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Mar 5, 2008 07:58 AM

Easter Menus

So what is everyone planning for Easter? I'd love to see your menus.

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  1. Haven't started on this year's yet, but last year's was very well-received and not too difficult to prepare even though I was sick with strep throat:

    Sausage, feta and roasted red pepper boureki
    Roasted asparagus salad with prosciutto, poached egg and dill-lemon sauce
    Moroccan spice-rubbed butterflied leg of lamb
    Cous-cous with apricots and almonds
    Buttered garlic naan
    Cardamom panna cotta with roasted grapefruit

    1 Reply
    1. re: JungMann

      I did Fattoush and Moroccan Lamb last year. Perfect Easter meal I thought. Everything sounds great.

    2. Lamb
      Stuffed Cabbage with cream sauce
      Mashed Potato
      Roasted Butternut Squash
      Green Beans
      Broccoli with cheese
      Mom's pies
      Family loves this menu- it has become our tradition. I personally am sick of everything but the stuffed cabbage with cream sauce... But no one listens to me- I am only the cook!

      1 Reply
      1. re: MeffaBabe

        What do you stuff your cabbage with. It sounds like a great side.

      2. i sympathize with MeffaBabe. Every year the family sets up a howl for the same entree:

        i've got to agree, though. It's a beautiful thing and quick and easy to cook. I usually serve it with some mashed sweet potatoes and haricots vertes. This means that I can share cocktail hour, too, instead of hovering anxiously over a roast.

        If you can't find the frozen cherries, don't worry. I've even made this with canned Del Monte dark sweet cherries and it was terrific. In fact, I kind of liked it better that way. Leave the duck in the marinade for about 3 hours --that's just right.

        1 Reply
        1. re: SSqwerty

          That sounds awesome!! DH is on a lamb kick so that's what we are having. Can't complain too much since I like it too. I will have to try this recipe in the near future though.

        2. I have to agree about the lamb. Always have lamb at Easter. Today we got invited out for Easter , so I will have to have an Easter eve gathering to have my traditional Easter dinner:
          - dijon crusted leg of lamb with consomme reduction
          - roasted garlic mashed potatoes
          - carrots paysanne (cream and bacon sauce)
          - asparagus
          - green beans and feta salad
          - poppy seed chiffon cake
          - lots of big red wine

          3 Replies
          1. re: pengcast

            How many pounds is your leg of lamb? And for how many people? I would love to try the dijon crust but I'm either buying shanks or a small arm to braise (we only have 4 people).

            1. re: nissenpa

              You can do the dijon crust on a whole leg or shank. I think you need to buy at least a pound uncooked per person. Lamb does tend to shrink a fair amount.

              I think you could probably do lamb chops in dijon too. But I find they are a little fussy for company. I like having a roasted meat that goes in the oven well in advance so that I can then get on with all the other dishes.

              I will try to find the exact recipe. It originally came from the Readers' Digest Creative Cooking more than 20 years ago. It is a beautiful book, if you ever see one at a used book store, it is a good addition. Great front section with images of all kinds of fooks that you might not have known the name of.

              1. re: nissenpa

                If you're doing a small braise, I love shanks braised in a tomato sauce scented with delicate, warm seasonings like cinnamon and allspice. Served with a creamy polenta or dilled rice to soak up the sauce and juices, it'd be the perfect dish for such an early Easter. (e.g.

            2. We have to have Italian, but I'm making lasagna with ground lamb rather than beef. And veal rollatini just to go over the top.