OLD GREENWICH, Conn. -- Fig and almond baked brie, organic chicken noodle soup, Black Pearl salmon and wood-smoked spiral ham are some of the Easter offerings on the catering menu at Kings Food Markets in Greenwich.
And no, it's not too late to order.
Ditto for Passover, when dishes include stuffed cabbage, antibiotic-free rotisserie chicken, whitefish, home-style matzo balls and King's traditional potato latkes.
For those who prefer to make their own, here's a Kings recipe for charoset for Passover.
- 1 apple, peeled and chopped
- 6 walnuts, chopped
- 1/8 tsp cinnamon
- 2 tbls red Passover wine or grape juice
- 1 tbls organic 100% pure honey
- Grated rind of ¼ lemon
Mix all ingredients well and serve on matzo.
Kings offers this menu for classic baked ham with mango Dijon glaze for Easter:
- 1 bone-in or boneless smoked ham
- 2 tsp. Dijon mustard
- 2 cups mango juice
- 1 cup brown sugar, packed
- 1/2 cup organic 100% pure honey
- 1/4 cup drippings from ham
- 1 tsp. grated orange peel
Preheat oven to 350 degrees.
Bake whole ham according to directions in your recipe. About 45 minutes before the ham is done, remove it from the oven.
Remove the drippings from the pan. Score the fat diagonally using a sharp knife, about a half-inch deep.
In a separate saucepan, stir together the mango juice, mustard, brown sugar, honey, ham drippings and orange peel to make a glaze. Simmer for 30 minutes.
Pour 1/3 of the glaze over the ham. Return glazed ham back to oven. Bake for another 30-40 minutes, basting the ham every 10 minutes with the remaining glaze.
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