Easter is almost here and many are still making there Sunday plans.
Whether you are planning on hosting or planning or dining out, Easter entertaining doesn't have to be stressful.
Hosting Easter Celebrations
If you are playing host this year, go with what you know. Trying out new recipes is fun, but it can also add stress when they don't turn out like you expected. Stick to tried and true dishes you can prepare and serve with confidence and save the experimenting for another time.
Take shortcuts. At the center of many Easter feasts is a ham that has been expertly cured and cooked to perfection. Even so, starting with a full-cooked ham is a shortcut that no one is likely to notice, especially if you heat it properly.
Work ahead. Plan your menu to incorporate items you can make ahead of time so you're under less pressure the day of your dinner. Even handling the prep work like slicing veggies the night before can buy back precious minutes, that way when guests begin arriving, you can step out of the kitchen and enjoy the day right along with them.
Many frozen hams are fully cooked and can be served as soon as they're properly thawed, which is an ideal solution for a casual brunch with mini sandwiches on the menu. However, if you're serving an elegant holiday dinner, you're more likely to prefer a warm centerpiece dish. A fully cooked ham is still a time-saving option; you'll just need to allot time to heat it in the oven once it's thawed.
Start by thawing a fully cooked ham in the refrigerator for 24-48 hours.
To keep your ham extra moist, always put the cut-side down. You might also consider placing a baking rack in the pan and adding a quarter-inch of water before placing the ham on the rack.
For a spiral-cut, bone-in ham, heat the oven to 325 F. Remove ham from film and foil. Place ham cut-side down on a raised edge baking pan lined with foil. Heat uncovered 60-75 minutes for the entire ham or 10 minutes per pound for smaller portions.
For a boneless ham, heat the oven to 350 F. Place the ham, cut-side down, on a raised edge baking pan lined with foil. Cover the ham tightly with foil and heat 35-40 minutes.
Another option for adding extra juicy flavor is a glaze, which can be as simple as dissolving three parts brown sugar into one part honey in a small saucepan. Or for a more elegant affair, consider a fruit-infused glaze to complement the savory pork.
Find more ideas to make hosting this year’s Easter meal easy at OmahaSteaks.com/buy/meals/easter.
Dining Out Options
If cooking isn't something you want to bother with this Easter, a couple of San Marcos' eateries are preparing special brunch menus to celebrate the occasion.
The Price Center’s in-house Catering Chef Ray Abazi will again be offering a special Mimosa Brunch Buffet on Easter Sunday from 10:30 a.m. to 2 p.m. in the Tea Room. The menu will feature baked glazed ham along with rosemary chicken, tilapia Florentine topped with shrimp, scrambled eggs, potatoes O'Brien, Greek salad, pasta salad and a fresh fruit salad as well as rice and vegetables. Complimentary mimosas, water, coffee, tea and dessert. The special Easter Brunch is $14.95 a person and reservations are recommended for parties of six or more.
To reserve your seats at the Easter Brunch, call Chef Abazi at 512-317-7152 or email him at [email protected]. For more information about other Price Center activities, stop by 222 W. San Antonio St. Monday through Friday from 9 a.m. to 5 p.m., call the Price Center at 512-392-2900 or visit their website at price-center.org.
Palmer's Restaurant and Bar is also offering an Easter Buffet on Sunday from 10:30 a.m. to 5 p.m., with last seating at 4 p.m. Signature menu items include smoked salmon, pot roast, glazed ham, veggie strata, and herbed rosemary chicken as well as a harvest kale salad and pasta spring salad. Sides will include glazed carrots, green bean casserole, yeast rolls, mashed potatoes, macaroni and cheese, parmesan roasted zucchini and corn medley, jalapeno creamed corn, chef's rice and roasted sweet potatoes. Desserts will include chocolate chip bread pudding, carrot cake and fruit Romanoff.
Buffet costs are $34.95 for adults, $29.95 for seniors 65 and up, and $12.95 for children 12 and under. No reservations are necessary, seating is on a first-come-first-serve basis.
