Easter Menu

Virginia's heritable is rich in history, hospitality and home cooking.

The following menu conveys Old Dominion hospitality to your guests.

Baked Ham with Wine Sauce

Green beans Almondine

Carrot-Sweet Potato Puff

Potato Rolls

Plantation Spoon Bread

Cidered Up Pound Cake

Select the ham of your choice. 12-15 pounds
Whole Cloves
2 cups orange juice, divided
1/4 c. brown sugar (or more)
Fresh parsley springs (optional)
(I add a little brown mustard to the sugar and orange juice mix.)

Push whole cloves into the ham to make a pretty pattern and coat with orange juice, sugar/mustard mix and bake according to directions. Baste again and again with sugar mix.

WINE SAUCE

1 (18 ounce) jar apple jelly

1/2 c. port wine

1/4 tsp onion juice

1/2 teaspoon ground ginger

Pinch pepper

Combine all ingredients in a small saucepan. Cook until boiling. Remove from heat. Skim off foam with a metal spoon. Serve with sliced ham. Yield approximately 1 1/4 cups.

Indian Sandwish

Sandwiches are just sandwiches~ that is, until you run into something quite extraordinary.


We were sitting on the steps of the Lincoln Memorial on a 4th of July, enjoying people watching.
An Indian family caught my attention. They were seated about 10 steps down from us.
The mother of the family was dressed in traditional India dress. She open a picnic basket and spread out their lunch and immediately started making sandwiches.

The white bread was so soft, I could see it move in her hand as she put butter on one side.
Sliced tomato and a cucumber to top the butter. She then had a golden sauce which she spread on the sandwich before closing with the top slice of bread and passing to her husband.
She continued to make a sandwich for each. They looked so interesting and delicious.
My friend from India told me the sauce was Chutney~ WOW! I LOVE CHUTNEY.

Fresh White Bread
Sliced tomato
Sliced cucumber
Chutney

YUM. I lived on this sandwich the rest of the summer. It was the fresh white bread that made it so, so delicious.

Curried Cole Slaw

In my Lost and Found files, is the following recipe. As a rule, I know where all my recipes are from, however, this one has a name I don't remember, and phone number on the back. At times people want to give credit to the person who gave a recipe to them...could be true here. I checked to find the number is a Pennsylvania number. We enjoy Pennsylvania Amish country and their shops, but a recipe from someone there? Haven't a clue, however, I do remember this recipe being very easy and very good. Enjoy!

Curried Cole Slaw

1/2 head cabbage, sliced (I use 1 lb bag cole slaw mix)

1 tsp curry

2 tbsp white vinegar

1 tsp sugar

1 cup mayo or salad dressing

1 cup raisins

1 cup peanuts

Mix all ingredients except peanuts. Put peanuts on top and refrigerate.

Mix before serving.

Note: I omit the peanuts as they seem to overpower the other delicate flavors.

I made this to serve with Salmon and baked potatoes and put in the refrigerator. A few of my daughters came over and a sampling was served to them on a cracker. They raved and wanted more. All decided it could be served on crackers as a starter as well as a side dish. I agree.

Fig Jam ~ Confiture de Figues

Today I looked through more of my Lost and Found Files~
There, a recipe for something that I apparently found in a magazine and put back years and years ago. I save that recipe as my granny made fig jam and I had never seen it in grocery stores. I LOVE FIG JAM.

Will share the recipe and also my story how and where we found this old fashion item actually on the grocery store shelf....but, unfortunately, not in the United States. When I saw the name of this recipe...I couldn't believe it. The name is even in French.

OK..here's the story....

We discovered St. Maartin from a cruise and the day we had there, we took a tour of the island which is divided into to two countries, Dutch (St. Maarten) and French (St. Martin ).

I remember clearly that the tour bus stopped on the French side of the island at a little cabanna so that everyone could try an island drink. "FIFTEEN MINUTES" came the insturctions from the driver.
Rum punch filled with fruit and a tempting sand path to the beach...our little group took a stroll to check it out~
There we discovered the most beautiful white beach lined with mangroves and palm...and a couple of benches.
~ we plopped down in paradise sipping our rum punch and enjoyed the Caribbean Sun.
Fifteen minutes meant nothing to us at this moment in time.

