125. Barrington EATS: Easter Brunch & Lovely Leftovers

3 mins read

In my opinion, the two best things about any holiday are family time and food.  And Easter is no exception. Traditions run rampant on Easter tables with lamb cakes and butter, family-favorite potato dishes, and more likely than not, hard boiled eggs and Easter ham.

Following are many, many ways to eat this Easter, which include making your own ham, ordering a pre-sliced honey baked ham, enjoying brunch in many unexpected places in Barrington and then using your leftovers to make breakfasts, lunches and dinners. Eat up Barrington!

Bake Your Own Ham at Home

For an interesting twist on baked ham, try glazing it with my recipe for a Jack Daniel’s Glaze. Click HERE for the recipe.

Order a Pre-cooked Ham

Meeske’s Prime Meats, 227 N. Northwest Highway in 
Barrington, offers delicious pre-sliced and or honey-glazed hams for $5.99/pound. A 9 to 11 pound half ham serves 12 to 14 people. All you have to do is warm it up. Call 847-382-0835 to order, up until Friday, April 6th. Pick up ham on Saturday April 7. Unsliced, unglazed hams are available for $4.49/pound.

Dining Out

Barrington Country Bistro is offering a 3-course meal from 11:00 a.m. to 3:00 p.m. with selections including lamb, ham, salmon and vegetable lasagna.
Francesca’s Famiglia is hosting the Easter Bunny from 11 a.m. to 2 p.m., and brunch specials at the same time.
Ruth’s Chris Steak House in South Barrington is opening at 2 p.m. to start Sunday dinner.
Pinstripes’ Strikingly Good Easter Bunny Brunch goes from 9:30 a.m. – 3:00 p.m., with an Easter egg hunt at 9:30.
Millrose Restaurant’s Easter Brunch goes from 10 a.m. – 2 p.m. and offers a wide selections of Easter favorites.

Make the Most of your Easter Leftovers

If you enjoy a delicious ham dinner at home and happen to have leftovers, here are some great ways to make those special holiday menus last.

Ham and Cheese Breakfast Muffins
You can freeze the muffins and thaw each morning for a quick breakfast that is also hearty and delicious.

•    1 1/4 cups flour|
•    1/4 cup cornmeal
•    2  teaspoons baking powder
•    1/2 teaspoon baking soda
•    3 green onions, diced
•    1/2 cup shredded cheddar or pepper/jack cheese
•    3/4 cup diced leftover cooked ham
•    1 egg
•    1 cup milk
•    2 tablespoons melted butter
Preheat oven to 375°. Combine flour, cornmeal, baking powder, baking soda, onions, cheese, and ham. Stir in milk, egg and melted butter, mixing until all dry ingredients are moistened. Fill muffin cups about to 3/4 full. Bake for 20 to 25 minutes. Makes 12 muffins.

Ham and Swiss Baked Ziti
Serves 4-6 (easily doubled)

•    8 ounces Ziti or similar pasta
•    4 tablespoons butter
•    1 clove garlic, minced
•    1/4 cup flour
•    1/2 teaspoon salt
•    1/4 cup milk
•    1 tablespoon Dijon mustard
•    2 cups shredded Swiss cheese
•    1 cup leftover ham, cubed
•    1/3 cup grated Parmesan cheese
•    1/4 cup bread crumbs

Preheat oven to 350 degrees F.   Cook pasta according to package directions.

Meanwhile, melt butter in medium saucepan over low heat. Cook garlic in butter for 30 seconds, stirring frequently. Stir in flour and salt, increase heat and stir until mixture is smooth and bubbly. Add milk, heat to boiling and stir until smooth. Add mustard and cheese, reduce heat, and simmer, stirring until cheese is melted and mixture is smooth.

Pour pasta into ungreased 2-quart baking dish. Add ham and cheese sauce. Sprinkle with Parmesan cheese and Bread crumbs. Bake for 20-25 minutes or until bubbly and browned.

Talk about a delicious way to use leftover Easter eggs. This dish proves that egg salad doesn’t need to be ordinary! This recipe teams tangy sun-dried tomatoes with crisp minced chives to bring life, color, and excitement to an always easy creation.

Sun-Dried Tomato Egg Salad
Makes 4-6 servings

•    1 dozen eggs
•    1 teaspoon salt
•    3 tablespoons mustard
•    1/2 cup Greek yogurt
•    1/4 cup vinegar
•    1/4 cup celery, diced
•    1/4 cup sun-dried tomato pieces, sliced
•    1/8 cup chives, minced
In large pot, cover eggs in water and add 1 teaspoon salt. Bring to a rapid boil and reduce heat to low; simmer for 15 minutes. Rinse eggs in cold water, drain and cool completely. Peel and dice eggs. Separately, combine mustard, yogurt, and vinegar. Add mustard mixture and remaining ingredients to eggs and stir. Chill before serving.

About the Author

Kelly Donlea is a Barrington mom, chef, cookbook author the owner of Organizing Dinner, a company that brings sensible cooking solutions to busy people. She has published several cookbooks and one of her specialties is helping parents plan family meals with fewer trips to the grocery store. Kelly also offers cooking classes and demonstrations in your home or public facility. To learn more about Kelly, her recipes and her services, you’ll find her Facebook page by clicking HERE and her website at OrganizingDinner.com. Kelly is going to be sharing recipes, cooking tips and special features about chefs and popular menu items at area restaurants right here at 365Barrington.com.

Please join us as we discover local culinary treasures and new kitchen classics in our new, local and regular food feature here at 365Barrington.com called “Barrington Eats” with Kelly Donlea!

1 Comment

  1. These are all great Kelly. I don’t usually comment but thanks 365 for bringing Kelly and her great ideas to us on a regular basis.

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