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Delicious Easter Eats by Curtis Stone

Curtis Stone's

Easter Menu

Honey-Bourbon Glazed Ham

Herb-Roasted Salmon with Cucumber-Yogurt Sauce

Corn Salad

Charred Asparagus Salad with Lemon-Shallot Dressing

Coconut Cake with

Strawberry Sauce

» Find more recipes on our website!

 

Easter is a holiday marked by tradition, and at chef Curtis Stone's home, these traditions are centered around family and food. “Easter is great when you have young kids,” he says. “It’s another opportunity to get the family together, share a delicious meal, and spend time with one another.” The festivities begin on Good Friday, with a zesty salmon dinner. “Salmon is such a nice fish this time of year,” says Curtis, who serves up a roasted fillet family-style. On Easter Sunday, it’s time for an egg hunt with chocolates (a tradition from his own childhood) with his two young boys. Once they’ve worked up an appetite, ham with a sweet and smoky glaze is on the menu, plus a decadent coconut cake for dessert. Balancing out all of the indulgence? “Lots of beautiful veggies, of course!” he says.3

Holidays with Curtis

Honey-Bourbon Glazed Ham

SERVES 8-10 PREP 10 min.,

PLUS 10 MIN. RESTING TIME

COOK 2 hours 35 MIN.

MAKE-AHEAD Glaze can be made up to

3 days ahead, covered, and refrigerated.

Rewarm before using.

 

HAM

2 carrots, peeled, cut into large

chunks

2 celery stalks, cut into large

chunks

1 yellow onion, cut into large

chunks

One 8- to 10-lb. cured, smoked,

and fully cooked bone-in ham

(shank end)

 

GLAZE AND PAN SAUCE

1 cup honey

2/3 cup apple cider vinegar

½ cup bourbon

8 tbs. (1 stick) unsalted butter,

divided

¼ cup packed brown sugar

1 tbs. Worcestershire sauce

1 tbs. chopped fresh thyme

leaves

 

POSITION oven rack in lowest position

and preheat oven to 350°F.

 

PLACE carrots, celery, and onion in a

13x9-inch baking dish. Remove all

packaging from ham and pat dry. Run

a small, sharp knife down back of ham

and, using your fingers, gently separate

skin from fat. Remove and discard skin.

Run knife over fat in a crisscross pattern

to lightly score it all over. Place ham in

baking dish. Cover dish tightly with foil

and bake for 1½ to 2 hours, or until ham

is warmed through (an instant-read

thermometer inserted into thickest

part of ham will register 110°F).

 

MEANWHILE, in a medium saucepan

over medium heat, bring honey,

vinegar, bourbon, 4 tbs. butter, sugar,

and Worcestershire sauce to boil. Cook

8 to 10 minutes, or until reduced by

half. Remove from heat. Reserve

½ cup glaze for pan sauce.

 

INCREASE oven temperature to 400°F.

 

USE a pastry brush to brush some

of the remaining glaze all over ham.

Return ham to oven uncovered and

cook, basting it every 10 minutes with

sauce, for 30 minutes, or until ham is

evenly glazed and caramelized and an

instant-read thermometer inserted into

thickest part of ham registers 130°F.

 

TRANSFER ham to platter and rest 10

minutes. Strain pan drippings into tall,

narrow container. Skim off fat that rises

to surface. Reserve 2 cups pan juices.

 

STIR reserved pan juices, reserved

glaze, 4 tbs. butter, and thyme in

a small saucepan over medium

heat until butter melts. Serve ham,

spooning pan sauce over slices.

 

Corn Salad

 

SERVES 6 PREP 10 MIN.

COOK 15 MIN.

 

MAKE-AHEAD Dressing can be made up to 2 hours ahead, covered, and kept at

room temperature.

