Easter Dinner Myrtle Beach 2022: A Festive Feast For The Whole Family

Easter Dinner Myrtle Beach 2022: A Festive Feast For The Whole Family

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Easter Dining
Easter Dining from www.thephuketnews.com

Springtime has arrived, and with it comes the joyous celebration of Easter. For those looking to enjoy a delicious meal with loved ones, Myrtle Beach has plenty of options for a memorable Easter dinner. Whether you prefer traditional dishes or want to try something new, there are endless possibilities to satisfy your taste buds.

Easter Ham with Pineapple Glaze

If you’re looking for a classic Easter main course, look no further than a succulent ham with a sweet pineapple glaze. This recipe serves 8-10 people and takes approximately 3 hours to prepare and cook.

Ingredients:

  • 1 bone-in ham, about 8-10 pounds
  • 1 can pineapple rings, drained and juice reserved
  • 1 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 325°F.
  2. Score the ham in a diamond pattern and place in a roasting pan.
  3. Arrange the pineapple rings on top of the ham, securing with toothpicks if necessary.
  4. In a small bowl, whisk together the reserved pineapple juice, brown sugar, honey, mustard, apple cider vinegar, cinnamon, cloves, ginger, salt, and pepper.
  5. Brush the glaze over the ham and pineapple rings.
  6. Cover the ham with foil and bake for 2-2.5 hours, basting with the glaze every 30 minutes.
  7. Uncover the ham and bake for an additional 30 minutes, or until the internal temperature reaches 140°F.
  8. Let the ham rest for 15-20 minutes before slicing and serving.
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Nutritional Information:

Per serving (1/10th of recipe): 670 calories, 28g fat, 76g carbohydrates, 34g protein, 1g fiber, 1120mg sodium

Cooking Time:

Approximately 3 hours

Equipment:

  • Roasting pan
  • Basting brush
  • Meat thermometer

Serving Suggestions:

Pair this ham with your favorite Easter sides, such as roasted vegetables, mashed potatoes, or deviled eggs. Don’t forget to serve extra pineapple rings on the side!

Variations:

For a spicier glaze, add a pinch of cayenne pepper or red pepper flakes. You can also experiment with different fruit juices, like orange or apple, instead of pineapple.

Substitutions:

If you don’t have Dijon mustard on hand, you can use yellow mustard or a combination of mustard and mayonnaise. For a healthier option, use honey or maple syrup instead of brown sugar.

Storage:

Leftover ham can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months.

Tips:

  • Make sure to let the ham rest before slicing to allow the juices to redistribute.
  • For a more caramelized glaze, broil the ham for 2-3 minutes at the end of cooking.
  • Don’t discard the ham bone – it can be used to make a flavorful soup or broth.

Frequently Asked Questions:

  • Can I use a spiral-cut ham for this recipe?
  • Yes, a spiral-cut ham will work just as well. Just be sure to adjust the cooking time accordingly based on the weight of the ham.
  • 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.
  • Can I use fresh pineapple instead of canned?
  • Yes, fresh pineapple can be used instead. Just make sure to reserve the juice for the glaze.
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Carrot Cake Cupcakes with Cream Cheese Frosting

No Easter dinner is complete without a sweet treat, and these carrot cake cupcakes are sure to please. This recipe makes 12 cupcakes and takes approximately 45 minutes to prepare and bake.

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots
  • 1/2 cup chopped walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a separate bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the grated carrots and chopped walnuts, if using.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool completely before frosting.
  9. In a large bowl, beat together the cream cheese and butter until smooth.
  10. Add the powdered sugar and vanilla extract and beat until light and fluffy.
  11. Spread or pipe the frosting onto the cooled cupcakes.

Nutritional Information:

Per serving (1 cupcake with frosting): 390 calories, 22g fat, 48g carbohydrates, 4g protein, 1g fiber, 190mg sodium

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Cooking Time:

Approximately 45 minutes

Equipment:

  • Muffin tin
  • Paper liners
  • Large bowl
  • Electric mixer

Serving Suggestions:

These cupcakes are perfect for Easter dessert, but can also be enjoyed as a sweet snack any time of day. Serve with a glass of cold milk or a hot cup of coffee.

Variations:

Add raisins or coconut flakes to the batter for extra texture and flavor. You can also use a different type of frosting, like a marshmallow or maple cream cheese frosting.

Substitutions:

If you don’t have vegetable oil, you can use canola or coconut oil instead. For a healthier option, use whole wheat flour or almond flour instead of all-purpose flour.

Storage:

Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.

Tips:

  • Make sure the cream cheese and butter are softened before making the frosting to ensure a smooth consistency.
  • If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting onto the cupcakes.
  • To make a layer cake instead of cupcakes, double the recipe and divide the batter between two 9-inch cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the

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