Potluck_ these recipes can transform your easter feast _ paris express

The subject line on the email reads, “Take This Year’s Easter Feast to the Next Level with Haylie Duff.”

Remember Haylie Duff?

She is the older sister of former “Lizzie McGuire” actress Hilary Duff. Haylie Duff is best known for her role as Sandy Jameson in the TV series “7th Heaven” ( 2005–07).

In 2012, she started her own blog, “Real Girl’s Kitchen” (which was picked up by the Cooking Channel in 2014). In 2013, Duff released her first book, “The Real Girl’s Kitchen.”

Now Duff has partnered with The National Pork Board to transform the traditional Easter feast from dishes we know and love to ones that are more in tune with today’s tastes.

Here are three tried-and-true classics that have been around for years.

Spiral-Cut Ham With Slow-Roasted Asparagus And Lemon-Thyme Sauce

7- to 8-pound spiral-sliced, bone-in smoked ham

2 ½ pounds asparagus

2 tablespoons oil

½ teaspoon lemon pepper

¼ cup cornstarch

3 tablespoons sugar

2 teaspoons chicken bouillon granules

¼ teaspoon white pepper

1 ¼ cups water

1 cup lemon juice

1 tablespoon lemon zest, finely shredded

¼ cup butter

2 tablespoons fresh thyme or parsley, snipped

Heat oven to 350 degrees.

Place ham on rack in a shallow baking pan. Cover pan tightly with foil. Roast until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135 degrees, about 15 minutes per pound.

Meanwhile, remove and discard woody stems from asparagus spears. Arrange asparagus in a 15x10x2-inch baking pan. Drizzle with cooking oil. Sprinkle with lemon pepper seasoning. When ham reaches 135 degrees, add asparagus to oven. Roast about 30 minutes more or until asparagus is tender and ham registers 140 degrees.

For lemon sauce, in a 1 ½ – quart saucepan, combine cornstarch, sugar, bouillon granules and pepper. Stir in water, lemon juice and lemon peel. Bring to boil; reduce heat. Cook and stir until mixture is bubbly. Cook for 2 minutes more. Stir in butter and snipped thyme or parsley.

To serve, slice ham. Serve with asparagus and lemon sauce. (Use remaining ham for sandwiches or another recipe.)

Makes 14 to 16 servings.

Ham And Peas With Mint And Tarragon

4 ounces ham, cut into ¼-inch dice

3 cups peas, fresh or frozen

4 tablespoons unsalted butter (half stick), cut into 4 to 6 pieces

¼ cup fresh mint, coarsely chopped, plus sprigs for garnish

2 tablespoons fresh tarragon, coarsely chopped, plus sprigs for garnish

Salt and pepper

Bring a medium saucepan of well-salted water to a boil over high heat. Add the peas and cook until tender, 3 to 8 minutes depending on the size of the peas.

Drain the peas, reserving 2 tablespoons cooking water. Return the peas and cooking water to the saucepan. Add the ham, butter, mint and tarragon, stirring until the butter melts. Season with salt and pepper.

Transfer to a bowl, garnish with the mint and tarragon sprigs and serve.

Makes 4 to 6 servings.

Grilled New Potato Salad With Bacon And Scallions

6 slices bacon, thick-cut, cooked until crisp, then coarsely crumbled

2 pounds red new potatoes (golf-ball size), scrubbed and poked with a fork

2 tablespoons extra virgin olive oil

4 green onions, including green tops, cut crosswise into thin rounds


2 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

1 large clove garlic, minced

2 tablespoons fresh parsley, minced

1 teaspoon kosher salt

½ teaspoon sugar

1 teaspoon freshly ground black pepper

Prepare a medium fire in a charcoal grill or preheat a gas grill on medium.

In a medium bowl, toss potatoes with olive oil until well coated.

Arrange potatoes around cool outer edges of grill or place on upper rack if grill is so equipped. Cover and grill potatoes until tender when pierced with a knife, about 20 minutes.

