easy spring dinner menu

Table of Contents:

1. A Spring Dinner with Spiral Ham
2. Ysgol Gymuned Pentraeth - Dinner Menu
3. Spring Dinner Party Menu
4. The New Ladies Lunch
5. Taste of Italy - Spring Dinner & Silent Auction

A Spring Dinner with Spiral Ham

Ingredients:

• 1 large spiral ham
• 1/2 cup brown sugar
• 1/2 cup pineapple juice
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 350 degrees F.
2. Place the ham in a large roasting pan.
3. In a small saucepan, combine the brown sugar, pineapple juice, honey, Dijon mustard, apple cider vinegar, soy sauce, olive oil, parsley, and thyme.
4. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved, about 5 minutes.
5. Pour the mixture over the ham and bake, uncovered, for about 2 hours, basting occasionally with the pan juices.
6. Remove from the oven and let rest for 20 minutes before slicing and serving.

Ysgol Gymuned Pentraeth - Dinner Menu

Ingredients:

• Cream of Leek and Potato Soup
• Aberdeen Angus Roast Beef
• Grilled Pork Loin with Pineapple
• Roast Potatoes
• Honey-glazed Carrots
• Braised Red Cabbage with Apple
• Steamed Broccoli and Cauliflower
• Homemade Apple and Berry Crumble with Custard

Instructions:

1. Preheat the oven to 375 degrees F.
2. Place the Aberdeen Angus roast beef in a roasting pan, season with salt and pepper, and cook for 20 minutes per pound for medium-rare.
3. For the grilled pork loin with pineapple, season the pork loin with salt and pepper and grill for 30-40 minutes, turning occasionally, until cooked through.
4. For the honey-glazed carrots, melt 1/4 cup of butter in a skillet, add 2 tablespoons of honey, and cook over medium heat until the honey is caramelized, about 5 minutes. Add the carrots and toss to coat.
5. For the braised red cabbage with apple, heat 2 tablespoons of olive oil in a large skillet, add 1 chopped onion and sauté until soft, about 5 minutes. Add 1 chopped apple, 1 head of shredded red cabbage, and 1/2 cup of apple cider vinegar. Cover and cook, stirring occasionally, for about 45 minutes or until tender.
6. Steam the broccoli and cauliflower and roast the potatoes in the oven for 30-45 minutes, or until tender.
7. For the homemade apple and berry crumble, mix 1/2 cup of flour, 1/2 cup of sugar, and 1/2 cup of rolled oats in a bowl. Add 1/2 cup of cold butter, cut into small pieces, and mix until crumbly. Stir in 4 cups of sliced apples and 1 cup of mixed berries. Spread the mixture over a baking dish and bake for 30-40 minutes, or until golden brown. Serve with custard.

Spring Dinner Party Menu

Ingredients:

• Roasted Asparagus with Lemon and Parmesan
• Baked Ham with Bourbon Glaze
• Spring Pea Salad with Radishes and Pecans
• Lemon and Herb Roasted Chicken
• Spring Vegetable Risotto
• Strawberry Shortcake

Instructions:

1. Preheat the oven to 375 degrees F.
2. For the roasted asparagus with lemon and Parmesan, toss 1 pound of asparagus with 1 tablespoon of olive oil and 1/4 teaspoon of salt. Roast in the oven for 10-15 minutes, or until tender. Sprinkle with 1 tablespoon of lemon juice and 1/4 cup of grated Parmesan cheese.
3. For the baked ham with bourbon glaze, score the surface of a 10-pound ham and brush with 1/2 cup of bourbon. Combine 1/2 cup of brown sugar, 1/4 cup of Dijon mustard, 1/4 cup of apple cider vinegar, and 2 tablespoons of cornstarch in a bowl. Brush the mixture over the ham and bake for about 2 hours.
4. For the spring pea salad with radishes and pecans, toss 4 cups of mixed spring greens, 1/2 cup of sliced radishes, 1/2 cup of roasted pecans, and 1 cup of thawed peas in a large bowl. Drizzle with a mixture of 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1/4 cup of balsamic vinegar, and 1/4 cup of olive oil.
5. For the lemon and herb roasted chicken, season a 3-pound chicken with 1 tablespoon of chopped fresh thyme, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh parsley, 1 tablespoon of chopped fresh basil, 1 tablespoon of lemon zest, and 1/2 teaspoon of salt. Roast in the oven for about 1 1/2 hours, or until a thermometer inserted into the thickest part of the chicken reads 165 degrees F.
6. For the spring vegetable risotto, in a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and cook, stirring occasionally, until soft, about 5 minutes. Add 1 1/2 cups of Arborio rice and stir to coat. Add 1/2 cup of white wine and cook, stirring frequently, until the wine is absorbed. Add 4 cups of chicken broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next. Add 1 cup each of sliced asparagus, green peas, and diced zucchini during the final 10 minutes of cooking. Remove from heat and stir in 1/4 cup of grated Parmesan cheese.
7. For the strawberry shortcake, in a large bowl, whisk together 2 cups of flour, 1/4 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Cut in 1/2 cup of cold butter until the mixture resembles coarse crumbs. Stir in 3/4 cup of milk and 1 beaten egg until well combined. Drop spoonfuls of the batter onto a baking sheet and bake for 12-15 minutes, or until golden brown. Serve with sliced strawberries and whipped cream.

