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La Belle Cuisine
Easter Feast with Gourmet!
Among other culinary delights, the April 2007 issue of
Gourmet
magazine features the following "Southern Accents" Easter menu:
Shrimp Butter Toasts
Cheddar Rice Fritters with
Chile Vinegar Dipping Sauce
Glazed Ham with Pineapple Mustard Sauce
Mashed Turnips and Potatoes with
Horseradish Bread Crumbs
Roasted Orange Molasses Sweet Potatoes
Mustard Greens with Chipotle and Bacon
Pimento Corn Muffins
Pecan Spice Cake with Cream Cheese Frosting
Pineapple in Ginger Rum Syrup
Naturally, we would never be so presumptuous as to publish any of
Gourmet's recent recipes! We are, however, so inspired by this menu
as to use it as inspiration for the following offerings...
Potted Shrimp
Italian Rice Balls
Nigella's Baked Ham in Coca-Cola
and/or
Gigi's
Stuffed Glazed Ham
Goat
Cheese Mashed Potatoes
with Leeks and Chives
Bourbon Sweet Potato Purée
with Buttered Pecans
Southern-Style Greens with Variations
Bacon and Onion Corn Muffins
Southern Corn Sticks Satsuma Tea Room
Muffins
Jambalaya
Mammy's
Hummingbird Cake
Spiced Pecan Cake with Pecan Frosting
And then there are
Gourmet
Editor-in-Chief Ruth Reichl's 2007 Easter
picks... She is waxing nostalgic, going for favorites from Gourmet's
past:
"First, you have to answer the classic Easter question: Ham or lamb?
This year, I'm serving both, along with other favorite dishes from
Gourmet's past.
Goat Cheese Soufflés in Phyllo Cups,
because I love the ruffley way they
look (and their delicate flavor).
Spring Vegetable Sauté (asparagus, morels,
favas, and snap peas—oh my!).
Roast Leg of Lamb on a Bed of Potatoes
and Wilted Greens.
Spice–Crusted Ham with Maple Mustard Sauce
(the spice and maple sweetness are great together).
And to finish up, Rhubarb Anise Upside–Down Cake,
because
it's so easy and even people who think they
hate rhubarb love it."
— Ruth Reichl,
Gourmet Weekly
Julia Child's Savory Puffs
Julia
Child's Superb Soufflés
Ginger-Almond Vegetable Stir-Fry
Napa Cabbage, Snow Pea
and Carrot Sauté
Green Olive, Lemon, and Garlic-Roasted Leg
of Lamb with Potatoes and Pan Gravy
Marmalade-Glazed Ham with
Pineapple Relish
[It's okay. Gourmet and BA are kissin' cousins!]
Gigi's Strawberry-Rhubarb Coffeecake
And here's a little something new...
Gigi's Leg of Lamb with Garlic and Herbs
1/2 cup chopped mixed fresh herbs, such as
rosemary, thyme and oregano
1/4 cup chopped garlic
2 teaspoons lemon zest
1 teaspoon sea salt, plus more, to taste
5 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
One leg of lamb, (bone in) weighing about
5 to 6 pounds, trimmed
20 fresh rosemary sprigs
5 heads of garlic, 1/4 inch cut off of top
1/4 cup Madeira
2 cups chicken or beef stock
Position rack in lower third of oven; preheat
to 450 degrees F.
In a bowl, combine the herbs, [chopped] garlic, lemon zest, 1 teaspoon
salt, 3 tablespoons oil, and pepper. Coat the lamb with this mixture.
In a large roasting pan over medium-high heat, warm 2 tablespoons oil. Brown the
lamb 3 to 4 minutes per side. Transfer to a platter. Arrange rosemary in center
of pan. Place the lamb, fat side up, on top. Arrange
the garlic heads around the lamb. Roast until an instant-read thermometer
inserted into the thickest part of the meat, away from bone, registers 130
degrees F for medium-rare, about 1 hour. Transfer to a carving board,
cover loosely with foil, and let rest 20 minutes prior to serving.
Skim fat from the roasting pan, set it over medium heat and add the
Madeira, stirring to scrape up browned bits from pan bottom and smash
the roasted garlic. Add the stock. Strain mixture into a saucepan and cook
over medium heat until thickened, 5 to 10 minutes. Season with salt and pepper
to taste. Carve lamb for serving and serve the sauce alongside.
Serves 6 to 8.
Featured Archive Recipes:
Monte's Ham
Provençal Leg of Lamb with
Fennel and Scallions
Rack of Spring Lamb Marinated in Garlic...
Rack of Veal, Herb-Roasted
Asparagus and Baby Leeks (Rich and Poor)
Balsamic-Braised Kale
Mashed Potatoes with Leeks and Sour Cream
Side Dishes Extraordinaire from Commander's Palace
Fruit-Filled Lattice Torte with Four Fillings
Irish Tarte Tatin (Rhubarb Tart)
Nut-Crusted Cream Cheese Pound Cake
Rhubarb and Berry Compote with Mint
Rhubarb Soup with Citrus Sorbet
La Belle Cuisine
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