Easter Dinner

Easter Dinner can be a time to toast winter (well in Florida it would just be the cold) ending and spring hitting full swing with seasonal favorites. Here’s a lighter, simpler Easter menu you might want to try. These recipes will sure be a hit but you won't have to spend tons of time cooking in the kitchen. Recipes Below.

Orange Glazed Ham

Butternut Squash and Vanilla Risotto

Honey Glazed Carrots

Ham is a classic for Easter. Ina Garten’s Orange Bake Ham has a sweet-and-spicy glaze made from orange marmalade, brown sugar and Dijon mustard — a great balance to the smoky meat. This recipe serves 35, so you might want to cut it in half depending on how many people you are cooking for (or invite a crowd). Don’t cut it too much, though — leftovers work well in sandwiches, salads and omelets.

Pair it up with Risotto, which is easy to make, and the combo of rice and spring veggies is like two side dishes in one. Add a side of Honey Glazed Carrots and your meal will be complete. Simple but delicious!

I did use the Food Networks Pictures to show you the food. Yumm!

Orange Glazed Ham

Ingredients

nocoupons

• 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
• 6 garlic cloves
• 8 1/2 ounces orange marmalade
• 1/2 cup Dijon mustard
• 1 cup light brown sugar, packed
• 1 orange, zested
• 1/4 cup freshly squeezed orange juice

Directions

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Butternut Squash and Vanilla Risotto

Ingredients

• 4 cups vegetable broth
• 1 large vanilla bean
• 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
• 2 tablespoons butter, plus 1 tablespoon
• 3/4 cups finely chopped onion (from 1 onion)
• 1 1/2 cups Arborio rice or medium-grain white rice
• 1/2 cup dry white wine (or cooking wine- found on the seasoning row)
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives

Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve

immediately.

Honey Glazed Carrots

 

Ingredients

• Salt
• 1 pound baby carrots
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley

Directions

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.