Whether you plan to whip up an Easter Sunday feast or are just looking for some bright, new recipes to ring in the start of spring, the family-owned tree fruit experts at Stemilt are here with all the creative (apple) juice!! You can find even more recipe inspo here and don’t forget that a Lil Snapper by itself makes for the perfect spring snack Easter weekend and beyond. Check the store locator to find some delicious apples near you!
A fresh starter:
- Cook quinoa according to package directions, cutting cook time to between 8 and 10 minutes, to render a firmer grain. Drain, as necessary, fluff with fork and set aside.
- Cook French green lentils according to package directions, cutting cook time to between 10 to 15 minutes, to render a firmer lentil. Drain, as necessary, and set aside.
Note: test quinoa and lentils before pulling off heat and adjust cook time, as preferred, to achieve a firmer bite.
- Meanwhile, toast chopped walnuts in a skillet set over medium high heat, stirring intermittently.
- After about 2 minutes, drizzle nuts with maple syrup; stir consistently for approximately 1 more minute to coat nuts thoroughly. Remove from heat to cool.
- Whisk ingredients for vinaigrette in a large bowl.
- Add sliced apple to vinaigrette and mix well to coat (this helps keep apples bright). Add parsley and “cooled” maple-sweetened walnuts to bowl.
- Then add cooled quinoa and lentils. Mix salad thoroughly and season with salt and pepper.
- If desired, allow salad to sit in fridge for 15 to 20 minutes so flavors can mix and mingle.
- Plate salad with a topping of fresh arugula and serve.
Note: If you plan to store salad in fridge, keep arugula separate until ready to plate. Salad, without arugula mixed in, will keep nicely in fridge for 3 to 5 days.
For the main course:
Instructions
- Preheat the oven to 300 degrees F.
- Place the ham in a large roasting pan, fat-side up. Optionally, you can score the fat. Press the cloves into the fat, spacing them evenly across the ham. Bake for two hours.
- Meanwhile, prepare the glaze. Place the apples, apple cider vinegar, and water in a large saucepan.
- Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Cool briefly, then puree in a blender.
- Press the mixture gently through a fine mesh strainer to remove thicker pieces of pulp, so that what remains looks smoother and less like applesauce.
- Place the mixture in a medium saucepan along with the butter, brown sugar, cinnamon and ground cloves.
- Bring to a simmer and cook over low heat, stirring periodically, for 15-20 minutes to bring the flavors together.
- After the ham has cooked for 2 hours, pour the apple glaze over it and continue to cook for another hour to 1 1/2 hours, basting every 30 minutes.
- For the last 30 minutes, slice the remaining 3 Fuji apples and spread them around the bottom of the roasting pan, coating them with the apple glaze. Let rest 10 minutes or more before carving.
