An Easter Menu
Vegetable Ribbon Salad
Ginger Ale-Marinated Ham
Green Beans with Sundried Tomatoes
Slow Cooker Scalloped Potatoes
Grapefruit Chiffon Cake
VEGETABLE RIBBON SALAD
1/4
2
4
2
1/4
1/4
1/8
cup (50 mL) canola oil
tbsp (25 mL) white wine vinegar
tsp (20 mL) chopped fresh dill
tsp (10 mL) fresh lemon juice
tsp (1 mL) granulated sugar
tsp (1 mL) freshly ground pepper
tsp (0.5 mL) salt
2 medium zucchini, trimmed and
cut in half crosswise
1 large carrot, trimmed and
cut in half crosswise
1/2 English cucumber, trimmed
and seeded
To prepare dressing, whisk together oil, vinegar, dill, lemon juice, sugar, pepper and salt until blended; set aside. Using a
vegetable peeler and cutting lengthwise, cut long, thin, ribbon-like strips from zucchini, carrot and cucumber. There
should be about 4 cups (1 L) packed zucchini strips, 1 cup (250 mL) packed carrot strips and 1 cup (250 mL) packed
cucumber strips. Combine zucchini, carrot and cucumber in a bowl. Add dressing and toss to combine. Serve
immediately. Serves 8.
Cook’s note: ATCO Blue Flame Kitchen used two 8 inch (20 cm) long zucchini in this recipe.
Nutritional analysis per serving:
76 calories, 6.9 g fat, 0.8 g protein, 3.4 g carbohydrate, 0.9 g fibre, 48 mg sodium
GINGER ALE-MARINATED HAM
2
1/4
10
6
4
L ginger ale
cup sliced fresh ginger
black peppercorns
whole cloves
cloves garlic, bruised
2 sprigs fresh thyme
2 bay leaves
6 lb (3 kg) ready-to-serve
(fully cooked) bone-in ham
1/2 cup whole grain mustard
To prepare marinade, combine ginger ale, ginger, peppercorns, cloves, garlic, thyme and bay leaves in a large non-reactive
saucepan. Bring to a boil over medium heat. Remove from heat and cool to room temperature. Pour marinade into a
large bowl. Cover and refrigerate until cold. Pour marinade into an extra-large heavy zip-lock plastic bag or brining bag.
Add ham and squeeze bag to coat ham with marinade. Seal bag and place in a large food-safe non-reactive container.
Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours. Preheat oven to 325°F. Remove ham from
marinade, reserving marinade. Transfer ham to a roasting pan; set aside. Strain marinade through a sieve into a large
bowl; discard solids. Reserve 1 1/2 cups of strained marinade; discard remaining strained marinade. Spread mustard
evenly over ham. Pour reserved strained marinade into roasting pan.
Bake, covered, for
1 1/2 hours or until a meat thermometer registers 115°F. Remove roasting pan from oven and transfer ham to a
parchment paper-lined rimmed baking sheet. Pour liquid from roasting pan into a bowl; this will be used as the glaze.
Brush ham with some glaze. Continue baking, uncovered, basting ham twice with remaining glaze, for 30 minutes or until
a meat thermometer registers 140°F. Let stand for 15 minutes before carving. Serves 10.
Nutritional analysis per serving:
230 calories, 7.9 g fat, 34.4 g protein, 3.4 g carbohydrate, 0.6 g fibre, 1922 mg sodium
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GREEN BEANS WITH SUN-DRIED TOMATOES
4 cups (1 L) green beans, trimmed
1/3 cup (75 mL) chopped drained
oil-packed sun-dried tomatoes,
patted dry
2
1
1/4
1/4
tbsp (25 mL) extra-virgin olive oil
tsp (5 mL) basil, crumbled
tsp (1 mL) salt
tsp (1 mL) freshly ground pepper
Preheat oven to 425ºF (220ºC). Combine all ingredients in a bowl; toss until beans are coated. Place bean mixture in a
single layer in a non-stick foil-lined rimmed baking sheet. Bake, uncovered, for 12 minutes or until beans are tender.
