Saturday, June 10, 2023

Easter Sunday celebrations- Quarantine style

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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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

Easter Sunday celebrations
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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
  1. 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.
  2. In a large shallow stockpot heat butter over medium-high heat.
  3. 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.
  4. Add tomatoes, stir and cook, about 2 minutes.
  5. Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
  6. Quickly add the cleaned mussels to the pot, cover, and steam for 3 minutes. Carefully open the lid and stir mussels.
  7. Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.
  8. Taste sauce and season with remaining lemon juice, salt, and pepper as desired. Top mussels with parsley and serve with lemon wedges.

Easter dinner

Baked Easter Ham

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
  1. 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.
  2. 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.
  3. 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.

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