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The Blonde Cucina: Making Easter Eating Easy

by on April 04, 2015 9:30 AM

When you start to think about Easter, bright and colorful hard-boiled eggs, large chocolate bunnies, egg hunts and daffodils come to mind.

You also might be considering whether you’re going to go to one of those Easter buffets or if you’re going to do the cooking that day.

Most Easter buffets take reservations from 10:30 a.m to 3:30 p.m., to allow for attending church and eating lunch after services.

The buffets are great, and I do make reservations at those (that’s one of my little secrets). However, what about dinner? Well, here’s a little idea — you can do what I do.

First, I go to church, then to a buffet, then I make a small Easter dinner at home. (Before we get into some super simple dishes that are great for Easter, you might want to get on it and make your reservations, as those buffet places fill up fast. Easter is one of those holidays that most people don’t cook for anymore.)

For my Easter dinner, I plan on making a ham, baked pineapple and potato and green bean salad. I buy Hawaiian sweet rolls and a dessert.

Remember what I always say: Make it memorable, but also make it easy on yourself.

 

GREEN BEAN AND POTATO SALAD

1 pound potatoes, cut into 2-inch chunks (I like to use baby red potatoes.)

Sea salt

1/2 pound green beans, clean and trimmed

1 tablespoon Dijon mustard

1/4 cup mayonnaise

3 tablespoons sour cream

1 tablespoon dill weed

Juice of 1 lemon, plus 1 teaspoon grated zest

Freshly ground pepper

Put the potatoes in a large pot, covering them with cold water and salting them. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. After 6 minutes, add green beans and cook until crisp-tender. Drain. Run potatoes and green beans under cold water to stop cooking and pat dry.

Mix Dijon mustard, mayonnaise, sour cream, dill weed, lemon juice and zest, a 1/2 teaspoon salt and freshly ground pepper to taste in a bowl. Add the potatoes and

green beans, season with salt and pepper and toss. Serve at room temperature.

 

BAKED PINEAPPLE

1/2 cup butter

1/2 cup sugar

3 tablespoons light brown sugar

4 eggs, well beaten

15 1/2-ounce can unsweetened crushed pineapple, drained

5 slices white bread, cubed

Heat the oven to 350 F. Coat casserole dish with cooking spray.

Cream together butter and sugar. Once combined, add in eggs, beating until combined.

Stir in pineapple and bread cubes and put mixture into casserole dish.

Bake for 45 minutes. Serve hot or cold.

 

HAM GLAZE

1 cup butter

1 cup brown sugar

1 cup chopped pecans

 

Melt butter in a bowl. Add brown sugar and pecans and combine.

Pour over ham 30 minutes prior to completion of cooking time.

 

All these recipes are simple and will make you a star. Holidays don’t need to be stressful: Make them what you want them to be.

Happy Easter!

 

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Ciara Semack is the owner of The Blonde Bistro in Bellefonte. She is the mother of one and a lifelong resident of Centre County. Her column appears every other week in the Gazette. Questions, suggestions and comments can be directed to [email protected]
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