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| Emeril Easter & Passover Recipes |
by Chef Emeril Lagasse PASSOVER BRISKET from Essence of Emeril EE2A33 8 to 10 pound brisket Garlic cloves 1 quart beef stock (unsalted or low salt) 3 large onions, sliced 3 tablespoons vegetable oil 2 teaspoons salt 2 teaspoons Emeril's Original Essence 1 teaspoon freshly ground black pepper to taste 1 teaspoon onion powder 1 teaspoon garlic powder 1 cup ketchup 1 cup chili sauce 1 cup brown sugar Preheat oven to 500ºF. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350ºF. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) Brisket is better if made a day in advance. Yield: 8 to 10 servings ~*~ SUGARCANE BAKED HAM WITH SPICED APPLES AND PEARS from Emeril Live EM1B84 12 sugarcane swizzle sticks, each cut into about 3 inch pieces 1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked) 1 cup firmly packed light brown sugar 1 cup Steen's 100 percent Pure Cane Syrup 1/2 cup dark molasses 1/2 cup dark corn syrup 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1 teaspoon dry mustard 1/4 cup water 1 1/2 pounds (about 4) Bartlett pears 1 1/2 pounds (about 4) Granny Smith apples 2 dozen medium buttermilk biscuits Preheat the oven to 350 degrees F. Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, at two inch intervals horizontally and vertically to keep it together. Place on a wire rack in the baking pan. In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Makes about 2 1/2 cups. Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Serve the biscuits on the side. Yield: 10 to 12 servings ~*~ PORTUGUESE FIVE EGG EASTER BREAD from Prime Time Emeril Cookbook 4 cups milk 1 teaspoon salt 1/2 pound lard Three 1/4-ounce envelopes active dry yeast 5 pounds flour (St. Elizabeth or Rose brand preferred) 12 large eggs 4 cups sugar Zest of 1 lemon, grated 1 large egg beaten with 1 tablespoon water, for glaze 5 eggs (optional) In a saucepan combine the milk, salt, and lard and bring to a boil. Set aside. In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm water and set aside. In a large bowl, with a whisk, combine the eggs, sugar, and lemon zest and mix thoroughly. Add the milk mixture, yeast mixture, and remaining flour and thoroughly combine. Set aside to rise, kneading 6 times every half hour. The bread will take 6 hours to rise. Prepare 5 round loaf pans with butter or lard. Divide the batter among the pans (pans should be half full). Press the dough evenly in the pan and let it rise again until it reaches the top of the pan. Preheat the oven to 350 °F. Brush with beaten egg and bake for about 1 hour, until golden brown. Yield: 5 loaves Note: If you choose to add the five eggs for Easter, place an egg on top of each loaf during the final rising. |