COOK'S CORNER EASTER PARADE: CREATIONS TO JAZZ UP YOUR MENU.

Byline: Natalie Haughton Food Editor

Easter at our house always includes some taste memories that have been enjoyed repeatedly over the years. With a baked ham the customary meat of choice, I favor giving it a little pizazz with an apricot glaze during part of the baking time. Two favorite easy tried-and-true variations are included here.

One of the anticipated dinner go-alongs is a great-tasting rice dish - pulao - that has been a family tradition for years. It goes well with ham or lamb. And if there is any left, it reheats well in the microwave oven.

Even diners who say they don't like curry become converts once they've been persuaded to try this creation. You can easily double the recipe, if you are expecting a crowd. Just be sure to use a pot large enough to allow plenty of space for the rice to expand. It's also attractive on a buffet table.

A new addition to our Easter feast last year was a recipe for asparagus with a raspberry dressing that we featured in a holiday story. It wows diners with its good looks and fabulous taste. You'll find it on the table again this year.

Dessert should celebrate spring, and a good choice is a copycat version of the Cheesecake Factory's pineapple coconut cheesecake that we featured in a Restaurant Replicas column a few years back. It always rates raves - so give it a try. Happy Easter!

SWEET-SOUR APRICOT GLAZE

1 cup apricot preserves

2 tablespoons (OR more to taste) Dijon mustard

Combine all ingredients, mixing well. Heat a few minutes in microwave oven, if necessary to blend thoroughly. Spoon some on top of ham at beginning of baking time and then during last 30 to 45 minutes. Use any excess to brush over ham slices on a serving platter. Makes 1 cup.

NOTE: Recipe can be doubled.

APRICOT HAM GLAZE

1 (16-ounce) jar apricot preserves

2 tablespoons brown sugar

3 tablespoons sherry

Combine all ingredients, mixing well. Spoon some of glaze on top of ham at beginning of baking time and then again 1/2 hour before end of baking.

Heat any remaining glaze in microwave oven and spoon over ham slices on a serving platter. Makes about 1 1/2 cups glaze.

PULAO

1 large onion, sliced

1 stick (1/2 cup) butter

2 cups uncooked converted white rice

4 cups boiling water

1/2 teaspoon salt

1/2 teaspoon ground cumin 

1 teaspoon curry powder 

1/8 teaspoon cayenne pepper

1/8 teaspoon ground ginger

1/8 teaspoon black pepper 

1/8 teaspoon turmeric 

1 (10-ounce) package frozen peas, thawed

In a large sauce pot, saute onion in butter until clear. Add rice and cook, stirring, until rice turns white, about 5 minutes. Stir in boiling water and spices. Cover tightly and simmer (no peeking) 25 minutes.

Remove cover and place peas on top. Cover and continue cooking, slowly, about 5 minutes. Just before serving, turn under once. Makes about 8 servings.

ASPARAGUS WITH RASPBERRY VINAIGRETTE

1 pound fresh asparagus, trimmed

Water

1 cup fresh raspberries

1/2 cup prepared raspberry vinegar dressing OR raspberry vinegar

2 tablespoons sugar

1 teaspoon Dijon mustard

1 cup vegetable OR canola oil 

Salt and pepper to taste

Raspberries for garnish

Place asparagus in a skillet of boiling water 1 to 3 minutes, until barely tender. Quickly remove and place in ice water. When asparagus is cool, dry on paper towels and chill until ready to use.

For vinaigrette, place 1 cup berries, dressing, sugar and mustard in food processor. Pulse on and off to combine. With food processor running, add oil through funnel until well blended. Season with salt and pepper. Keep dressing chilled until serving time.

When ready to serve, place asparagus on a platter and drizzle vinaigrette over all. Garnish with fresh raspberries. Makes 4 servings.

COCONUT PINEAPPLE MACADAMIA CHEESECAKE

3 1/2 cups flaked coconut

4 (8-ounce) packages cream cheese, softened

1 cup sugar

4 eggs

1/2 cup whipping cream 

2 teaspoons vanilla

1 (20-ounce) can pineapple chunks, well-drained and coarsely chopped

1 cup dry roasted unsalted macadamia nuts

Whipped cream for garnish

Butter bottom of a 9 1/2-inch springform pan. Press 2 cups flaked coconut on bottom of pan; set aside.

In large bowl of an electric mixer, beat together cream cheese, sugar, eggs, cream and vanilla until smooth and fluffy, about 6 to 8 minutes. Stir in remaining 1 1/2 cups coconut, pineapple pieces and nuts. Spoon atop coconut crust.

Bake in preheated 450-degree oven 15 minutes; reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes. Cool to room temperature and then refrigerate until well chilled. Garnish slices with whipped cream, if desired, before serving. Makes 12 servings.