 

6 ears yellow corn, husks

removed

2 red bell peppers, seeded and

cut into 1-inch-wide strips

1 red onion, cut crosswise into

½-inch-thick slices

2/3 cup olive oil, divided

1 lemon, zested, juiced

1 lime, zested, juiced

½ cup thinly sliced green onions

¼ cup fresh flat-leaf parsley

leaves, coarsely chopped

¼ cup fresh mint leaves, coarsely

Chopped

 

PREAPRE grill for medium-high heat.

Coat corn, peppers, and red onion in

2 tbs. oil and season with salt and

pepper. Grill vegetables, turning

occasionally, until lightly charred, about

6 minutes for peppers, 8 minutes for

onions, and 12 minutes for corn. Let cool.

 

MEANWHILE, to make dressing, in small

bowl whisk lemon zest, 2 tbs. lemon

juice, lime zest and 1 tbs. lime juice.

Slowly whisk in ½ cup oil until blended.

Season with salt and pepper.

 

CUT corn kernels off cobs into large

bowl. Dice cooked peppers and

onions and add to corn kernels. Stir

in dressing, green onions, and herbs.

Season with salt and pepper. Serve at

room temperature.

 

Herb-Roasted Salmon with

Cucumber-Yogurt Sauce

 

SERVES 6 PREP 10 MIN.

COOK 18 MIN.

 

MAKE-AHEAD Cucumber-yogurt sauce

can be made up to 1 day ahead,

covered, and refrigerated.

 

3 tbs. extra-virgin olive oil,

divided

One 2½-lb. to 3-lb. skin-on salmon

fillet (from head end)

3 tbs. finely chopped fresh

chives

3 tbs. finely chopped fresh dill

3 tbs. finely chopped fresh

flat-leaf parsley

1 cup plain Greek yogurt

2 lemons, zested, juiced

1 garlic clove, minced

½ English cucumber, grated

 

PREHEAT oven to 450°F. Line baking sheet with parchment paper. Lightly

brush center of parchment with

1 tsp. oil.

 

PLACE salmon, skin side down, on

baking sheet. Brush with 1 tbs. oil and

season with salt and pepper. In small

bowl, mix chives, dill, and parsley;

sprinkle over salmon. Transfer to oven

and roast 16 to 18 minutes, or until

salmon is cooked but still slightly

rosy in center.

 

MEANWHILE, in medium bowl, mix

remaining oil, yogurt, lemon zest,

3 tbs. lemon juice, and garlic. Stir in

grated cucumber. Season with salt

and pepper.

 

RUN long, offset spatula under salmon

to loosen from parchment. Transfer

salmon on parchment to platter.

Carefully slide salmon off parchment

onto platter.

 

CUT salmon on slight bias and gently

lift away from skin. Serve with

cucumber-yogurt sauce.

 

Try this dish for

Passover, too!

 

Charred Asparagus Salad

with Lemon-Shallot

Dressing

 

SERVES 6 PREP 15 MIN.

COOK 4 MIN.

 

MAKE-AHEAD Dressing can be made

up to 1 day ahead, covered, and

refrigerated.

 

2 bunches asparagus (about

2 lb.), woody ends trimmed

1 bunch green onions

1/3 cup extra-virgin olive oil,

divided

2 tbs. finely chopped shallots

1 tbs. coarsely chopped drained

capers

1 tbs. finely chopped fresh

flat-leaf parsley

2 tsp. white wine vinegar

1 lemon, zested, juiced

 

PREPARE grill for high heat. On large

baking sheet, toss asparagus and

green onions with 1 tbs. oil and season

with salt and pepper. Grill vegetables,

turning as needed, for 2-4 minutes, or

until asparagus and onions are lightly

charred and crisp-tender. MEANWHILE, in small bowl, whisk

shallots, capers, parsley, vinegar,

lemon zest, 2 tbs. lemon juice, ¼ tsp.

salt, and ¼ tsp. pepper. Slowly whisk

in ¼ cup oil.

 

TRANSFER vegetables to platter. Spoon

dressing over and serve.

 

Coconut Cake with

Strawberry Sauce

 

SERVES 12 PREP 50 MIN., PLUS 2 HOURS 15 MIN.

