do you have any recipes for easter?

Question

like cookies or dinners?

Answer 1

Event ham w. tangerine glaze

Ingredients
1 [8 to 10-pound] smoked ham, bone-in, skin on
Kosher salt
freshly ground black pepper
1 large bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup [2 sticks] unsalted butter, cut in half lengthwise, then into chunks horizontally
2 tangerines, sliced thinly [remove seeds]
2 cups fresh-squeezed tangerine juice [from about 10 tangerines]
2 cups light brown sugar, packed
1 cup filtered water
1/4 teaspoon whole cloves
2 cinnamon sticks

Method
Preheat the oven to 300°
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop half of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours.

Method for the Glaze
Place a saucepan over medium heat. Add the chopped butter, tangerines, tangerine juice,
brown sugar, water, and spices. Slowly cook the liquid down to a glaze; about 30 to 40 minutes.

After ham has roasted for 2 hours, pour tangerine glaze over surface, tangerines and all. Scatter the remaining sage leaves on top and stick ham back in oven and continue to cook for 1 1/2 hours, basting with juices every 30 minutes.

Stick ham back in oven and roast for final 30 minutes, or until ham is dark and crispy, and the ham is shiny with the syrupy glaze. Let ham rest on cutting board before carving.


Apricot Raspberry Soup

Ingredients
1 pint red raspberries
1/4 cup sugar
2 Tablespoons fresh lemon juice
12 apricots, peeled and pitted
1 1/2 cups apricot nectar
1/2 cup yogurt

Method
Combine the raspberries, sugar, and lemon juice in a food processor or blender, and process until smooth. Press the puree through a sieve to remove the seeds. Combine half of the raspberry puree with the apricots and apricot nectar in a food processor or blender, and process until smooth. Add the yogurt and process until just combined. Spoon the soup into chilled bowls, swirl in the remaining raspberry puree, and serve.

NOTE: The raspberry puree may be made up to 24 hours in advance and refrigerated until you are ready to make up the soup. Blend it with the apricots just before serving


Cookie Cutter Sugar Cookies

Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup vegetable shortening
3/4 cup sugar
1 egg
1 tablespoon whole milk
1 1/2 teaspoons pure vanilla extract

Method
Preheat oven to 350°. Line a cookie sheet with parchment paper.
Stir together flour, baking powder and salt. In a large mixer bowl beat butter until butter is softened.

Add sugar and beat until fluffy add egg milk and vanilla and beat well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 3 hours or until easy to handle. Roll dough 1/8 inch thick. Cut with your favorite cookie cutters. Place on cookie sheet and 7 to 8 minutes. Remove from oven. Cool on pan 5 minutes. Remove to cooling racks and let cool completely before frosting, if desired.

Makes 36 to 48 cookies.

Creamy Icing
In a small bowl beat 1 egg white, 2 teaspoons lemon juice or vanilla. and enough powdered sugar [1 1/2 2 cups] to make icing of piping consistency. Spread icing on cookies, let dry. If desired, add a drop or two of food coloring, spoon into a zipper style plastic bag, forcing the icing to the corner. Make a small hole in the corner and use to pipe decorations onto cookies.

Answer 2

rabbit stew

INGREDIENTS:

* 1 rabbit, about 3 pounds, cut up
* 1/2 cup all-purpose flour
* 3 tablespoons butter
* 1 cup chopped celery
* 2 medium onions, thinly sliced
* 1 teaspoon seasoned salt
* 1 teaspoon salt
* dash pepper
* 1 bay leaf
* 4 cups water
* 4 cups dry red wine
* 2 cups diced carrots
* 4 medium potatoes, peeled and diced
* 4 ounces sliced mushrooms, sauteed
* 1/4 cup all-purpose flour
* 1/3 cup water

PREPARATION:
Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.

serves 4.

Answer 3

Here is a resource on easter cooking
http://cookinghomefood.com/category/recipe/easter/

Answer 4

breakfast:
http://allrecipes.com/Recipe/Easter-Breakfast-Casserole/Detail.aspx
dinner:
http://allrecipes.com/Recipe/Honey-Glazed-Ham/Detail.aspx
http://allrecipes.com/Recipe/Cabbage-Success/Detail.aspx
dessert:
http://allrecipes.com/Recipe/Carrot-Cake-XI/Detail.aspx
or
http://allrecipes.com/Recipe/Impossible-Coconut-Pie-II/Detail.aspx



Additional:
Check this link out, you will find all kinds of things for Easter
http://allrecipes.com/Info/Holidays-and-Occasions/Holidays/Easter/Main.aspx?lnkID=1251