Easter Sunday Dinner

On the menu:

• Deviled Eggs with Horseradish
• Glazed Baked Ham
• Scalloped Potatoes with Muenster and Shallots
• Steamed Asparagus with Lemon Dijon Butter
• Cheesecake with Toasted Coconut and Pecan Topping

Deviled Eggs
6 Eggs. hardboiled, peeled
2 Tbsp. Dijon Mustard
1 Tbsp. Horseradish
2 Tbsp. Milk
Salt
Pepper
Smoke Paprika

Cut the eggs in half- place the yolks in a bowl. Mix in the rest of the ingredient and stir. Spoon the filling into the egg halves and sprinkle with paprika.



Glazed Ham
1 Smoked, Uncooked Bone-In Ham (ours was 7lbs.)
3 Tbsp. Honey
3 Tbsp. Mustard
Pepper
1Tsp. Chili Powder

Preheat oven to 350. Salt and Pepper the ham. Mix the honey, mustard, pepper and chili powder and drizzle over ham.
Bake for 2 hours and 20 minutes, covered with foil. Remove foil, drizzle more glaze, and baste. Put back in oven, uncovered and broil for 20 minutes on high.

Scalloped Potatoes with Muenster and Shallots
6 Large Russet Potatoes, washed, peeled and thinly sliced
1 Large Shallot, thinly sliced
3 Slices Muenster
1/2 C. Milk
2 Tbsp. Butter
2 Tsp. Smoked Paprika
Salt
Pepper
Olive Oil

Preheat the oven to 375.
Boil a large pot of heavily salted water. Add the potato slices and boil for about 3 minutes-- just to make them soft. Drain and set aside.
In a small pan, heat a small amount of olive oil and add the shallots. Cook over medium,  for about 2 minutes until brown and slightly crispy.
In a large casserole dish, layer potatoes and shallots.
In a small sauce pan, melt the butter and stir in the flour. Add the milk and stir in the cheese slices. Add the paprika, and a couple shakes of salt and pepper. Stir until the cheese has melted. Add more milk if needed. Pour over the potatoes, sprinkle with more paprika and put in the oven on the center rack. Bake for 25 minutes.


Asparagus with Lemon Dijon Butter
1 lb. Asparagus
2 Tbsp. Butter
1/2 Lemon
1 Tbsp. Dijon

Steam the asparagus. Arrange on serving plate.
In a small sauce pan, melt the butter and add the lemon and dijon. Add a little salt and pepper. Pour over the asparagus.





Cheesecake with Toasted Coconut and Pecan Topping

Crust

1 1/2 cups graham cracker crumbs

1/4 cup confectioners' sugar

1/3 cup melted butter

1/8 teaspoon salt

Filling

 

2 cups (2 large packages) cream cheese, at room temperature

2 large eggs

2/3 cup sugar

1 teaspoon vanilla extract

Topping

1/4 C. Coconut

1/2 C. Pecans, chopped

2 Tbsp. Unsalted Butter

1/4 C. Sugar

 

Preheat the oven to 350°F.

Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.

Press the crumbs into the bottom of the pie pan.

 

Make the filling by mixing together all of the filling ingredients till smooth. Use a mixer set at low-medium speed. Pour the filling into the crust.

Place the cheesecake in the oven and bake it for 30 minutes. Broil for 1 minute to brown the top.

Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, till you're ready to serve it

 

To make the topping, melt the butter over medium heat in a sauce pan. Add the sugar and mix until dissolved. Add the coconut and pecans. Cook about 3 minutes until the coconut is crispy. Spread onto the cheesecake. Serve immediately or let cool....either way it's delicious.