Celebrate May with Festive Fare
The beginning of spring is reason enough to party. Flowers bloom, days get warmer -- and plenty of holidays inspire celebration. From traditional (Kentucky Derby) to lively (Cinco de Mayo) to sentimental (Mother's Day), May's got it all. However you get into the fun, add these delicious recipes to your repertoire. Your friends and family will thank you!
Kentucky Derby Buffet
If you can't make the official "Hat Parade," bring the taste of the event to your table with this Southern-influenced pairing of glazed ham and blackberry crumble. Don't forget to serve mint juleps.
Combine oats, flour, and brown sugar in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle over blackberry mixture.
Bake at 375 degrees for 30 minutes or until lightly browned. Serve warm, topped with frozen yogurt.
Chutney-Mustard Glazed Spiral-Cut Ham
Place ham on a broiler pan; insert meat thermometer into thickest portion of ham; cover with foil. Bake at 325 degrees for 90 minutes.
Combine chutney and mustard in a small bowl. Remove ham from oven; brush chutney over ham. Bake ham, uncovered, an additional 30 minutes or until thermometer registers 140 degrees. Place ham on a platter; let stand 5 minutes before slicing. Serving size: 3 ounces ham.
Note: Mango chutney can be found in the jams and jellies section of the supermarket.
Gourmet Mother's Day Brunch
What better way than to show mom how much you care than preparing her an elegant brunch? You don't have to tell her that it's quick and easy. Prepare the salad and let it chill while the pasta is cooking.
Pear-Stilton Salad with Radicchio and Walnuts
Arrange radicchio leaves on 4 salad plates. Place pears and walnuts on top of leaves, and sprinkle cheese over top. Season with freshly ground black pepper.
Chard, Spinach, and Escarole Pasta
Wash greens and cut them into thin shreds. Peel and coarsely chop onions. Peel and mince garlic.
In large pot over high heat, boil 3 quarts water for pasta.
Heat a heavy casserole dish over medium high heat; add 1/8-cup olive oil, onions, bay leaf, and thyme; cook, covered, until onions are tender, about 5 minutes. Uncover, and continue cooking about 5 minutes more, or until onions are very brown, just short of burning. Add red wine and stir to loosen browned bits in pan; cover, turn heat to low, and simmer 3 to 4 minutes.
Boil linguine. Uncover onions and add garlic. After 1 minute, add greens and stock. Cook 5 minutes; add capers, and season to taste with salt and pepper.
When pasta is done (12 minutes), drain and add to casserole with greens. Toss well with remaining 1/8-cup olive oil.
Cinco de Mayo Duo
Celebrate Mexico's Independence Day--or maybe your independence from ho-hum food? Either way this combo will bring forth an ole. Prepare the gazpacho a day ahead so flavors have time to blend. The tortilla (a traditional Spanish potato dish) should be served hot.
Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet with sloped sides over medium heat. Add onion; cook until tender, about 5 minutes, stirring occasionally. Remove from heat.
Beat eggs in a medium-sized bowl; add salt and pepper. Gently stir in onion and potatoes. Wash and dry skillet.
Reheat the skillet over medium-high heat, and add remaining 1 tablespoon oil. When oil is hot, add egg mixture. Tilt the pan and lift the edge of the potato-egg mixture with a spatula so the uncooked eggs on top run underneath. After 2 or 3 minutes, reduce heat to low; cover and cook 10 minutes or until eggs are set on bottom (top may still be wet).
Preheat boiler. Uncover skillet and transfer to broiler. Broil 3 to 4 inches from heat source 2 to 3 minutes, or until golden brown. Remove from broiler; let stand 5 minutes. Slide onto a serving platter. Let stand at 5 minutes before cutting into wedges.
Ingredients for the soup
Ingredients for the garnishes
Mince garlic in a blender. Add bread and remaining soup ingredients (in batches if necessary); process until smooth. Cover; chill 2 hours or more, up to 24 hours.
Thin soup to desired consistency with ice water. Serve with garnishes.
Originally published April 29, 2002.
Reviewed by Gary D. Vogin, MD.
©2001-2002 Health Publishing Inc.
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