When family members gather for the Easter meal, many traditional foods will appear on the table.
This week’s recipes offer ideas for dishes that might someday become annual family favourites.
• • •
Pineapple Raisin Sauce
4 tsps. cornstarch
2-6 oz. cans pineapple juice
1-20 oz. can crushed pineapple
1 cup brown sugar
2 tbsps. Dijon mustard
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 cup sultana raisins
Dissolve cornstarch with pineapple juice to make a slurry. Stir until smooth and glossy and set aside.
Mix all other ingredients in a medium sauce pan and bring to a boil over low heat. Add cornstarch and stir until thickened. Remove from heat. Thin with more juice if sauce is too thick.
Slice ham and place on a serving platter. Cover ham slices with sauce and serve. May also be served as a side dish with spiced pork ribs.
• • •
Strawberry Feta Salad
1 cup slivered almonds
medium head of iceberg lettuce, pulled into chunks and leaves
16 oz. container fresh strawberries, washed, hulled and sliced
1/2 cup or more crumbled feta or goat cheese
Vinaigrette:
1/2 cup extra virgin olive oil, neutral flavour
5 tbsps. lemon juice
2 tbsps. honey
1/4 tsp. or more sea salt
pepper to taste
Preheat oven to 375 degrees F. Spread slivered almonds on a plate and roast for 5 minutes until they are light brown. Do not burn. Set aside to cool.
Layer the lettuce chunks and leaves with strawberries, almonds and cheese in a large bowl.
To make the vinaigrette dressing, mix all ingredients in a jar, cover and shake until all ingredients are combined, or place ingredients in a blender and blend until mixed.
Just before serving, add vinaigrette to salad mixture and toss evenly to coat salad ingredients. Serve immediately.
• • •
Banana Pudding Pie
2 cups vanilla wafer crumbs
3 bananas, sliced into 1/4 inch slices
Pudding:
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 cups milk
3 egg yolks
2 tsps. butter
2 tsps. vanilla extract
2 tsps. banana flavouring
Meringue:
3 egg whites
1/4 cup sugar
Preheat oven to 350 degrees F.
Line bottom and sides of 9 inch pie plate with half of the crumbs and top with half of the banana slices.
To make the pudding, in a medium sauce pan, combine 1 1/2 cups sugar with flour. Mix then stir in half the milk. Beat egg yolks and whisk into the sugar mixture.
Add remaining milk and the butter.
Place over low heat and cook until thickened, stirring frequently. Do not let burn. Alternately, cook over boiling water in a double boiler, also stirring continuously until mixture is thickened.
Remove from heat and stir in vanilla and banana flavourings. Cool slightly then pour half pudding mixture over the bananas. Top with another layer of crumbs and bananas and top that with remaining pudding mixture.
To make the meringue, beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff. Spread over pudding mixture.
Bake pie for 15 minutes or until meringue is brown. Chill before serving. Garnish with whipped cream and more banana slices on the side. Store leftovers in fridge.
Joyce Walter can be reached at ronjoy@sasktel.net
