Maple Apricot Glazed Ham
There's no denying that this time of year, eggs make a greater statement. In
their many decorated forms, they are a classic symbol of the Easter season, and
as most of us know, they're also at their cheapest right now... Most of us will
have a whole lotta hard boiled eggs left over after Easter (egg hunts
and baskets) so it seemed appropriate to share some great recipes using
both fresh eggs, and all those hard boiled ones!
For many kids, Easter is about scouting for eggs, and finding candy in their baskets, but for many adults, it's about
finding the Easter ham on the dining room table.
Combine syrups, spices, vinegar, mustard, and Apricot Jam in a medium bowl. Stir to mix well.
Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Pour about
1/2 cup mixture over ham and bake, Bake, uncovered, in a 325°F. oven for 1 1/2 to 2 hours or until meat
thermometer registers 135 to 140 degrees F., basting with the glaze during the last 45 minutes of baking.
Let ham rest 15 minutes before carving.
Serves 16 — 1.6 grams of carbohydrate per serving.
Quick As A Rabbit Quiche
No doubt about it, this is one of the fastest, easiest and most versatile
recipes. Basically, eggs and cream in a pie pan, baked with whatever other food you
have on hand, will produce a classic quiche quick as a wink!
- 6 eggs
- 1/2 cup cream
- 1/2 cup water
- 2 cups filling *
- 1 low carb pie crust (if desired)
Mix together eggs, cream, water, and filling. Pour into either your favorite low
carb pie crust (see recipes at the site), or into pie pan sprayed with non-stick
cooking spray. Bake in preheated 350°F oven until knife inserted near center
comes out clean, about 45 to 50 minutes. Let stand 5 minutes.
* Filling suggestions: 2 cups total of any of the following: shredded
cheese; chopped, drained, cooked vegetables, meat, seafood or poultry.
Serves 6 — Carbohydrate count is dependent upon the filling ingredients
you use, and if you use a crust. With no crust and a meat or seafood filling,
each serving is less than 2 grams of carbohydrate.
In large mixing bowl, combine first nine ingredients. Stir well.
Stir grated carrot and zuchinni into dry ingredients. In food processor or electrix mixer,
beat egg whites with lemon juice until stiff. While beating, add egg yolks one at a time
until thick and creamy. Make well in center of dry ingredients. Pour in beaten eggs and
fold into dry ingredients just until moistened.
Scoop into 16 paper-lined muffin or cupcake tins and bake in 325°F oven 25 minutes or
until cake tester comes out clean when cupcake is checked. Cool completely.
While cooling, make frosting with recipe below. Pipe or spread frosting onto cooled cupcakes
and place sugar free jelly beans on top.
Makes 16 Easter Cupcakes: 7.6 effective grams of carbohydrate per decorated cupcake.
Easter Grass Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- 1/3 cup Splenda
- 1/2 cup Powdered Erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon almond or vanilla extract
- 1 3/4 cups heavy cream
- Green Food Color
Use an electric mixer on medium-high speed to whip the cream cheese until
smooth. Reduce the speed and stir in the sweeteners and the extract until
the mixture is smooth and well blended. With the mixer on low speed, add half
of the cream. Use a rubber spatula to remove any unmixed cream cheese from
the bottom of the bowl. When the mixture is smooth, gradually add the rest
of the whipping cream, and green food color (adjust as needed to get the
grass-green you desire.) Increase the speed to high and whip until stiff.
Use immediately for the best decorating texture.
Basil Pesto Deviled Eggs
Using fresh basil pesto gives these eggs an incredible freshness and just
a little bit of bite!
- 12 eggs, hard cooked and cooled
- 2 cups loosely packed fresh basil leaves, stems removed
(plus a few extra leaves for garnish, if desired)
- 1/4 cup pine nuts
- 1/4 cup freshly, finely grated parmesan cheese
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 6 to 8 Tablespoons mayonnaise
Cook pine nuts in a small heavy pan over medium heat until nuts are
slightly brown and fragrant, about 5-7 minutes. Set aside and allow to cool.
Meanwhile place basil leaves in a heavy duty ziplock bag. Zip the bag almost
all the way closed, leaving a small opening to allow air to escape. Pound the
leaves with the smooth side of a meat tenderizer or roll several times with a
rolling pin until leaves are bruised, about 2 minutes. Place bruised leaves,
toasted pine nuts, parmesan cheese, garlic, salt and pepper in a food processor
and pulse until a rough paste is formed. Then with the motor slowly running,
slowly pour the olive oil through the feed tube until all of the ingredients
are well combined, scrapping the sides of the bowl as necessary. Set aside.
Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place
them in a medium bowl. Mix yolks, basil pesto and mayo until well combined.
Spoon or pipe the mixture into the hollowed out egg whites. Garnish each
egg with a strip of fresh basil leaf, if desired. Cover and refrigerate
until ready to serve.
Makes 6 (2-egg) servings — 4 grams of carbohydrate per serving.
Easter Bunny Carrot Muffins
Preheat oven to 350°F.
Combine oil, DaVinci vanilla syrup, whipping cream, vanilla and orange extracts, eggs, erythritol, and
Splenda. Mix well. Add sugar free Orange Marmalade, and shredded carrot and mix again.
In separate bowl, mix almond flour, vanilla whey protein powder, oat flour, vital wheat gluten,
baking powder, and salt. Mix a little at a time into wet ingredients until all ingredients are
Stir nuts into batter. Pour into greased muffin tins (or use non-stick muffin liners.)
Bake at 350°F for 10-15 minutes, keeping an eye on them so as not to over-bake.
Cool at least 5 minutes before removing from pan or liners.
Makes 12 muffins — 5.5 effective grams of carbohydrate per muffin.
Lemony Deviled Eggs
- 6 eggs, hard cooked
- 2 Tablespoons mayonnaise
- 1 Tablespoon Agrumato lemon olive oil
OR 2 drops Boyajian Lemon Oil plus 1 teaspoon olive oil
- 1 Tablespoon fresh dill, finely chopped
- 1/2 teaspoon fresh lemon zest
- salt and pepper to taste
Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place them
in a medium bowl. Mix yolks, mayo, lemon olive oil, dill, lemon zest, salt and
pepper. Spoon or pipe the mixture into the hollowed out egg whites.
Refrigerate until chilled.
*NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.
Makes 8 servings — 6.5 grams of carbohydrate per serving.
Copyright © April 2006 Low Carb Luxury
Recipe photos Copyright © 2006 Neil Beaty for Low Carb Luxury