Tuesday, April 7, 2015

On a Roll for Easter Dinner 2015

After hours of prep and basting the long awaited Easter ham popped out of the oven by late afternoon in all its cloved glory. The orange-maple glaze and low-slow cooking made the ham moist and succulent; it was simply delicious as were the roasted new potatoes with rosemary and cotija cheese, braised rapini and greens, guacamole (yes guacamole) and cranberry bread. I was most proud of my freshly baked Parker House rolls— layer upon layer of soft buttery pillows finished with a light dust of sea salt. They melted in our mouths.

Parker House rolls (eponymous of the famous Boston hotel) are yeast rolls made with milk, sugar and lots of butter, known for their light, velvet texture and mild sweet flavor. Although they are a New England trademark pastry they became a fiesta staple on Guam; we just call them sweet rolls. I’m not much of a baker but I finally got the hang of this Fanny Farmer recipe by my third batch. You might say I was on a roll. Here’s a peek at Easter dinner.






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