Easter Dinner Nashville 2022: Delicious Recipes For A Festive Feast

It’s that time of the year again! Easter is just around the corner, and what better way to celebrate than with a delicious dinner with your loved ones? If you’re in Nashville, you’re in luck because we’ve got some mouthwatering recipes that will make your Easter dinner a hit! From appetizers to desserts, we’ve got you covered.

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Easter Ham with Brown Sugar Glaze

Easter and ham go hand in hand, and this recipe is sure to impress. The brown sugar glaze adds a touch of sweetness that perfectly complements the saltiness of the ham. Let’s get started!

Ingredients:

1 8-10 lb. fully cooked ham
1 cup brown sugar
1/2 cup honey
1/2 cup Dijon mustard
2 tbsp apple cider vinegar
1 tsp ground cloves

Instructions:

Preheat your oven to 325°F.
Remove the ham from its packaging and place it in a roasting pan.
In a medium-sized bowl, mix together the brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves.
Brush the glaze over the ham, making sure to cover it completely.
Cover the roasting pan with aluminum foil and bake for 1 hour and 15 minutes.
Remove the foil and continue baking for another 30-45 minutes, or until the ham is golden brown and the internal temperature reaches 140°F.
Let the ham rest for 10-15 minutes before slicing and serving.

Nutritional Information:

Cooking Time:

1 hour and 15 minutes covered, an additional 30-45 minutes uncovered.

Equipment:

Roasting pan
Basting brush
Aluminum foil

Serving Suggestions:

This ham pairs perfectly with roasted vegetables like carrots, sweet potatoes, and Brussels sprouts. Serve with a side of mashed potatoes or a fresh salad for a complete meal.

Variations:

If you’re looking for a smokier flavor, you can use a smoked ham instead of a fully cooked one. You can also swap out the brown sugar for maple syrup or honey for a different flavor profile.

Substitutions:

If you don’t have apple cider vinegar, you can use white vinegar or lemon juice instead. You can also use regular mustard if you don’t have Dijon mustard on hand.

Storage:

Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days.

Tips:

Make sure to baste the ham every 15-20 minutes for maximum flavor.
If the glaze starts to burn, cover the ham with aluminum foil to prevent it from getting too dark.
Let the ham rest before slicing to allow the juices to redistribute.

Frequently Asked Questions:

Q: Can I use a bone-in ham for this recipe?
A: Yes, you can use a bone-in ham, just make sure to adjust the cooking time accordingly.

Q: Can I make the glaze ahead of time?
A: Yes, you can make the glaze up to 3 days ahead of time and store it in the refrigerator.

Easter Carrot Cake with Cream Cheese Frosting

No Easter dinner is complete without a delicious dessert, and this carrot cake is a crowd-pleaser. The cream cheese frosting is the perfect balance of sweet and tangy, and the cake is moist and flavorful. Let’s get baking!

Ingredients:

For the cake:

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs
2 tsp vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts (optional)

For the frosting:

8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

Instructions:

For the cake:

Preheat your oven to 350°F.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the grated carrots and chopped walnuts (if using).
Grease two 9-inch cake pans and divide the batter evenly between them.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool completely before frosting.

For the frosting:

In a large bowl, beat together the cream cheese and butter until smooth.
Add the powdered sugar and vanilla extract and beat until creamy.
Spread a generous layer of frosting on top of one of the cakes, then place the other cake on top.
Spread frosting evenly over the top and sides of the cake.
Decorate with additional chopped walnuts or carrots, if desired.

Nutritional Information:

Cooking Time:

25-30 minutes.

Equipment:

2 9-inch cake pans
Mixing bowls
Whisk
Mixer
Spatula

Serving Suggestions:

This cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy with a cup of coffee or tea for the perfect ending to your Easter feast.

Variations:

You can add raisins, pineapple, or coconut to the cake batter for an extra burst of flavor. You can also use pecans instead of walnuts or omit the nuts altogether if you prefer.

Substitutions:

If you don’t have vegetable oil, you can use canola oil or melted coconut oil instead. You can also use chopped pecans instead of walnuts.

Storage:

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Tips:

Make sure the cream cheese and butter are at room temperature before making the frosting to ensure a smooth consistency.
Don’t overmix the batter, or the cake may become dense and dry.
If you’re short on time, you can use store-bought cream cheese frosting instead of making your own.