HE has risen! HE has risen indeed!
Now that the kids are getting older, I feel like I need to create traditions. One of the best ways I can think of doing that is through food. This Sunday I planned out a Spiral Glazed Ham, Deviled Eggs (the kids had colored them), Mini Blueberry Corn Muffins, Roasted Fingerlings potatoes, Roasted Brussels Sprouts with a Balsamic reduction and palmiers.
Perfect Hard Boiled Eggs:
Place eggs in a pot and fill with cold water. Add a heaping tablespoon of salt. Place pot on the stove and bring water to a boil. Once water reaches a boil, turn off heat and cover the pot for 10 minutes. Perfect boiled eggs.
Slice hard boiled eggs lengthwise. Drop egg yolks in a bowl and mash with mayo, 1 Tbs yellow mustard, 1-2 Tbs minced dill pickle, pinch salt and pepper. Fill into egg whites. Sprinkle with paprika.
Trim Brussels Sprouts and slice in half. Place on baking sheet. Diced 3 slices of bacon. Toss with sprouts. Sprinkle with salt and roast at 40 20-30 minutes. Keep and eye on them and stir every 15-20 minutes. In a sauce pan bring 1/2 cup balsamic vinegar to a simmer and reduce to a thick syrup. Pour over the sprouts when they come out. YUM!
Blueberry Corn Muffins with Vanilla Butter
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 tablespoons sugar
1/2 cup buttermilk
1/4 cup milk
1/4 teaspoon baking soda
1 whole egg
2 Tbs butter, melted
1/2 teaspoon vanilla extract
8 ounces dried blueberries
1 stick butter, softened
2 tablespoons sugar
1 whole vanilla bean
Preheat the oven to 400 degrees F. Combine the cornmeal, flour, baking powder and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda and egg. Stir to combine. Add the melted shortening, stirring constantly. Add the vanilla extract, and then stir in the dried blueberries . Pour into a greased mini-muffin pan. Bake until golden brown, 10 minutes or so.
For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins.
2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted
Preheat the oven to 450 degrees F. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it’s about an even covering of sugar. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. Slice and arrange on baking sheets lined with parchment. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Hope you had a great Easter!
I saved the bone from the ham to make a bean soup this week. I will also used the potatoes to make fish cakes as well. There is nothing like getting a head start on meals to come!