Tuesday, March 1, 2016

Easter Sunday Preperation

Easter Menu
Maple Bourban Glazed Ham
Hot Cross Buns
Roasted Asparagus
Spinach and Potato Gratin
Carrot Cake






Over the years I have learned it takes only two steps to insure I will enjoy holiday get together at the farm house :
1. Plan ahead and 2. Do not try and do everything my self  or from scratch.

Happy host, happy guests. The most important thing you can do to make people feel at home and relaxed at your table is be relaxed yourself.Be organized. Lay out your serving dishes ahead of time, and set the table the night before. Chill your wine, relaxed and spend time with your guests


The center of the Farm House Easter table will be Carrot Cake, made from a  mix. King Arthur Flour offers up some of the very best baking mixes. If you ordered all the ingredients from their catalogue filled your pantry and hand measured your self you get the exact same product, so why not let them do the measuring.









Spinach and Potato Gratin



Preheat an oven to 375°F (190°C). Butter an 11-inch (28-cm) gratin dish.

In a large saucepan over medium heat, combine the cream, garlic, rosemary, thyme, sage and a pinch each of salt and pepper. Bring just to a boil, then remove from the heat and set aside.

In a large sauté pan over medium heat, add 1/4 cup (2 fl. oz./60 ml) water and the spinach. Sauté the spinach until wilted, about 2 minutes. Remove from pan, let cool slightly, then squeeze out as much liquid as possible from the spinach. Set the spinach aside.

Peel the potatoes. Using a mandoline or very sharp knife, cut the potatoes into slices about 1/8 inch (3 mm) thick. Gently stir the potato slices into the cream mixture.

Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper, half of the onions, half of spinach and 1 cup (4 oz./125 g) of the Gruyère. Repeat, using another one-third of the potato slices, salt and pepper, all the remaining onions, the remaining spinach and another 1 cup of the Gruyère. Top with the remaining potatoes and sprinkle with salt and pepper again. Using a large, flat spatula, gently press on the potatoes to compact them. Pour any cream mixture remaining in the saucepan over the potatoes and sprinkle evenly with the remaining 1 cup Gruyère and the Parmesan.

Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until the gratin is golden brown and bubbly, about 20 minutes more. Let the gratin rest for 10 minutes, then use a spatula to cut it into squares and serve immediately. Serves 6 to 8.

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