« The best bars and restaurants for watching NCAA basketball | Main | Top 10 Greatest Food Sins in the Workplace »

April 6, 2009

Psycho Easter cakes

I guess Mr. Steve, the Sun's computer guru (we call him "The Fixer") doesn't think I've done enough Easter posts. Not to worry, Fixer, I'm working on one on Easter brunches. Meanwhile he sent me this.
Posted by Elizabeth Large at 2:41 PM | | Comments (24)


Mr. Steve's link was blocked, logged and reported to Corporate.

Those cakes are too scary to eat!

Eve - Don't worry, the evil overlords will find it hilarious. I'm glad my job only blocks sites like, say, Big Bad Wolf BBQ.

If you want to get the kids off the Easter candy habit, take them to visit the psycho Easter Bunny. Sure the therapy bills will be higher, but no more candy nagging once they make that cognitive connection. YMMV

Amanda, I think that's the Ludovico Technique. It has a certain cruel charm, doesn't it?

BBW BBQ has the worst web site. Good ribs though.

The problem with the BBW (big bad wolf) website is that if you want to see the menu, or in my case refresh your memory about the menu, you have to go through a bunch of pages of the "story of the big bad wolf" to get there. It's annoying. I've read the story, I just want to know what the side choices are for my rib platter.

The ribs are really great, btw. As is the chicken, the pulled pork, the grilled salmon wasabi sandwich, the potato salad, the slaw, and the fries. Oh and the cornbread, too. The mac and cheese is different, with what seems to be garlic. It was too much for me, I could only savor a little, but my family loves it.

Ham or turkey or fish for Easter? Curious as to what folks here do.

We used to have ham or turkey or both until my brother stopped eating "red" meat. Now we have to have turkey or fish. I miss the ham. I usually buy my own ham Easter week because we won't have it at Easter dinner and I miss it so much.

And on the ham front - has anyone made the 7-UP ham or with coke or dr pepper?

Mary, being of the Jewish faith, although non-practicing, I generally mooch meals wherever there will be ham for Easter. Especially a Heavenly Ham (that's been heated and glazed correctly). By the time Easter comes this year, we'll have just polished off enough brisket and chicken soup to feed an army, so I won't be wanting any more poultry or red meat.

Once I had leg of lamb at someone's home for Easter whichwas quite delightful. It was marinated in greek yogurt and spices and then cooked on the grill. YUM!

My son's father's grandmother (if you can follow that) made ham with 7UP. It was ok. Unfortunately she always cooked it super long and altough it was sweet it was also dry. My partner makes ham by leaving all the fat on it and cooking it upside down so that the fat drips down. It's very moist and good that way.

Mary, if we cook a ham we do it with our favorite "spirit glaze," but that's a lot of work for just two people. We have also cooked lamb for Easter, but it's hard to cook just a little lamb (apologies to Mary who had the little lamb whose fleece was white as snow ...) This year, for the first time ever, we're making reservations.

When I was growing up we had a Southern Maryland stuffed ham for Easter every year. Anyone else remember this or have tried it? It was an annual "big holiday event." About 2 days before Easter, Mom would cook down 4-5 pounds of cabbage, kale, watercress, and mustard seed. After they all cooked down, drained, and cooled, she put the ham on a work table in the center of the kitchen. We were all recruited to cut deep gashes into the ham, top and bottom, and stuff the greens deep into the pockets. Any leftover greens were packed on top of the ham, and the ham was then wrapped tightly in a pillowcase, secured snug with safety pins (!), and boiled for what seemed like hours. We had it cold the next day for Easter dinner. The ham slices were marbled with this piquant, chewy greens mixture. Absolutely delicious. And sandwiches the next day (on white bread with Gulden's mustard) were even better. I can't look at an Easter bunny now without remembering the taste of that ham! Hmm. Maybe next year....

Growing up, we always had ham on Easter and I continued the tradition because the husband loved it. My kids were never all that excited about it, so I've usually cooked whatever seemed like a good idea. This year, I feel like crap and have no energy at all. I'm wondering if Big Bad Wolf is open Sunday and if they're not, how re-heated ribs would work.

mededitor... when i was down in southern maryland a few weeks ago, we stopped in the old raley's in scotland to pick up some chicken. they've been taken over by a chinese family and now have some chinese items on their cooked food menu. but the thing that cracked me up was a stuffed ham eggroll. apparently, they inherited the store's old recipes and so made a mash-up of the two traditions.

