Monday, April 13, 2009

Easter Dinner with a Twist

This year for Easter dinner, we had a pretty traditional meal. I made a couple of little changes that spruced it up a bit.

I didn't do anything to the ham. I know there are all kinds of yummy glazes and the such but we went with a plain ham this year. As a note to people cooking for a small group, this year I decided to just get a ham steak. Usually, I get all into the big hams and we end up eating ham for weeks with it getting pretty old. So this year, I thought ahead (go me) and realized we don't need 10 pounds of ham, we just need about 2 (and still had leftovers). I cooked it in the broiler and it was yummy and quick (the thick cut was done in less than 15 minutes).

For the vegetable, I went with asparagus (I cuss, you cuss we all cuss for asparagus). I wanted to try my hand at a hollondaise sauce but had already boiled all of our eggs for dying. Oops. Instead, I made a little mustard sauce that was simply dijon mustard thinned out with milk. I thought it might have needed something else and tried adding some lemon juice but the mustard was so strong that I couldn't taste the lemon. Once it was the right consistency, I microwaved it a bit to warm it up. The sauce also went well with the ham.

Finally, the potatoes. This is just the recipe from the Better Homes and Gardens cookbook but rather than cheddar, I used gruyere cheese.
Au Gratin Potatoes
1/2 cup chopped onion - I used two good sized green onions
clove garlic, minced
2 T butter
2 T flour
1 1/4 cup milk
3 medium potatoes, sliced

Melt butter and saute onion and garlic. Add flour, slat and pepper and let it soak up the butter. Add milk all at once. Cook until thick and bubbly. Stir in cheese and cook until melted. Place potatoes in a greased 7x11 baking dish and pour sauce on top. Bake, covered, in a 350 oven for 40 minutes. Uncover and bake an additional 15 - 20 minutes.

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