10 Easter Food Ideas
Free Recipe Ideas for the Best Easter You and Your Family Ever Had
Center of the Plate Pairing Suggestions:
Lamb
An Easter classic, Lamb, pairs incredibly well with our:
Tart Cherry Apple and Rosemary Glaze
Roasted Garlic Horseradish Dip
Horseradish Sauce
Apple Maple Bacon Jam
Ham
Obvious choice for Easter, Ham, is made a little more special with these sauces:
Roasted Pineapple Habanero Sauce
Hot Pepper Bacon Jam
Apple and Horseradish Jam
Pecan Honey Mustard
It's all about the Sides, anyways:
Glazed Carrots:
Ingredients:
Suggested products: Terrapin Ridge Farms Apricot Ginger Teriyaki Glaze, Balsamic Garlic and Herb Jam, and Apple Maple Bacon Jam.
Water
Salt
1 pound carrots
2 tbs butter
Instructions:
In a medium sauce pan, bring the water to a boil. Add salt and then carrots and cook until tender, around 5-6 minutes. Drain the carrots and add back to pan with butter and Terrapin Ridge Sauce of Choice. Cook until a glaze coats the carrots, approx 5 minutes. Season with salt and pepper. Enjoy!
Potato Salad:
Suggested Products: Terrapin Ridge Farms Dill Pickle Mustard or Creamy Garlic Mustard
Ingredients:
3 ibs russet potatoes
1/3 jar Terrapin Ridge Farms Dill Pickle Mustard or Creamy Garlic Mustard
2 green bell peppers diced
3 stalks of celery diced
1/2 cup mayonnaise
Optional: Chopped Onions
Instructions:
In a large pot, boil potatoes until they are tender (around 30 minutes). When finished, drain and peel. Cut into around 1-2 inch chunks. In a different bowl, combine potatoes, Terrapin Ridge Farms Dill Pickle Mustard or Creamy Garlic Mustard, green bell peppers, 3 stalks of celery, mayonnaise and chopped onions. Cool completely and then serve! (We suggest preparing ahead of time!)
Lemon Quinoa Salad
Ingredients:
1 cup uncooked quinoa
2-3 cups frozen peas
½ cup feta cheese
6 slices bacon, cooked and crumbled
½ cup freshly chopped basil and cilantro
½ cup crushed almonds
1 bottle Terrapin Ridge Farms Lemon Honey Vinaigrette
Instructions:
Cook the quinoa according to package directions. Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. Toss the quinoa with the peas, feta, bacon, herbs, almonds and Terrapin Ridge Farms Lemon Honey Vinaigrette. Best served chilled as this is a refreshing spring salad!
Asparagus with Pesto
Ingredients:
1 bunch of asparagus
Olive Oil
Terrapin Ridge Farms Pesto Aioli Garnishing Squeeze
Instructions:
Pre-heat oven to 425 degrees. After rinsing the asparagus place it on a baking sheet. Drizzle and rub in olive oil. Cook at 425 degrees for 15 minutes. Once cooled, drizzle in Terrapin Ridge Farms Pesto Aioli.
Spring Salad
Ingredients:
6-8 cups mixed greens
½ cup raspberries
½ red onion, thinly sliced
½ cup shelled pecan halves or chopped pecans
½ cup walnuts
½ cup crumbled goat cheese
Instructions:
In a large serving bowl toss together greens, onions, pecans, walnuts, goat cheese, and raspberries. When ready to serve, toss with Terrapin Ridge Farms Apple Maple Balsamic Vinaigrette Dressing. Delish!
Can't resist Appetizers:
The easiest of appetizers is opening up any of our dip jars and serving with pitas, veggies, crackers or chips!
Devilish Deviled Eggs
Ingredients:
12 large Hard Boiled eggs
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish: Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze
Instructions:
Slice eggs in half lengthwise, carefully remove yolks. Mash yolks with mayonnaise. Add mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish with Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze. Squeeze a swirl on top of each egg, or plate the eggs and garnish the eggs and the plate together. Chill to let set.
Classic Hot Cross Buns with Blueberry Bourbon Pecan Jam
Use your favorite Hot Cross Bun recipe and glaze Blueberry Bourbon Pecan Jam all over the top. You will get so many mmmms and yumms from your family and friends.
The ultimate finale, dessert:
Hot Pepper Peach Bourbon Ice Cream
Ingredients:
2 cups heavy whipping cream, cold
1 14 oz can coconut milk, cold
¾ - 1 cup of sugar
¼ c. orange juice, cold
¾ c. Terrapin Ridge Farms Hot Pepper Peach Bourbon Sauce, cold
Few sprigs of fresh mint.
Instructions:
Combine first 4 ingredients and ½ cup of the Terrapin Ridge Farms Hot Pepper Beach Bourbon Sauce in a food processor blend for about a minute until sugar dissolves. Using an ice cream machine, add the mixture and follow directions for freezing. Half way through fold in the remaining ¼ c of Peach Bourbon sauce. Continue to mix until frozen. Serve with sliced fresh peaches and a sprig of mint. Serves 4-6 No ice cream maker? No worries! Even though this takes a little more time, the ice cream is just as delicious! Follow these simple steps: Follow the above directions but pour mixture into a stainless still bowl (instead of the ice cream maker) and place in the freezer. Every hour for the first 3 hours whisk briskly with a stainless still whisk for just a few seconds to break up the ice crystals. Check after 4 hours and it should be halfway frozen so whisk again and then fold in the remaining Peach Bourbon Sauce. Cover and let freeze until the next day. Serve with sliced fresh peaches and a sprig of mint. Serves 4-6.
