Sunday
T h e To q u e S t o p s H e r e
Making
special
For F or those those hhosting osting tthe he E Easter aster gathering, the traditional dishes tend to be popular, tummy-pleasing choices. By Phyllis Stein-Novack Food Columnist
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■ Roast Ham ■ 1 10-pound spiral sliced ham, bring to room temperature and wipe dry with paper towels. 1 bottle of port wine or cream sherry
Directions: Preheat the oven to 350 degrees. Set the ham in a roasting pan and pour the wine or sherry over it. Place the ham in the oven and roast for about 90 minutes, basting it with the port
■ Sautéed Cinnamon Apples ■ Ingredients:
8 apples such as Braeburn, Royal Gala or Fuji, peeled, cored and sliced Enough lemon juice to cover the apples 1 tablespoon of Canola oil 4 tablespoons of unsalted butter Pinch of kosher salt Cinnamon for dusting
Directions: Place the apples in a glass bowl and cover with the lemon juice and water to keep them from turning brown. Dry the apples well with paper towels. Heat the oil in a large skillet over medium. Add the butter and melt until frothy. Place the apples in the skillet, add the salt and sauté until just soft. Dust with the cinnamon. Serve warm or at room temperature. Serves eight.
■ English Peas ■ with Boston Lettuce Ingredients:
2 large heads of Boston lettuce, separated into leaves 1 tablespoon of Canola oil 3 tablespoons of unsalted butter 2 pounds of shelled English peas Enough chicken stock to cover the vegetables
Directions: Fill two large bowls with cold water. Gently plunge the leaves into the water to remove any grit. Spin dry in a salad spinner or with paper towels. Slice the lettuce into strips about 1/2-inch wide. Heat the oil over medium in a 4-quart pot. Add the butter and swirl around to mix with the oil. Add remaining ingredients, stir to blend, raise the heat to high and bring to a boil. Lower to simmer, cover the pot with the lid askew and cook until the peas are tender, for about eight minutes. Taste a pea for doneness. Serves eight. SPR Comment at southphillyreview.com/food-anddrink/features.
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Ingredients:
or sherry every 15 minutes. Allow the ham to rest before carving. Pour the pan juices into a saucepan and heat through. Place the juices in a gravy boat. Serves eight.
SOUTh PHILLY REVIEW I April 5, 2012
aster is holiest day on the Christian calendar. I asked some of my friends about their plans. Many of them are going to a restaurant for Sunday brunch. My Greek friends will celebrate Easter one week later with a hearty meal featuring roast lamb and Greek Easter breads and sweets. Several weeks ago, while chef Joseph Scarpone and I were cooking in my kitchen, I asked him what he and his extended family eat on Easter Sunday. “We go to my aunt’s house and she always serves ham,” he said. “I think many Italians have become Americanized, especially on Easter.” I did a highly unscientific survey and discovered that Italians prepare roast lamb, but many Italian-Americans go the ham route. So do my Irish friends. Pork takes pride of place on the holiday table. It is, indeed, the other white meat.
Pigs are bred to be leaner than they were years ago. Cuts to consider include pork belly, crown roast of pork, pork-loin roast, pork chops and pork shoulder. Certain fruits and vegetables enhance this main course beautifully. Pork and apples is a perfect culinary marriage. Any type of potato also is welcome here. Cabbage, one of my favorite vegetables, is not just for serving in the autumn and winter. I prepare it year-round. Fresh English peas are in the market now. I like to prepare them the French way with Boston lettuce. Ham is a fine holiday roast because the leftovers can be turned into a myriad of dishes. The bone goes into the kettle for soup. I would serve a slightly chilled Beaujolais with this Easter meal. For those guests who prefer white wine, chardonnay with a buttery, oaky flavor fills the bill nicely.