Chef Anne Feinman
Easter always brings me such a fuzzy, warm feeling. From the Easter egg hunts, the pretty dresses and bonnets Mom dressed us 5 sisters in, to the wonderful aromas coming from the kitchen. Easter Sunday has always been such a wonderful family day of great food!
This year I will be enjoying Easter with our extended family…our wonderful customers, employees and friends. We want to share some great recipes with you to make your Easter dinner one to remember! Lets start with:
Jack Daniels Baked Ham
• Fully cooked bone in ham 4-6 lbs.
• 1/3 cup Jack Daniels.
• 1/3 cup packed light brown sugar.
• 1/8 tsp ground cloves.
• 1/4 tsp allspice.
Bake ham at 325, for 1 hour. Simmer glaze ingredients for 15 mins and then brush over ham and return to oven for 10 minutes. Ready to serve.
Au Gratin Potatoes
• 4 large sliced russet potatoes.
• 1 medium onion sliced.
• 3 tbsp butter.
• 3 tbsp flour.
• 1/2 tsp salt.
• 2 cups milk.
• 1 1/2 cups shredded cheddar.
Layer potatoes, onion slices and cheddar cheese. Melt butter in sauce pan, whisk in salt and flour and cook till thickening. Pour mixture over layered potatoes. Bake at 400 for 1 1/2 hours.
Add your favorite vegetable and salad……and of course, all the yummy Easter decorated desserts!
I have also prepared a wonderful buffet brunch menu, and with Chef Jack Bowden, a buffet dinner menu that is sure to please!
Happy Easter! From Chef Annie and family.
I look forward to seeing you soon in our new location at The Esplanade. Remember, Chefs Express has moved and is now enjoying a beautiful view of Smokehouse Bay, and has been incorporated into the catering division of Mangos and Lilly B’s Specialty Market. 239-393-2433.