We used to have ham, and sometimes still do. When we don't, its usually my sister's stuffed shells.

I don't mean to serial post, but I get error messages when I try to post.

Having not grown up in Maryland, I had never seen anything like a stuffed ham until I met my husband's family. They stuff a ham every few years (because Dad likes his stuffing spicier than they make it at the grocery) or they get a platter from Raley's. I have to admit, it is something that has grown on me...especially made into sandwiches on soft potato rolls...mmmm. Now if I don't have some at least once a year, I miss it.

We usually do ham. It's traditional, and feeds a crowd more cheaply than a leg of lamb.

Also, she hasn't made one in a while, but when we were little my sister and I loved, loved, loved a good bunny cake. It looks fancy (at least to little kids) but it only takes two round cake pans:

Be sure to finish with coconut for a realistic fur effect. Although I guess realism goes out the window when your bunny is wearing a bow tie and then you hack into his head.

Eve, re-heated ribs taste great -- if you buy them ahead of time, wrap them tightly in heavy-duty foil, freeze them, and reheat them (still covered in foil) in a 350 degree oven for about 30 to 40 minutes (check at 30 to see if they are hot enough). If they aren't frozen, and you don't want to turn on the oven, I've microwaved them on low to medium power in a covered container to keep them moist until nice and hot.

I would like to nominate you to be the Sandbox's Pork Expert!

I just admire the fact you can bring ribs home and put them in the freezer. I'd be tempted to have just one. And then another, and another...

So, it sounds like I'm the only one who just plain doesn't "get" a big ole (Heavenly or whatever) ham? That's what my mom always does for Easter (with potato salad, etc, because that's what her mom always did). And now that I'm up here and do Easter with friends they always do a ham. But I just don't understand the appeal. Shaved ham on a sandwich with other things, yes, but a big ole thick spiral cut slice? It's not quite a "gack" for me, but why would anyone want it?

Give me a brunch any day - egg casserole, coffeecake or muffins, my mom's tomato pie, and of course bacon. Mmmmm . . .

I don't get Easter, but that is a separate issue.

KristenB, ham isn't what it used to be. On the rare occasions when one can find a real, not shot full of saline, bone in ham, grab it. Those taste completely different from the defatted, 30% salt water, boneless shaped "hams" sold in grocery stores today.

The later I refuse to eat. The former I can't get enough of.

Thank you for the nomination, PCB Rob. If elected, I will proudly serve. My campaign slogan is...wait for it..."A porchetta in every pot." (Yes, I know, but I just couldn't help myself. I am ashamed of myself for stooping so low. Probably OMG is horrified.)

Lissa and KristenB, I thought I was a voice crying in the wilderness about ham. You know how much I love all things porky, but regular supermarket Fortunately, at Easter, there were always stuffed artichokes, manicotti, roasted red peppers, eggplant parm -- Italian grandmother and mother, so you get the idea-- therefore, I wasn't faced with Just Ham. This year I have two invitations to Easter dinner and I know the menu is Just Ham. I think I'll gracefully decline, and roast or grill lamb instead (although I do like Dahlink's plan's for dinner...hmmm...).

Kunzler's used to be a pretty decent boneless ham.

Maybe Owl knows of a good ham place, he found that great smoked meat place.

When I was in college, I spent a summer packing fish bait for a place in Gambrills. Once summer was over, they would wash down the packing tables (I assume) and stuff hams to sell. I know, a strange combination of business ventures. But I did try one of their stuffed hams, and it was delicious. Their recipe was a secret. That's probably best, considering what went on there in the summer. ;)

Mr. Steve, I owe you many thanks for sending the link to that site. When I need a cheery break, viewing those gems sends me into fits of teary, gasping laughter. I've shared the joy with many others.

Post a comment

Verification (needed to reduce spam):

About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

Top Ten Tuesdays
Most Recent Comments
Baltimore Sun coverage
Restaurant news and reviews Recently reviewed
Browse photos and information of restaurants recently reviewed by The Baltimore Sun

Sign up for FREE text alerts
Get free Sun alerts sent to your mobile phone.*
Get free Baltimore Sun mobile alerts
Sign up for dining text alerts

Returning user? Update preferences.
Sign up for more Sun text alerts
*Standard message and data rates apply. Click here for Frequently Asked Questions.
  • Food & Drink newsletter
Need ideas for dinner tonight? A recommendation for the perfect red wine?'s Food & Drink newsletter is there to help.
See a sample | Sign up

Stay connected