This year, "regular" Easter and Ukrainian Easter are the farthest apart they can be--five weeks. So Ukrainian Easter won't be until May this year! I'm saving the more traditional Ukrainian items like bitter beets for Ukrainian Easter. Except for the mushrooms. Can't hold those back!
I got a lovely pork picnic shoulder for the ham this year, going to bake it in the slow cooker, then glaze it in it the oven. Your typical brown sugar, Dijon mustard glaze. And I'm going to do that cross-hatching the fat and studding it with cloves thing, too. Yum! (An example is here, using maple syrup too! http://www.myrecipes.com/recipe/classic-baked-ham-with-maple-mustard-glaze-10000001598619/)
Potato and mushroom bake is a fantastic side for a baked ham, a delightful combination of flavours that's really different from regular scalloped potatoes. My only change is that I only use 1% milk, I find if I use cream it makes it too rich to eat as much as I want. :) I also use Swiss Cheese instead of Gruyère. http://www.muminawe.com/recipes/potato-and-mushroom-bake.html
My pidpenky will be prepared as I always do, according to my recipe on my learnpysanky website. I'll be using mostly Portobello mushrooms this year, because I want this dish to be a little more robust this year. http://www.learnpysanky.com/recipes/pidpenky.html
And I'm going to try this delicious-sounding recipe for Bourbon mashed sweet potatoes I haven't tried before. I might end up simmering the bourbon a bit longer than stated, as I do find sometimes when cooking with whiskey that the alcohol doesn't burn off enough and the dish ends up a bit harsh. http://www.simplyrecipes.com/recipes/bourbon_mashed_sweet_potatoes/
Uncle Steve's pickled eggs (see my recipe: http://www.learnpysanky.com/recipes/pickled-eggs.html) and my Habitant mixed pickles (http://mtpearl.colemans.ca/habitant-sweet-mustard-pickles-750-ml/)will round out the meal.
Dave's family recipe for pineapple whipped cream squares will be our dessert. I buy canned whipped cream now, because I found it hard to use a whole container of it before it separates. I know, talk about your first-world problems...
Make a graham cracker crumb crust (you can buy the crumbs in most supermarkets, or buy the crackers and squish them up yourself). About 1 1/4 cups of crumbs to 1/4 cup melted margarine or butter. Press into 9" pie plate or equivalent square bottom dish.
Drain a can of pineapple chunks or bits well. Mix about 2:1 or 1:1 ratio of pineapple with whipped cream (enough to make the pineapple stick together nicely). Spoon onto graham cracker crust.
That's it! SOOOOO good, too. :)
Have a great Easter, everyone!
I got a lovely pork picnic shoulder for the ham this year, going to bake it in the slow cooker, then glaze it in it the oven. Your typical brown sugar, Dijon mustard glaze. And I'm going to do that cross-hatching the fat and studding it with cloves thing, too. Yum! (An example is here, using maple syrup too! http://www.myrecipes.com/recipe/classic-baked-ham-with-maple-mustard-glaze-10000001598619/)
Potato and mushroom bake is a fantastic side for a baked ham, a delightful combination of flavours that's really different from regular scalloped potatoes. My only change is that I only use 1% milk, I find if I use cream it makes it too rich to eat as much as I want. :) I also use Swiss Cheese instead of Gruyère. http://www.muminawe.com/recipes/potato-and-mushroom-bake.html
My pidpenky will be prepared as I always do, according to my recipe on my learnpysanky website. I'll be using mostly Portobello mushrooms this year, because I want this dish to be a little more robust this year. http://www.learnpysanky.com/recipes/pidpenky.html
And I'm going to try this delicious-sounding recipe for Bourbon mashed sweet potatoes I haven't tried before. I might end up simmering the bourbon a bit longer than stated, as I do find sometimes when cooking with whiskey that the alcohol doesn't burn off enough and the dish ends up a bit harsh. http://www.simplyrecipes.com/recipes/bourbon_mashed_sweet_potatoes/
Uncle Steve's pickled eggs (see my recipe: http://www.learnpysanky.com/recipes/pickled-eggs.html) and my Habitant mixed pickles (http://mtpearl.colemans.ca/habitant-sweet-mustard-pickles-750-ml/)will round out the meal.
Dave's family recipe for pineapple whipped cream squares will be our dessert. I buy canned whipped cream now, because I found it hard to use a whole container of it before it separates. I know, talk about your first-world problems...
Super Simple Pineapple Whipped Cream Squares
Make a graham cracker crumb crust (you can buy the crumbs in most supermarkets, or buy the crackers and squish them up yourself). About 1 1/4 cups of crumbs to 1/4 cup melted margarine or butter. Press into 9" pie plate or equivalent square bottom dish.
Drain a can of pineapple chunks or bits well. Mix about 2:1 or 1:1 ratio of pineapple with whipped cream (enough to make the pineapple stick together nicely). Spoon onto graham cracker crust.
That's it! SOOOOO good, too. :)
Have a great Easter, everyone!
With only a week to go before the big feast at Easter, it's time already to make pickled eggs! Man, time goes by so fast!
Wow. I harvested some of my beets (yay!), and here's the best part: the borax I added to the soil DID THE TRICK!! The beets were no longer bitter. And, they're getting bigger, too! (only about an inch wide, but way better than they were) :) So, a double-whammy of positive results from the borax. I guess I did have an imbalance. (If I was sure I'd have a garden next year (we might be moving), I'd get a soil testing kit to help fine-tune my soil more). I'm so very glad I found that awesome article all about beets! If you need to know ANYTHING about growing beets, be sure to read 
It was so tasty! So earthy and comforting. Well, it should be earthy-tasting, all of the main ingredients (save the beef) are root vegetables. :)
The Family