Easter Dinner Recipes that will Wow!

Posted: March 2, 2020 | By: Stacy Croninger

The Easter Dinner Bundle with Saveur Spices and Balsamic Vinegars is perfect for the following recipes. The bundle features: Pomegranate Fig Balsamic Vinegar, Gingerbread Spice Blend, Nutmeg Blend, and Downunder Gourmet Grill Rub.

Main Dish

Balsamic Baked Ham


2 to 2-1/2 lbs (1 kg) boneless ham, preferably smoked 2 cups water
1 tsp Saveur Downunder Gourmet Grill Rub
2 green onions, chopped
1/3 cup maple syrup
1 tbsp seeded mustard
1/2 cup Saveur Pomegranate Fig Balsamic Vinegar


Put ham into Dutch oven. Mix all other ingredients in large bowl and pour over ham. Bake at 300F/150C for 2 hours. Basting occasionally.


Roasted Balsamic Brussel Sprouts


1-1/2 lbs./ 750 g brussel sprouts, trimmed and cut in half through the core
1 slice thick cut bacon
1/4 cup melted butter
1/2 tsp Saveur Downunder Gourmet Grill Rub
1 tbsp Saveur Pomegranate Fig Balsamic Vinegar or Spiced Fig Maple & Pear Balsamic Vinegar


Preheat oven to 400F/205C. Place brussel sprouts on a baking sheet, including some of the loose leaves that get crispy when roasted.

Slice bacon into small pieces and add to the pan.

Add melted butter and Downunder Gourmet Grill Rub and toss with your hands. Spread mixture into a single layer. Roast until tender and nicely browned and the bacon is cooked, 20 to 30 minutes, tossing once during roasting. Remove from oven, drizzle immediately with the Balsamic Vinegar and toss again. Serve hot.



Berry Good Pavlova


6 eggs, separated
1 1/4 cups Caster Sugar (I used raw caster sugar)
2 tsp cornflour
2 tsp Pomegranate Fig Balsamic Vinegar
1 1/4 cup thickened cream
2 tsp Gingerbread Spice Blend
Fresh cream & berries to decorate


Preheat oven to 220/420 degrees.  Line an oven tray with baking paper.

Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar is dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, balsamic, and Gingerbread Spice and whisk until just combined. Spoon meringue onto the tray. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova.

Turn oven down to 120/250 degrees. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

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