The holiday of Easter has many customs and food traditions. Preparing, coloring, and decorating Easter eggs are one such popular tradition. Eggs represent new life, and it's believed that decorating eggs for Easter dates back to the 13th century. Hundreds of years ago, churches had their congregations abstain from eggs during Lent, allowing them to be consumed again on
Easter. Another tradition is the Easter bunny which arrived in America in the 1700's with German immigrants who settled in Pennsylvania. Children made nests in which the bunny could lay it's colored eggs. Eventually the custom spread across the U.S. where the fabled rabbit's Easter morning deliveries expanded to include chocolate and other types of candy and gifts. Please find some of our
recipes that we will be making below. We, at Peppers of Key Wet, wish you a very happy Easter!
There isn't much of a recipe for these but they are ton's of fun. Before your Easter egg hunt, put regular jelly beans in a few eggs and spike them with little suckers. Sit back and watch what happens.
|
|
8 Large eggs, hard boiled
1 Avocado
1/4 cup fresh chives, chopped
2 Tbsp Mayonnaise
1 Tbsp Lemon Juice
1/2 tsp Salt
1. Peel the eggs. Slice the eggs in half (lengthwise) and gently scoop out the yolks, setting aside the egg white halves.
2. Halve the avocado, pit and remove the skin.
3. Add the egg yolks, avocado, chives, mayonnaise, lemon juice, salt and Serrano Sauce to a food processor and process until smooth.
4. Using a pastry bag or small spoon fill each of the 12 egg white halves with the green deviled egg yolk mixture.
5. Top each of the deviled eggs with the chopped fresh chives.
|
|
1 Pound Baby Carrots
2 Tbsp Butter
1 Tbsp Lemon juice
Freshly ground black pepper
1/4 cup chopped parsley
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, Jalapeno Honey, and lemon juice. Cook until a glaze coats the carrots, 5
minutes. Season with salt and pepper and garnish with parsley
|
|
|
|
4 lb. Red Potatoes, Peeled and Chopped
1 1/2 Sticks butter, melted
1 cup heavy cream, warmed
2 Tbsp. Balsamic vinegar
1 Tbsp. Chopped fresh parsley for garnish.
1. Preheat oven to 400 degrees.
2. Mince garlic cloves with knife and set aside.
3. Add potatoes to a large pot. Cover potatoes with a few inches of water (about 6 cups) and season with salt. Cover pot and bring to a boil. After about 30 minutes, check if potatoes are soft. When soft, drain in a colander.
4. In a large bowl, mash potatoes, then slowly add butter, cream and Catch a Fire's Italian Garlic. Add balsamic vinegar, season with salt and garnish with parsley. Serve immediately
|
|
Baked Ham with Brown Sugar Mustard Glaze
1 (12-pound) shankless, skinless, smoked cured ham
Whole cloves for studding ham
1 cup firmly packed light brown sugar
2 Tbsp Cider vinegar
1. Preheat oven to 350 degrees
2. Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl, combine the sugar, Hickory & Cracked Black Pepper
Mustard, and vinegar and spread glaze evenly over ham. Bake for another 35 minutes. Transfer ham to a platter and let stand 15 minutes before carving.
|
|
|
|
|
|
