During my last few weeks of class, one of the assignments we needed to complete was a "Legacy Project". For this project, I shared with my professor one of my hobbies - which is cooking. We had spent the Easter weekend in Duluth with friend and put together a pot luck style dinner while hosting at our house. I figured since I've already written all of this out for an assignment, it's easy enough to throw it together for a blog. I know I've been MIA for a bit - in the past few months, we've been in the process of buying a housing, packing, traveling to see family, Allan's finished his Master's degree and taken his board exam, and I'm in the last week of class. SOON your feed will be blown up with house projects (fingers crossed!), but till then - Prepare yourself for a long post - here's the pieces we put together for the Easter dinner :)
Whole chicken
1
whole chicken
Garlic
Lemon
Onion
Salt
Pepper
Butter
*Brine
the chicken in a salt/water combination for a few hours prior to cooking
1.
Make sure the whole chicken is clean and dried
2.
Separate the outside skin from the chicken
3.
In between the chicken and its skin, place sliced lemon, onion, and garlic
4.
Place lemons and onions in the cavity of the chicken
5.
Apply to your likening, salt and pepper
6.
Brush with butter
The
chicken can be placed on a grill that’s been preheated to 350* - Cook the
chicken till the recommended temperature
7.
Serve :)
Small Ham
1
small ham
Course
brown mustard
3
cups Chicken stock
½
cup Brown sugar
½
cup Water
2
oranges
1
lemon
2
onion
Salt
Pepper
Roasting
pan
1.
Glaze- Combine the zest of an orange and lemon, the juice of the orange and
lemon, brown sugar, and water in a pot. Bring to a simmer and add the amount of
course brown mustard to your liking
2.
In the bottom of your roasting pan, add the chicken stock, a sliced onion,
sliced orange, and sliced lemon
3.
Score crosshatches in the ham. Brush the top of the ham with 1/3 of the glaze.
Cover with foil and bake for 1 hour.
4.
Remove foil, brush with half of the glaze and bake for another hour.
5.
Baste the ham with some of the chicken stock mixture from the bottom of the pan
and pour the rest of your glaze, back till the temperature of the meat reaches
155*
6.
Serve :)
Au Gratin Potatoes
8
potatoes
¾
cup Cheddar cheese
¾
cup Parmesan cheese
Salt
Pepper
1
cup heavy cream
Nutmeg
Fresh
thyme
Cupcake
pan - greased
1.
Peel your potatoes
2.
Slice potatoes evenly
3.
Shred cheese if bought whole
4.
In a pot, combine cream, nutmeg, thyme, salt, and pepper and bring to a simmer
5.
Once cupcake pan in generous greased, begin layering:
- Potatoes
- Cheese mix
- Potatoes
- Cheese mix
6.
Portion the cream into each cupcake tin
7.
Bake in a 400* preheated oven until potatoes are tender and bubbling and the
top is golden brown.
8.
Let stand for 15 minutes – each cupcake tin is an individual serving
Deviled Eggs
8
eggs
½
cup mayonnaise
1
½ teaspoons Dijon mustard
1
½ teaspoons yellow mustard
Worcestershire
sauce
Salt
Paprika
1.
In a medium pot, cover the eggs with cold water and bring to a rolling boil.
Cover, remove from heat and let stand for 12 minutes.
2.
Drain the eggs and fill the pan with cold water. Let the eggs cool.
3.
Drain and peel the eggs, pat dry. Cut the eggs in half lengthwise.
4.
With the egg yolks, mix in the mayonnaise, Dijon, yellow mustard, and
Worcestershire sauce. Season with salt.
5.
Transfer the egg yolk mixture to a zip lock bag. Pack all of it towards the
bottom of the bag. Cut off a cover and use to fill the egg whites.
6.
Arrange the eggs on a tray and garnish with the paprika.
Pancetta-Wrapped Asparagus with Citronette
2 pounds medium
asparagus
½ pound pancetta
Finely grated
zest and juice of 1 orange
2 teaspoons
Dijon mustard
¼ cup
extra-virgin olive oil
Salt and freshly
ground pepper
2 teaspoons
chopped thyme
1. Tightly wrap
each asparagus spear in a slice of pancetta.
2. Preheat the
grill, placing the asparagus over moderate heat, turning often until the
pancetta is crisp.
3. In a small
bowl, stir the orange zest and juice with the mustard and olive oil. Season it
with salt and pepper.
4. Transfer the
asparagus to a platter and drizzle with the dressing
5. Sprinkle with
the thyme and serve.
*This recipe
found in Food and Wine
Enjoy!
e.l.l
