Easter Dinner

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Easter Dinner

Celebrate Easter with Victoria Gourmet!

 

Baked Ham Glaze

 Baked Ham

I adore ham, and this glaze gives the outer edges a sweet, spicy, tangy and delicious crust.

Ingredients

4 tablespoons Ham Glaze
1 (5 pound) smoked ham
2 tablespoons honey
1 1/2 teaspoons water

 Recipe Info

Difficulty Level: 
Easy
Prep Time: 
5 minutes
Cook Time: 
50 minutes
Resting Time: 
20 minutes
Total Time: 
1 hour,, 15 minutes
Serving size: 
6

 Directions

1. Heat ham according to package directions (usually this is 10 minutes per pound at 325º. I like to add enough water to cover the bottom of the pan and cover the ham with foil for the initial cooking time)
2. In small bowl mix together the Ham Glaze, honey and water.
3. Remove the ham 30 minutes before the ham is finished cooking and brush it with the glaze. Return to the oven uncovered for additional cooking time.
4. Rest 15-30 minutes before slicing.
 

Hasselback Potatoes featuring Cracked Black Pepper Rub

Hasselback potatoes are the most impressive spud ever. They are potato skins, mashed potatoes and baked potatoes rolled into one incredible side dish. They are have crispy edges, creamy centers and can be adorned with topping galore! 

Ingredients

6 large potatoes, Yukon Gold, Russet, or Red Bliss, scrubbed
6 Tablespoons unsalted butter, melted
Toppings: scallions, chives, caramelized onions, crumbled bacon, grated cheese, sour cream

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
5 minutes
Cook Time: 
1 hour
Total Time: 
1 hour, 5 minutes
Serving size: 
6

 

Directions

1. Preheat oven to 425.
2. Cut slits in the potatoes stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart.
3. Arrange the potatoes in a baking dish and brush the potatoes, all over with half the melted butter. Sprinkle with 1 1/2 teaspoons of the Cracked Black Pepper Steak Rub seasoning.
4. Bake 30 minutes.
5. Remove from oven. At this point the potatoes layers should start to separate (if needed give them a GENTLE nudge). Brush the layers with the remaining butter and Cracked Black Pepper Steak rub.
6. Return to oven and bake for 30-40 minutes or until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife.
7. If you're adding toppings, stuff the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. Serve immediately,
 

 

Oatmeal Cream Pies featuring Pumpkin Pie Spice

Move over Little Debbie, these handheld dessets are worth the effort to see the huge smiles on everyones face when they take their first bite! The frosting is a swiss meringue buttercream that has a silky texture, holds its shape and is adds the perfect sweetness to the oatmeal cookies. Swap out Pumpkin Spie Spice for Apple Pie or Cinnamon for alertnative flavors. 

Ingredients

1.5 tablespoons Pumpkin Pie Spice
3 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups all-purpose flour
3 cups oatmeal (not quick cook)
2 cups raisins
4 cup egg whites (4 large eggs)
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 sticks unsalted butter, room temperature, cut into tablespoons
pinch of kosher salt

Recipe Info

Difficulty Level: 
Medium
Prep Time: 
20 minutes
Cook Time: 
42-45 minutes
Refrigeration Time: 
1 hour
Total Time: 
2 hours, 5 minutes
Serving size: 
24

 Directions

1. To make the cookies: In the bowl of a stand mixer or with a handheld mixer, cream butter and sugars until creamy, about 3 minutes.
2. Add in the eggs one at a time, beating well between each addition. Add in the vanilla extract.
3. Add in baking powder, baking soda, salt, pumpkin pie spice and 1 cup of flour. Mix well.
4. Add in remaining 2 cups flour, mix until there are no streaks of flour are present.
5. Add in the oatmeal and mix until oatmeal and raisins are thoroughly combined.
6. Refrigerate 1 hour.
7. Preheat oven to 350ºF
8. Using a 1/4 cup scoop or 2 spoons, drop mounds of dough, space 2 inches apart onto sheet pans lined with parchment paper or silicone mats.
9. Bake for 12-15 minutes. Remove from oven, let the cookies sit on the pan for 1 minute, then transfer to a wire cooling rack. Cool completely.
10. Make the buttercream frosting- this can be made 2 days ahead. It can be stored on the counter or in the refrigerator. If refrigerated bring up to room temperature before serving.
11. Place the egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF.
12. Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, about 10 minutes.
13. Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth.
14. Add in the vanilla extract and the pinch of salt. If needed, continue beating until smooth.
15. To assemble cookies, add about 1/4 cup of frosting in between 2 cookies. Store in an airtight container for 3 days or freeze for 2 months. If frozen, bring to room temperature before serving.
 

Zesty Lemon Asparagus

 

For me there is no better pairing than asparagus and eggs. This dish is makes a great brunch or spring side dish. 

Ingredients

1 1/2 tablespoons Zesty Lemon Herb
3 raw eggs
1 tablespoon olive oil
1 bunch asparagus, washed and ends trimmed
1/2 lemon, cut into 1/4 inch slices
1 teaspoon sea salt

Recipe Info

Difficulty Level: 
Medium
Prep Time: 
5 minutes
Cook Time: 
16 minutes
Resting Time: 
2 minutes
Total Time: 
21 minutes
Serving size: 
6

 Directions

1. Turn broiler on high, set oven rack to the middle position. Line a rimmed baking sheet with aluminum foil.Set aside.
2. Bring a large saucepan (2 qt) of water to boil over medium-high heat.
3. Carefully lower the eggs into the boiling water with a slotted spoon., Cook for exactly 6.5 minutes maintaining a gentle boil.
4. Transfer eggs to an ice bath and cool for 2 minutes, this stops them from cooking further.
5. Gently crack the eggs all over and peel starting from the fattest end (which contains the air pocket). Serve immediately or cover and chill for up for 3 days.
6. Add asparagus, oil, Zesty Lemon Herb seasoning and lemon slices to the prepared pan. Toss well. Broil for 6-8 minutes, watching carefully.
7. Remove the asparagus from oven and transfer to serving platter.
8. Carefully slice eggs in half and add to platter. Season with salt. Serve immediately.
 

Smoky Paprika Chipotle Deviled Eggs

These are the best deviled eggs ever, hands down. I serve these at Easterand they are the appetizer to go, never has there been any leftovers. 

Ingredients

2 tablespoons Smoky Paprika Chipotle
6 large hard-boiled eggs, shells removed
1 teaspoon white wine vinegar
3 tablespoons mayonnaise (Helllman's)
1 teaspoon Dijon Mustard

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
5 minutes
Cook Time: 
25 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 30 minutes
Serving size: 
6

 Directions

1. Place raw eggs into a saucepan, cover with water and bring to a boil. Remove from heat, cover and rest for 12 minutes.
2. Crack the egg shells and carefully peel. rinse under cool water. Gently dry with paper towels.
3. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
4. Add the Smoky Paprika Chipotle, vinegar, mayonnaise, salt, and pepper to the yolks. Mash with the back of a fork until fully mixed.
5. Add the filling to a zip top bag. Cut one of the corners and pipe the mixture into the egg white shells.
6. Refrigerate for up to 24 hours.
 

 

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