A FAMILY FEATURES mazing food is the centerpiece of most holiday gatherings. This Easter, impress guests with your culinary talent by making simple dishes simply amazing. With a little special attention, even the most basic foods can evolve into dishes worth sharing with loved ones.
Most chefs agree that spices and seasonings are essential elements of your kitchen arsenal. This Easter, give your spread a boost with spices and herbs of the highest quality, such as those from Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.
Update your traditional ham with a spicy, honeyed glaze; give a side serving of carrots a tasty twist and end the affair on a sweet note with a rustic, utterly delicious dessert. Find more flavorful ideas to elevate your Easter menu at spiceislands.com.
Spiced Honey and Black Pepper-Glazed Ham
Prep time: 10 minutes
Total time: 30 minutes
8-10 pounds cooked shank-end ham
1 tablespoon Spice Islands
Cracked Black Pepper
1 tablespoon Spice Islands
1 tablespoon Spice Islands Garlic
1/2 cup honey
1 1/2 teaspoons Spice Islands
Ground Saigon Cinnamon
1/2 teaspoon Spice Islands Ground
Heat oven to 325 F.
With sharp knife, score ham at 1-inch
intervals; place in baking dish. If ham
appears dry, moisten surface with water.
In small bowl, combine black pepper,
mustard and garlic powder. Rub pepper
mixture over surface of ham. Roast
according to package directions.
Combine honey, cinnamon and cloves.
Drizzle over ham during last 30 minutes
of roasting. Remove ham from oven and
let rest 20 minutes before slicing.
Spiced Maple Carrots
Prep time: 5 minutes
Total time: 15 minutes
1 pound (4 cups) baby carrots
1/2 cup water
1 teaspoon Spice Islands Ground
3/4 teaspoon Spice Islands Ground
2 tablespoons Maple Grove Farms
100% Pure Maple Syrup
1 tablespoon butter
sea salt, to taste
In large skillet, combine carrots, water, cinnamon
and ginger. Mix well. Cover and cook on high 6
minutes until almost tender.
Add maple syrup and butter. Mix well and
continue to cook, uncovered, 2-3 minutes, until
carrots are well-glazed. Season, to taste, with
Anise, Pear and Almond Crostata
Prep time: 45 minutes
Total time: 2 hours, 30 minutes
1 1/4 cups all-purpose flour
1 stick butter, cut into 1/2-inch cubes and
1/2 teaspoon Spice Islands Fine Mediterranean
1/4 cup ice water
Anise Almond Filling:
1 cup blanched, slivered almonds
3/4 teaspoon Spice Islands Anise Seeds
1/3 cup sugar
1 large egg
1 teaspoon Spice Islands Vanilla Extract
1/4 teaspoon Spice Islands Fine Mediterranean
2 tablespoons butter, at room temperature
Fiorelle or small pears, sliced into thin
tablespoons sugar, plus extra for
tablespoon lemon juice
large egg, beaten
tablespoons Polaner Apricot Preserves,
cream or ice cream (optional)
To make crust: In food processor, combine flour,
frozen butter and salt. Pulse until dough is size of
large peas. Add 3 tablespoons ice water and pulse
several times. Pinch dough to see if it is holding
together; if not, add water a couple of teaspoons at a
time, pulsing once or twice after each addition, until
dough holds together. Form dough into disk, wrap in
plastic wrap and chill 30 minutes.
Heat oven to 400 F.
To make filling: In food processor, blend almonds,
anise seeds, sugar, egg, vanilla and salt until paste
forms. Add room temperature butter and blend again.
Toss sliced pears with 2 tablespoons sugar and
lemon juice. Set aside.
On sheet of floured parchment paper, roll out
dough into 13-inch circle; transfer on parchment to
rimless cookie sheet.
Spread almond paste onto circle, leaving 2-inch
border. Scatter pears on top, covering almond paste.
Fold dough up and over pears, overlapping dough
as needed. Brush with egg wash and sprinkle crust
generously with extra sugar.
Bake until pears are tender, 40-45 minutes. If crust
starts to get too brown, lightly cover with foil. Remove
tart from oven and brush pears with heated apricot
preserves. Serve with cream or ice cream, if desired.
With its rich hue and warm aroma, cinnamon can bring spicy sweetness to all kinds of baked goods. However, all cinnamon is not the same. There are two main varieties of cinnamon, Indonesian and Vietnamese. Vietnamese, which is used in the Spice Islands Saigon Cinnamon featured in these recipes, tends to have a brighter, spicy taste. The forests of Vietnam are known for their premium cinnamon. High in volatile oils, the Vietnamese cinnamon trees produce a deep, reddish-brown cinnamon with an intense fragrance and sweet, red-hot-candy-like flavor.