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By Natalie Gorsuch
Williamsburg Correspondent 

From the 'Burg to Your Kitchen

 
Series: Williamsburg | Story 144

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.

Deviled Eggs

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.

Ingredients:

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

Directions:

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.

Scalloped Potatoes

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.

Ingredients:

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

Directions:

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.

 

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