I love the smell of these Easter Lilies in my sunroom.
Tiny New York Kitchen Wishes You And Your Family A Very Happy Easter!
Cooking Ham
Ham is a great choice for spring gatherings. It’s simple, feeds a crowd and provides wonderful leftovers.
Keep Servings In Mind. Allow for 1/2 to 3/4 pound per serving for bone-in ham, and 1/4 to 1/2 pound per serving for boneless ham.
Before Cooking make sure to let ham sit at room temperature for approximately 1 hour.
Scoring The Skin adds to a beautiful presentation. Cut 1/4 inch deep crosswise into 1 to 2 inch squares to create classic diamond shapes.
Glaze The Ham during the final hour of cooking to avoid burning.
Keep The Flavor Going. Buying bone-in ham leaves you with the ham bone, which is great for flavoring soups and beans.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Cooking Lamb
Lamb is versatile and can be prepared quickly for a spur-of-the-moment gathering or roasted to perfection and served with a range of accompaniments.
Let The Cut Determine The Cooking Technique. For tender cuts like a rack, chops, loin, sirloin, or leg it’s best to broil, roast, grill, pan fry or sauté. For less tender cuts like shank or shoulder roast it’s best to braise or stew.
Store Lamb For 1-2 Days In The Refrigerator. Or you may freeze for up to 3 months. Thaw slowly in the refrigerator for a day or two before cooking.
Get Creative With Spice Rubs. Mix garlic, ginger, cardamom, cloves, chili pepper, and fenugreek for an Ethiopian style spice rub. Or create your own custom blend.
Always Test Doneness With A Meat Thermometer. Cook ground lamb to at least 160 degrees and other cuts to at least 145 degrees.
Make “Spring Burgers” With Ground Lamb. Season with dill, mint, or rosemary. Top with chopped fresh tomatoes and feta cheese.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Passover Menu Ideas
If you’re wondering what to serve for Passover here are some handy menu ideas.
Soups & Appetizers
Matzo Ball Soup
Matzo Balls
Chopped Chicken Liver
Side Dishes
Quinoa Salad (Avocado, Mandarin Oranges, Toasted Walnuts, Citrus Vinaigrette)
Spiced Applesauce
Potato Kugel
Potato, Carrot & Prune Tzimmes
Walnut, Fig & Apple Haroset
Potato Latkes
Haricots Verts With Wild Mushrooms
Mélange Of Asparagus, English Peas, Carrots & Pearl Onions
Honey Roasted Baby Carrots
Main Courses
Black Angus Brisket With Caramelized Pearl Onions & Dried Apricots
Roasted Salmon With Mango Pineapple Salsa
Brined & Roasted Turkey Breast With Peach Cranberry Chutney
Roasted Chicken Breast With Apricot Ginger Glaze
Desserts
Baked Apples Stuffed With Walnuts & Dried Cranberries
Individual Pavlovas (Flourless Meringue Shells Filled With Lemon Curd & Fresh Berries)
Chocolate Truffle Cake
Apple Walnut Honey Cake With Matzo Crust
Chocolate Covered Matzos
Flourless Assorted Macarons (Lemon, Raspberry & Peach)
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
The word “Lent” is an abbreviated version of the Saxon name “Lengthentide” – the time when the days lengthen.
Palm Sunday
Find Joy In Each Day. – Saint Philip Neri
Here in New York City we’ve had a brutal winter. I’m so happy that spring is here at last. Farm to Table Leeks oh my! Bring on the spring and summer produce!
Sorry For The Curse Word But Sometimes It Just Fits The Bill!
