Tangy Ham Sauce This tangy ham sauce is the perfect accompaniment to your Easter ham. Tangy, silky, smooth and delicious. This tangy ham sauce is made with dry mustard, maple syrup, dark brown sugar, rice wine vinegar and heavy cream. The addition of egg yolks which is what makes it all come together and remain silky. It is very easy to make, you just need a little patience and he ability to stir something for about 10 minutes. The full, printable recipe is linked below. Beyond the printable recipe is a little bit more information for those who need a…
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Continue ReadingSimple Deviled Eggs I am a minimalist when it comes to deviled eggs. Additionally, while I do appreciate all the deviled egg recipes that involve dyeing the eggs and adding all types of toppings and seasonings, just prefer a simple, classic deviled egg for my Easter spread. These simple deviled eggs are made with all the usual suspects. Mustard, mayo, dill, relish, salt and pepper and a few other things like hot sauce and Worcestershire sauce. A little kick of horseradish if you prefer as well. What I think makes my recipe unique, is the method which I prepare my…
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Continue ReadingMake Ahead Whipped Cream This recipe for Make Ahead Whipped Cream is the perfect “something special” for all your Spring Brunches and Breakfasts. It is technically called “Stabilized Whipped Cream” because it can be made ahead of time, kept in the fridge for up to three days and used for toppings and desserts. I love using this recipe on my French Toast Casseroles, on French Toast, Pancakes, Waffles and for Fruit Parfaits. This has the hint of the cream cheese flavor which makes it perfect for breakfast. The full printable recipe is below. Beyond the recipe, I have a wonderful…
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