This is probably the first Easter Sunday that I have spent away from my parents and extended family. I imagine that many of you are experiencing the same reality. But, I am at least lucky enough to have my husband and son here to keep some Easter traditions alive. Between hiding eggs, family together time and delicious food, what else could I ask for? The following are traditional Easter recipes made by my family and I wanted to share them with all of you!
Easter Sunday celebrations: Breakfast
Eggs à la Goldenrod
- 4 hard-cooked eggs
- 2 tablespoons butter
- 2 tablespoons Gold Medal™ all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup milk
- 4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates
- Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In a small bowl, mash yolks with a fork or press through a fine strainer. Set aside.
- In a 1-quart heavy saucepan, melt butter over low heat. With a whisk, beat in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
- Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until the sauce thickens slightly. Remove from heat. Fold chopped egg whites into the white sauce.
- To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.
Easter Sunday celebrations: Easter lunch/mid-day snack
Steamed Mussels with White Wine and Garlic
- 1 ½ pound fresh mussels, cleaned with beard removed
- 2 tablespoons unsalted butter
- ½ cup shallots, minced
- 4 garlic cloves, minced
- ¾ cup Roma tomatoes, ¼-inch dice
- zest of one lemon
- 2 tablespoons lemon juice, divided
- ½ cup white wine, chardonnay or dry white wine
- 4 wedges lemon
- kosher salt, to taste
- black pepper, to taste
- 2 tablespoon chopped parsley
- Wash mussels under cool running water. Scrub the outside and debeard mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.
- In a large shallow stockpot heat butter over medium-high heat.
- When the butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft about 2 to 3 minutes.
- Add tomatoes, stir and cook, about 2 minutes.
- Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
- Quickly add the cleaned mussels to the pot, cover, and steam for 3 minutes. Carefully open the lid and stir mussels.
- Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.
- Taste sauce and season with remaining lemon juice, salt, and pepper as desired. Top mussels with parsley and serve with lemon wedges.
Baked Easter Ham
- 1 (12 to 14 pound) uncooked smoked ham, bone-in
- 1 cup dark brown sugar
- 1/4 cup Cognac
- Watercress, for garnish
- Parsley, for garnish
- Preheat the oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to the oven and bake 1 1/2 hours.
- Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.
- Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to the oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.