NEWSLETTER 4/16/19: Last Minute Easter Treats!

<!doctype html>

Last minute Easter ideas & treats for your holiday weekend indulgence!

The Perfect Easter Ham!

Easter Ham traditions have been around since the days of President Thomas Jefferson, when Virginia cured hams were stuck with whole cloves, smothered in sugar and baked. Many of our tables still serve that same cooking tradition today but here is a few tips to help you serve a perfect Easter Ham.

most all hams are sold ‘cured’ which is basically already cooked ham, so all you really want to do is just to warm up! Typically 300 degrees for about 10 minutes per pound.
baste your ham with a non-salted liquid: fruit juice, hard cider, brandy or even champagne! For an extra special flavor you can also add 1 tbls ground spices to any of these liquids such as cinnamon, cloves, allspice or try our Apple Pie Spice for an all-round winner!
if you want a yummy cartelized surface: at the end of warming turn down the oven to 225, baste the ham with it’s juice to wet it and then coat it evenly with a coarse sugar like raw or turbinado sugar, then bake for about 10-15 minutes BUT make sure to not let the oven get over or too close to 265 degrees (this is the temp that sugar burns and it will not be yummy!)

And the MOST delicious and simple way to glaze your ham is with our ever popular Dr. Pete’s Praline Mustard Glaze!

People often ask, “What is Praline Mustard Glaze?” It is a wonderful blending of brown sugar, mustard, pecans, and spices that delights the palate. Perfect on your Easter ham, or for wowing up your usual chicken or pork tenderloin dinners. It is also outstanding when poured over cream cheese or brie and served with crackers.

To learn more about the various types of ham you can buy and with some helpful links to tips such as carving, go check out this great article from FineTable.com called How To Buy A Ham.

Picture credit www.skipthesalt.com

Shop for Dr. Pete’s Praline Mustard Glaze

Deviled Egg Tips
All those ‘found’ Easter eggs will make great deviled eggs for your easter dinner (and yummy leftovers!) And although this age old recipes has a few steps that may seem imdimidating, making perfect deviled eggs are simple with a few helpful tips!

Use a wide sauce pan & lid and only just cover eggs with cold water.
Bring water & eggs to a boil, cover for 1 minutes and then remove off heat and let sit for 12 minutes. Hard boiled perfection!
Run under cold water to cool down completely before pealing.
Don’t use the freshest eggs you have, week old or better tend to peel easier!
Think healthier for your mixture! Try our Guacamole Dip Mix or Bloody Mary Dip Mix with some plain yogurt in your yolk filling for a tasty and healthy alternative!

Traditional made deviled eggs are topped with a sprinkling of paprika, why not add some flavor zing with a sprinkling of our Garlic Pepper seasoning, Jamaican jerk seasoning or even our Pesto Blend Seasoning!

Want to peel all those eggs super quick and super easy ?! Then stop in and pick up one of our latest and greatest gadgets on offer: The Negg Egg Peeler!! We love ours and know you will too !

Video Recipe for Pizza On A Stick

A tasty and fun treat that will be easy to make if you have a long holiday weekend of house guests or company. It’s also a fun after school treat you can make ahead and the kids can warm up in the microwave!

Pizza on a Stick

– 8 ounces sausage links, cooked (can be turkey, pork, even veggie)
– 2 cups whole fresh mushrooms
– 2 cups cherry tomatoes
– 1 medium onion, cut into 1-inch pieces
– 1 large green pepper, cut into 1-inch pieces
– 30 slices turkey pepperoni (2 ounces) (can be pork/beef)
– 1 tube (13.8 ounces) refrigerated pizza crust
– 1-1/2 cups shredded part-skim mozzarella cheese
– 1-1/4 cups pizza sauce, warmed
– 2 tbl Italian Herb Seasoning
– Cooking spray
Directions:
Preheat oven to 400°. When cool enough to handle, cut sausage into 20 pieces. On 10 metal or wooden skewers, alternately thread sausage, vegetables and pepperoni.
Unroll pizza dough onto a lightly floured surface; cut widthwise into 1-in.-wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip. Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through. Wrap the remaining end of dough strip around skewer above the first ingredient. Repeat with remaining dough strips and prepared skewers.
Arrange kabobs on a baking sheet coated with cooking spray. Lightly coat the tops with cooking spray and sprinkle on the Italian Herb Seasoning. Bake 10-12 minutes or until vegetables are tender and pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce.** Visit our YouTube Channel for this and many more recipes we’ve sampled on St. Louis morning television!

A few new items and perfect Easter treat ideas for your office friend, your BFF or your partner – and maybe they’ll share with you !

NEW Gus’ Pretzel Dip !

Just in time for National Pretzel Day on April 26th, we just brought another St. Louis favorite to our shelves; Gus’ Pretzel Honey Mustard Dip ! Perfect for pretzel and party dipping of all sorts, but also a perfect addition to your Easter ham sandwiches!

April Special Promo !!

This month our special promo spice we wanted to share is a must-have spice for every kitchen pantry, Cumin !

It could be a great topper on your deviled eggs this weekend or include a pinch of it in with your cinnamon and turbinado sugar coating for the Easter Ham!
One of the most common flavors in Indian, Tex-Mex and Latin cuisine. It has a pleasant, pungent & distictive taste. Key ingredient in taco seasonings. Used for curried eggs, vegetables, fish and meat. Try a dash in French dressing, scalloped tomatoes and in clam and fish chowders.

To get your FREE sample:
Online orders: fill in APRIL PROMO in the ORDER NOTES section
In Store orders: just let our team member know you’d like the APRIL PROMO when you go to check out.