Looking for inspiration for your Easter dinner menu? Why not take a cue from Cape Cod, the idyllic coastal region that’s famous for its seafood, fresh produce, and classic New England recipes. From baked ham to creamy chowder, there are plenty of dishes that will bring a touch of Cape Cod charm to your holiday feast.
Recipe 1: Baked Ham with Cape Cod Cranberry Glaze
Ham is a classic Easter main course, and this version with a sweet-tart cranberry glaze is sure to be a hit with your guests. Here’s what you’ll need:
Ingredients:
- 1 bone-in ham, about 8-10 pounds
- 1 cup Cape Cod cranberry sauce
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions:
- Preheat your oven to 325°F. Place the ham in a roasting pan.
- In a medium bowl, whisk together the cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, cinnamon, and cloves.
- Brush the glaze generously over the ham, making sure to get into all the crevices.
- Bake the ham for about 2 1/2 to 3 hours, or until the internal temperature reaches 140°F.
- Let the ham rest for 10 to 15 minutes before slicing and serving.
Nutritional Information:
Servings: 12 | Calories: 452 | Total Fat: 20g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 2089mg | Total Carbohydrate: 20g | Dietary Fiber: 1g | Sugars: 17g | Protein: 47g
Cooking Time:
2 1/2 to 3 hours
Equipment:
- Roasting pan
- Basting brush
Serving Suggestions:
Pair the ham with classic Cape Cod sides like mashed sweet potatoes, green beans, and cornbread. For a light and refreshing dessert, serve fresh berries with whipped cream.
Variations:
If you prefer a spicier glaze, add a pinch of cayenne pepper or red pepper flakes. You can also substitute honey or brown sugar for the maple syrup.
Substitutions:
If you can’t find Cape Cod cranberry sauce, you can use regular cranberry sauce or make your own by simmering fresh or frozen cranberries with sugar and water until thickened.
Storage:
Leftover ham can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Tips:
For a crispy crust, increase the oven temperature to 375°F for the last 20 minutes of baking. If your ham is too large to fit in your roasting pan, cut off the shank portion and bake it separately.
Frequently Asked Questions:
- Can I use a boneless ham for this recipe? Yes, but the cooking time may be shorter.
- Can I make the glaze ahead of time? Yes, the glaze can be made up to 3 days in advance and stored in the refrigerator.
- What can I do with leftover ham? Use it in sandwiches, salads, omelets, or casseroles.
Recipe 2: Cape Cod Clam Chowder
No Cape Cod menu would be complete without a bowl of creamy, comforting clam chowder. This recipe is easy to make and packed with flavor. Here’s what you’ll need:
Ingredients:
- 4 slices bacon, diced
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups diced potatoes
- 2 cans chopped clams, drained
- 1 cup heavy cream
- 1/4 cup flour
- 1 bay leaf
- Salt and pepper, to taste
Instructions:
- In a large pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- Add the onion, celery, and garlic to the pot and cook until softened, about 5 minutes.
- Add the chicken broth, potatoes, and bay leaf. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- In a small bowl, whisk together the flour and heavy cream until smooth. Add to the pot and stir until the chowder thickens.
- Add the clams and bacon to the pot and cook until heated through.
- Season with salt and pepper to taste, then serve hot.
Nutritional Information:
Servings: 6 | Calories: 363 | Total Fat: 22g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1157mg | Total Carbohydrate: 23g | Dietary Fiber: 2g | Sugars: 5g | Protein: 19g
Cooking Time:
30-40 minutes
Equipment:
- Large pot
- Slotted spoon
- Whisk
Serving Suggestions:
Pair the chowder with crusty bread and a crisp salad for a hearty meal. For a more elegant presentation, serve the chowder in individual bread bowls.
Variations:
You can add other seafood like shrimp, scallops, or lobster to the chowder for a more decadent version. You can also swap out the bacon for pancetta or ham.
Substitutions:
If you don’t have chicken broth, you can use vegetable broth or clam juice. If you’re not a fan of clams, you can use diced chicken or ham instead.
Storage:
Leftover chowder can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Tips:
If you prefer a thicker chowder, use more flour or add a can of creamed corn. If you want a lighter version, use milk instead of heavy cream or omit the flour altogether.
Frequently Asked Questions:
- Can I make this chowder ahead of time? Yes, but don’t add the clams until just before serving to prevent them from getting tough.
- Can I use fresh clams instead of canned? Yes, but you’ll need to steam them first and reserve the cooking liquid to use as the base for the chowder.
- What can I do with leftover chowder? Use it as a topping for baked potatoes or as a base for seafood pie.
Conclusion
Easter dinner on Cape Cod is all about celebrating the bounty of the sea and the land. Whether you choose to serve baked ham with cranberry glaze or creamy clam chowder, your guests are sure to be impressed with the flavors of this iconic region. So why not take a culinary trip to Cape Cod this Easter and enjoy a taste of New England charm?