Easter Dinner

Mello gold ham from Joseph’s Market
1 jar apricot jam
Dijon mustard
Sherry

Preheat oven to at 350◦. 
Combine jam, Dijon mustard, and sherry in a small bowl with a whisk.  Pour over ham, fat side up and scored.  Bake at 350◦.  Plan on 15 minutes per pound of meat.  Allow to rest for 15 minutes covered before carving.

Roasted Parsley and Garlic Potatoes
1-2 pounds red potatoes, cut and quartered
Bunch of fresh parsley (can use dried) chopped
2 sprigs fresh rosemary chopped
1-2 sticks butter and 2 Tbsp canola oil
2 tsp minced garlic

Put clean cut potatoes in pot of cold water and bring to boil.  Cook until slightly tender (don’t over cook).  Drain and put potatoes on a roasting pan.  Melt butter and oil in a sauté pan.  Add garlic and rosemary and cook for 1 minute.  Pour butter over potatoes, add parsley and salt and pepper to taste.  Put in a 375◦ oven for 20-30 minutes or until brown and tender.

Cream of Asparagus Soup
3 Tablespoons butter
2 large leeks (or 2 large onions)
2 medium potatoes, peeled and dried (1-1/2 cups)
3 cups chicken broth
Salt and pepper to taste
1 cup light cream (not milk)
1 bunch of fresh asparagus
½ cup parmesan cheese for garnish

Cut off and separate tough stem ends of asparagus.  Melt butter in sauté pan.  Cut off most of the green tips of the leeks; split the leeks lengthwise almost through, fan out and run under running water to remove any sand.  Slice thinly and add to butter.  Cut tender stalks of the asparagus into 1 inch pieces and add to leeks.  Sauté vegetables until tender and caramelized, about 10 minutes.  Meanwhile, in a large pot put potatoes, broth and tough asparagus ends.  Cover and bring to a boil, then turn temperature down and simmer until potatoes are falling apart, around 20-25 minutes   Take pot off stove and discard tough stems with tongs.  Add asparagus and leeks to pot (reserving some of the tips for garnish).  Puree vegetables and broth in a blender in small batches.  It will be hot, so be careful!  Pour creamy veggie mixture back into pot and add the cream and salt and pepper.  Stir and reheat until hot.  Serve in bowls garnished with a few asparagus tips and a pinch of parmesan cheese.

Lemon Pineapple Cake

1 lemon cake mix
1 package instant lemon pudding
1 package cook and serve vanilla pudding
1 can crushed pineapple
1 pint heavy cream

Prepare cake mix following the recipe on the side of the box for lemon pound cake.  Grease and flour Bundt pan and pour cake batter evenly into pan.  Follow temperature and cooking time in the directions.

Meanwhile, combine pack of cook and serve vanilla pudding and 1 can of crushed pineapple into a medium sauce pan.  Cook over medium heat until thick and bubbly.  Remove from heat and cool completely in fridge (this can be done up to two days before you make the cake).  In a mixing bowl whip the heavy cream until stiff peaks form.  Gently fold the whip cream into the pineapple mixture until completely combined.  Slice cooled cake in half horizontally.  Spread frosting between cake layers and then finish frosting the rest of the cake.  Garnish with fresh flowers if desired.  Keep refrigerated until ready to serve.