Tasty Easter recipes with Suzannah Barrie

eightWest

With Easter less than a week away, you might be wondering what to serve with the traditional ham dinner. Today we’ve got some great recipes to help spice up your Easter Dinner. Suzannah Barrie joins me know in studio.

TOMATO ASPIC

  • 2 T unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 4 cups tomato juice or vegetable juice
  • 1 T onion, minced
  • 1 tsp sugar
  • 1 tsp Himalayan Pink Salt
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp celery seeds
  • 2 bay leaves
  • 2 whole cloves or 1/2 tsp. ground gloves
  • 2 T fresh lemon juice
  • 1 cup chopped romaine lettuce
  • 1/2 cup spicy chopped olives
  • 1 to 2 T freshly chopped herbs of choice
  • more lettuce for garnish

Sprinkle the gelatin over the cold water in a bowl and let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.

Stir together the tomato juice and next seven ingredients in a large saucepan; bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for 10 minutes. Pour through a wire mesh strainer into a bowl, stir in lemon juice and gelatin, then stir in chopped lettuce, olives and herbs.

Pour into a 10-inch ring mold coated with cooking spray and chill 6 hours or until set.

RHUBARB MUSTARD SAUCE

  • 2 cups chopped rhubarb
  • 1/2 tsp. mustard seeds
  • 1/2 tsp dry mustard
  • 1/4 cup cider vinegar
  • 1/2 cup diced onion
  • 1/2 cup maple syrup
  • 2/3 cup mashed strawberry

Combine all ingredients and simmer 5 minutes until the rhubarb is soft. Continue to simmer until the remaining mixture is syrupy.

GREEN PEA SHOOTERS

  • 1 cup fresh green peas
  • 1/2 cup frozen pineapple
  • 1/2 cup blueberries
  • 1 banana
  • 1 stalk celery
  • fresh mint leaves or parsley
  • 1 to 2 cups water

Blitz, blend or pulse all ingredients into a smooth elixir.

POLENTA ROUNDS

  • 1 cup polenta
  • 3 cups water
  • 1/2 tsp. red pepper
  • 1/2 tsp. nutmeg
  • 1/2 cup milk
  • 1 T butter

In a large saucepan, bring water to a boil and slowly stir in the polenta. Add the rest of the ingredients and simmer until cooked through. Spread polenta onto a greased baking sheet and smooth. Chill until set. Remove and cut into rounds and top with Rhubarb Mustard Sauce.

Other toppings could include pesto, sour cream, smoked salmon, caviar, and so on.

NATURALLY DYED EGGS

Per cup of water, use the following:

  • 1 cup chopped purple cabbage
  • 1 cup red onion skins
  • 1 cup yellow onion skins
  • 1 cup shredded beets
  • 2 T turmeric
  • 1 bag hibiscus tea

Add 1 T white vinegar to every cup of strained dye liquid.

Assemble all ingredients. Cook up as many different dyes. Bring each dye to a boil, then simmer for 15 to 20 minutes. Strain and reserve liquid. Add the white vinegar. Use hard boiled eggs when dipping. Dip many times for a stronger color.

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