Suddenly out of the mangroves ran a native guy waving his arms and yelling..."THE BUS IS LEAVING, THE BUS!"
We jumped to our feet and beat a path to the waiting bus. The bus wasn't air-conditioned and all the other people had apparently been waiting for some time, as they were sweaty and not happy. As we scrambled onto the bus, we apologised profusely, but no one would even look at us. To make it worse, we were so happy we couldn't resist laughing into our hands...and laughed later and even years later when talking about it. We simple stole a few minutes of paradise.
We made a memory ~ of St. Maarten.

Our travels have taken us back to enjoy this wonderful island a couple of times ~ We are not ones to return to any one place, (as the world has too many temping places to see...) however, we enjoy the friends who invite us to come and stay with them...we just HAVE A BALL TOGETHER.

Each trip has been filled with all the things we all enjoy... sailing, restaurants, and local people, casinos, shopping, beaches, sailing, horseback riding on the beaches, playing cards and exploring~ just a lot of paradise.

Confiture de Figues is something we rush to buy for there, as well as take a stash home~as it is found only there. A product of France and made by the Bonne Maman line of jams, for some reason this one jam isn't carried by the stores who have other Bonne Maman.

I have asked Wegmans to see if they could order a case, however, no answer at this time.

Searching for it, Peach Preserves are another of my favorites...and the Bonne Manan is AWESOME. Expensive as it goes really fast. European style is to have with cheese, fruit and bread or crackers. That's our favorite to the point of serving as a dessert with a nice dessert wine.

Confiture de Figues

(Fig Jam)

Makes 2 pints

1 1/2 lbs. fresh figs

1 1/2 pounds sugar

1 small lemon, washed, halved lengthwise, seeded and thinly sliced crosswise

Put figs, sugar and lemons into a heavy medium pot, stir well, cover and let macerate at room temperature for 2 hours.

Boil fig mixture over medium-high heat, stirring often, until jam is dark and syrupy and temperature registers 215 degrees on a candy thermometer, 12 -14 minutes. Meanwhile submerge two pint canning jars, their lids and ring bands and a widemouthed funnel in a large pot of boiling water over medium high heat and sterilize for 10 minutes. Remove from hot water and transfer to a clean dish towel.

Using the funnel, fill each jar with hot jam to no more than 1/4" from rim. Wipe rims with a clean dish towel. place lids on jars, then screw on ring bands. Transfer filled jars to a canning rack, submerge in a pot of gently boiling water. (Jars should be covered by at least 1" of water)

and process for 10 minutes. Lift jars from water with jar tongs and place on dish towel; let cool undisturbed for 24 hours. To test that jars have properly sealed, press on center of lids. Remove your finger; if lid stay down, it is sealed. Refrigerate any jam that hasn't sealed and use within 4 weeks.

Roasted Leg of Lamb

As promised, my prize recipe for Leg of Lamb.
There are things to remember when deciding on lamb. ALWAYS select New Zealand, Icelandic or Australian lamb. They are smaller and younger than American lamb and are more tender.

There seems to be a lots of steps in the recipe, however, they are simple and quick.

ROASTED LEG OF LAMB

1 garlic clove, mashed into paste

1/2 cup onion, diced

1 1/2 teaspoon rosemary

1 1/2 cup chicken stock or broth

1 1/2 teaspoon thyme

1/4 cup carrot, diced

2 tsp salt

1/4 cup celery chopped

2 Tablespoons olive oil

1 tablespoon mint leaves, chopped

1 (approx. 6 1/2 lb) leg of lamb, bone in.

1 tsp black pepper

Chop together the garlic, rosemary and thyme until well blended. Combine garlic mixture, salt and olive oil in a small bowl; stir well to combine.

Using a small paring knife, made two or three deep slits in the center of the large end of the lamb leg. Stuff about 1/4 of the garlic mixture into the incisions. Rub lamb with the remaining mixture. Cover with plastic wrap; refrigerate at least 12 hours. (I leave mine overnight.)

