Easter Dinner ideas
- JasmineG Mar 29, 2007 04:54 PM
Does anyone have any great ideas for Easter dinner? Right now the menu is ham, leg of lamb, asparagus, and potatoes gratin, with deviled eggs to start, and a white chocolate/strawberry cheesecale and lemon tart for dessert. I need at least two more dishes for dinner -- one more side dish and something that can be a vegetarian main dish (because I have at least one vegetarian coming), another appetizer, and a great lemon tart recipe. Any ideas for any of the above? Is anyone else planning the menu for Easter dinner? Please share!
Hey Jasmine G,
Due to a death in family this week, I am planning an easter menu with my sister-in-law that is rather impromptu.
I think your menu is perfect - very traditional but great. Have you decided on your other dishes? You could perhaps do roasted balsamic sweet potatoes, green beans almondine, a spinach salad, a vegetable quiche for the vegetarian, perhaps stuffed mushrooms or an endive appetizer?
I am thinking off the top of my head, but I may propose a menu of:
Appetizer (keep it simple after church):
Cheese and fruit platter with bread/crackers/dipping oil
Potatoes au gratin
Sweet potato oven fries
Roasted truffled asparagas
Roasted brussels sprouts with pancetta and garlic
Spinach salad with strawberries
Cheescake with berry topping
How about some swiss chard simmered in water with a little salt and then strained and added to a few cloves of garlic that you let go golden in olive oil? Or roasted tomatoes (just halve the tomatoes, seed them, sprinkle with kosher salt, drizzle with olive oil and roast at 325 degrees until softened)
This depends on how you glaze the ham and season the lamb. Personally I think Mediterranean flavors are perfect for Easter: warm, inviting and comforting. If you're using a traditional sweet glaze and making a mint jelly lamb, you can play off those with something like Moroccan spiced spaghetti squash which balances warm spices with a hint of sweetness. Otherwise I think ratatouille is a delicious side that heralds a bountiful spring. A meatless moussaka with extra béchamel might be a rich and satisfying main. Think of it as a middle eastern eggplant tian. Or perhaps roasted spring vegetables with grated parmesan and mustard sauce?