Tuesday, April 22, 2014

{Spring} Sunday Supper: Ham, Asparagus, and Pasta Skillet, Lemon Curd Pie

I hope you all had a lovely Easter weekend.
I apologize for The Sunday Supper series being put on hold during this busy family time.
Here I am, though, with a late {but timely} post that gives you a great reason to use up leftover ham.
Easter brunch just isn't right if we don't have ham...and I always have plenty left in the refrigerator!

This lovely recipe was gobbled up by even my prudent non-asparagus lovers.
It is creamy and filling. Ham gives it just the right touch.

And for dessert {because Sunday's should be the day you splurge} a dreamy Lemon Curd Pie.
It is light, the perfect balance of sweet and sour, and a perfect end to the day.

>>>>>>>>>>Ham, Asparagus, and Pasta Skillet<<<<<<<<<<
{serves 8}

8 oz. bow tie pasta, cooked
1 pound cooked ham, chopped into small cubes
1 pound thin asparagus, trimmed and cut into 1-2 inch pieces
4 TBS. butter
1 cup chopped onion
1 TBS. minced garlic
1 tsp. dried basil
3 TBS. all purpose flour
2 cups milk
1/2 cup Parmesan cheese {shredded or grated}

In a large skillet, melt butter over medium heat and add ham. Cook until ham starts to brown.
Add onion and garlic, and cook for about 5 more minutes, stirring frequently.
Add flour, stir to coat. Add milk. Stir and cook until thick and bubbly. Add macaroni, basil, Parmesan, and asparagus. Cook for about 5 more minutes until asparagus is slightly tender.

And onto dessert...

>>>>>>>>>>Lemon Curd Pie<<<<<<<<<<
{serves 8-10}
Recipe originally found in The Romantic Prairie Cookbook.
Of course, I put my own spin on it.

1 prepared pie crust

For the Filling

1 1/2 cups granulated sugar
1/4 cup cornstarch
2 eggs
1/2 cup lemon juice
1 1/2 cups boiling water
1/2 cup sour cream
1 tsp. vanilla
1/4 teaspoon lemon extract
1 TBS. butter

For the Topping:
1 pint heavy whipping cream
1 tsp. vanilla extract
1/4 cup powdered sugar

Bake the pie crust in a 350 degree oven for about 15-20 minutes, until it is golden brown.
Remove from oven and set aside.

Prepare the Filling:
Over medium heat, combine the sugar, cornstarch, eggs, vanilla.
Mix well. Slowly add in the lemon juice, lemon extract, and boiling water.
While constantly stirring, cook until it comes to a boil and thickens.
Boil for 1 minute and then remove from heat. 
Pour in sour cream and butter and cover in a bowl.
Place in refrigerator for about 2 hours. 
When thoroughly chilled, place in pie plate.

Prepare the Topping:
With a hand mixer or stand up mixer, whip cream, powdered sugar, and vanilla on high speed for about 3-4 minutes, until here are soft, fluffy folds.
Place on top of pie and smooth with a spatula.
Keep chilled until you are ready to dish up!




Bevy @ Treasured Up and Pondered said...

That looks yummy. I think a lovely dessert idea for our Sunday Dinner (coming up!) as I plan to have my "entire" family to our home..


Gumbo Lily said...

Deeeee lish! I love your skillet supper and for me, there's nothing like a lemon pie. Oh!

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