From the 'Burg to Your Kitchen
March 25, 2021
Easter time is upon us! I love Easter time, and I have such fond memories of the Easter holiday growing up.
My family was Russian Orthodox, so our Easter is on a different date, but that doesn’t stop us from celebrating the blessed holiday twice!
Typically, I do the cooking on Easter, and I decided to share two of my favorite things on the Easter table this week. I hope they are already or can become staples on your family’s Easter table, too.
These are one of my favorite things to make, and eat – but being the picky eater that I am, I only eat the yellow middles and throw the hard-boiled whites on my sister Julie’s plate. I think the perfect Easter bite is a little bit of deviled egg, applesauce and a piece of ham. Yum, I can taste it as I am typing this.
1/2 cup mayonnaise
2 Tbsp. milk
1 tsp. dried parsley
1 tsp. pickle relish
1 tsp. mustard
1/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. garlic powder
1/4 tsp. pepper
12 hard-boiled large eggs
Minced fresh parsley and paprika for topping
In a small bowl, combine the first 9 ingredients. Cut eggs lengthwise in half, remove yolks and set whites aside. In another bowl, mash yolks, add to mayonnaise mixture; mix well. Spoon into whites and top with parsley and paprika. Refrigerate until serving.
Now, listen – I can attest to the fact that I can make these out of the box and they’re delightful – I won’t give my special ingredient. But, for holidays like Easter, you just have to make them homemade.
4 Tbsp. butter
1/2 cup chopped onion
1 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 garlic cloves, minced
1/4 cup flour
2 cups half and half
12 ounces shredded sharp cheddar cheese, divided
4 ounces Monterey Jack cheese, shredded
3 lbs. russet potatoes, peeled and thinly sliced
3/4 cup dry bread crumbs
Preheat oven to 350 degrees F. In a large pot, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic, cook until fragrant. Whisk in flour, continue whisking 3-5 minutes. Whisk in half and half; bring to a boil.
Reduce heat, simmer, uncovered until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar and all of Monterey Jack. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
Transfer potato mixture to a greased 13x9 pan. Top with remaining cheddar cheese. Bake uncovered for 1 hour. Top with bread crumbles, return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving.