Celebrate the First Weekend of Spring

We’ve all counted down to the first day of spring. Now the first official weekend of spring 2011 is just days away. After the long, hard winter endured by all, there is great reason to celebrate this changing of the seasons. Start planning now for a celebratory spring meal to capture the freshness of the vernal equinox — even if there is still a bit of snow on the ground.

The Menu

Baked ham with apricot and brown sugar glaze

Mashed potatoes with crème fraiche and fresh herbs

Oven roasted asparagus

The Flowers

Though it takes several days to force spring flowering branches into bloom, try your hand at it and cut some branches on the diagonal. Carefully split the cut end one to four inches. Next, fill your bathtub (or a tall container) with warm water and submerge the branches. Change the water daily to expedite the process. Blooms or no, the look of the natural branches in a tall vase in the center of the table is sure to set the stage and tease your guests with what’s to come.

Daffodils and tulips would also fill the bill. Instead of a vase, try artfully arranging the stems in uncommon containers. A watering can or a garden boot with a glass vase hidden inside is a twist on the traditional.

The Table

Swap out dark, winter tablecloths for something light and “springy." Pastel colored placemats or two runners set width-wise would also do the trick.

White dinner plates will truly show off all the colors of the meal, and if you wrap napkins with pink, yellow or green ribbons, these will “pop” as well against the white background.

The Recipes

Apricot and Brown Sugar Glazed Ham

Combine ingredients in a sauce pan over medium heat, stirring constantly, until thick and bubbly:

½ cup apricot preserves

½ honey

1 TBS cornstarch

3 TBS lemon juice

¼ tsp ground cloves

¼ cup packed brown sugar

Score the ham and spoon the glaze over the ham the last 30 minutes of baking.
Garnish with sprigs of fresh herbs.

*Bake fully cooked ham 20 minutes per pound at 325 degrees. 

Mashed Potatoes with Crème Fraiche and Fresh Herbs

Boil, drain and mash your potatoes as usual. In a separate sauce pan, heat equal parts of whole milk and crème fraiche, along with butter to taste, just until bubbles form around edge. Gradually add the hot mixture into the potatoes, and fold in chopped chives and parsley. Season with coarse salt and freshly ground black pepper.

Oven Roasted Asparagus

Preheat the oven to 425 degrees. Trim the tough ends of the asparagus.

Drizzle 2 TBS EVOO, salt and pepper, a dash of fresh lemon juice and a ½ tsp garlic powder over the asparagus. Toss to coat. Spread in an even layer on a baking sheet.  Roast for about 8 minutes, or until asparagus is still firm on the outside, but tender inside.