Sunday, April 12, 2009

Easter Dinner

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I picked these beautiful Easter alstroemerias up a couple of days ago to decorate our kitchen table.

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We had a wonderful and satisfying afternoon Easter meal. We had ham with cranberry burgundy glazed reduction, baked garlic cheese grits, and roasted asparagus salad with parmesan shavings and balsamic vinaigrette. We served the meal with sauvignon blanc and iced pomegranate tea.

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We picked this bottle up after having it at a wine tasting at Wine Authorities.

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Cranberry Burgundy Glazed Ham

We loved the deep berry flavored glaze…

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  • 1 precooked whole ham (5 to 6 lbs)
  • Whole cloves
  • 1/2 c. brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh ginger, finely grated
  • 1/2 cup cranberry apple butter or other jam
  • 1/2 c. burgundy

Preheat oven to 250 degrees. Score ham into diamonds. Press a whole clove into each diamond. Once ham has come up to room temp, tightly wrap the ham in foil and transfer into a shallow roasting pan.  Roast in the oven for 1 hour.

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Meanwhile, in a medium saucepan combine the remaining ingredients and bring up to a boil. Stir to fully dissolve the brown sugar and reserve. (I left the glaze on low to reduce for the entire hour the ham was roasting.)

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When the ham has reached an internal temp of 100˚F, remove the foil wrapping and brush with 1/3 of the glaze. Cook 10 more minutes. Remove from oven and glaze again with 1/3 of the remaining glaze and let rest for at least 15 minutes.

Slice and serve the ham with the remaining glaze at the table. If the glaze is too thick, add some of the juices from the ham.

Baked Garlic Cheese Grits

Recipe courtesy of

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  • 1 cup yellow grits, not quick or instant grits
  • 3/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1/4 cup green onions, chopped
  • 4 ounces cheddar, grated 
  • 1 egg
  • 1 egg white
  • 1/2 cup milk
    1. Preheat the oven to 350ºF.
    2. Prepare the grits according to package directions. Add the salt, black pepper, garlic, green onions, and cheese. Mix until the butter and cheese melt. Beat together the eggs and milk in a small bowl. Add to the grits and mix well. foodblog 043
    3. Pour into a square (8 X 2 inch) baking dish and bake for about 1 hour, or until the mixture sets.
    4. Serve immediately.

    Roasted Asparagus Salad

  • Recipe courtesy of Cooking Light

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    • 1  pound asparagus, trimmed
    • 1  tablespoon extra-virgin olive oil, divided
    • 1/4  teaspoon salt, divided
    • 1/4  teaspoon pepper, divided
    • 2  large hard-boiled eggs, each cut into 6 slices
    • 1 tablespoon balsamic vinegar
    • 1/8 cup shaved fresh parmesan cheese

    1. Preheat oven to 450°.

    2. Place asparagus on a large jelly-roll pan. Drizzle with 1/2 tablespoon oil, and sprinkle with salt and  pepper; toss well. Arrange asparagus in a single layer on pan. Bake at 450° for 8 minutes or until crisp-tender, tossing once. Cool slightly.

    3. Top asparagus with egg slices. Combine remaining 1/2 tablespoon oil, juice, pinch of salt and pepper, stirring with a whisk. Drizzle over asparagus. Top with cheese. Serve immediately.

    Individual Cheesecakes

    (click title for previously posted recipe)

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    I’m a lover of sweets thus I can’t wait for tonight's dessert! A portion all to myself of my childhood cheesecake, it’s definitely one of my favorite all time comfort foods! It was actually both mine and my grandfather’s favorite dessert. As an adult I feel a little guilty thinking back to times when my mom would make one and I wouldn’t tell my grandfather when he came over that we had one sitting right there in the fridge. I wanted it all to myself (though most times Mom would make a special one just for him to take home too).

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