HOME > Chowhound > Home Cooking >


Easter Menus, y'all!

So I have been informed:

5 Cup Salad (something with cool whip, fruit and things like that, bleh)
Mashed Potatoes and Extremely Salty Gravy
Green Salad

I get to bring something to go with, something vegetarian. Probably some sort of vegetable side? (No asparagus or mushrooms).


What are you guys making?

  1. Click to Upload a photo (10 MB limit)
  1. im assuming the ham thru the rolls is whats already taken?

    and you need ideas?

    and im assuming with the y'all your going southern menu?

    u need mac and cheese...a good homemade one..
    sweet potato...either baked with butter and c/bs...or casserole..
    call me old fashioned...but i like green bean casserole...
    and dressing

    dessert? pie? or a crumble of some sort?

    i also like to make my g'mas cucumber salad...

        1. re: MellieMag

          OK, When I first read this I exclaimed, "YUCK!"

          Then I googled it and quickly became intrigued -- just the type of off the wall dish I'd like to try out on my in-laws (of which my MIL is a very good cook with a great palate).

          So I cooked it, using tips from online comments to reduce the sugar by half, and to use one can cubed and one can crushed pineapple. So, 1/2 cup sugar, 3/4 cup flour, both can contents (drained) and 2 cups sharp cheddar cheese. Tossed together and put into a pyrex pan (Living on the edge, I know) and topped with two rounds of crumbled Ritz Crackers. Dot the top with butter and bake at 350 deg for 40 minutes.

          Darned if it wasn't the hit of the evening! Fabulous suggestion MellieMag!

          1. re: stomsf

            LOL - I saw that post and didn't want to ask, but now I'm intrigued as well. There's no cream cheese or anything else to bind, just the flour? Was it sweet or savory or both?

            1. re: biondanonima

              No cream cheese. The flour and the cheddar did a pretty good job of binding, it certainly didn't fall apart. It was a classic casserole.

              In talking with my S.O. we agreed that the full cup of sugar would have made the dish too sweet. It had a hint of sweetness but that was well balanced with the salty buttery flavor from the ritz crackers, and the sharp cheddar cheese. Almost cobbler-like in consistency, but not cloyingly sweet at all.

        2. >>>
          What are you guys making?

          We're having friends over so it will be a "feast."

          I am planning:

          Shrimp cocktail
          Deviled eggs
          Garden salad
          Turkey breast
          Mashed potato and gravy
          Sweet potato casserole
          Fresh asparagus
          Pashka (if I don't screw it up)

          2 Replies
          1. re: al b. darned

            where and when?

            im hungry already...

            1. With that menu, I'd lean towards a green bean dish. I don't know why, but that just goes well with ham and potatoes...'cept I prefer ham and sweet potatoes over regular potatoes..... Good luck with the not-so-great items you have no control over. Just to save yourself, you could always bring some deviled eggs to get you thru. ;*)

              1. Leg of lamb, on the grill
                wild rice pilaf with carrots
                butter lettuce salad

                Whatever dessert can think of in the next few days. Will be looking through Dorie's books.

                Lots of apps made by guests. Deviled eggs for sure.

                1 Reply
                1. re: rabaja

                  Sounds wonderful, rajaba. I wish I was having lamb:)

                2. Nothing elaborate, it is just the 4 of us this year. I will bake a ham, some sort of starchy casserole (maybe mac and cheese?), and veggies. Depends what I find at the farmers market saturday - maybe asparagus and a arugula salad.

                  1. i just saw a recipe for a lemon panna cotta with lemon marmalade, and it sounded like a perfect ending for a ham meal! http://www.bonappetit.com/recipes/201... i also like the idea of a limoncello sponge cake with raspberry coulis. my mom adored that dessert from a restaurant in florida. of course, she wouldn't want THAT for easter. it'd probably be a pecan pie!

                    and i'm in love with this salad these days: frisee, roasted beets, gorgonzola dolce, sliced apple, candied walnuts, dried cranberries, edamame in a cider apple-honey-shallot vinaigrette. i know there are countless variations on this theme -- but doggone it -- i like it!

                    1. Spiral glazed ham (the parents don't like lamb)
                      braised lamb roast (the rest of us do like lamb)
                      mushroom and pea risotto
                      scalloped potato gratin
                      bacon and cheddar deviled eggs
                      yeast rolls
                      asparagus salad with pine nuts
                      marmalade carrots
                      peach cobbler
                      crack pie

                      1. In researching recipes for my blog I prepared Nigella's Ham in Cola recipe last weekend. It was definitely a winner. I served it with smashed potatoes w/scallions (champ?) and roasted balsamic asparagus. Next time around I would reduce some of the cooking liquid to make a sauce. Otherwise...Not too shabby!

                        1. I'm planning to keep it relatively simple - no apps, nothing terribly fancy. There will just be two of us so no need for a thousand different dishes.

                          Maple-chile glazed pork belly
                          Potato gratin with gruyere
                          Sauteed shredded brussels sprouts
                          No-knead bread
                          Pineapple upside down cake

                          9 Replies
                          1. re: biondanonima

                            Maple. Chile. Glazed. Pork. Belly. I had to go get a napkin to wipe the saliva off of my chin. Do tell, please.

                            1. re: JerryMe

                              Well, I'm going to wing it somewhat, but I found a great recipe for a maple brine: http://www.epicurious.com/recipes/foo...

