Come Party With Me: Easter - Menu (Dinner, Main Course)

Today I'm all about Easter menus. This morning I gave you all a brunch menu for Easter Sunday, and this afternoon, I'm solving all of your dinner menu planning problems. Start with deviled eggs and spring pea soup, continue with a ginger ale glazed ham (I've heard of hams being glazed in coke, beer, and jam but never ginger ale, so I'm super excited to give this ham a try), potato, leek, and artichoke gratin (you know I'm crazy about gratins), and classic creamed spinach side. To check out all the recipes, read more

Ginger Ale-Glazed Ham
From Better Homes & Garden magazine

1 3- or 4-lb. fully-cooked boneless ham
1 cup white wine
2 1/2 Tbsp. Dijon-style mustard
2 Tbsp. molasses
Pinch cayenne pepper
2 cups ginger ale
2 Tbsp. honey

1. Preheat oven to 300 degrees F.
2. Place ham on rack in roasting pan.
3. In a saucepan combine wine, mustard, molasses, and cayenne pepper. Bring to simmering. Simmer, uncovered, for 6 minutes.
4. Stir in ginger ale. Pour glaze over ham.
5. Bake 1 hour.
6. Increase oven temperature to 325 degrees F. Bake 1 hour more, basting ham every 15 minutes.
7. Brush ham with honey.
8. Bake 15 minutes more. Slice and serve.

Serves 8 to 10.

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Artichoke, Leek, & Potato Gratin
From Bon Appetit magazine

6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
2 teaspoons kosher salt
6 large russet (baking) potatoes (about 3 pounds), peeled
6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
1 (11-ounce) jar water-packed artichoke hearts, drained and sliced
1 1/2 teaspoons freshly ground black pepper
2 cups half-and-half
1/3 cup Parmesan cheese, finely grated

1. Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
2. In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes.
3. Drain, transfer leeks to medium bowl, and let cool.
4. Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat.
5. Layer potatoes between paper towels and pat dry.
6. Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
7. Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
8. Bake 40 minutes.
9. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more.
10. Serve warm.

Serves 8-10.

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Creamed Spinach
From Tyler Florence

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

1. Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves.
2. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly.
3. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
4. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes.
5. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes.
6. Serve immediately.

Serves 6-8.

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What will you be dishing out for your dear family on Easter this Sunday? Don't forget dessert, come back later for decadence in pie form.