side dishes to go with Easter Ham?
Wondering if anyone has any suggestions for a side dish to go with the spiral sliced ham and potatoes Au gratin my sister is making for Easter Sunday. Caveat: must appeal to 1 very picky 6 year old as well as two very picky and non-adventurous 70 year olds. Tall order, I know, but any suggestions??TIA
One of our family's traditional Easter sides is Baked Pineapple, a casserole of sorts that uses bread and canned pineapple. Honestly, it's not my cup of tea, but it is a big hit with others.
1/2 cup unsalted butter
3/4 cup white sugar
3 eggs, beaten
5 slices fresh white bread, crusts trimmed off and cubed
1 (20 ounce) can crushed pineapple, partially drained
1. Preheat oven to 325 degrees.
2. In a mixing bowl, cream together butter with sugar. Add beaten eggs and beat all together.
3. Add in the salt, pineapple and bread (mixture will look curdled).
4. Pour mixture into a 1 1/2 quart ungreased casserole dish. Bake at 325 degrees for 45 - 60 minutes.
hmmmm depends upon what the eaters will eat. You know them better than we do. With ham and au gratin potatoes, you definitely (imho) need something GREEN! Asparagus is finally in season (more or less), but if your folks won't eat it, that's a waste of time. That does look pretty roasted and served on a low platter drizzled with melted butter and sprinkled with sieved hard boiled eggs.
On the other hand, some cooked greens, such as collards would be delicious. At this time of year, you may be able to find tender baby leaves that you can just quickly saute with garlic.
+1 for the green beans almondine if the elders would like them.
i didn't have picky kids but have run into a number including a few grands who outgrew it. rather than wrack my brain, argue or push i just said that a fruit was as good as a vegetable. lots of little ones really taste the bitter in veggies and it's something they don't tolerate well. i'd go with mandarin oranges packed in juice or sliced apples or apple sauce.
I think it definitely depends on where you are. I'm in SoCal and our weather is lovely this time of year. We were supposed to have some serious rain but, so far, no sign of it. So we go with a cold buffet:
• carrot & leek soup that warms in crock pot on buffet
• deviled eggs
• shrimp ceviche
• commercial HoneyBaked ham
• deli tray with cheeses, salamis and sliced roast turkey
• homemade rolls made the day before
• cold steamed asparagus w/ barely warm (for consistency) hollandaise
• roasted Russet potato salad
• cole slaw
• lemon cake w/ raspberry sorbet
• a tray of TJ's French macarons
I make things in parts the week prior to Easter (the veggies for the soup base waits in the freezer once puréed, the velouté waits in the fridge, the cream is DIY at the buffet; and so on) . Do my table setting through the week to enjoy the decorative aspect of it as I work. A little last minute shopping for the most perishable things on Sat afternoon. The last cooking I do is baking off the rolls Sat. evening. Assemble the prepared parts, finish setting the table on Sunday AM.
Everything is very relaxed and manages to be good as well.