Traditional indoor New Orleans Easter feast

Easter is a big family celebration. In New Orleans, there are usually two types of family gatherings. The first is a crawfish boil. Easter is the peak time to dine on these local crustaceans. For those of you who want a sit-down dinner, there are many dishes that come to mind.

Today, I want to share with you what a traditional indoor New Orleans Easter feast would look like. The first dish is the star of the table, Spiral Ham with Sweet-Spicy Glaze. Next would be an accompaniment, Lyonnaise Potatoes. For your sweet tooth, we have a Praline Cheesecake.   So, gather up your ingredients, and Let’s head to the kitchen!

Spiral Ham with Sweet-Spicy Glaze

Here is my go-to glaze for ham. Don’t let the name of the dish scare you. The spicy refers to a flavorful glaze, not one that is hot. There is no pepper to add any heat level to the glaze.

8-10 pound spiral-cut ham

1/4 cup fresh lemon juice1 cup Steen’s cane syrup1/4 teaspoon ground clove1/4 teaspoon ground allspice1 tablespoon coarsely ground black pepper1/4 cup (packed) light brown sugar1 teaspoon dry mustard

Whisk all ingredients together in a small bowl until well blended. Allow to stand for at least 1 hour before using. Spread 1/3 of the mixture over ham before starting to cook. Continue to occasionally top ham with glaze throughout cooking time.

Lyonnaise Potatoes

This is a great dish to accompany your holiday ham. This classic spin on Smothered Potatoes will quickly disappear from the serving dish.

4 large white potatoes

1 stick butter, in all

2 medium onions, coarsely chopped

2 green onions, finely sliced

Salt & pepper to taste

Boil the potatoes for about 10 minutes or until a fork jabbed into the biggest potato slips out when you lift the potato out of the water. Rinse the potatoes in cool water to stop further cooking. Cut the potatoes into 1-inch cubes. Heat 1/2 stick of butter in a skillet over medium-high heat until it bubbles, and sauté the onions until they just begin to brown at the edges. Add the potatoes, the green onions, and the remaining butter to the pan and cook, without stirring, until the potatoes have browned on the bottom. Turn the potatoes over and brown the other side. Add salt and pepper to taste.

Praline Cheesecake

Pralines are sought after sweet treats in the shops of New Orleans. Pairing this flavor with a classic cheesecake will make a perfect ending to your Easter meal.

For Crust

1-1/2 cups graham cracker crumbs

1/4 cup sugar

4 tablespoons melted butter

Combine cracker crumbs and sugar. drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into the bottom of a ten inch round springform pan. Place the pan in the refrigerator for fifteen minutes or until crust is firm to the touch.

For Cheesecake

1-1/2 pounds cream cheese

1/4 cup heavy whipping cream

4 medium eggs

1 cup sugar

2 tablespoon praline extract

1 teaspoon vanilla

1/2 cup chopped pecans

Preheat oven to 300℉.

In a large mixing bowl, combine softened cream cheese and heavy whipping cream. Blend well to remove all lumps from the cream cheese. This can be done in a blender or with a hand held mixer. Add one egg at a time, whipping completely before the next one is added. Continue until all are incorporated. Add sugar, a little at a time, while continuing to whip. Add the two flavorings, blending well after each is added, then fold in chopped pecans. Remove crust from the refrigerator and pour batter into the baking pan. Rotate pan until batter mixture flattens out. Place in preheated oven and bake approximately one hour or until firm to the touch. The cake may be topped with a sour cream topping made by combining one pound of sour cream, four tablespoons of sugar and one half teaspoon vanilla. Blend all together well until creamy. Add to the top of the slightly cooled cheesecake and place in 400℉ oven for five minutes.

Easter is the last day of celebration before the heat of the summer hits. It’s a great day to celebrate with family and friends. Whatever is on the menu, I will leave you with these words: Good Cooking! Good Eating! Good Living!