Easter Recipes :: Dale's Southern Grill

Archive for Easter Recipes

May
19

Coca-Cola Glazed Ham

by Dale

Ham is a perennial favorite in the south… especially around major holidays… but at Dale’s we love it year round…. Here’s a unique twist try this next time you serve it at home… or come in for it today at Dale’s. Gives new meaning to ” a coke and a smile”…

Coca-Cola Glazed Ham

Ingredients

1 – 6-8 lb. fully cook, bone-in ham

30 – whole cloves

1 lb – dark brown sugar

1 cup – Gulden’s spicy brown mustard

1 cup – Coca-Cola soft drink

1/2 – Jim Beam whiskey or apple juice

Directions

1. Pre-heat oven to 350 degrees. Trim ham to a thickness of a 1/4″ fat… cut a diamond pattern in fat with sharp knife at about 1″ intervals… insert cloves in each diamond box…place ham in a foil-lined 13- x 9″ aluminum pan

2. Mix together brown sugar, spicy mustard, coke, and whiskey or apple juice… pour carefully over ham..making sure it gets into the cuts on the ham.

3. Bake at 350 degrees for 2 hours and 30 minutes… baste about every 20 minutes with pan juices. Remove ham, let it rest for about 15 minutes before serving.

Spiced Apples

Ingredients

1/2 cup butter or margarine
8 large Granny Smith apples, peeled, cored, and sliced
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Directions

1. Melt butter in a large skillet over medium-high heat; add apples, sugar, cinnamon and nutmeg.
2. 15 to 20 minutes or until apples are tender.

0 Categories : Easter Recipes, Main Dishes, Meat Recipes, Pork, Recipes

Apr
29

Carrot Souffle

by Dale

Dale’s Famous Carrot Souffle
(a Most Requested Recipe and Menu Item!)

Ingredients
3 lbs. Carrots, peeled
1 cup Sugar
½ cup Brown Sugar
1 TBLS Baking Powder
1 tsp Vanilla
4 TBLS All Purpose Flour
6 Fresh Eggs
1 tsp Cinnamon
1 cup Liquid Margarine
1 TBLS Confectioners Sugar

Cut carrots into 1” chunks, place in sauce pan, cover with water, add a dash of salt and cook over medium heat for 45 min. or until they are very soft. Test with a fork. While carrots are hot, whip in a food processor or blender; add sugars, baking powder, and vanilla. Add flour and mix until smooth. Add eggs and cinnamon then margarine. Be careful not to over mix, you don’t want a lot of foam.

Place in oven dish, filling the dish about ¾ full to allow room for it to rise.
Bake for 60 minutes at 350 degrees, or until center springs back to touch.
Dust with confectioner’s sugar before serving. Yield: 8-10 servings.

1 Categories : Desserts, Easter Recipes, Holidays at Dale's, Recipes, Side Dishes, Vegetable Recipes

Apr
23

Buttermilk Biscuits

by Dale

Ingredients
•   2 cups flour
•   4 teaspoons baking powder
•   1/4 teaspoon baking soda
•   3/4 teaspoon salt
•   2 tablespoons butter
•   2 tablespoons shortening
•   1 cup chilled buttermilk
Directions
Preheat oven to 450 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (about the size of dimes)
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press or roll into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough no twisting. Place biscuits on baking sheet so that they just touch. Reform scrap dough working it as little as possible and continue cutting. (Biscuits from the scraps won’t be as light as the first… my grandmother would use these scraps for dumplings….your choice)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

0 Categories : Breads and Biscuits, Easter Recipes, Holidays at Dale's, Recipes, Side Dishes

Apr
23

Twiced Baked Potato

by Dale

Ingredients
•   4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
•   2 to 4 tablespoons unsalted butter
•   1/3 cup sour cream
•   1 green onion, finely chopped
•   2 TBS crispy cooked chopped bacon- 4 or 5 slices
•   1/2 cup shredded sharp cheddar
•   salt and ground black pepper
•   dash Cayenne pepper

Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, slice potatoes in half length-wise. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the onions, bacon, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.

Set the potatoes on baking sheet and bake until heated through, about 20 minutes. Serve immediately.

0 Categories : Easter Recipes, Holidays at Dale's, Recipes, Side Dishes

Apr
23

Mawmaw’s Green Beans

by Dale

Ingredients
•   1 1/4 pounds green beans, trimmed and broken into 1-inch pieces
•   2 slices bacon, chopped
•   1 small onion, minced
•   2 tablespoons red wine vinegar
•   2 teaspoons sugar
•   dash black pepper-coarse ground

Directions
Cook green beans in 1-inch of simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and baconcrisp at edges and onions translucent add vinegar to the pan and season beans with sugar and pepper. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve.

0 Categories : Easter Recipes, Recipes, Side Dishes

Apr
22

Honey Glazed Pit Ham

by Dale

Ingredients
◦   1 (8 to 10-pound) smoked pit ham, bone-in, skin on
◦     salt and freshly ground black pepper
◦   1 TBS rubbed sage
◦   1/4 cup extra-virgin olive oil
◦   1 cup (2 sticks) unsalted butter, cut in chunks
◦   2 oranges, sliced thin, seeds removed
◦   1 lime, sliced thin, seeds removed
◦   1 lemon, sliced thin, seed removed
◦   2 cups orange juice
◦   2 cups light brown sugar, packed
◦   1 cup water
◦   1/4 teaspoon whole cloves
◦   2 cinnamon sticks
◦   11/2 pounds baby carrots

Directions
Preheat the oven to 300 degrees F. Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Mix rubbed sage with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours.  For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges,limes, lemon, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes. After the ham has being going for a couple of hours, pour the citrus glaze all over it, with the pieces of fruit and all. Stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes. Scatter the carrots around the ham and coat in the citrus glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze. Set the ham on a cutting board to rest before carving. Serve the carrots and citrus glaze on the side.