INACTIVE TIME Cook 40 MIN.

 

MAKE-AHEAD Cake can be assembled up to 3 days

ahead, covered, and refrigerated. Cake is best

served at room temperature.

 

CAKE

1 cup (2 sticks) unsalted butter, softened,

plus extra for brushing

3 cups cake flour, sifted, plus extra for

dusting

5 large egg whites

½ cup whole milk

1 cup canned unsweetened coconut milk

4 ½ tsp. baking powder

½ tsp. kosher salt

2 1/3 cups granulated sugar

 

FROSTING AND FILLING

2 lb. cream cheese, softened

12 tbs. (1½ sticks) unsalted butter, softened

3 cups confectioners’ sugar

1 tbs. pure coconut extract

1/3 cup canned unsweetened coconut milk

2 cups heavy cream, whipped to soft peaks

2 ¾ cups sweetened shredded coconut,

divided

 

Strawberry Sauce (see recipe)

 

POSITION rack in center of oven and preheat oven

to 350°F. Lightly brush inside of two 8-inch round

cake pans with softened butter and line bottoms

with parchment paper. Dust sides of pans with

flour and tap out excess flour.

 

WHISK egg whites, whole milk, and coconut milk

in a small bowl to blend. In large bowl, mix flour,

baking powder, and salt to blend. In another large

bowl, using an electric hand mixer, beat butter and

sugar on high speed 2 minutes, or until light and

fluffy. Gradually add flour mixture, beating just

until blended. Gradually add egg mixture, beating

just until blended.

 

DIVIDE batter between prepared pans, using about

3 ½ cups per pan. Bake 35 to 40 minutes, or until

toothpick inserted into center of cakes comes out

with few moist crumbs attached. Cool cakes in

pans 15 minutes. Run small knife around edges

and invert cakes onto wire rack to cool completely

(this will help level them out).

 

BEAT cream cheese, butter, confectioners' sugar,

and coconut extract with an electric hand mixer

on medium speed in large bowl 6 to 8 minutes, or

until smooth and fluffy. Transfer 4 ½ cups of cream

cheese mixture to another bowl, and reserve as

frosting. Stir coconut milk into remaining cream

cheese mixture. Gently fold in whipped cream.

Transfer filling to large resealable bag and cut

1-inch opening at bottom corner of bag.

 

TRANSFER cakes to level work surface. Brush away

any loose crumbs. Using long serrated knife,

halve each cake horizontally into two even layers.

Dab some frosting on cake plate to keep cake

from moving and center 1 cake layer, cut side

up, on frosting. Place 2-inch strips of parchment

paper under edges of cake to keep plate clean

while assembling. Pipe thick ring of filling around

edge of cake. Pipe enough filling to fill center

while maintaining level with ring. Sprinkle ¼ cup

shredded coconut over filling. Repeat layering 2

more times. Top with fourth cake layer, cut side

down.

 

USE offset spatula to spread 2 cups reserved

frosting over top and sides of cake to form smooth

thin layer. Refrigerate cake 30 minutes, or until

frosting is not tacky. Spread remaining frosting

all over cake to form smooth coat and cover with

2 cups shredded coconut. Refrigerate cake 30

minutes, or until firm. Remove strips of parchment

paper.

 

SLICE cake and serve with strawberry sauce.

 

Strawberry Sauce

 

SERVES 12 PREP 2 MIN., PLUS 30 MIN. CHILLING 

TIME

 

MAKE-AHEAD Sauce can be made up to 2 hours

ahead, covered, and refrigerated.

 

1 lb. small fresh strawberries, hulled,

thickly sliced

3 tbs. granulated sugar

1 tbs. fresh lime juice

 

TOSS strawberries, sugar, and lime juice to coat

in a large bowl. Set aside, tossing occasionally,

for 30 minutes, or until sugar dissolves and

strawberries soften slightly.

 

 

Cook the cover!