10 Sensational Easter Recipes (update)

Delight every appetite at holiday dinners and brunches with these mains, sides and snacks

Apricot-Glazed Smoked Ham

Ingredients

• 1 (8- to 10-lb) ready-to-cook bone-in smoked ham half , preferably shank end
•  Whole cloves
• 3 cup(s) water
• 1 jar(s) (12 oz) apricot preserves (1 cup)
• 1/4 cup(s) light brown sugar
• 2 tablespoon(s) grainy Dijon mustard (we used Maille)
• 1 tablespoon(s) cider vinegar

Directions

1. Position oven rack in bottom third of oven; heat to 325°F. You'll need a shallow roasting pan.
2. Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end. Using sharp knife, score fat in diamond pattern. Press 1 clove into center of each diamond. Place ham in roasting pan; pour water in pan. Cover loosely with heavy-duty foil. Roast ham 1 1/2 hours.
3. Meanwhile, mix Glaze ingredients. Remove ham from oven; brush with one-third of the glaze. Continue to bake, uncovered, 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160°F on an instant-read thermometer.
4. Let ham rest 20 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.

Ham and Cheese Strata

Ingredients

• 6 cup(s) (about 8 oz) 1-in. cubes plain or whole-wheat Italian bread
• 1 box(es) (10 oz) frozen broccoli florets, thawed and coarsely chopped
• 6 ounce(s) sliced ham, coarsely chopped
• 1/2 cup(s) chopped jarred roasted red peppers
• 4 scallions, sliced
• 1 cup(s) (4 oz) sharp Cheddar, shredded
• 6 large eggs
• 2 cup(s) whole milk
• 2 tablespoon(s) yellow mustard
• 1/4 teaspoon(s) pepper

Directions

1. Heat oven to 375ºF. Coat a shallow 2-qt baking dish with nonstick spray. Spread half the bread cubes over bottom. Cover with half the broccoli, ham, peppers, scallions and cheese. Repeat layer.
2. Whisk eggs, milk, mustard and pepper in large bowl to blend; pour evenly over strata.
3. Bake, uncovered, 50 to 60 minutes until puffed and golden and a knife inserted in center comes out clean. Let stand 5 minutes before serving. Or cover strata with foil and refrigerate 2 hours or overnight, then bake as above.

Chicken Cutlets with Ham and Swiss

Ingredients

• 8 small chicken cutlets, (1 1/2 lb total)
•  Kosher salt and pepper
• 1 cup(s) panko bread crumbs
• 1/4 cup(s) olive oil
• 4 teaspoon(s) Dijon mustard
• 8 slice(s) (thin) ham
• 8 slice(s) (thin) Swiss cheese
• 2 teaspoon(s) fresh thyme
•  Green salad, for serving

Directions

1. Season the chicken with 3/4 tsp salt and 1/4 tsp pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere.
2. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add half the cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate and wipe out the skillet. Repeat with the remaining oil and cutlets.
3. Heat broiler. Place the cooked cutlets on a foil-lined, broiler-proof baking sheet. Spread ½ tsp mustard on each cutlet. Top each with a slice of ham and cheese. Sprinkle with the thyme and broil until the cheese begins to brown, 2 to 3 minutes. Serve with salad, if desired.

Shrimp Salad Baskets

Ingredients

• 1 1/2 pound(s) (about 32 per lb) raw medium shrimp, peeled and deveined
•  cup(s) light mayonnaise
• 2 tablespoon(s) finely chopped fresh dill
• 1 1/2 tablespoon(s) minced scallion
• 2 teaspoon(s) fresh lemon juice
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) hot pepper sauce
• 1/2 cup(s) finely chopped radishes
• 24 ounce(s) (from two 2.1-oz boxes) mini fillo-pastry shells, thawed
•  Garnish: reserved shrimp (see Step 2) and fresh dill

Directions

1. Put shrimp with water to cover in a 2-qt saucepan. Bring to a boil, reduce to a simmer, cover and cook 1 to 2 minutes until shrimp are cooked through. Drain in a colander, cool under running cold water, drain, then pat dry.
2. Reserve 24 shrimp for garnish; finely chop rest and place in a medium bowl; stir in remaining ingredients except radishes and pastry shells.

Tips & Techniques

The salad can be made up to 1 day ahead (bag the chop­ped radishes and shrimp for garnish separately). Refrigerate salad tightly covered.

Spring Vegetable Frittata

Ingredients

• 3 medium carrots,  shredded
• 1 pound(s) asparagus,  bottoms trimmed (see Note)
• 1 tablespoon(s) oil,  preferably olive
• 6 cup(s) frozen country-style hash brown potatoes
• 1 teaspoon(s) salt
• 8 large eggs,  beaten with a fork
• 6 ounce(s) (1 1⁄2 cups) smoked Gouda or mozzarella cheese, shredded
• 1/2 cup(s) sliced scallions

Directions

1. Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus; reduce heat, cover and simmer 5 to 6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet.
2. Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1/2 tsp salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
3. Mix remaining 1/2 tsp salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.
4. Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.

