Spring is in the air, and while it may be a little too early to discuss South Jersey’s freshly harvested crops, Easter is just around the corner. Much like Christmas, Easter comes with its own set of traditional menus.
While I won’t attempt to persuade you to change your cherished traditions, I would love to share some ideas for what to do with those inevitable leftovers. And of course, no celebration is complete without a few delectable desserts to honor the holiday.
Easter menus vary from family to family, but some classic dishes often grace the tables during this festive time. Common staples include roast lamb or ham; deviled eggs; potato dishes such as gratins, mashed potatoes or potato salads; fresh spring (but not yet Jersey) vegetables like asparagus and peas.
After the Easter feast, you may find yourself with an abundance of leftovers. Here are some creative and delicious ways to repurpose them.
HAM & CHEESE OMLETTE
Serves 4
8 large eggs
1/3 c. milk
1 c. shredded cheddar cheese
1 c. chopped ham
salt and pepper to taste
chopped chives for garnish (optional)
Preheat oven to 400° F. Spray a 9×9 inch baking dish with cooking spray.
In a large bowl, whisk eggs and milk until combined. Stir in cheese and ham. Pour mixture into the prepared baking dish.
Bake, uncovered, for 25 minutes or until golden brown and cooked through. Remove from oven. Let stand 5 minutes before slicing and serving. Serve with chives, if desired.
HAM & PEA PASTA
1 tbsp. olive oil
1/2 small onion chopped
2 cloves garlic minced
1 10 oz. can chicken broth
2 c. half-and-half
3 c. fusilli pasta
4 dashes Italian seasoning
1-2 c. cooked ham chopped
1 c. left over or frozen peas
Salt & pepper to taste
Freshly grated parmesan cheese (optional) to taste
Heat the olive oil over medium-high heat in a fairly large pot. Add the onion and sauté for about 5 minutes. Stir in the garlic and cook until fragrant; about 30 seconds.
Add the chicken broth, half-and-half, pasta, and Italian seasoning. Increase the heat to high and bring to a boil. Once it’s boiling, reduce the heat to medium and let it simmer for 10 minutes, giving it a stir every so often.
The pasta should be about done – give it a taste, and if it’s nearly cooked, add in the ham and peas. Cook it for another 5 minutes or so until the ham and peas are warmed through.
Serve immediately with parmesan if desired.
https://www.saltandlavender.com/one-pot-ham-and-pea-pasta
No Easter celebration is complete without indulging in some sweet treats. Here are a couple of dessert ideas to make your holiday even more special.
PEEPS CAKE
This one is simple and one kids can easily decorate.
1 box any flavor cake mix
1 can vanilla frosting or fresh made
Bunny Peeps
Pastel chocolate covered candies
Bake the cake according to box directions. While it is cooling, open a can of frosting. Beat the frosting with a mixer for several minutes. This will make it lighter in color and easier to frost with.
Now simply frost the cake all around. Nothing fancy needed. Press bunny peeps along the outside of the cake all around. Cover the top with the pastel candies. That’s it!
If you want to make your own vanilla frosting, whip 2 sticks unsalted butter for several minutes. Slowly add in 4 cups of powdered sugar and 1 teaspoon vanilla. Let this whip again for several minutes. If it’s too thick, keep adding a dash of milk until you reach the consistency you want.
CARROT PATCH CUPCAKES
1 box chocolate cake
1/2 c. butter, room temperature
1 c. full fat sour cream, room temperature
1/4 c. milk, room temperature
3 eggs, room temperature
20 chocolate cream-filled sandwich cookies
For the Frosting
1 can chocolate frosting
For the Carrots
24 strawberries – washed, and dried
2 tsp. coconut oil
1 lb. bag orange candy melts
fresh mint – for sprouts (optional)
Preheat oven to 350 degrees. Line two standard-size muffin pans with liners; set aside.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and butter until a thick dough forms. Add sour cream and milk, and mix until combined. Add eggs and beat for 1 minute on medium speed.
Scoop the batter into the prepared cupcake liners (¾ of the way full) and bake for 18-20 minutes or until the tops spring back. Allow cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, remove the cream center of the cookies and crush the sandwich cookies and set aside. Use a plastic zip bag with a rolling pin or a food processor.
In a microwave-safe bowl or over a double boiler, melt coconut oil, then add candy melts. Whisk until smooth. Remove from heat and dip strawberries in, swirling to remove excess chocolate. Set on parchment paper or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
While the dipped strawberries are setting, remove a quarter-size hole in the center of the cupcakes, about 3/4-inch deep. Using an offset spatula or butter knife, frost around the hole, then sprinkle the cookie crumb “dirt” on top. Bury a strawberry “carrot” in the center of each cupcake. Garnish with sprigs of mint for sprouts if desired.
