Easter recipes for your holiday table – The Boston Globe

Recipe for stout glazed ham

01easter - Recipe for glazed ham by Sally Pasley Vargas. (Sally Pasley Vargas for The Boston Globe)

Sally Pasley Vargas for The Boston Globe

Serves 12

Unless you purchase a ham labeled “fresh,” hams are fully cooked and can be served cold or reheated in the oven. Stout gives a pleasing bitter edge to this otherwise sweet glaze. Reheating the ham with the glaze in the bottom of the pot adds flavor to the meat and keeps the ham from drying out.

1 bottle (11-12 ounces) dark stout
1 cup dark brown sugar
½ cup orange juice
¼ cup orange marmalade
¼ cup sherry vinegar
1 bay leaf
½ teaspoon whole allspice
1 semi-boneless half ham (6 to 7 pounds)

1. Set the oven at 350 degrees.

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2. In a heavy-bottomed flameproof casserole large enough to accommodate the ham, combine the stout, brown sugar, orange juice, marmalade, vinegar, bay leaf, and allspice. Stir and bring to a boil over medium high heat. Adjust the heat to a low boil and continue to stir for a few more minutes until the bubbles and foam dissipate.

3. In the pot, place the ham on its side. Loosely cover the pot with foil and bake for 45 minutes. Remove from the oven and turn the ham on the other side. Continue baking for 45 minutes, or until a thermometer inserted into the center of the ham registers 130 degrees. (Total baking time is 1½ hours.) Transfer to a cutting board and let it rest for 5 minutes. Carve and serve with glaze on the side. Sally Pasley Vargas

Recipe for scalloped potatoes and celery root

01easter - Recipe for scalloped potatoes by Sally Pasley Vargas. (Sally Pasley Vargas for The Boston Globe)

Sally Pasley Vargas for The Boston Globe

Serves 8

Ham goes with scalloped potatoes the way peanut butter goes with jelly. Start by heating the cream and then add the potatoes and celery root as you slice them, eliminating the need to soak them in water to keep them from browning.

Butter (for the baking dish)
cups heavy cream
½ cup milk
½ teaspoon salt
Black pepper, to taste
3 sprigs thyme
8 Yukon Gold potatoes (about 3 pounds), peeled and cut into -inch-thick slices
1 large celery root, inner woody core removed, peeled and cut into -inch-thick slices
1 cup grated Gruyere cheese
1 cup soft breadcrumbs

1. Set the oven at 400 degrees. Butter a 9-by-13-inch baking dish. Have on hand a rimmed baking sheet.

2. In a large pot, combine the cream, milk, salt, pepper, and thyme. Bring to a simmer over medium heat, and turn off the heat. Drop the potatoes and celery root into the pot as you slice them.

3. Return the cream to a simmer, and cook, stirring occasionally to ensure the bottom of the pot does not scorch, for about 5 minutes, or until the potatoes release some of their starch. Transfer to the baking dish.

4. In a small bowl, mix the cheese and breadcrumbs together. Sprinkle on top of the potatoes, and set on a rimmed baking sheet. Bake for 35 to 40 minutes, or until the potatoes are tender and the top is bubbly and golden brown. Sally Pasley Vargas

Recipe for roasted asparagus with miso butter

01easter - Recipe for asparagus by Sally Pasley Vargas. (Sally Pasley Vargas for The Boston Globe)

Sally Pasley Vargas for The Boston Globe

Serves 8

Welcome spring with a big plate of green at your table. A few dollops of lemony miso butter tossed quickly with the spears make this a festive addition to an Easter menu.

2 pounds asparagus, tough ends trimmed
1 tablespoon olive oil
Black pepper, to taste
3 tablespoons unsalted butter, at room temperature
tablespoons white miso, at room temperature
2 tablespoons lemon juice

1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.

2. On the baking sheet, mound the asparagus in the center. Drizzle with oil, and sprinkle with pepper. With your hands, toss the asparagus to coat it with oil, and spread it on the baking sheet. Roast for 15 to 20 minutes, or until tender.

3. In a small bowl, whisk together the butter, miso, and lemon juice until completely smooth. Dab over the hot asparagus, toss to coat it, and transfer to a serving platter. Sally Pasley Vargas

Recipe for slow-roasted rack of pork marinated in ‘pickling’ spices

03/19/2015 - Sudbury, MA - This is a pork roast by chef Gordon Hamersley, cq. Topic: 25hamerspix. Photo by Dina Rudick/Globe Staff.

Dina Rudick/Globe Staff

Serves 4

Start roasting about 3½ hours before you want to serve the meat. To crush coriander and fennel seeds, use a mortar and pestle or spice grinder.

1 bone-in rack of pork (with 5 bones, 4½ to 5½ pounds), chine bone removed
Chopped rind and juice of 1 navel orange
1 tablespoon coriander seed, crushed
1 tablespoon fennel seed, crushed
¼ teaspoon ground allspice
teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon dry mustard
½ teaspoon cayenne pepper
1 tablespoon cracked black pepper
2 tablespoons kosher salt
1 piece (1 inch) fresh ginger, chopped
1 tablespoon herbes de Provence
4 cloves garlic, chopped
3 tablespoons dark brown sugar
3 tablespoons olive oil

1. Have on hand a 1-gallon plastic zipper bag. Place the pork roast in the zipper bag.

2. In a bowl combine the orange rind and juice, coriander, fennel, allspice, cloves, cinnamon, mustard, cayenne, black pepper, salt, ginger, herbes de Provence, garlic, brown sugar, and olive oil. Stir well.

