. Cook for an additional 5 minutes.

Cranberry Horseradish

1 can whole cranberry sauce
1/4 cup horseradish
1/4 cup sour cream

Mix all together and refrigerate.

Cranberry Chutney for Ham

1 (16 ounce) can whole-berry cranberry sauce
1 (8 1/2 ounce) can crushed pineapple, drained
1 (5 ounce) bottle prepared horseradish

Combine all together and refrigerate.

Mustard Sauce

1/2 C. water (and/or ham drippings)
1/3 C. vinegar
1 1/2 tablespoons dry mustard
1 egg
3 tablespoons sugar

Mix the egg, mustard and sugar together. Add the vinegar and water. Heat gently without boiling.

Blueberry Mustard

4 tablespoons cornstarch
4 tablespoons water
1/2 cup blueberries, more if needed (if using frozen, thaw first)
1/4 cup whole blueberries (no need to thaw, if using frozen)
1/2 cup port wine
1 tablespoon chopped shallots
2 tablespoons white sugar
6 tablespoons prepared Dijon mustard
2 tablespoons prepared whole grain mustard
1 tablespoon yellow mustard seeds
1 tablespoon white wine

Combine the tbsp of mustard seeds with the tbsp of white wine and set aside. Whisk together the cornstarch and water; set aside. Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture. Over medium-high heat, bring to a simmer, then let it cool. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.

Also, here is my Ham Glaze for glazing the Easter ham.

Bake ham, score and top with pineapple slices and cherries, then glaze with the following and bake for another hour or so:

2 1/2 cups of applebutter
1 cup brown sugar
2 T. mustard
2 T. corn syrup (dark or light)
juice from one can of pineapple
3 T. juice from the cherries or grenadine syrup 2 tsp. cinnamon
1/4 tsp. nutmeg
sm. pinch of salt

Combine all together in a saucepan and boil for 5 minutes, stiring constantly. Brush or pour on ham every 15 minutes for at least 1 hour.

-- Karen (mountains_mama2@hotmail.com), March 21, 2002

Moderation questions? read the FAQ