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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
    Fattoush
    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
      Ham
      Stuffed Cabbage with cream sauce
      Keilbasa
      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:

        http://www.epicurious.com/recipes/
        food/views/104189
        DUCK BREASTS WITH PORT-CHERRY SAUCE

        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. http://www.epicurious.com/recipes/foo...)

            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.