Tips & Techniques

Hold asparagus with both hands near bottom ends. Bend each spear until it breaks and discard the woody end.

Potato-Rosemary Galette

Ingredients

• 4 medium (2 lb) baking potatoes, peeled and submerged in a bowl of cold water to prevent browning
• 1 teaspoon(s) dried rosemary, crushed
• 1 teaspoon(s) salt
• 1 teaspoon(s) freshly ground pepper
• 3 tablespoon(s) stick butter

Directions

1. Pour water from bowl; dry potatoes with paper towels. Quickly shred using shredding disk of a food processor or the large holes of a 4-sided grater. Dry bowl; add potatoes, rosemary, salt and pepper; toss to mix.
2. Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat until butter stops foaming. Add potatoes, pressing them with a broad spatula into an even layer.
3. Cook 2 to 3 minutes, pressing down occasionally with spatula, until lightly browned on bottom. Dot top with remaining butter. Cover skillet, reduce heat to medium and cook 6 to 8 minutes until potatoes are tender when pierced.
4. Uncover and invert a large flat plate or baking sheet over skillet. Holding both together with oven mitts or potholders, carefully invert galette onto the plate. Slide galette back into skillet, increase heat to medium-high and cook 5 minutes or until browned on bottom. Slide onto serving plate, cut in wedges and serve as soon as possible.

Corn and Grits Casserole

Ingredients

• 4 cup(s) (1 qt) whole milk
• 1 cup(s) quick-cooking grits
• 1 can(s) (15 1⁄4 oz) corn niblets,  drained
• 1 1/4 cup(s) (5 oz) shredded sharp Cheddar cheese
• 6 scallions,  chopped
• 1 large egg
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) dried thyme
• 1/4 teaspoon(s) pepper

Directions

1. Heat oven to 375ºF. Lightly coat a shallow 2-qt baking dish with nonstick spray.
2. Bring milk to a gentle boil in a 3-qt saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened.
3. Remove from heat; stir in corn, 1 cup cheese, the scallions, egg, salt, thyme and pepper. Pour into prepared dish.
4. Bake, uncovered, 15 minutes. Sprinkle with remaining 1⁄4 cup cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.

Tips & Techniques

Can be baked up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating in microwave or in oven.

Warm Potato Salad Dijonnaise

Ingredients

• 3 pound(s) baby red and Yukon gold potatoes, halved (quartered if large)
•  Kosher salt and pepper
• 3 tablespoon(s) creamy Dijon mustard
• 2 tablespoon(s) olive oil
• 2 tablespoon(s) seasoned rice vinegar
• 4 scallions, thinly sliced
• 1 tablespoon(s) fresh tarragon, roughly chopped

Directions

1. Place the potatoes in a large pot and add enough water to cover. Bring to a boil and add 1 tsp salt. Reduce heat and simmer until the potatoes are just tender, 12 to 15 minutes; drain.
2. Meanwhile, in a large bowl, whisk together the mustard, oil, vinegar, and ½ tsp each salt and pepper.
3. Add the potatoes and toss to coat. Fold in the scallions and tarragon. Serve warm or at room temperature.

Ham and Lentil Stew

Ingredients

• 2 medium carrots, diced
• 2 ribs celery, diced
• 2 clove(s) garlic, finely chopped
• 1 medium onion, chopped
• 3 cup(s) diced ham
• 2 cup(s) dried lentils
• 1 teaspoon(s) dried oregano
•  Kosher salt and pepper
• 2 can(s) (10.5 oz each) condensed chicken broth
• 2 tablespoon(s) fresh lemon juice
• 1 bunch(es) fresh spinach, thick steams discarded

Directions

1. In a 5- to 6-qt slow cooker, combine the carrots, celery, garlic, onion, ham, lentils, oregano and 1/4 tsp each salt and pepper.
2. Stir in the chicken broth and 4 cups water. Cook covered, on low 6 to 8 hours or on high, 4 to 5 hours.
3. When ready to serve, stir in the lemon juice. Fold in the spinach and let warm until just wilted, about 2 minutes.

Ham, Pineapple and Fresh Mozzarella Sandwich

Ingredients

• 8 slice(s) pumpernickel or other brown bread
• 8 ounce(s) thinly sliced smoked ham
• 4 ounce(s) fresh mozzarella,  thinly sliced
• 12 thin slices pineapple
• 1 (up to 2) jalapeños (seeded if desired),  thinly sliced
• 1/2 cup(s) fresh cilantro

Directions

1. Form sandwiches with the bread, ham, mozzarella, pineapple, jalapeños and cilantro.