Center of the Plate Pairing Suggestions:
Lamb
An Easter classic, Lamb, pairs incredibly well with our:
Tart Cherry Apple and Rosemary Glaze
Roasted Garlic Horseradish Dip
Horseradish Sauce
Apple Maple Bacon Jam
Ham
Obvious choice for Easter, Ham, is made a little more special with these sauces:
Roasted Pineapple Habanero Sauce
Hot Pepper Bacon Jam
Apple and Horseradish Jam
Pecan Honey Mustard
It's all about the Sides, anyways:
Glazed Carrots:
Ingredients:
Suggested products: Terrapin Ridge Farms Apricot Ginger Teriyaki Glaze, Balsamic Garlic and Herb Jam, and Apple Maple Bacon Jam.
Water
Salt
1 pound carrots
2 tbs butter
Instructions:
In a medium sauce pan, bring the water to a boil. Add salt and then carrots and cook until tender, around 5-6 minutes. Drain the carrots and add back to pan with butter and Terrapin Ridge Sauce of Choice. Cook until a glaze coats the carrots, approx 5 minutes. Season with salt and pepper. Enjoy!
Potato Salad:
Suggested Products: Terrapin Ridge Farms Dill Pickle Mustard or Creamy Garlic Mustard
Ingredients:
3 ibs russet potatoes
1/3 jar Terrapin Ridge Farms Dill Pickle Mustard or Creamy Garlic Mustard
2 green bell peppers diced
3 stalks of celery diced
1/2 cup mayonnaise
Optional: Chopped Onions
Instructions:
In a large pot, boil potatoes until they are tender (around 30 minutes). When finished, drain and peel. Cut into around 1-2 inch chunks. In a different bowl, combine potatoes, Terrapin Ridge Farms Dill Pickle Mustard or Creamy Garlic Mustard, green bell peppers, 3 stalks of celery, mayonnaise and chopped onions. Cool completely and then serve! (We suggest preparing ahead of time!)
Lemon Quinoa Salad
Ingredients:
1 cup uncooked quinoa
2-3 cups frozen peas
½ cup feta cheese
6 slices bacon, cooked and crumbled
½ cup freshly chopped basil and cilantro
½ cup crushed almonds
1 bottle Terrapin Ridge Farms Lemon Honey Vinaigrette
Instructions:
Cook the quinoa according to package directions. Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. Toss the quinoa with the peas, feta, bacon, herbs, almonds and Terrapin Ridge Farms Lemon Honey Vinaigrette. Best served chilled as this is a refreshing spring salad!
Asparagus with Pesto
Ingredients:
1 bunch of asparagus
Olive Oil
Terrapin Ridge Farms Pesto Aioli Garnishing Squeeze
Instructions:
Pre-heat oven to 425 degrees. After rinsing the asparagus place it on a baking sheet. Drizzle and rub in olive oil. Cook at 425 degrees for 15 minutes. Once cooled, drizzle in Terrapin Ridge Farms Pesto Aioli.
Spring Salad
Ingredients:
6-8 cups mixed greens
½ cup raspberries
½ red onion, thinly sliced
½ cup shelled pecan halves or chopped pecans
½ cup walnuts
½ cup crumbled goat cheese
Instructions:
In a large serving bowl toss together greens, onions, pecans, walnuts, goat cheese, and raspberries. When ready to serve, toss with Terrapin Ridge Farms Apple Maple Balsamic Vinaigrette Dressing. Delish!
Can't resist Appetizers:
The easiest of appetizers is opening up any of our dip jars and serving with pitas, veggies, crackers or chips!
Devilish Deviled Eggs
Ingredients:
12 large Hard Boiled eggs
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish: Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze
Instructions:
Slice eggs in half lengthwise, carefully remove yolks. Mash yolks with mayonnaise. Add mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish with Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze. Squeeze a swirl on top of each egg, or plate the eggs and garnish the eggs and the plate together. Chill to let set.
Classic Hot Cross Buns with Blueberry Bourbon Pecan Jam
Use your favorite Hot Cross Bun recipe and glaze Blueberry Bourbon Pecan Jam all over the top. You will get so many mmmms and yumms from your family and friends.
The ultimate finale, dessert:
Hot Pepper Peach Bourbon Ice Cream
Ingredients:
2 cups heavy whipping cream, cold
1 14 oz can coconut milk, cold
¾ - 1 cup of sugar
¼ c. orange juice, cold
¾ c. Terrapin Ridge Farms Hot Pepper Peach Bourbon Sauce, cold
Few sprigs of fresh mint.
Instructions:
Combine first 4 ingredients and ½ cup of the Terrapin Ridge Farms Hot Pepper Beach Bourbon Sauce in a food processor blend for about a minute until sugar dissolves. Using an ice cream machine, add the mixture and follow directions for freezing. Half way through fold in the remaining ¼ c of Peach Bourbon sauce. Continue to mix until frozen. Serve with sliced fresh peaches and a sprig of mint. Serves 4-6 No ice cream maker? No worries! Even though this takes a little more time, the ice cream is just as delicious! Follow these simple steps: Follow the above directions but pour mixture into a stainless still bowl (instead of the ice cream maker) and place in the freezer. Every hour for the first 3 hours whisk briskly with a stainless still whisk for just a few seconds to break up the ice crystals. Check after 4 hours and it should be halfway frozen so whisk again and then fold in the remaining Peach Bourbon Sauce. Cover and let freeze until the next day. Serve with sliced fresh peaches and a sprig of mint. Serves 4-6.
