Easter Recipes

If you got my April newsletter, you read about some of the food traditions that Easter brings us--lamb, ham, eggs, Hot Cross Buns, etc.  (If you don't get my newsletter, what's the problem?  Send me your email address and I'll add you to my list!)

As promised in the newsletter, here are some recipes that you can try for your Easter dinner.  There's 2 interesting glazes for your ham and a recipe for Hot Cross Buns.  Enjoy!

ORANGE, CINNAMON & STAR ANISE GLAZE from Cook's Illustrated

INGREDIENTS
1 cup juice plus 1 tablespoon grated zest from 2 large oranges
2 cups packed dark or light brown sugar
4 pods star anise
1 (3-inch) cinnamon stick

SPICY PINEAPPLE-GINGER GLAZE from Cook's Illustrated

INGREDIENTS
1 cup pineapple juice
2 cups packed dark or light brown sugar
1 (1-inch) piece fresh ginger, grated (about 1 tablespoon)
1 tablespoon red pepper flakes

For both glazes:
Bring ingredients to a boil in a small nonreactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5-7 minutes.  (Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice before serving.)  Baste ham every 45 minutes and serve remaining glaze as a sauce, if desired.


HOT CROSS BUNS

INGREDIENTS
For the buns:
1/3 cup sugar
1 package dry yeast (2 1/4 teaspoons)
3/4 cup warm whole milk (100-110 degrees)
4 cups all-purpose flour, divided
6 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup golden raisins

For the glaze:
1 cup powdered sugar
1/8 teaspoon ground cinnamon
2 tablespoons whole milk

• Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes.  Add 3 3/4 cups flour, butter, and next 3 ingredients (through eggs) to milk mixture, stirring until a soft dough forms.
• Turn dough out on a lightly floured surface.  Knead in raisins and continue kneading until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in an 85 degree place, free from drafts, 45 minutes or until doubled in size.  Punch dough down; cover and let rest for 5 minutes.
• Divide dough into 20 equal portions; roll each into a ball.  Place balls in a 9" square baking pan coated with cooking spray.  Cover and let rise 45 minutes or until doubled in size.  Preheat oven to 350 degrees.
• Uncover and bake for 20 minutes or until golden.  Cool in pan 5 minutes on a wire rack and then remove from pan.
• For the glaze, combine the powdered sugar and cinnamon with whisk, then stir in the milk.  Spoon a cross on top of each warm roll.