Due to a communication error (or more likely a technology error on my part,) my Easter article did not make it in the paper. I hope everyone had a great Easter and since I was so excited about the food that I served at our picnic, I wanted to go ahead and share some of the recipes in hopes that you can use them for summer entertaining, maybe even a Memorial Day picnic.
I wanted to do something “different this year” and tried a few new recipes. Due to an important trip immediately preceding Easter, I knew that I would need to do some planning and try to have several things prepped beforehand. The two main dishes are cured or “pickled” for several days before serving so many of the item were prepped early making things much easier the day before Easter.
Gravlax (Cured Salmon)
I wanted to try a fish dish that was easy to prepare ahead of time. I knew that I would not be able to cook any fish the day of the picnic and really do not like leftover or reheated fish. We opted for this salt-cured fish dish that was a big hit. Gravlax is a Swedish dish where fresh salmon is cured, or “cooked,” in sugar, salt, dill, and other seasonings. It is served sliced paper thin, in a similar way as smoked salmon.
This is a Barefoot Contessa recipe, that a family member made for a gathering in the past. I loved it then and loved it on Easter. It was a great success and a very different option for fish.
3 pound center cut fresh salmon fillet; skin removed
1 large bunch of fresh dill, plus extra for garnish and serving
1/2 cup kosher salt
1/2 cup regular sugar
2 tablespoons white or black peppercorns, crushed
1 tablespoon whole fennel seed, crushed
Cut the salmon fillet in half into two pieces about equal in length. Place one piece in a deep dish, skin side down. Wash and shake the dill until it is dry and arrange it over the fish.
Combine the salt, sugar, peppercorns and fennel seeds in a small bowl and sprinkle evenly over the dill. Place the other piece of salmon over the dill and spices, skin side up.
Cover the dish with plastic wrap and place a small dish on top of the plastic wrap to weigh it down with a few cans on top to weigh down the dish.
Refrigerate the salmon for at least two to three days turning every 12 hours and basting in the liquid that collects in the dish.
To serve, lay the salmon fillets flat on a cutting board and scrape off dill and spices. Slice with a long, thin knife as you would for smoked salmon. Lay the slices of fish on a cutting board with the bread and the mustard sauce. Serve with additional dill.
We opted to cut the salmon in small cubes, toss it in the mustard sauce and serve with bread slices. Serve extra mustard sauce on the side.
Gravlax Mustard Sauce
1/2 cup Dijon mustard
2 teaspoons dry ground mustard
6 tablespoons sugar
1/4 cup white wine vinegar
2/3 cup olive oil
6 tablespoons chopped fresh dill
Combine the Dijon mustard, ground mustard, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill.
Serve with the gravlax and bread, salad, sliced cucumbers, or boiled potatoes.
Sauce can be made several days ahead and stored in the refrigerator for best flavor.
Homemade Corn Beef:
then Homemade Pastrami
Someone asked me the difference between pastrami and corned beef. The most basic answer is that pastrami IS a corn beef that has been coated in a pepper mixture and then smoked until it is tender. Both are delicious.
10 pound beef roast, such as an eye of the round or a lean brisket that has been trimmed
2 quarts ice cold water
4 tablespoons sodium nitrate (Can be found at a commercial butcher but can be omitted, if desired)
1 cup kosher salt
1 cup sugar
1 tablespoon each: onion juice and garlic juice
For the Pastrami coating:
1 cup course ground black pepper
1/2 cup course ground coriander
1/2 cup brown sugar
Combine the water, sodium nitrate, if using, and the salt, onion and garlic juice in a bowl and whisk until all the salt has dissolved. Using a flavor injector needle, inject the pickling mixture into the meat about 15 -20 places.
Place the roast in a non-reactive container, such as a plastic container with a snap lid and pour remaining pickling mixture over the meat. Add extra water to make sure meat is covered. Allow mixture to cure in the refrigerator three to five days. Check mixture every day, turning it once a day and making sure that the pickling covers the meat.
After about a week in the pickling mixture you basically have a corned beef. At this point the roast can be cooked (boiled) until it is tender for corned beef.
However, if making pastrami, remove meat from the brine and rinse with cold water. Pat dry. Rub roast with a little oil and coat with pastrami rub. Refrigerate overnight.
