With Easter just over a week away, I threw together three food and wine pairing options for your holiday enjoyment! Take a look and hopefully these recipes and easy wine pairings will take some of the worry out of your Easter meal!
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Tangerine-Glazed Easter Ham with Baby Carrots
Recipe courtesy Tyler Florence
Prep Time: 20 min
Cook Time: 4 hr
Level: Intermediate
Serves: 10 to 12 servings
Ingredients
1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled
Directions
Preheat the oven to 300 degrees F.
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.
Copyright 2011 Television Food Network G.P., All Rights Reserved
HAPPY HARRY’S RECOMMENDED WINE PAIRINGS:
Angove’s Nine Vines Moscato or Korbel Sweet Cuvee Sparkling Wine
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Herbed Leg of Lamb with Roasted Turnips
Recipe courtesy Food Network Magazine
Prep Time: 1 hr 30 min
Inactive Prep Time: 1 hr
Cook Time: 2 hr
Level: Intermediate
Serves: 8-10 servings
Ingredients
1 7-to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 lemons
3 pounds baby turnips with greens (about 8 bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
1/4 cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil
Directions
Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb;
rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
Meanwhile, trim the greens from the turnips; reserve the greens for Stewed Turnip Greens. Cut any large turnips in half.
Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices
Copyright 2011 Television Food Network G.P., All Rights Reserved
HAPPY HARRY’S RECOMMENDED WINE PAIRINGS:
Laboure Roi Beaujolais-Villages or Erath Pinot Noir
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Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce
Recipe courtesy Bobby Flay
Prep Time: 20 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 45 min
Level: Intermediate
Serves: 8 servings
Ingredients
2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Vegetable oil
4 oranges, halved
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves
Directions
Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the
refrigerator for 45 minutes.
Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
Ingredients
Spanish Spice Rub:
Directions
6 tablespoons Spanish paprika
2 tablespoons cumin seeds, ground
1 tablespoon mustard seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons coarsely ground black pepper
2 teaspoons kosher salt
Whisk together in a bowl.
Sour Orange Sauce:
Ingredients
2 tablespoons olive oil
1 medium Spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
2 teaspoons grated orange zest
1/4 cup fresh lime juice
2 tablespoons honey
4 cups homemade chicken stock
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into pieces
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
Directions
Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook
for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it’s reduced to a sauce consistency, about 2 cups.
Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and
parsley and serve hot.
Copyright 2011 Television Food Network G.P., All Rights Reserved
HAPPY HARRY’S RECOMMENDED WINE PAIRINGS:
Seven Daughters White Blend or Schmitt Sohne Bereich Bingen Spatlese Riesling
