This year Easter falls on Sunday, April 5th so it’s time to begin preparing your delicious Easter menu. Our Easter menu begins with a Hot Pepper Peach Cheese Ball appetizer, a Baked Ham with Brown Sugar Pineapple Glaze main course, and finishes with a delicious No Bake Chocolate Caramel Cheesecake for dessert. Make your Easter meal extraordinary this year with our gourmet flavors.
16 oz. Cream cheese, softened
1/2 cup Robert Rothschild Farm Hot Pepper Peach Preserves
2 Tbsp. Onion, minced
2 cups Monterey Jack cheese, finely shredded, divided
Combine the cream cheese, preserves, onion, and 1 cup of the shredded cheese. Shape into a ball with lightly greased hands. Roll in the remaining cheese and chill until serving. Just before serving, top with Hot Pepper Peach Preserves. Serve with crackers or toasted bread, as desired.
1 dozen Hard-cooked eggs, peeled
1/4 cup Swiss or cheddar cheese, finely shredded, optional
5 Tbsp. Mayonnaise
3 Tbsp. Robert Rothschild Farm Blue Cheese Dijon Mustard
2 tsp. Sugar
1 tsp. Pepper, freshly ground
1/2 tsp. Salt
Optional: Green onions or chives, finely chopped
Cut eggs in half lengthwise; carefully remove yolks, and place in a bowl. Set egg whites aside. Mash yolks until smooth. Add cheese and next 5 ingredients; stir until blended.
Spoon or pipe yolk mixture evenly into egg whites. Sprinkle with green onions or chives, if desired.
1/4 cup Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
2 Tbsp. Champagne vinegar
1/3 cup Walnut oil
10 cups Mixed greens
1/2 cup Toasted walnuts
4 oz. Goat cheese, crumbled
Salt and pepper to taste
Whisk together walnut oil, Raspberry Honey Mustard Pretzel Dip, champagne vinegar, salt and pepper in a medium mixing bowl; or shake together in a jar. Combine mixed greens, walnuts and crumbled goat cheese. Pour dressing over salad and toss to combine. Serve with additional dressing.
1 1/2 lbs. Red potatoes
8 oz. Cream cheese, softened
1/4 cup Robert Rothschild Farm Lemon Dill & Capers Sauce
1/4 cup Milk
1/2 cup Sharp cheddar cheese, grated
1/4 cup Breadcrumbs, plain
Fresh parsley for garnish
Preheat oven to 400 degrees F. Cut potatoes into quarters and place in a large saucepan. Add enough water to cover the potatoes and bring to a boil. Reduce heat to medium and cook for 15 minutes or until the potatoes are fork tender. Drain and set aside. In a large microwavable bowl, place cream cheese, milk and Lemon Dill & Capers Sauce. Heat on high for 40 – 50 seconds or until cream cheese is melted. Stir until well blended. Add potatoes and toss lightly to coat. Place mixture in an 8×10 glass dish. Sprinkle with cheddar cheese and breadcrumbs. Bake until cheese is melted and slightly browned. Garnish with fresh parsley, if desired. Serve hot.
1 (10 lb.) Ham, spiral cut
1 cup Brown sugar
1/2 of a (20 oz.) can Pineapple tidbits in 100% pineapple juice
1 (20 oz.) can Pineapple slices in 100% pineapple juice
Non-stick cooking spray
1 cup Robert Rothschild Farm Roasted Pineapple & Habanero Dip
Preheat oven to 325 degrees F. Remove all packaging material from ham and wrap in heavy-duty aluminum foil. Place ham on rack inside of roasting pan. Bake for 1 hour and 10 minutes. In the meantime, make the glaze: combine the brown sugar with the juice from the pineapple tidbits in a saucepan. Heat on high until sauce comes to a boil. Remove from heat and stir in 1/2 of the can of pineapple tidbits. Add 1/4 cup of the Roasted Pineapple & Habanero Dip and stir to combine. Remove ham from oven when it has cooked 1 hour and 10 minutes. Carefully remove ham from foil wrapping and place back on rack inside the roasting pan. Pour glaze over ham and place back into the oven. Bake ham, uncovered, for another 30 minutes (total cooking time for the 10 pound ham is 1 hour and 40 minutes). While ham is baking, drain pineapple rings from the can. Coat a grill pan with non-stick cooking spray and heat on stovetop on medium-high heat for a few minutes. Add pineapple rings and grill for a few minutes. Turn pineapple rings over with a spatula and grill for another few minutes. Remove ham from oven and transfer to a platter. Serve with grilled pineapple rings and Roasted Pineapple & Habanero Dip on the side.
8 oz. Whipped topping, thawed
8 oz. Cream cheese, softened
1 jar Robert Rothschild Farm Chocolate Caramel & Sea Salt Sauce
1 prepared Chocolate cookie crust
1/2 cup Powdered sugar
Heat Chocolate Caramel & Sea Salt Sauce for 30 seconds in the microwave. Blend together softened cream cheese, powdered sugar and 3/4 jar Chocolate Caramel & Sea Salt Sauce until completely incorporated. Fold in whipped topping. Spread mixture into pie crust. Top with remaining chocolate sauce. Chill for 4 hours in the refrigerator. Slice and serve
Let us know what is on your Easter menu in the comments section. Happy Easter!
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