Preheat smoker and remove roast from the refrigerator. Allow roast to come to room temperature for about 30 minutes to one hour.
Smoke meat at about 215 to 250° until internal temperature of meat registers 175°. Allow meat to cool to room temperature and wrap in plastic wrap. Slice thin and serve as you would any lunch meat.
I finished our pastrami in the oven using a pan of water below the meat to keep the environment moist while it was slowly reaching the desired temperature. I wanted the meat to be very tender but not falling apart.
Chicken Divan
At large gatherings, I try to include at least one chicken casserole on the menu. Some kids (and adults) may not be adventurous eaters. Chicken Divan has been a favorite of mine since my college days and I have served this recipe at many birthdays, baptisms, and family dinners. It is easy to prepare and can easily be made ahead of time. For a large gathering, I start with a layer of rice on the bottom to make it a one dish meal. Feel free to serve the rice on the side.
2-4 cups cooked basmati rice
1 large bag frozen broccoli spears, defrosted and drained (you can use fresh broccoli that has been blanched)
4 boneless, skinless chicken breasts, cut into cubes
1 can cream of chicken soup
1/2 cup mayonnaise
1/2 cup sour cream
2 cups sharp cheddar cheese, grated
Juice of 1 lemon
2 tablespoons sherry, optional but good
Lemon pepper, season salt, or salt and pepper to taste
Sauté chicken in a non-stick skillet until done. Season to taste. Combine soup, mayo, sour cream, cheese and additional seasoning lemon juice, and sherry in a bowl.
In a large casserole dish, sprayed with non-stick spray, spread a layer of rice. Top with broccoli and then chicken pieces. Spread soup mixture on the top and bake at 350 for one hour.
Chicken Salad in Easter Crescent “Carrot Cones”
This precious Easter “presentation dish” was spotted on Instagram and was a big hit with the group. Feel free to stuff “carrot cones” with any mixture.
1 package refrigerator crescent rolls.
8 store bought sugar cones, wrapped in foil
Celery leaves, parsley, or carrot tops for garnish
Once ice cream cones are tightly wrapped in foil, heavily spray with non-stick spray. Separate individual crescent rolls and carefully wrap one roll around each cone sealing the point end and forming a crescent cone.
Place crescent wrapped cones on a baking sheet lined with parchment. Bake in a 375° oven for 12-15 minutes until brown. Allow to cool completely and then carefully remove from foil cone.
When ready to serve, stuff with chicken salad, and add a little bit of the celery leaves to make the “carrot tops.” Serve immediately.
Easter Chicken Salad
No strong flavors or special bells or whistles in this chicken salad. Just the basics for a very delicious chicken salad. We wanted the presentation to be the focus.
6-8 chicken tenders, poached for about 10 minutes in salted water with a few bay leaves
1/4 cup mayonnaise
1 stalk celery, I prefer the leafy inner section
1/4 or about 2 tablespoons onion
Salt, pepper, season salt to taste
Carefully pick the center tendon out of the cooked chicken tenders. Add to bowl of the food processor Pulse until chicken is thoroughly chopped. Put chopped chicken in a large bowl. Process the celery and onion until thoroughly chopped. Mix chicken and vegetables, and 1/4 cup mayo. Add additional mayo if needed. Season to taste. Store in the refrigerator until ready to serve.
Serve chicken salad on a croissant with baby lettuce or alfalfa sprouts, if available.
Three Bean Salad
I needed a good vegetarian and vegan option and this Three Bean salad was perfect. Super easy and super delicious.
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chick peas (garbanzo beans), rinsed and drained
1/2 red onion, chopped and soaked in ice water for about 5 minutes to minimize the harsh flavor
2 celery stalks, chopped
1 cup parsley, chopped
1 teaspoon fresh rosemary, finely chopped
1/3 cup apple cider vinegar
1/4 cup sugar
3 tablespoons oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Mix all ingredients and allow flavors to mingle for at least three hours before serving. Preferably overnight. Store in refrigerator until ready to serve.
Strib’s Hashbrown Potato Casserole
This hashbrown casserole is always a big hit. It was totally gone by the time I made it through the line.
1 large package, frozen shredded hash brown potatoes
2 cups sharp cheddar cheese
2 cups sour cream
1/2 package frozen chopped onion, or one onion, finely chopped
1 stick of butter, melted
1 can cream of mushroom soup
Spray large casserole dish with nonstick cooking spray.
