Happy Easter Dear Reader. I hope you shared good food and good times with those nearest and dearest to you! It was a busy weekend in my household.....Good Friday was a beautiful day. My youngest son is learning to drive so every weekend him and Dad head out early and tour the city for some driving practice. Lucky for me this time as they ended up at Kensington Market , a favourite haunt of ours, which was surprisingly open! Lots of surprises were brought back for me....Two beautiful pots of orange lillies (one for me and one for my friend Brenda who hosted a potluck Easter dinner on Saturday). A chunk of lovely feta from my favourite cheesemonger in the market, beautiful buns and a lovely pesto danish from the bakery. Spoiled am I! But it wasn't all about me...while they were out I made another loaf of wheaten bread for my man. I'm on a mission Dear Reader. My husband is from Belfast, Northern Ireland which makes him an expert on wheaten bread. Apparently, the texture is not quite right in mine so it has become a thing with me. Quietly, behind the blogging scene, I will be making loaf after loaf, until I find the winner. I'll keep you posted. But fyi, this last effort was close. Anyways, later in the afternoon sunshine, my lobster (husband), barbecued some awesome burgers that he made from scratch and I threw together a bowtie pasta salad made up of garlic, cherry tomatoes, feta cheese and balsamic vinegar. Quite yummy indeed on a day that teased of summer patio parties to come.
Saturday afternoon we headed over to our good friends Don and Brenda's for the potluck. I couldn't wait to get there as their daugher Becky had recently had her first child Max and I was desperate for a squeeze. Many moons ago, Becky used to babysit my boys and here she was a mother now too. Max was a lovely little bundle in my arms but the competition was fierce amongst the women to have a squeeze so I had to share. Boo hiss.
Anyways always a good time to be had with that clan and we went on to share a lovely Easter meal. I had taken a ham, bacon wrapped stuffing balls (always a favourite), and sweet and sour mustard sauce for the ham. Now Dear Reader, there is a story behind this sauce. My family calls it "magic sauce" which is what my dear Auntie Ann calls it. I'm quite sure the more we get to know one another you will hear alot more about her. Way back in 1989, my Auntie Ann gave me my first copy of "The Joy of Cooking" (I own four different copies) for Christmas and it is from that edition that I share this gem of a recipe today. It makes boring old ham magical. Behold the simplicity people!
Sweet & Sour Mustard Sauce
Adapted from "The Joy of Cooking" 45th printing, September 1988
1/2 cup sugar
1 tbsp flour
4 tsp dry mustard
2 cups cream ( I use half and half)
2 egg yolks
1/2 cup vinegar
Combine in double boiler (I use a metal bowl resting over a pot of boiling water) the sugar, flour and dry mustard. In measuring cup whisk together egg yolks and cream. Gradually add to dry ingredients in metal bowl. Whisk continuously until thickened. Be patient. Once thickened, stir in vinegar. Pour into your best gravy boat or fancy little jug and serve with ham.
The leftovers thicken considerably overnight in the fridge and spread like mayo....quite nice on some nicely toasted bread with some of the leftover ham.
Happy Easter!
Saturday afternoon we headed over to our good friends Don and Brenda's for the potluck. I couldn't wait to get there as their daugher Becky had recently had her first child Max and I was desperate for a squeeze. Many moons ago, Becky used to babysit my boys and here she was a mother now too. Max was a lovely little bundle in my arms but the competition was fierce amongst the women to have a squeeze so I had to share. Boo hiss.
Anyways always a good time to be had with that clan and we went on to share a lovely Easter meal. I had taken a ham, bacon wrapped stuffing balls (always a favourite), and sweet and sour mustard sauce for the ham. Now Dear Reader, there is a story behind this sauce. My family calls it "magic sauce" which is what my dear Auntie Ann calls it. I'm quite sure the more we get to know one another you will hear alot more about her. Way back in 1989, my Auntie Ann gave me my first copy of "The Joy of Cooking" (I own four different copies) for Christmas and it is from that edition that I share this gem of a recipe today. It makes boring old ham magical. Behold the simplicity people!
Sweet & Sour Mustard Sauce
Adapted from "The Joy of Cooking" 45th printing, September 1988
1/2 cup sugar
1 tbsp flour
4 tsp dry mustard
2 cups cream ( I use half and half)
2 egg yolks
1/2 cup vinegar
Combine in double boiler (I use a metal bowl resting over a pot of boiling water) the sugar, flour and dry mustard. In measuring cup whisk together egg yolks and cream. Gradually add to dry ingredients in metal bowl. Whisk continuously until thickened. Be patient. Once thickened, stir in vinegar. Pour into your best gravy boat or fancy little jug and serve with ham.
The leftovers thicken considerably overnight in the fridge and spread like mayo....quite nice on some nicely toasted bread with some of the leftover ham.
Happy Easter!
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