Roll out the coolest Easter eggs on the block with tips from Martha Stewart. Fox News's Lilian Huang Woo chats with the award-winning founder of Martha Stewart Living Omnimedia about the perfect Easter brunch, basket and other highlights of one of her favorite holidays.
Take a LISTEN:
Dried grains or beans, or nuts
Liquid food dye
White Vinegar (optional)
Hard-cooked eggs, plain or dyed
Egg-drying pin board (to make one, go to marthastewart.com/egg-pin-board)
- Fill each cup about one-quarter full of grains, beans, or nuts. Add 10 to 15 drops of food dye. Swirl each until dye coats contents; the mixture should be damp but not soaked. (Note: IF mixture dries, add a drop of vinegarora little more dye.)
- Place an egg in a cup. Gently shake and swirl cup to speckle egg. Repeat with more eggs and colors.
- Let eggs dry on pin board.
Sponge-Speckled Egg Cookies
Pastry bag with small plain round tip
Royal icing (for recipe, go to marthastewart.com/easter-icing)
Egg-shaped sugar cookies (for recipe, go to marthastewart.com/sugar-cookie-cutouts)
Liquid food dye
Natural sea sponge
- Fill pastry bag with Pipe icing outline around cookie, then flood with icing to cover. Let dry completely, about 2 hours.
- In a small dish, tint 2 tablespoons icing with dye. (We stirred in 35 drops of blue food dye and 2 drops of yellow.)
- Dip sponge into dyed icing. Blot lightly on a paper towel, then dab onto iced cookie. (If icing is too thick, it can be thinned with water, 1/2 teaspoon at a time.) Let dry completely, about 1 hour. Store cookies in an airtight container up to 1 week.
Glazed Ham with Horseradish Cream
Prep: 1 hour
Total Time: 4 hours 30 mins
The anchor for our sumptuous spread is a glazed bone-in ham. It's basted with a spicy-sweet blend of honey, fresh horseradish, and allspice, which helps burnish and crisp the skin. Horseradish cream amplifies the flavors in the glaze.
- 1 smoked ham (10 to 14 pounds), bone in and rind on
- 2/3 cup lightly packed grated fresh horseradish (from a 6-inch piece of peeled horseradish root), divided
- 1/2 cup honey
- 1/4 teaspoon ground allspice
- Coarse salt and freshly ground pepper
- 1 cup creme fraiche
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon finely chopped shallot
- Preheat oven to 350 degrees with rack in lower third. Rinse and dry ham and wrap first in parchment, then in foil, making sure thicker rind faces up. Place on a wire rack set in a rimmed baking sheet or roasting pan and bake 1 1/2 hours.
- Meanwhile, stir together 1/3 cup horseradish, honey, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and set aside.
- Remove ham from oven and unwrap. When cool enough to handle, peel rind from ham with a paring knife, trimming fat all over to about 1/2 inch. (It doesn't need to be perfectly even; the bottom will have less fat and more skin.) Pat dry. With the tip of the knife, score the skin with 1/4-inch-deep parallel lines, 1 to 2 inches apart. Then score skin in the opposite direction to create a diamond pattern. Return to oven and bake 30 minutes. Baste with honey-horseradish mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. If necessary, add water to pan, about 1/4 cup at a time, to prevent pan from scorching, and tent with foil if ham begins to blacken.
- Meanwhile, stir together creme fraiche, remaining 1/3 cup horseradish, thyme, and shallot. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Transfer ham to a serving platter and let rest at least 20 minutes. Serve with horseradish cream.
Horseradish cream can be made up to 8 hours ahead and refrigerated; bring to room temperature before serving.
Active Time: 10 min.
Total Time: 50 min.
Serves: 6 to 8
2 pounds kielbasa, preferably fresh-smoked
Prepared horseradish with beets, for serving
Whole-grain mustard, for serving
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil;top with parchment. Poke holes all over kielbasa. Transfer to sheet, pulling sides of foil up to create a well. Add 1/2 cup
- Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more.
- Slice and serve, with horseradish and mustard.
Steamed Artichokes with Poached Eggs and Smoked Salmon
For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.
- 4 medium or large artichokes
- Coarse salt and freshly ground pepper
- 4 medium or large eggs
- Martha's Hollandaise Sauce
- 4 thin slices smoked salmon (2 ounces total)
- Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
- Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
- Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
- Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
- Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.
The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Follow Lilian Woo on Twitter: @LilianNY