Life on Regal-Hill: March 31, 2010
Easter is a great time to attend church as well as to get- together with family and friends. After all, if you do attend church it is also a time to be reminded of what Jesus can do for you if you will only let Him. No one else can forgive you of your sins like He can and never bring them up again. Only He can be with you no matter where you are and only He will always be there whenever you want to talk to Him.
Considering all that God can do for you, why not start getting to know Him by attending church this Easter Season. I am sure you won’t be sorry.
What are you planning to serve at your Easter dinner? Unless you are invited to someone else’s home, you may be looking for ideas for your dinner. We usually have ham and asparagus at our home. The other foods may differ. Here are some ideas I hope will help you plan your dinner.
Apricot-Raspberry Glazed Ham
1 ready-to-cook bone-in smoked ham half (8-to 10-lb.), preferably shank end
1/2 cup each apricot and raspberry preserves
1/4 cup Dijon mustard
Position oven rack in bottom third of oven; heat to 325 degrees F. You will need a shallow roasting pan.
Using a sharp knife, score fatter side of ham in a diamond pattern. Place ham face down in roasting pan. Cover loosely with foil. Roast 1-1/2 hours.
Mix preserves and mustard until blended; reserve half. Remove ham from oven; brush with some of the glaze. Continue to bake, uncovered, 1 hour, brushing with more glaze every 20 minutes, or until internal temperature registers 160 degrees F. on an instant-read thermometer.
Remove ham from oven and let rest 20 minutes. Slice and transfer to platter. Serve with reserved glaze on the side.
Serves 8 with leftovers
Woman’s Day April 1, 2010
Lime Tart with Coconut Crust
3 large limes
3 large eggs
2 large egg yolks
1/8 teaspoon salt
3/4 cup plus 1 Tablespoon granulated sugar
6 Tablespoons granulated sugar
6 Tablespoons butter or margarine, at room temperature, into tablespoons
1/2 cup heavy cream (optional)
1 cup sweetened flaked coconut
1/2 cup all purpose flour
1/4 cup confectioners’ sugar
4 Tablespoons butter or margarine, cut into tablespoons
Prepare Lime Curd: In covered 4-qt. saucepan, heat 2-inches water to boiling on high. Uncover; reduce heat to medium-low to maintain simmer. Meanwhile, from limes, grate 2 teaspoons peel (with swivel-bladed vegetable peeler, remove a 3-in. strip of lime peel; with chef’s knife, cut into thin slivers for garnish, if desired; set aside) and squeeze 1/2 cup juice. Place in large nonreactive metal bowl and, with wire whisk, combine with eggs, egg yolks, salt and 3/4 cup granulated sugar. Set bowl over saucepan and whisk constantly 11 to 15 minutes or until yellow, smooth and very thick. Remove bowl from saucepan and let stand 5 minutes.
To mixture in bowl, whisk in butter, 1 tablespoon at a time until incorporated and smooth. Press plastic wrap directly onto surface of curd. Refrigerate at least 2 hours or until cold and stiff, or up to 1 week.
Meanwhile, prepare Coconut Crust: preheat oven to 375 degrees F. Coat a 9-in. round fluted tart pan with removable bottom with nonstick cooking spray. In food processor with knife blade attached, pulse coconut, flour, confectioners’ sugar and salt until just combined. Add butter and pulse until fine crumbs form. Press crumb mixture onto bottom and up-side of prepared tart pan.
Bake 13 to 15 minutes or until golden brown and dry. Cool completely in pan on wire rack. If making ahead, wrap crust in pan well and store at room temperature up to 3 days.
When ready to serve, carefully unmold crust and transfer to serving plate. If using cream, whisk with remaining 1 tablespoon granulated sugar until medium-soft peaks form. Spread lime curd in even layer in crust. Top with whipped cream and garnish with reserved lime peel if using. Serve immediately.
Makes 8 servings
Good Housekeeping April 2010