Rustic Peter Rabbit Tablescape

Welcome Spring Tablescape

Ham and Jam

The perfect combo.  Especially since they are both old.  I was able to use use the last of the Christmas ham.  Just in time, too.  That was close.  And the jam?  It was unrecognizable. 

Slow Cooker Peach-Glazed Ham
From Pillsbury
Serves 14
       
1 fully cooked smoked bone-in ham (7 lb) 
3/4 cup peach preserves 
3/4 cup packed brown sugar 
1/2 cup Dijon mustard 
1/4 cup white cranberry and peach juice
Fresh peach slices, if desired 

Spray 7-quart oval slow cooker with cooking spray. Remove excess fat from ham. Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham. Place ham in slow cooker. In small bowl, mix preserves, brown sugar, mustard and cranberry juice until smooth. Spread or brush mixture over ham in slow cooker.

Cover; cook on Low heat setting 8 hours or until meat thermometer reads 140°F. Remove ham from slow cooker; cover with foil and let stand 10 to 15 minutes before carving.

Meanwhile, pour juices from slow cooker into 2-quart saucepan. Heat to simmering; cook until slightly thickened. Serve ham with sauce. Garnish serving platter with peach slices.

Calories per serving: 274    

Happy Easter

Get this here.

Carrots from the Garden

Glazed Carrots
From Betty Crocker
Serves 8

2	pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2	teaspoon salt, if desired
2/3	cup packed brown sugar
1/4	cup butter
1	teaspoon grated orange peel
1/2	teaspoon salt

Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Special Touch

Want this dish to look really special? Cut the carrots into diagonal slices or julienne strips. Be sure to decrease the cooking time because the carrots will have more surface area and cook more quickly.

Variation

Add another flavor dimension to this veggie side dish by stirring in 1 teaspoon finely chopped ginger root with the orange peel.

Nutrition Information:
1 Serving (1 Serving)
Calories 160,
(Calories from Fat 55 ),
Total Fat 6 g
(Saturated Fat 4 g,
Cholesterol 15 mg;
Sodium 380 mg;
Total Carbohydrate 28 g
(Dietary Fiber 3 g,
Protein 1 g;

Dried Ham Pickins'

I left out the Easter ham all day so people could pick at it. It dried out. I used some of it instead of pancetta in this recipe.

Carrots with Peas and Pancetta

From Whole Foods
Serves 6 to 8
The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.

Ingredients

24 baby carrots with tops
3 ounces pancetta, diced
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 1/2 teaspoons sugar
1/2 teaspoons salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish

Method

Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.

Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Add carrots, water, vinegar, butter, sugar and salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.

Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.

Nutrition

Per serving (about 4oz/113g-wt.): 100 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 340mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 4g protein

Wobbly Carrots

No crunch left. No takers. So I made carrot cake. The hard part is grating the flexible things. This carrot cake is a wholesome good for you lower fat kind of "cake."
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Carrot-Oat Cake

From Whole Foods
Serves 16
Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.

Ingredients

Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract

Method

Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.

Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.

Nutrition

Per serving (about 2oz/67g-wt.): 190 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 32g total carbohydrate (3g dietary fiber, 19g sugar), 4g protein

Veggie Tray Orphans

Just in time for St. Patty's day. Veggie tray rejects. It could be any vegetable but around here it's celery. And you can only eat so many ants-on-a-log.

Celery Soup
From Wolfgang Puck

3 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, chopped
1 medium baking potato
1/2 cup chopped shallots
6 - 7 stalks of celery
3/4 cup apple cider (my substitution for dry white wine)
4 cups chicken broth
1/2 cup Half and Half
Salt and pepper to taste
Croutons

Melt butter with olive oil in a pot. Add onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more.

Add apple cider, bring to a boil and cook for about three minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour.

Remove from heat and allow mixture to cool for about 20 minutes. Pour mixture in batches into a blender and blend until the soup is smooth. Return soup to the pot, heat to a simmer and then add Half and Half and salt and pepper to taste. Serve with croutons for garnish.

The Skinny: Use fat free chicken broth and Half and Half.