Ingredients Jump to Instructions ↓

  1. For shrimp butter

  2. 1 1/2 sticks (3/4 cup) unsalted butter, softened

  3. 1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined

  4. 1 teaspoon salt

  5. 1/2 teaspoon black pepper

  6. 1/4 cup minced onion

  7. 2 1/2 teaspoons fresh lemon juice

  8. 1/8 teaspoon cayenne

  9. For toast points

  10. 10 slices firm white sandwich bread, crusts discarded and each slice cut to form

  11. 4 triangles

  12. 3 tablespoons unsalted butter, melted

  13. Garnish: whole cooked shrimp

  14. 1 pound medium asparagus

  15. 1/3 cup plus 1 tablespoon extra-virgin olive oil

  16. 1/2 teaspoon finely grated lemon zest

  17. 1 1/2 tablespoons fresh lemon juice

  18. 1 tablespoon Dijon mustard

  19. 10 ounces mixed spring lettuces

  20. One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler

  21. 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices

  22. 3 cups sugar

  23. 2 cups water

  24. 1/4 cup cup country-style mustard

  25. 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat

  26. 40 whole cloves

  27. 1 cup cup dry white wine

  28. Mustard greens, for garnish

  29. 2 cloves garlic, smashed

  30. 3 tablespoons unsalted butter

  31. 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled

  32. 3 cups half-and-half

  33. 1/2 cup creme fraiche

  34. 2 tablespoons all-purpose flour

  35. 2 teaspoons chopped fresh thyme

  36. 1/8 to 1/4 teaspoon ground mace

  37. Kosher salt and freshly ground pepper

  38. 1/4 cup chopped chives

Instructions Jump to Ingredients ↑

  1. Whether you are hosting a late lunch or early dinner, this year, I have the perfect Easter menu. It's a somewhat classic spread that starts with crisp toasts slathered in shrimp butter. Since Easter is a celebration of rebirth, no meal is complete without Spring's most beloved vegetable: asparagus. Roast it, then serve on top of a bed of seasonal lettuces. For the main course nothing says Easter like a baked ham. Instead of the traditional honey-glazed version, delight guests with a savory sweet pineapple-mustard glazed ham. Pair with creamy scalloped potatoes made with creme fraiche and you've got a spectacular dinner sure to please even the pickiest of in-laws. Want the recipes? Please keep reading. Make shrimp butter: Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).

  2. Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes.

  3. Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop).

  4. Bring to room temperature 45 minutes before serving.

  5. Make toast points: Put oven rack in upper third of oven and preheat oven to 400°F.

  6. Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes. Transfer to a rack to cool. Serve toast points with shrimp butter. Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.

  7. In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.

  8. In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing.

  9. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve. Bring pineapples, sugar, and water to a boil in a large saucepan. Reduce heat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80 minutes. Transfer to a large bowl; let cool. Stir in mustard. (Glaze will keep, covered and refrigerated, for 3 days.)

  10. Preheat oven to 350 degrees with rack in lowest position.

  11. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.

  12. Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.)

  13. Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired. Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

  14. Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes.

  15. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

  16. You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.


Send feedback