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MIO: Make Easter a celebration of local


Just in time for Easter, the Made in Oklahoma Coalition has a basket full of recipes to share, including one bound to make your Easter feast a memorable one.

Easter launches the spring gathering season, which will soon follow up with Mother's Day. Spring is a time for food made with fresh, local ingredients like a Schwab’s spiral-sliced ham. The Made in Oklahoma Coalition recommends taking it to the next level with raw honey, butter-pecan syrup, mustard and thyme. A sweet glaze balanced against savory ham fully realizes the palate's potential and while delivering beautiful golden color that'll make your Easter table a star not only with family but all of their Instagram followers.

To celebrate the colors and flavors of the season, the coalition recommends its Warm Vegetable Salad with roasted beets, sweet potatoes, asparagus and mushrooms. For a final flourish of aroma and texture, add fresh basil, cheese and pecans.

Lemon celebrates the season with traditional flavor and color, so the MIO offers its Lemon Yogurt Cake to finish your spring celebration. Vanilla-flavored whole yogurt makes a rich cake with a hint of citrus for balance. This is another sure to be a social media and scrapbook star.

But Easter is only one day in April with a bunch of spring to follow.

Grilled Chicken Wings with Fresh Cucumber Relish are a great way to prime the grill for patio season. Wings marinated and grilled with Boudreaux’s Wing Sauce are a new twist Instead of a dipping sauce, try these wings with a relish made from pickled cucumbers.

Crunchy cucumbers infused with tangy vinegar offer texture and acidic balance to rich, spicy wings.

Honey Mustard Glazed Ham

Serves: 12

•1 (approx. 10 pound) Schwab’s spiral-sliced smoked ham

•1 cup Andrew’s Honey Bees raw honey

•1/3 cup Griffin’s Butter Pecan Syrup

•2 tablespoons apple cider vinegar

•4 tablespoons Hiland unsalted butter

•3 tablespoons Seikel’s Oklahoma Gold mustard

•1 tablespoon finely chopped fresh Scissortail Farms thyme

•1/2 teaspoon kosher salt

Preheat the oven to 350 F.

Place the ham in a roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 2 hours.

Combine honey, syrup, vinegar butter, mustard, thyme and salt in a small saucepan. Cook over medium heat just until mixture begins to simmer, about 2 minutes. Remove from heat.

Increase oven temperature to 400 degrees. Remove foil from pan, and brush about half the honey mixture over ham. Bake 15 minutes. Pull out ham from oven and brush with remaining

glaze, cooking another 10 minutes or until ham is well-browned and bubbly. Be careful not to let glaze burn.

Warm Roasted Vegetable Salad

Serves: 4

•1 bunch beets (about 3)

•1 medium yellow onion, cut into 8 wedges

•1/2 pound Triple S Farms sweet potatoes, peeled and cut into 1-inch chunks

•1 (8-ounce) package J-M mushrooms

•1 small bunch asparagus, cut into 2-inch pieces

•Salt and pepper, to taste

•1/2 cup Miller Pecan Co. pecans

•4 cups Scissortail Farms spring mix

•1/4 cup chopped Scissortail Farms basil

•1/4 cup grated Lovera’s Caciocavera cheese

Preheat oven to 425 F.

Wrap beets in foil and roast in middle of oven until tender, 1 to1 1/2 hours. Unwrap beets and cool. Remove skin from beets. Cut into slices. Toss with a drizzle of olive oil. This step can be done a day ahead. Keep roasted beets in the refrigerator

until ready to serve. Warm in the microwave or a low oven before mixing with the remaining vegetables for the salad. Toss together remaining vegetables: onion, sweet potatoes, mushrooms and asparagus with

olive oil, salt and pepper.

Place on a rimmed baking sheet, and roast for about 40 minutes, turning halfway through baking time. About 10 minutes before they’re done, sprinkle with pecans and toast until golden.

To assemble salad, place greens on a large platter. Drizzle with some of the dressing, and toss to coat. Arrange roasted vegetables over greens. Drizzle with more dressing. Top with basil and cheese. Serve immediately.

Balsamic Vinaigrette Dressing

•3/4 cup olive oil

•1/4 cup balsamic vinegar

•1 clove garlic, minced

•1 1/2 teaspoons Seikel’s Oklahoma Gold mustard

•1 tablespoon Cheatwood’s honey

•Salt and pepper to taste

To make the dressing, whisk all ingredients together until thoroughly combined.

Lemon Yogurt Cake

Serves: 8

•1 1/2 cups Shawnee Mills all-purpose flour

•2 teaspoons baking powder

•1/4 teaspoon salt

•1 cup Amelia Plain Whole Milk Yogurt

•1 cup sugar

•3 eggs

•Zest of 2 lemons

•1/2 teaspoon Griffin’s vanilla

•1 stick Hiland butter, melted


•1/3 cup freshly squeezed lemon juice

•1/3 cup sugar


•1 cup confectioners sugar

•2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 F. Grease a medium-size 8- or 10-cup Bundt pan or spray generously with nonstick cooking spray. (You can also bake in a loaf pan.)

Sift together flour, baking powder and salt into a bowl. In another bowl, mix yogurt, sugar, eggs, lemon zest and vanilla on low speed with an electric mixer until combined. Add dry ngredients, beating on low speed just until combined. Add butter, mixing on low speed until combined.

Pour batter into the cake pan. Bake 45 minutes or until cake is golden and a toothpick inserted in the center comes out clean. Remove cake from oven. Let sit for 10 minutes.

In a small saucepan, combine lemon juice and sugar to make glaze.

Remove cake from pan onto a cooling rack. Gently prick cake with a fork. Pour glaze over cake. Let cake cool.

Combine confectioners sugar and lemon juice to make icing. Drizzle over cake.

Grilled Chicken Wings with Fresh Cucumber Relish

Serves: 4

•4 garlic cloves, finely chopped

•1/4 cup chopped Scissortail Farms fresh thyme

•4 sprigs chopped fresh rosemary

•1 cup Diane’s Legendary Italian Salad Dressing

•2 teaspoons Head Country All Purpose Championship Seasoning

•2 pounds chicken wings

•1 cup Boudreaux’s Wing Sauce

Combine garlic, thyme, rosemary and Diane’s dressing in a small bowl, mixing thoroughly.

Divide this mixture, reserving half for a dipping sauce. Add the remaining mixture to a large resealable plastic bag.

Season chicken with Head Country seasoning. Add chicken wings to bag, seal and turn to coat. Chill at least 1 hour or overnight.

Prepare grill for medium heat. Remove wings from marinade and grill, covered, and turning occasionally, until golden brown and crisp, 20 minutes.

Fresh Spring Pickled Cucumber Relish

•4 small cucumbers, sliced lengthwise

•1 small white onion

•1/2 cup rice wine vinegar

•1 tablespoon Cheatwood's Raw Honey

•2 teaspoons sea salt

•1/2 teaspoon freshly ground pepper

Combine all ingredients into a small mixing bowl, cover and refrigerate overnight

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