Preheat oven to 350 degrees. Secure lamb with heave cotton twine at three equal intervals. This will give the lamb shape, promote even cooking and allow for easier carving.

Arrange onions, celery and carrots in an even layer in the bottom of a roasting pan. Place lamb and any lean trim on top of vegetables. Bake 2 hours or until a thermometer registers 135 degrees.

Transfer lamb to a serving platter; let stand at least 10 minutes before carving.

Pour off fat drippings and vegetables from the roasting pan into a sauce pan and place over medium high heat.

Simmer this until slightly thickened. Pour off and discard fat: remove vegetables and concentrated juices.

Return juices to a simmer adding any accumulated drippings from the resting lamb.

Stir in chicken stock and cook until reduced to 1/2 it's original volume. Strain sauce and discard any solids. Skim sauce of any remaining fat.

Add mint to sauce; stir well and let stand 30 seconds. Adjust seasonings if needed with additional slat, pepper and additional mint.

Remove twine from lamb and carve.

Serve the mint sauce as a side dish~ pass in gravy boat around the table or individual dipping bowls. Totally delicious over the lamb.

I also serve Mint Jelly as a side as well. (If you don't have that recipe, let me know.)

To complete the menu, it is totally perfect to have our Cream Mashed Potatoes and a green vegetable, simple white rolls and your choice for dessert.

Speaking of desserts...

yesterday I had an interesting taste combo. The flavors blended so well, however, blended isn't the word...it was an explosion of great tastes

..it was Black Walnut Ice Cream with Oatmeal Raisin Cookies.

ENJOY~

Cream Cheese Mashed Potatoes

Here's a recipe that has been a favorite of my entire family and friends for years. It's

From Teresa again... I have had this, and it is a goodie for sure. As I remember, the hostess served this with Spring lamb. Just never got the recipe. THANKS SO MUCH. Reminds me that I have the ULTIMATE RECIPE FOR LAMB. Promise it tomorrow. June

Southern Living Cream Cheese Mashed Potatoes:

5 lbs baking potatoes
6 oz. cream cheese, softened
8 oz. sour cream
1/2 c. butter, softened
1/2 c. milk
2 tsp. onion salt
Garnish: paprika or chopped fresh parsley

Peel potatoes and cut into 1 in. cubes. Cook for 15 to 20 minutes or until tender; drain and place into a large mixing bow.

Add cream cheese and next 4 ingredients; beat at med. speed w/electric mixer until smooth and fluffy (do not over beat). Spoon into a lightly greased baking dish (3 qt. works well).

Bake covered at 325 for 50 min. or until thoroughly heated; garnish if desired.

The best thing about this recipe is you can make them a day or 2 ahead of time and put in fridge. Just remember to take them out at least 30 minutes before baking. I usually take them out an hour before putting in the oven and they taste great. Everyone says they are the best mashed potatoes they have ever tasted.

Sour Cream Walnut Coffee Cake

Response to request for "Old but Goodie Recipes", the following came from a very neat friend who went on the River Cruise in Europe ...girl trip. Remember my blogs about that? Teresa lives in Maryland and was a working girl and can imagine her making this and taking it to work often.
Here's her recipe...
She writes,
Another family and work favorite is Sour Cream Walnut Coffee Cake. I got this from a friend many, many years ago. It's a great addition to brunch menu.

3 c. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. salt
3/4 c. butter
1 1/4 c. sugar
3 eggs
2 t. vanilla
1 pint sour cream

Topping:
1 c. light brown sugar
2 t. cinnamon
1 c. chopped walnuts

Preheat over 350. Mix flour, powder, soda & salt and set aside.
Cream butter then add sugar and beat well.
Add eggs one at a time, add 2 t. vanilla and mix.
Add dry ingredients alternating with sour cream, mix until smooth.

Mix topping ingredients.

Pour 1/3 batter into greased 10" tube pan. Sprinkle topping mixture and repeat 2 times, ending with topping mixture. Bake 1 hour and cool at least 5 minutes.