0 Categories : Easter Recipes, Holidays at Dale's, Main Dishes, Meat Recipes, Recipes

Apr
22

Southern Deviled Eggs

by Dale

Ingredients

◦   7 large eggs, hard boiled and peeled
◦   1/4 cup mayonaise
◦   1 1/2 tablespoons sweet pickle relish
◦   1 teaspoon prepared mustard
◦   Cooked crispy crumbled bacon- 3 slices
◦   Salt and pepper, for taste
◦   Paprika, for garnishing
◦   Sweet gherkin pickles sliced, for garnishing
◦   Pimentos, for garnishing

Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.  Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard, bacon. Add salt and pepper, to taste.  Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

0 Categories : Easter Recipes, Holidays at Dale's, Recipes, Side Dishes

Apr
22

Southern Ambrosia

by Dale

Southern Ambrosia

As a child growing up in Florida, I remember having Ambrosia every Christmas and Thanksgiving on our trips to Kentucky to visit family. It was the only time we ever had it because an entire dish made up of fruit was considered a luxury in those days. Oh, we had an occasional orange, apple or banana but pineapple, cherries and nuts were reserved for special occasions or holidays and when we had this wonderful Southern Ambrosia. The adults kept this dish a secret from us kids more for them I’m sure… I got it by mistake one year…been hooked ever since. This is my grandmother’s recipe on my fathers side of the family… we affectionately called her Baba…

I’ve used canned pineapple and orange for convenience. Fresh is much better if available.
Ingredients
* 1 can (20 ounces) pineapple tidbits
* 1 can (11 ounces) mandarin orange segments
* 1/4 cups maraschino cherries… drained and rinsed
* 1 cup miniature marshmallows
* 1 cup sweetened flaked coconut
* 1/2 cup pecan pieces
* 1/2 cup dairy sour cream OR plain yogurt
* 1 cup Whipped Topping — cool whip

Directions
1. Drain pineapple and orange segments.
2. In large bowl, combine pineapple, orange segments, cherries, marshmallows, coconut and nuts.
3. In a separate bowl, combine sour cream and whipped topping.
4. Stir sour cream mix into fruit mixture.
5. Refrigerate, covered, 1 hour.
Serves: 4 to 6

0 Categories : Desserts, Easter Recipes, Holidays at Dale's, Recipes, Side Dishes

Apr
5

What is Hummingbird Cake?

by Dale

Hummingbird Cake is such a strange name that it makes you wonder its origin. Unfortunately, my research did not lead to an answer so we are still left wondering. It does seem plausible that it may have something to do with how sugary rich this cake is – just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of three layers of cake filled with chopped pecans, crushed pineapple, and mashed bananas and frosted with a delicious cream cheese icing.

[Note from Editor: Further research reveals that the cake may have originated in Jamaica, where the national bird is the The Doctor-Bird (Trochilus Polytmus) or Swallow-Tail Hummingbird (picture accompanies this post), which lives only in Jamaica. Some say that the cake is so delicious it makes you hum with happiness while others think the cake is named because it's sweet enough for hummingbirds. Another theory is that people hover around the cake similar to the way hummingbirds hover around flowers. Foodtimeline.org notes that perhaps it was named after the way the cake draws people in and is eaten quickly, similar to the eating pattern of those tiny energetic fliers.]

This cake is wonderfully moist and tender aided by the use of oil, instead of butter. My motto these days is “the easier, the better” and this cake fits the bill. No mixer is needed, just two bowls: one for the wet ingredients and one for the dry. Stir the two together and you are done.

Hummingbird Cake is similar to a carrot cake, especially when filled and frosted with the ever popular cream cheese icing. The icing is slightly different in that it has a nice caramel flavor, thanks to the addition of finely chopped pecans. Because this cake is so rich it needs to be served in small slices, which makes it the perfect cake for large gatherings.

A Southern cake needs a Southern ingredient, and we definitely find it in pecans. Pecans are a native Southern American nut and are a member of the hickory family. It is the third ranking crop in the United States, cultivated in the States of Georgia, Oklahoma, Texas, and Florida. They are at their peak when harvested in the fall, but are available year round. A smooth, reddish-brown, one-inch (2.54 cm) long oval shell encloses two golden-brown crinkled lobes with ivory-colored meat. Pecans have a buttery, soft-textured, slightly bittersweet taste that is enhanced when toasted. Their high fat content (over 70%) causes them to go rancid quickly so store in fridge.

Now you know what a Hummingbird Cake is….enjoy a slice at Dale’s.

1 Categories : Desserts, Easter Recipes, Recipes

Apr
1

Hummingbird Cake Recipe

by Dale

Hummingbird Cake

Yield: 16 servings
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
¼ cup Sweetened Coconut (optional)
Cream Cheese Frosting (see below)
1/2 cup chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

Chopped pecans for garnish  In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans

Read a post about how Hummingbird Cake may have gotten its name.

2 Categories : Desserts, Easter Recipes, Recipes

Archive for Easter Recipes

Southern Ambrosia

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