Serves 4.
Nutritional analysis per serving:
122 calories, 8.3 g fat, 2.9 g protein, 11.9 g carbohydrate, 4.6 g fibre, 169 mg sodium
SLOW COOKER SCALLOPED POTATOES
1/4
1
1/4
1
1/4
1/8
cup (50 mL) butter
cup (250 mL) finely chopped onion
cup (50 mL) flour
tsp (5 mL) salt
tsp (1 mL) dry mustard
tsp (0.5 mL) cayenne pepper
Dash nutmeg
2 cups (500 mL) homo milk
8 cups (2 L) thinly sliced peeled red potatoes
1/2 cup (125 mL) shredded cheddar cheese
Paprika*
To prepare sauce, melt butter in a saucepan over medium heat. Add onion and sauté for 5 minutes. Stir in next
5 ingredients (flour through nutmeg) and cook for 1 minute, stirring constantly. Gradually stir in milk; cook, stirring
constantly, until thickened. Place potatoes in a slow cooker. Pour sauce over potatoes and gently stir to coat potatoes
with sauce. Cover and cook on high heat setting for 3 - 4 hours or until potatoes are tender. Sprinkle with cheese and dust
with paprika. Cover and cook for 5 minutes or until cheese is melted. Serves 8 - 10.
Cook’s Note: Cooking time may vary with makes and models of slow cookers.
Nutritional analysis per serving:
275 calories, 10.4 g fat, 7.0 g protein, 39.5 g carbohydrate, 3.3 g fibre, 417 mg sodium
*Ingredient not included in nutritional analysis.
GRAPEFRUIT CHIFFON CAKE
8
1/2
2
1 1/3
1
1
3/4
large egg whites
tsp (2 mL) cream of tartar
cups (500 mL) all-purpose flour
cups (325 mL) granulated sugar
tbsp (15 mL) baking powder
tsp (5 mL) salt
cup (175 mL) fresh grapefruit juice
1/2
5
2
1/2
cup (125 mL) canola oil
large egg yolks
tsp (10 mL) grated grapefruit peel
tsp (2 mL) vanilla
Grapefruit Cream Cheese Glaze, recipe follows
Grated grapefruit peel
Preheat oven to 325ºF (160ºC). Using medium speed of an electric mixer, beat egg whites until foamy. Beat in cream of
tartar until stiff peaks form; set aside. Combine flour, sugar, baking powder and salt in a bowl. Using a spoon, make a well
in centre of flour mixture. Add grapefruit juice, oil, egg yolks, 2 tsp (10 mL) grapefruit peel and vanilla to well. Whisk until
smooth. Gently fold flour mixture into beaten egg white mixture. Pour batter into an ungreased 10 inch (25 cm) tube pan.
Bake for 50 minutes or until top springs back when lightly touched. If pan has legs attached, invert pan and let cake cool
completely in pan. Alternatively, cake may be cooled by inverting pan onto neck of a long-necked bottle. Invert cake onto
a serving plate. Spread top of cake with Grapefruit Cream Cheese Glaze, allowing glaze to run down sides of cake. Sprinkle
with additional grapefruit peel. Serves 12.
Nutritional analysis per serving:
354 calories, 14.2 g fat, 6.4 g protein, 50.2 g carbohydrate, 0.6 g fibre, 360 mg sodium
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GRAPEFRUIT CREAM CHEESE GLAZE
4 oz (125 g) cream cheese, softened
1 cup (250 mL) icing sugar
1 - 2 tsp (5 - 10 mL) fresh grapefruit juice
Using medium speed of an electric mixer, beat cream cheese until smooth. Beat in icing sugar until blended. Stir in
grapefruit juice, 1 tsp (5 mL) at a time, until mixture is of drizzling consistency.
Nutritional analysis per 1/12 of recipe:
73 calories, 3 g fat, 0.7 g protein, 10.4 g carbohydrate, 0 g fibre, 35 mg sodium
2016 © ATCO Blue Flame Kitchen. All rights reserved.
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Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!