The New Ladies Lunch

Ingredients:

• Cucumber and Cream Cheese Sandwiches
• Tomato and Mozzarella Salad
• Chicken Waldorf Salad
• Fruit Salad with Honey Lime Dressing
• Mini Quiches
• Chocolate-Dipped Strawberries
• Lemon Bars

Instructions:

1. For the cucumber and cream cheese sandwiches, spread a thick layer of cream cheese on one side of two slices of white bread. Top with thinly sliced cucumber and another slice of bread. Cut into bite-sized pieces.
2. For the tomato and mozzarella salad, slice 2 large beefsteak tomatoes and 2 balls of fresh mozzarella. Layer on a platter and drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.
3. For the chicken Waldorf salad, in a large bowl, combine 2 cups of cooked and shredded chicken, 1/2 cup of diced apple, 1/2 cup of chopped celery, 1/2 cup of seedless grapes, and 1/2 cup of chopped walnuts. In a small bowl, whisk together 1/2 cup of mayonnaise, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Pour over the chicken mixture and stir to combine.
4. For the fruit salad with honey lime dressing, in a large bowl, combine 2 cups of sliced strawberries, 1 cup of blueberries, 1 cup of raspberries, and 1 cup of sliced kiwi. In a small bowl, whisk together 1/4 cup of honey, 1/4 cup of fresh lime juice, and 1/4 cup of mint leaves. Pour over the fruit and stir to combine.
5. For the mini quiches, preheat the oven to 375 degrees F. Roll out 1 sheet of puff pastry and cut into circles. Fit the circles into the cups of a mini muffin tin. Beat together 4 eggs, 1/2 cup of heavy cream, and 1/2 cup of shredded Gruyere cheese. Season with salt and pepper, and pour into the pastry cups. Bake for 20-25 minutes, or until set.
6. For the chocolate-dipped strawberries, melt 1 cup of chocolate chips in a double boiler. Dip fresh strawberries into the melted chocolate and place on a wax paper-lined baking sheet. Chill in the refrigerator until set, about 10 minutes.
7. For the lemon bars, preheat the oven to 350 degrees F. In a large bowl, combine 1 cup of flour, 1/2 cup of powdered sugar, and 1/2 cup of softened butter. Press the mixture into the bottom of a greased 8-inch square baking pan. Bake for 20 minutes, or until golden brown. In a separate bowl, whisk together 2 beaten eggs, 1 cup of sugar, 1/4 cup of lemon juice, and 2 tablespoons of flour. Pour over the baked crust and bake for an additional 20-25 minutes, or until set. Allow to cool before cutting into squares.

Taste of Italy - Spring Dinner & Silent Auction

Ingredients:

• Antipasto Platter with Italian Meats and Cheeses
• Pesto Pasta Salad
• Veal Saltimbocca with Marsala Sauce
• Chicken Parmesan with Mozzarella and Marinara Sauce
• Roasted Asparagus with Lemon Butter
• Garlic Bread
• Tiramisu

Instructions:

1. For the antipasto platter with Italian meats and cheeses, arrange a variety of sliced Italian meats and cheeses on a large platter. Add a variety of olives, roasted red peppers, and marinated artichokes.
2. For the pesto pasta salad, cook 1 pound of penne pasta according to package instructions. Drain and toss with 1/2 cup of prepared pesto, 1/4 cup of diced sun-dried tomatoes, 1/4 cup of chopped fresh basil, and 1/4 cup of freshly grated Parmesan cheese.
3. For the veal saltimbocca with Marsala sauce, pound 4 veal cutlets to 1/4-inch thickness. Top each cutlet with a slice of prosciutto and a sage leaf. Roll up and secure with toothpicks. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the veal rolls and cook, turning occasionally, until browned on all sides, about 10 minutes. Pour in 1 cup of Marsala wine and bring to a boil. Lower the heat and simmer for 10 minutes, or until the sauce has thickened.
4. For the chicken Parmesan with mozzarella and marinara sauce, preheat the oven to 375 degrees F. Season 4 boneless, skinless chicken breasts with salt and pepper. Dip each breast into beaten egg and then coat with seasoned breadcrumbs. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Transfer to a baking dish and top each breast with marinara sauce and shredded mozzarella cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
5. For the roasted asparagus with lemon butter, preheat the oven to 400 degrees F. Toss 1 pound of asparagus with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 10-15 minutes, or until tender. Melt 1/4 cup of butter in a small saucepan and stir in 2 tablespoons of fresh lemon juice. Drizzle over the roasted asparagus.
6. For the garlic bread, preheat the oven to 350 degrees F. Slice a loaf of Italian bread in half lengthwise. Spread each half with 1/4 cup of softened butter and sprinkle with garlic powder and dried parsley. Bake for 12-15 minutes, or until golden brown.
7. For the tiramisu, in a large bowl, beat together 2 cups of heavy cream and 8 ounces of mascarpone cheese until smooth. In a separate bowl, beat 6 egg yolks with 3/4 cup of sugar until thick and pale. Fold the mascarpone mixture into the egg yolk mixture. In another bowl, beat 2 egg whites until stiff peaks form. Fold the egg whites into the mascarpone mixture. In a shallow dish, combine 1 cup of strong coffee and 1/4 cup of coffee liqueur. Dip ladyfingers into the coffee mixture and place in a single layer in a large glass baking dish. Top with the mascarpone mixture and repeat the layers. Cover and refrigerate for at least 2 hours, or overnight. Dust with cocoa powder before serving.

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