Easter recipes differ from those we keep on deck during other holidays. They're lighter and a little easier. Some don't even require turning on the oven. They effuse elegance and give seasonal herbs and colorful vegetables a place to shine.
We reached out to a few vendors from the Local Palate Marketplace to see what products they use to channel flavors of spring. From refreshing appetizers, crowd-pleasing breads, and show-stopping main dishes, look to these recipes and specialty products to complete your Sunday supper.
Smoked Salmon Pate
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- 4 ounces smoked salmon
- ½ teaspoon dijon mustard
- 1 teaspoon horseradish
- 1 tablespoon Pickled Shrimp Seasoning
- Juice of ½ lemon
- Salt to taste
- Pepper to taste
- 1 english cucumber
- Optional garnishes: diced red onion, diced hard-boiled egg, capers, dill, salmon roe
- In a medium bowl, mix cream cheese and mayonnaise. Crumble in smoked salmon along with remaining ingredients except cucumber, and stir until incorporated. Transfer into a piping bag.
- Slice cucumber into ¾-inch slices. Use a spoon to hollow out the middle of each cucumber slice to form a small depression. Pipe the salmon spread into each cucumber round. Garnish with your choice of diced red onion, diced hard-boiled egg, capers, dill, or salmon roe.
Round a meal out the Southern way: with a skillet of tender, crumbly cornbread. Save a little of the AR's Hot Southern Honey from the carrot recipe to serve alongside the bread for a kick of heat.
- 1 bag of Altman Farm Buttermilk Cornbread Mix
- 1 egg
- ¾ cup milk
- 3 tablespoons butter, melted and cooled
- Bacon drippings
- Butter and honey for serving
- Place an 8 to 9-inch skillet in oven and preheat to 400 degrees.
- Meanwhile, empty contents of cornbread mix into a bowl. Add egg, milk, and butter and whisk until smooth and no clumps remain.
- Remove hot skillet from oven and coat interior with bacon drippings. Return to oven until the drippings get hot. Remove from oven, and add batter. Cook on a center rack until the top is light golden brown and the edges are slightly pulling away from the pan, about 14 to 16 minutes.
Honey Garlic Roasted Carrots
Did the Easter Bunny also leave you with an abundance of carrots? Dress them up by roasting them in a garlicky honey reduction. A TLP tip: Sprinkle goat cheese crumbles over the roasted carrots before serving.
- ½ cup butter
- 4 tablespoons AR’s Hot Southern Honey
- 2 garlic cloves, minced
- 2 pounds baby carrots
- Salt, to taste
- Pepper, to taste
- Preheat oven to 425 degrees. In a saucepan over medium-high heat, melt butter, whisking constantly to brown the butter evenly. Add honey and garlic to melted butter, and whisk 1 minute before removing from heat.
- In a large mixing bowl, combine carrots, butter, and salt and pepper to taste. Toss to combine. Spread the carrots in a glass baking dish, and bake until lightly browned and tender, about 15 to 20 minutes.
- Transfer carrots to serving dish and garnish with parsley.
- 1 cup Golden Carolina BBQ Sauce
- ½ cup light brown sugar
- ⅓ cup honey
- 1 (10-pound) ham
- In a small saucepan, combine barbecue sauce, sugar, and honey. Bring to a boil, reduce heat and simmer for 5 to 10 minutes. Set aside.
- Preheat oven to 325 degrees. Arrange ham in a roasting pan and bake, uncovered for 2 hours. Remove from oven and brush with glaze. Bake for an additional 30 to 45 minutes, brushing with glaze every 10 minutes.