How to Create an Eggs-traordinary Easter Feast
(firmenpresse) - MISSION, KS -- (Marketwired) -- 03/20/15 -- (Family Features) Brighten up your Easter feast with unique flavor twists to refresh traditional dishes like ham and deviled eggs. And don''t forget the decorations -- it''s easy to create vibrant centerpieces using eggs dyed in the hottest seasonal shades.
"We''ve developed easy tips to dress up your table, from the ham to the centerpiece," said Mary Beth Harrington of the McCormick Kitchens. "An orange glaze can bring new flavor to the classic ham, while food color can be used to make a variety of spring-inspired egg dyes to feature in Easter table décor."
For more Easter dinner recipes and egg dyeing ideas, check out and visit McCormick Spice on and .
Use food color to create custom egg dyes you won''t find in a kit. Visit for seasonal color combinations inspired by the Pantone Spring "Fashion Color Report" as well as simple directions to create an egg-cellent floral centerpiece.
Preheat oven to 325 degrees F. Place ham on side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.
Tip: Pair spices like ginger or chipotle with fruity jams and preserves to balance out saltiness of ham. , or are easy flavor combinations your guests will love, and are all available on .
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.
Refrigerate 1 hour or until ready to serve.
Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a variation or dill weed and parsley for a version.
Prepare cake mix as directed on package, adding 1 tablespoon of lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
For frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners'' sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.
To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles.
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Datum: 20.03.2015 - 10:50 Uhr
Sprache: Deutsch
News-ID 1345708
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