So what is everyone planning for Easter? I'd love to see your menus.
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
Stuffed Cabbage with cream sauce
Roasted Butternut Squash
Broccoli with cheese
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!
i sympathize with MeffaBabe. Every year the family sets up a howl for the same entree:
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.
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)
- green beans and feta salad
- poppy seed chiffon cake
- lots of big red wine
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.
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...)
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.