While potatoes are grilling, place green onions and bacon in a large bowl and make the dressing: Combine olive oil, vinegar, garlic, parsley, salt, sugar and pepper in a small bowl. Set aside.

When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes in half and add to bacon and onions in the bowl. Stir dressing to combine and pour over potatoes. Gently toss to thoroughly combine. Serve immediately.

Makes 6 servings.

Note: The potato salad can be made up to 2 hours prior to serving. Cover and set aside at room temperature.

Now here are three recipes with Duff’s modern twist.

Who knows? These might become classics some day.

Prosciutto-Wrapped Pork Roast With White Wine And Herbs

3-pound New York (top loin) pork roast

4 teaspoons mustard seed

1 tablespoon fennel seed

¼ cup fresh rosemary, coarsely chopped or 2 tablespoons dried rosemary

2 tablespoons olive oil

4 cloves garlic

1 teaspoon salt, plus more to taste

2 lemons, divided

8 thin slices prosciutto, (about 4 ounces)

2 shallots, diced

1 ½ cups dry white wine

6 tablespoons (¾ stick) unsalted butter, cut into 6 to 8 pieces

2 teaspoons Dijon-style mustard

2 teaspoons whole-grain mustard

1 teaspoon fresh sage, chopped, or ½ teaspoon dried sage

1 teaspoon fresh thyme, chopped, or ½ teaspoon dried thyme


Preheat oven to 350 degrees.

Make the spice paste: Use a mortar and pestle or spice grinder to coarsely grind the mustard seeds and fennel seeds. Transfer to the bowl of a food processor; add the rosemary, oil, garlic, salt and zest of 1 of the lemons and pulse to make a coarse paste.

Arrange the pork on a work surface, fat-side up, and cut it lengthwise along one side, opening it like a book, with the fat side as the “cover” of the book. Spread the spice paste inside, then close. Arrange 4 prosciutto slices across the top of the pork, slightly overlapping. Carefully turn the pork over and arrange the remaining 4 prosciutto slices across the bottom of the pork. Tie the roast with kitchen twine at 1 ½ – to 2-inch intervals. Place in a 9×13-inch roasting pan with a rack, fat side up, and roast 1 to 1 ¼ hours, or until internal temperature is 145 degrees (medium-rare) to 160 degrees (medium) on a digital meat thermometer.

Transfer the pork to a cutting board and let rest 10 minutes.

Meanwhile, make the wine broth: Place the roasting pan on the stovetop over medium-high heat. Add the shallots and cook, stirring occasionally, until tender, about 2 minutes.

Add wine, bring to a boil and cook, scraping up the browned bits, until the liquid reduces to ¾ cup, 8 to 10 minutes.

Remove from the heat and add the butter, stirring until it melts. Stir in the mustards, sage and thyme, plus the zest and 1 tablespoon of juice from the remaining lemon. Season with salt and pepper.

Pour some of the sauce onto the bottom of a serving platter. Remove the kitchen twine from the roast and slice it, arranging the slices on the platter. Serve with the remaining sauce on the side.

Makes 10 to 12 servings.

Ham And Smoked Gouda Biscuits With Maple Butter

1 cup diced ham steak

2 ¼ cups flour

2 ½ teaspoons baking powder

2 teaspoons sugar

1 teaspoon salt

¾ teaspoon baking soda

6 tablespoons (¾ stick) cold unsalted butter, cut into ½-inch cubes, plus more for the baking sheet

1 ½ cups smoked Gouda, coarsely shredded

¼ cup chopped chives

1 ¼ cups plain yogurt

Maple Butter:

1 cup (2 sticks) unsalted butter, softened

2 tablespoons maple syrup

Pinch of salt

Preheat oven to 450 degrees. Butter a large baking sheet (or coat it with nonstick spray).

