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Easter 2010

Hey guys...

Im in process of putting together my Easter dinner menus and would like to branch out of the obvious ham and sweet potato misery.

What are you doing for Easter dinner???

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  1. Although not celebrating Easter as a religious event, we always take advantage of any holiday weekend to make a bit more effort with the meals. Sometime we'll be having roast lamb - it's the traditional meal.

    1. My Uncle Aldo makes the gravy with shredded meats and sausage, seves it up with moustacolli (sp?). I bring the roasted peppers with lots of garlic, basil, balsamic, and EVOO. Cousin brings a tomato salad, bread of course. There are appetizers of grilled sausage of develd eggs. CAN'T WAIT!!!

      1. Braised beef brisket with a stone ground mustard sauce, mixed green salad with a variety of lettuce types (including some purple if you can find it) with cheese crisps blended into it, roasted red potatoes and a peasant bread with garlic/butter spread.

        1. If not lamb, I like to do a veal roast. Maybe some old fashioned potato croquettes, and I always seek out some fresh spinach from a local farm, to make creamed spinach. Sometimes that's the hardest part, depends on the weather and the timing of Easter.

          1. we always have italian easter pie -pizza rustica-which consists of sliced and diced meats (ham, pepperoni and salami, eggs, grated cheese, basket cheese and mozz....it's incredibly delish

            6 Replies
            1. re: babbabooey

              I make this sometimes too, I add in roasted red bells and basil.

              1. re: babbabooey

                In the Boston area, that's usually known as "pizzagena". It's made only for Easter. My neighborly nonna next door always saves a slice for me.

                Anyway, in my family tradition, grilled lamb (marinated on Good Friday and Holy Saturday) is the centerpiece. Spinach (cooked or raw in salad) and asparagus are commonly featured, and a grain-based dish (wheat is most symbolic for the day (the grain of wheat that falls, dies and is reborn) - bulgur would be the easiest choice - but traditionally any grains, very commonly rice, would suffice). Eggs can also feature. While Catholics in the First World rarely abstain from dairy products (as well as animal flesh) during Lent as was once common for centuries (Orthodox Christians still do), dairy products still traditionally feature prominently in breads and foods and desserts as a residue of the older tradition.

                1. re: Karl S

                  Thats what my Gran called it. It is such a treat and a bit pricey to make.

                  1. re: Karl S

                    I think the "real" Italian is pizza chiena (pronounced kee-ayna). I could see where "gena" or "gaina" would come from.

                    1. re: ttoommyy

                      Indeed, but if you spelled it correctly virtually no one would recognize it in writing! That's why I put it in quotes. Boston has a lot of Avellinese, from Campania.

                    2. re: Karl S

                      I forgot, gotta have grain pie for dessert! It's a once a year treat.
                      http://www.epicurious.com/recipes/foo...