Mother’s Day/Easter Brunch

April 16, 2022
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Created by Chef Jake Driffill
40 minutes
Serves 4
INGREDIENTS:
  • EASTER HAM ORANGE GLAZE
  • 2 Tbsp Harmons Orange Juice
  • 1 tsp apple cider vinegar
  • 1/4 tsp dried tarragon
  • 1/4 tsp ground cardamom
  • 1 tsp Coleman's Prepared Mustard
  • 1 cup honey
  • 3-4 orange slices
  • 1 pint blackberries
  • MELON AND ARUGULA SALAD WITH CRUMBLED GOAT CHEESE
  • 2 Tbsp lemon juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 2 Tbsp extra-virgin olive oil
  • 12 oz baby arugula
  • 1 cup diced canteloupe
  • 1 cup diced watermelon
  • 1 cup diced honeydew
  • 1/2 cup crumbled goat cheese
  • 1/2 cup shelled unsalted pistachios, toasted
  • 1/4 cup torn fresh basil leaves
DIRECTIONS:

Easter Ham Orange Glaze

In a large sauce pan heat the orange juice, vinegar, mustard, tarragon, cardamom and honey and bring to a boil, reduce heat to steady simmer and allow to reduce by half or when it coats the back of a spoon without running off completely. Hold hot and spoon over finished ham once ready for service. Garnish finished plate with orange slices and blackberries.

Melon and Arugula Salad with Crumbled Goat Cheese

Whisk lemon juice, honey, mustard, salt and pepper together in a large bowl. Slowly whisk in oil. Add arugula and melonsthen toss to coat. Transfer to a serving platter and top with goat cheese, pistachios and basil.