In a large bowl, whisk together flour, baking powder, sugar, salt and baking soda. Use a pastry cutter or your fingertips to add the butter, working the mixture until it resembles a coarse meal. Stir in the ham, cheese and chives. Add the yogurt, stirring until just combined.

Drop the dough onto the prepared baking sheet in 12 equal mounds, about 1 inch apart. Bake until golden brown, 18 to 20 minutes.

Meanwhile, make the Maple Butter: In a medium bowl, combine the butter and maple syrup. Add salt to taste and transfer to a serving bowl.

Serve the biscuits with Maple Butter on the side.

Makes 12 biscuits.

Note: Use a ham steak, as opposed to deli-style sliced ham, for meaty cubes. You can find ham steaks in the deli section of most supermarkets.

Ham Stacks Au Gratin With Thyme

24 (2-inch) thinly-sliced squares of ham

6 tablespoons heavy cream

½ teaspoon salt

9 (2-inch diameter) Yukon gold potatoes

¾ cup Gruyere cheese, shredded

2 teaspoons fresh thyme, chopped, plus sprigs for garnish, or 1 teaspoon dried thyme

Flaked sea salt, optional

Preheat oven to 350 degrees. Generously coat a 12-cup muffin pan with cooking spray and set aside.

In a small bowl, combine the whipping cream and salt, stirring to dissolve the salt.

Peel the potatoes if desired, then thinly slice them. Layer about 1/3 of the potatoes into the muffin cups, arranging the slices into neat stacks. Spoon about ½ teaspoon cream mixture over each stack. Place a piece of ham on top, then sprinkle on about 1/3 of the cheese and 1/3 of the thyme. Repeat another layer of potatoes, cream mixture, ham, cheese and thyme. Finish with the remaining potatoes and remaining cream mixture. Cover loosely with foil and bake for 35 minutes.

Remove the potato stacks from the oven, uncover and sprinkle with the remaining cheese and remaining thyme. Return to oven and continue to bake uncovered until the cheese is golden and the potatoes are tender, 10 to 15 minutes.

Let stand 5 minutes before using a spoon or offset spatula to carefully remove the stacks from the muffin cups. Garnish with thyme sprigs, sprinkle with flaked salt (if using) and serve.

Makes 12 servings.

If you want to use some of the decorated Easter eggs immediately after the hunt on Sunday, here are a couple of ideas.

First off, you can’t go wrong with deviled eggs.

Bacon-Cheddar Deviled Eggs

12 hard-boiled eggs

½ cup mayonnaise

4 slices cooked, crumbled bacon

2 tablespoons finely shredded cheddar cheese

1 tablespoon Dijon mustard

½ teaspoon dried parsley

Salt and pepper to taste

Paprika for garnish

Cut peeled eggs in half lengthwise and place yolks in a mixing bowl; set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, crumbled bacon, cheddar cheese, Dijon mustard and parsley. Salt and pepper to taste.

Spoon or pipe the filling back into egg whites and sprinkle with paprika.

Cover and refrigerate at least 1 hour before serving.

Move over, egg salad, this egg spread just might be our new favorite.

Breakfast Egg Spread

6 hard-boiled eggs, peeled

¼ cup refrigerated ranch dip

2 tablespoons minced green onion

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons chopped fully-cooked bacon

Whole-grain baguette slices or bagels, toasted

Place eggs, ranch dip, green onion, salt and pepper in a food processor. Pulse until finely chopped.

Spoon into a serving bowl. Top with chopped bacon. Serve with baguette slices or toasted bagels.

Makes 1 ¾ cups.

Here is an easy way to boil eggs from incredibleegg. org.

Easy 12-Minute Method For Hard-Boiled Eggs

Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large eggs).

Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

Have a wonderful Easter, readers!

Looking for a recipe? Have one you’d like to share? Write to Potluck, P. O. Box 1359, Fort Smith, Ar 72901. Email: jharshaw@swtimes. com.