April 2018 ttimes web magazine

Page 61

Easter Elegance Anticipating the opening of local farmer’s markets, we plan gathering of all sorts to enjoy the freshest foods of the season. As we bid farewell to hearty soups and stews, we get ready for lighter meals. A beautiful baked ham with orange-honey glaze is perfect for a large dinner party or Easter luncheon buffet. Any leftovers can be used in the ham and apricots recipe to make a quick weeknight meal. The lamb chops with mint aioli is just right for a big Sunday dinner, and the pecan chicken fits the bill for a more intimate meal. Spring also delivers an array of new potatoes. Known for their thin, waxy skins, these irregularly shaped potatoes are ideal for tossing with fresh seasonal vegetables or for pan roasting. Just remember to choose potatoes that are uniform in size to make cooking easier. Most people don’t realize the peak season for pineapples is March through July. Pineapple doesn’t receive as much attention as it should.

This tropical fruit is usually purchased to eat fresh or to use in recipes for desserts or salads. Actually, pineapple is extremely versatile, as it is one of the few fruits that retains its shape when heated. Try grilling, broiling, stir-frying, or sautéing pineapple, and be amazed at its fabulous flavors. It also makes a great Easter dessert. BAKED HAM with ORANGE-HONEY GLAZE Serves 22 1 small can frozen orange juice concentrate, thawed and diluted 1-3/4 cups water 1/2 cup honey 3 T. cornstarch 1 t. dry mustard 1/2 t. sea salt 59