Thursday, April 27, 2006

Easter Ham

I had a surprise this year - a dear friend gave me a Honey Baked ham as a present. We don't normally eat ham on this particular holiday, but this year we did, and it was really delicious. In fact, we've been eating ham, panettone, pascha cheese and hard boiled eggs all week. Finally today, E cried uncle and begged for something different. So, tonight when I came home from work, I made hash browns - with ham and cheese. LOL! On the side, I served shoestring beets in raspberry vinaigrette. It was a very tasty dinner and there is enough left over for lunch tomorrow. Tomorrow night - Risi e Bisi with ham instead of prosciutto.


Elizabeth said...

Do keep this blog going - even now that it's after Pascha!! I've been totally enjoying it. Didn't get to make the cabbage rolls, but, there is another Fast in our future - the Apostles Fast - which is 4 weeks long on the OC this year. So I'll plan it for then.

Just for fun, here is the ol' curmudgeon's recipe for Baked Lamb Chops:
6 triple-cut lamb chops (2-3 per person depending on how hungry they are)
1/2 stick butter - cold
2 tbs dried mint leaves
2 cloves garlic
Kosher salt
freshly ground pepper
EVOO (Extra Virgin Olive Oil)

Preheat oven to 375 deg
Trim lamb chops of excess fat, leaving less than 1/8 inch thickness. Oil both sides of the lamb chops with EVOO, place on a cooling rack on a lipped cookie sheet.
Mince garlic finely. Chop butter into very small pieces. Add a little Kosher salt and some freshly ground pepper to the butter pieces. Using a tiny blender, blend the butter, garlic and mint leaves together. (It will get "lost" in a big blender. If you don't have an itty-bitty blender, use a pastry cutter to cut the butter and the seasonings together.)
Spread seasoned butter on top of each lamb chop. Use it all up. If it doesn't look thick enough, make more. ;-)
Place chops in oven and cook for about 20 minutes (you want lamb to be a little pink).

Serve with a nice spinach salad and some soft rolls for sopping up the juices.

Anonymous said...

May I second the request to keep the blog up? I check your site practically every day and have enjoyed reading your recipes and your thoughts. I cried when I read your eulogy for your mother and I think your artos is spectacular! I can't wait to see what you serve your family during non-fasting times! Please please please keep it up!