Chef Mike’s Picnic Basket Easter

more recipes ...

EASTER BASKET AT THE PARK

SPICED PICKLE SPEARS
BEET PICKLED EGGS
PLUM PIROGI
WHOLE WHEAT EASTER TWIST
COUSIN BOOBKIES BOOZY HAM

NEW POTATO GREEN BEAN AND CHERRY TOMATO SALAD

GRILLED AND CHILLED ASPARAGUS SALAD
LEMON BUNNY CAKE


Whole Wheat “Easter Twist”

Easter Challah or Egg Twist is the perfect foil for boozy ham or fresh Polish sausage.  I’ve lightened the dough using a variety of flours and the addition of honey gives the bread a subtle sweet flavor and taste.

Ingredients

                  • 4 cups bread flour
                  • 2 ½ cups whole wheat flour
                  • 2 packs active dry yeast
                  • 2 large whole eggs
                  • 2 large egg yolks
                  • 2 ½ teaspoons sea salt
                  • 1 ½ cups water
                  • 1/3 cup honey
                  • 5 tablespoons canola oil

Place the flours, eggs and yeast into the bowl of a heavy duty mixer and attach the paddle.  Mix on low for 1 minute then stop.  Place the remaining ingredients into a saucepan, stir and bring to about 120 degrees.  With the machine running, slowly pour in the liquid until it forms a rough ball around the paddle then stop.  Replace with the dough hook and knead for 2 to 3 minutes on low speed until the dough is smooth and elastic.  Cover the bowl with a piece of plastic wrap and let rise for about 1 ½ until the dough is doubled in size.  Punch the dough down, let rest 10 minutes then divide into 4 equal pieces.  On a lightly floured work surface, roll each piece into a fat cigar and lightly braid 2 pieces together to form 2 loaves.  Place the braided loaves onto a parchment paper lined sheet pan that is dusted with cornmeal, cover with a kitchen towel and let re-rise until almost doubled about 1 hour.  Pre-heat the oven to 350 degrees, egg wash the loaves and bake in a hot oven for 35 minutes.  Cool on a wire rack before slicing.


Boobki’s “Boozy Ham” with Brown Sugar and Bourbon

My cousin Boobki from Wausau, Wisconsin, was a real character who loved farming and experimenting in smoking his own ham. The recipe produces a beautifully glazed, sweet and boozy style ham.

Ingredients

                  • One 12-pound smoked ham (Cheapo Cook’s or Farmer John)

Glaze

                  • 1/3 cup honey
                  • ½ cup brown sugar
                  • ½ cup whole grain mustard
                  • 2 cups bourbon

Pre-heat the oven to 325 degrees. Using a sharp chef’s knife, remove the tough outer fat that’s covering the ham, leaving about ¼ inch of the white fat intact. Again using the knife, score the remaining fat making diamond shapes all around the ham. Place the meat onto a wire rack fitted over an oval Pyrex dish. Add 2 cups of water to the bottom of the pan and cook for 1 ½ hours. Remove from the oven and pour off the water. Combine the honey, brown sugar and mustard in a small bowl and using a spatula, thickly paint the ham completely all the way around. Pour the bourbon into the bottom of the pan, place back in the oven and cook the ham, basting often with the bourbon juices, for another 40 minutes.


New Potato, Green Bean & Cherry Tomato Salad

Simple, refreshing, and utterly delicious!

Ingredients

                  • 6 medium red potatoes with skins
                  • ½ pound thin green beans
                  • 1 small red onion
                  • 1 small basket red and yellow cherry tomatoes

Dressing

                  • 1/3 cup raspberry vinegar
                  • 1/3 cup light olive oil
                  • Large pinch of sugar
                  • ¼ teaspoon sea salt
                  • 1/8 teaspoon black pepper

Combine the dressing ingredients in a small jar and set aside. Clean the potatoes, leave the skin on and quarter with a sharp knife. Cook in a large pot of lightly salted water for 4 to 6 minutes then remove with a skimmer to a colander to cool. Blanch the green beans in the same water for 2 to 3 minutes until al dente then remove to a colander to cool. Slice the red onion in half then slice into thin strips. Place the chilled potatoes, green beans, tomatoes and red onion into a mixing bowl, combine, pour on the dressing, mix and chill before serving.


 

PLEASE CONTINUE TO THE NEXT PAGE FOR MORE RECIPES FROM THIS DELICIOUS EASTER MENU:
GRILLED AND CHILLED ASPARAGUS SALAD and LEMON BUNNY CAKE

Be sure to read the first page of this Easter Picnic Menu for the recipes for SPICED PICKLE SPEARS, BEET PICKLED EGGS, and PLUM PIROGI


This menu and the recipes were provided by Michael Baruch (e-mail Chef Mike)

Chef Mike's wonderful cookbook with recipes is available from Barnes and Noble:
The New Polish Cuisine


See Chef Mike's recipes for Lazy Man's Pierogi and Bigos (Hunter's Stew). Check Polish food Recipes and Polish food stores & link to online sites with recipes in Polish Culture. Look at Polish Cooking Books and Recipes Store. Check also articles about Herbs, Fruit and Vegetables in Polish Cuisine and about the history of Polish food.

Return to the Polish Culture Website or the Polish Culture SITE MAP, which includes all articles classified according to topic. See other Easter articles.