Easter Dinner

Happy Easter!

What’s everyone making for dinner?

Who goes out to dinner today? 

Big Brunch & dinner anyone?

Let the food pile up!

 

For some the weathers perfect for the first BBQ of the season. Others may be going out for their holiday meal. For some, well they still might not know what to cook up! Don’t panic because we got you set with a family meal for all to enjoy!

Thanks to Anne Stiles Quatrano for her cookbook Summerland.

These recipes will have your mouth watering just by reading the ingredients!

Main Course

Slow Roasted Porchetta

Serves 8.

Note: While this slow-roasted Italian roast pork is traditionally made with the loin, a skin-on fresh picnic ham makes a fine substitute. After such a long spell in the oven, the scored skin turns into crispy cracklings, and the meat separates into juicy hunks with only a prod. In fact, you can pull the ham apart and let it soak up the lemony drippings. Or the whole ham makes for a gorgeous presentation. This takes about 1 hour of hands-on time, and about 3 to 5 days total, with brining.

• 2 c. plus 1 tsp. kosher salt, divided (use 1 c. salt for additional days of brining, if desired)

• 1 fresh bone-in ham (about 6 to 8 lb.)
• 3 tbsp. fennel seed, toasted

• 2 tbsp. red pepper flakes

• 3 to 4 garlic cloves

• 1 c. olive oil

• 1 c. fresh lemon juice
Directions

Make a brine with 1 cup salt, 3 quarts water and 1 quart ice, and immerse the fresh ham in it (an 8-quart pot works perfectly, with the shank sticking up). Refrigerate for 1 day. Drain and repeat with a fresh brine for at least 2 days and no more than 4.

Drain and pat dry the ham. Preheat oven to 350 degrees. Carefully score the skin, making sure to cut through the skin but not into the meat.

In a coffee grinder or with a mortar and pestle, make a paste of the fennel seed, red pepper flakes, garlic and teaspoon of salt. Rub this paste in the slits between the skin. Place the ham in a deep roasting pan. Mix the olive oil and lemon juice and pour it over the ham. Roast at 350 degrees for 30 minutes.

Reduce the temperature to 225 degrees and continue roasting, uncovered, for 16 to 18 hours. You know the ham is ready when, if you press the bottom with your fingers, you can easily dislodge a distinct muscle.
Transfer to a serving dish. Strain the pan juices and drizzle around the ham.

Nutrition information per serving:

Calories 719 Fat 54 g

Sodium 880 mg Carbohydrates 2 g

Saturated fat 17 g Protein 53 g
Cholesterol 187 mg Dietary fiber 1 g

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Sides

Potatoes Boulangere

1 teaspoon olive oil

3 sweet onions, sliced

8 garlic cloves, thinly sliced

kosher salt

8 fresh thyme spigs, stemmed & garnish

freshly ground pepper

4 cups Chicken stock

10 medium yukon potatoes

1/2 cup (1 stick) cold butter, cubed

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Fresh Pea & Fennel Salad

2 cups fresh peas, blanched

4 small fennel bulbs, cored & thinly sliced, fronds reserved for garnish, plus 2 fennel bulbs for juice

1/2 cup freshly squeezed lemon juice (1 to 2 lemons)

2 shallots, thinly sliced

1 teaspoon fennel pollen, extra for garnish

1 cup olive oil, or 1 cup pan drippings from the Slow-roasted porchetta

kosher salt

freshly ground pepper

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Salads

Gazpacho Salad

4 pounds assorted cucumbers

4 pounds assorted heirloom tomatoes

4 garlic cloves

2 cups tomato water

6 tablespoons white balsamic vinegar

1/4 cup freshly squeezed lime juice (2 to 3 limes)

dash of mapel syrup

sea salt

2 pounds red onion, sliced

2 pounds banana peppers, sliced into rounds

extra virgin olive oil

6 fresh basil sprigs

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Braised, Pureed & Raw Beets with Spring Leaves & Herbs

For – Braised Beets & Beet Puree

3 to 4 pounds mixed baby beets, washed and trimmed of roots and greens

kosher salt

freshly ground pepper

1 tablespoon red wine vinegar

1 tablespoon honey

olive oil

For – Vinaigrette

1 tablespoon honey

1 shallot, finely diced

1 teaspoon diced crystallized ginger

2 tablespoons grapeseed oil

kosher salt

freshly ground pepper

Garnish with fresh herb leaves, drizzle extra virgin olive oil, fleur de sel, freshly ground pepper, vegetables such as; beets, radishes, scallions, fennel bulb.

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Happy Easter!