3. Pour the orange mixture into the bag, Seal the bag and distribute the marinade by
turning and shaking the bag. Set it in a large bowl. Refrigerate for 3 to 4 hours, turning and shaking the bag often.

4. Set the oven at 300 degrees. Have on hand a large roasting pan fitted with a rack. Let the meat sit at room temperature for 30 minutes before roasting.

5. Place the pork fat side up on the rack. Pour the marinade from the bag over the meat. Transfer to the oven and roast for 2½ to 3 hours (30 minutes per pound), or until a meat thermometer inserted into the thickest part of the roast registers 145 to 150 degrees for pink meat. Roast a few minutes longer for more well done meat.

6. Tent the roast with foil and let the pork rest in a warm place for at least 20 minutes before slicing.

7. Cut the pork into slices along each bone. Serve with early spring vegetables and an
assortment of mustards.

Gordon Hamersley

Recipe for asparagus, shrimp, and angel hair frittata

04Sunday - Lisa Zwirn's recipe for asparagus shrimp and angel hair frittata. (Karoline Boehm Goodnick for The Boston Globe)

Karoline Boehm Goodnick for The Boston Globe

Serves 4

1 tablespoon olive oil
1 small onion, chopped
10 medium fresh asparagus, ends trimmed, stalks cut into 1-inch pieces
3 cups cooked angel hair
(separate into small clumps if stuck together)
12 cooked shrimp, halved lengthwise
6 eggs
2 tablespoons chopped fresh parsley
Salt and pepper, to taste

1. Set the oven at 375 degrees.

2. Set a 10-inch nonstick skillet with an ovenproof handle over medium heat. Heat the oil. Add the onion and cook, stirring often, for 8 minutes or until starting to turn golden. Add the asparagus and cook, stirring often, for 2 minutes or until just tender. Add the angel hair and shrimp and stir well. Spread the mixture evenly in the pan. Heat, without disturbing, for 2 minutes.

3. In a bowl, whisk the eggs, parsley, salt, and pepper.

4. Reduce the heat under the skillet to
medium-low. Pour in the egg mixture and cook, undisturbed, for 2 to 4 minutes or until the egg around the edge begins to set. Transfer the skillet to the oven. Cook for 15 minutes or until the egg is set. Remove the pan from the oven and let
it sit for 1 minute.

5. Run a rubber spatula around the frittata, tilt the pan, and slide it out onto a plate. Cut into wedges and serve hot or warm. Lisa Zwirn

Roast leg of lamb with olive relish

photos for lamb sunday supper recipes in G food section - lamb and cottage pie Library Tag 04202011

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

Remove the lamb from the refrigerator at least one hour before cooking, which helps cook it more evenly. For the capers, begin with a 3.5-ounce bottle. Use 2 teaspoons for this recipe, the remaining capers for the salad.

LAMB

1 boneless rolled leg of lamb (about 4 pounds)

2 tablespoons olive oil

Salt and pepper, to taste

1. Remove the lamb from the refrigerator at least one hour before cooking.

2. Set the oven at 350 degrees. Sprinkle the lamb with olive oil and rub with salt and pepper. Place it on a rack inside a roasting pan.

3. Roast the lamb for 75 minutes or until a meat thermometer inserted into the thickest part of the leg registers 130 degrees for medium rare. For medium meat, roast 10 to 15 minutes longer (140 degrees). Remove the lamb from the oven, cover loosely with foil and set aside in a warm place for 15 minutes. The temperature will continue to rise.

4. Prepare the relish while the lamb roasts.

RELISH

1 ½ cups pitted black Nicoise or Moroccan olives

1 clove garlic

2 teaspoons capers

tablespoons chopped fresh parsley

Salt and pepper, to taste

1/3 cup olive oil

1. In a food processor, combine the olives, garlic, capers, parsley, salt, and pepper. Work the mixture until it forms a smooth paste.

2. With the machine running, add the olive oil in a thin stream. Transfer to a bowl and taste for seasoning. Add more salt and pepper, if you like.

3. Carve the lamb into thick slices, reserving 3 slices for the lentil salad. Serve the lamb with olive relish. Jill Gibson

Recipe for eggs stuffed with tuna

Serves 6

6 eggs

1 can (6 1/2 to 7 ounces) tuna in olive oil, drained

6 tablespoons mayonnaise

Pinch of salt

1/8 teaspoon cayenne pepper

½ teaspoon smoked Spanish paprika (for sprinkling)

1 scallion, trimmed and finely chopped (for garnish)

1. Bring a saucepan of water to a boil. Add the eggs and set the timer for 10 minutes. During the first minute of cooking, stir the water in one direction so the yolks set in the center.

2. With a slotted spoon, transfer the eggs to a bowl of very cold water, peel a strip of shell off each one, and return eggs to the water. When cool, peel the eggs.

3. Drain the eggs and pat them dry. Halve them horizontally and scoop the yolks into a food processor.

4. Add the tuna, mayonnaise, salt, and cayenne pepper. Pulse the mixture until it is smooth. Taste for seasoning and add more salt or cayenne, if you like.

5. Use a pastry bag and plain round tip or a small spoon to stuff the filling into the eggs. Set them tightly on a plate.

6. Sprinkle with smoked paprika and scallion. Sheryl Julian, adapted from “The New Boston Globe Cookbook”

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