Eastertime traditions in full bloom

Easter is a time of ritual and celebration. It is the holiday of colors -- flowers all in bloom, wearing a new outfit, being dressed up from head to toe. Easter seems to be the holiday when everyone is young at heart. I think it is the season when those who are 90 -- and all adults who are not quite there yet -- want to mix and enjoy those who are 9 and under.

Some first thoughts of the season begin with shopping for something new, something pretty. Easter Sunday is a day of making sure everything is matching and all spring-like. There is excitement because everyone knows that bursting out of winter grays into springtime rainbow colors is like a brand new beginning, a coming out.

I've been checking flowers. This is the time when I want the inside to have the look to match the outside where azaleas, dogwoods and Easter cacti are in bloom.

It is the time when I plan to spend the weekend dusting baskets to fill with candies and plastic eggs filled with jelly beans. In the baskets there are a dozen chocolate-covered marshmallow eggs, all among the centerpiece of flowers and candles.

What a wonderful time to dye eggs using food coloring. If the grandchildren are nearby, the experimentation with colors can be messy but fun. The "ahhs" are so delightful as they create colors better than Crayola using a variety of different dyes.

One thing's for sure: Meal planning is simple but elegant for Easter Sunday. As with most holidays, the memories of growing up and enjoying the rituals stay in play as the rites of celebrations come into fold.

The day will begin with a breakfast of toast, boiled egg and turkey bacon. There always is an egg or two that cracked during the boiling process. These are the eggs that were removed from the dyeing process.

As it is my ritual to have the dinner meal prepared before church, the table will be set and the rest of the day will be spent enjoying food and family.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. E-mail her at features@beaufortgazette.com.

Marinated Asparagus

1 1/2 pounds asparagus

4 tablespoons red wine vinegar

1 tablespoon dijon mustard

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

1 to 2 1/2 teaspoons sugar, to taste

1 shallot, minced

1/2 cup olive oil

2 eggs, hard-boiled

1 tablespoon diced red bell pepper

Steam asparagus until tender; set aside in a shallow serving dish, uncovered, to let cool. Chill, uncovered, for 10 minutes. In a small bowl, whisk together vinegar, mustard, salt, pepper, paprika, sugar and shallot. Slowly add oil, stirring to combine. Cover and chill for at least 10 minutes. Separate egg whites from yolks. Grate whites over asparagus. Grate yolks over whites. Sprinkle red pepper on top. Drizzle the dressing over asparagus.

Roasted Leg of Lamb

6 to 8 pounds leg of lamb

1/3 cup peanut oil

4 cloves garlic, sliced

4 tablespoons chopped rosemary

Salt and freshly ground black pepper

Preheat oven to 350 degmperature. In a small bowl, whisk the peanut oil, garlic, rosemary, salt and pepper. On a rack in a shallow pan, place the lamb, fat side up. Rub the lamb with the oil mixture. Roast, basting frequently until the meat reaches medium doneness.

Lamb Gravy

2 cups beef stock

1/3 Madeira wine

1 teaspoon cornstarch

1 tablespoon cold water

Salt and freshly ground black pepper to taste

Remove the lamb from the roasting pan and drain the excess fat. Add the beef stock and Madeira to the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan. Cook down until reduced by half.

Meanwhile, in a small cup, mix the cornstarch and water until smooth. Whisk this into the beef stock mixture. Bring to a boil. Season with salt and pepper. Keep hot until ready to serve.

Baked Ham

7-pound half or whole ham

2 tablespoons prepared mustard

1/3 cup firmly packed brown sugar

2 tablespoons peanut butter

1 teaspoon horseradish

18 to 20 whole cloves

1/2 cup Coca-Cola

Preheat oven to 325 degrees. Baks a pound. Combine mustard, brown sugar, peanut butter and horseradish, mixing well. Set aside.

When about 45 minutes baking time remain, remove ham from oven. Trim off rind and fat; pour excess fat from pan. Stud top of ham with cloves, and spread with mustard sauce. Pour Coca-Cola in pan and return to oven, basting ham several times with pan juices.

Boiling Water Cake

1 cup boiling water

1 cup sugar

1/2 cup Crisco shortening

1 egg

1/2 cup chopped candied citron peel

1 cup sultana raisins

2 1/2 cups flour

1/2 teaspoon salt

2 teaspoon baking powder

1/4 teaspoon grated nutmeg

1/2 teaspoon lemon extract

Put shortening and sugar into mixing bowl; pour boiling water over them, let stand till cold.

Add egg well-beaten; sift in flour, salt, baking powder and nutmeg.

To this add peel, raisins and lemon extract. Mix well.

Turn into greased and flour small square tin and bake at 350 degrees for 30 minutes.