“Would you like some warm Spring pie?
Then, take a cup of clear blue sky.
Stir in buzzes from a bee,
Add the laughter of a tree.
A dash of sunlight should suffice
To give the dew a hint of spice.
Mix with berries, plump and sweet.
Top with fluffy clouds, and eat!”
Paul F. Kortepeter, Holly Pond Hill: A Child’s Book of Easter
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This Saturday, April 19th head on over to the beach in front of the Capitola Venetian hotel for the annual Easter egg hunt. The festivities start promptly at 11:00 a.m.
Kiddos 12 and under get to search for candy-filled plastic Easter eggs that the Easter bunny hid in the beach. Word is, the Easter bunny will be hanging out to take photographs with the kids.
There is a 3 egg limit per child so every child can enjoy the fun!
When: Saturday, April 19th at 11:00 a.m.
Where: Beach in front of the Capitola Venetian Hotel
How much: FREE!
Who: Children under 12 get to search for the eggs.
Content provided by http://www.capitolachamber.com/events/capitola-village-easter-egg-hunt/
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1 9 -to-10-pound bone-in fully cooked smoked ham (butt or shank half)
2 tablespoons whole cloves (optional)
1 1/2 cups glaze
Directions
Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
Increase the oven temperature to 425 degrees F. Pour half of the glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.
Total Time:
3 hr 55 min
Prep:
40 min
Cook:
3 hr 15 min
Yield:12 servings
Level:Easy
Ham Glazes:
Apple-Maple Glaze
Directions
Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
Mustard-Orange Glaze
Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
Recipe and image provided by: http://www.foodnetwork.com/recipes/food-network-kitchens/classic-glazed-ham-recipe.html
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