Mix all ingredients and spread in the casserole dish. Top with cornflakes, if desired.
Bake at 350° for 1–1 1/2 hours.
Potato Salad with Dill
3 pounds small red potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup fresh dill, chopped
1/2 cup celery, medium diced
1/2 cup red onion, small diced
Salt and pepper to taste
Scrub the potatoes and place in a large pot of salted water. Bring to boil and lower the temperature to a simmer and cook for about 10 minutes until the potatoes or fork tender. Drain.
Meanwhile, as the potatoes cook, whisk together mayonnaise, buttermilk, Dijon, mustard and whole-grain mustard, chopped dill, and one teaspoon salt and one teaspoon fresh ground black pepper and set aside.
When potatoes have cooled, quarter each and mix with dressing. Fold in celery and onion and season to taste.
It is best made a few hours before so the flavors can develop.
Marinated Cucumbers
and Onions
In a medium glass bowl combine:
1 cup ice cubes
1/4 cup water
3/4 cup white wine vinegar, white or apple cider vinegar
3 tablespoons sugar
2 teaspoons dried basil or dill
3/4 teaspoon salt
Stir until sugar dissolves. Add a thinly sliced sweet onion and a thinly sliced medium English cucumber. Add additional salt to taste.
Refrigerate for at least two hours or overnight.
Serve with a slotted spoon or for individual salads, arrange with lettuce leaves and two tomatoes, cut into wedges.
* Spicier versions can include 1.2 teaspoon garlic powder and a pinch of red pepper flakes
Crispy Roasted Sweet Potatoes
This recipe was a new way to serve any old favorite. The sweet potatoes were delicious.
3 tablespoons butter, melted
3 tablespoons olive oil
1/2 teaspoon fresh rosemary, chopped
3 to 4 medium sweet potatoes, peeled and thinly sliced
1 large shallot, peeled and thinly sliced
Salt and fresh cracked pepper to taste
Pre-oven to 400°. Melt butter and combine with the rosemary and olive oil.
Pour about half the butter mixture in the bottom of a two-quart baking dish. Arrange the potato slices vertically in the dish, forming a circle or “rose like” pattern.
Tuck in a sliver of shallot between every few slices of sweet potato. Pour remaining butter/oil mixture over the top and season with salt and pepper.
Cover dish and bake for about one hour until potatoes are tender. Increase the oven temperature to 450° and roast, uncovered, another 15 minutes until top of potatoes are browned and crisp. Serve warm.
Old Fashioned Green Beans
This is a tried-and-true recipe for great green beans.
3 cans whole green beans, drained
8 pieces of bacon, fried crisp reserving the grease
1 onion, chopped
1/2 cup vinegar
1/2 cup sugar
Put green beans in a pot. Crumble bacon over beans and add chopped onion. Add sugar, vinegar, and bacon grease and simmer for 3 hours. Add salt and pepper to taste. Can be reheated.
Spinach and Strawberry Salad with
Poppyseed Dressing
This year, I had an abundance of spinach in my garden, so we decided to utilize it before the weather got too warm and the spinach gets friend in the heat. This is a classic salad, and is always a crowd pleaser.
3 bags of baby spinach
1 pint fresh Louisiana strawberries, cleaned and sliced
1 recipe poppyseed salad dressing
1/2 cup toasted walnuts (optional and we did not used due to nut allergies)
Make the dressing several hours before and store the refrigerator. When ready to eat combine the salad ingredients and toss with the dressing.
Season to taste with additional salt and pepper and serve immediately.
Poppyseed Dressing
My father loves a store-bought salad dressing called “Catalina” and we determined that this salad dressing tasted like a home-made version.
2/3 cup sugar
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon salt
1/3 cup honey
3 tablespoons fresh lemon juice
3 tablespoons white vinegar
2 teaspoons grated onion
1 cup salad oil
1 tablespoon poppy seeds
•Consider omitting the grated onion and the poppy seeds and substitute Everything bagel seasoning
Add first eight ingredients to the bowl of your food processor and combine. With processor going slowly drizzle in oil and then stir in poppyseed mixture.
Store in the refrigerator until ready to use.