                              I plan to brine the belly in some version of that, braise it low and slow, then let it rest, slice it, fry it crisp and glaze it with an off-the-cuff concoction of maple syrup, sambal oelek or other chili garlic paste, some ancho chiles, cider vinegar, maybe some cinnamon/clove/cumin/star anise/etc. Should be sweet/salty/tangy/crispy/fatty all at once, which is my favorite combo!

                                  1. re: biondanonima

                                    I'm a lifelong vegetarian and that STILL sounds delicious.

                                    1. re: biondanonima

                                      Thanks for that brine recipe biodanonima! I made a half batch on Friday and proceeded to go pork crazy. Two full racks, 10 pork chops. Had some pork chops last night, they were fantastic -- the ribs are tonight, have been cooking for nearly 48 hours. :o) I can't wait for dinner!

                                  2. re: biondanonima

                                    Wow! You inspired me. SO wants to grill for Easter - I'm going to use a version of that recipe. Thank you so much! Sides will be corn on the cob, grilled along w/ salad and I'm making carrot cake cupcakes w/ cream cheese frosting.

                                    1. re: JerryMe

                                      I'm reporting back as this was really excellent - Made the brine (1st time brining) and did pork chops. Had to use gin as there was no juniper berries to be found. Damn! This is a keeper. My only regret is not having more pork chops.

                                      1. re: JerryMe

                                        Glad it worked out for you! My pork belly was phenomenal - I really loved the brine. I didn't have gin or juniper berries so I skipped that and the cloves and just added a little spiced rum. I halved the recipe for a 3lb pork belly and I probably could have brined a larger piece. You could probably brine 24 pork chops in the amount of brine the full recipe makes!

                                  3. I'm making this as a side dish for a pork loin. It's really excellent: http://www.guardian.co.uk/lifeandstyl...

                                    1. My niece's big 4-0 birthday is the day before Easter so I need to get started getting things in order for both meals. I've not even put confetti in the eggs yet!

                                      1. Ham
                                        Angel Biscuits
                                        au gratin potatos with mushrooms
                                        cumin roasted carrots

                                        carrot cake

                                        1. We usually have baked ham, taters in some fashion, green beans, corn, okra,depending on how many there are to feed. Green salad, hot rolls, pineapple cheese casserole, always bunny cake,well, at least for the last 39 years. Sometimes deviled eggs if they've not all been boiled and colored.

                                          1. Final:
                                            Prime rib au jus
                                            Roasted fresh ham, mustard, sage and beer marinade
                                            Potato gratin
                                            Asparagus, lemon and garlic butter
                                            Orange marmalade glazed carrots
                                            Buttermilk biscuits
                                            Fresh coconut cake with lemon curd filling
                                            Chocolate coated raspberry marshmallow hearts
                                            A long nap

                                            Happy holiday, all.

                                            2 Replies
                                            1. re: bushwickgirl

                                              Were you in my head when I was planning my Easter menu? Seriously, it's very close! What's your method for the prime rib? Low and slow then high at the end?

                                              1. re: krisrishere

                                                Yup, exactly! Season the night before, roast at 250°, crank it up for 15-20 minutes, pull out at 125°ish.

                                                I'm going to attempt the marshmallow hearts, just got a new candy and sweets book with a pretty simple sounding formula; if they don't work out my local bodega sells them.

                                            2. I'm hosting a brunch for 6. 2 of us are dieting, and most of us are not big meat eaters

                                              - Scrambled eggs with locally smoked salmon, wild garlic (and maybe goats cheese) maybe on homemade crumpets?
                                              -some sort of green salad, probably with some radishes for colour
                                              -pavlova with rhubarb compote and strained yogurt

                                              -some sort of sparkling wine drink!
                                              -bloody marys!

                                              2 Replies
                                              1. re: relizabeth

                                                I'm (half) Greek, so my family and I are getting together for a big Greek Pascha meal!

                                                - Leg of lamb, marinated in olive oil, wine, and herbs
                                                - ULTRA buttery rice pilaf (so addictive, so delicious)
                                                - Spanikopita
                                                - A huge Greek salad with tomato, feta, red onion, and cucumber
                                                - Probably green beans and carrots, steamed and drizzled with imported olive oil
                                                - Koulourakia (Greek twist cookies), baklava, homemade chocolate chip cookies, a fruit tart, and probably another cake or pie for dessert (everyone's bringing something!)

                                                Plus tons of wine and coffee, grilled sausages and kalamatas and crudites for snacking, and other little things to nibble on.

                                                1. re: relizabeth

                                                  Ack, sorry relizabeth, didn't mean to reply to you (twice)!

                                                2. We're going non-traditional this year:

                                                  Huge pile of crab legs
                                                  Huge pile of steamed artichokes
                                                  New harvest boiled potatoes with butter and parsley
                                                  Copious amounts of melted butter and lemon
                                                  Macerated strawberries with vanilla ice cream (or maybe Mexican crema instead) for dessert

                                                  2 Replies
                                                    1. Hasenpfeffer
                                                      Brussels sprouts
                                                      Black forest cherry torte

                                                      1. We're going to my nephew's house, and his Easter meal always begins with some sort of pasta. Originally, I was going to make asparagus ravioli, but we're going to be 10 adults and 3 children, so that's not happening. We are bringing a porchetta for the main, and I will bring a loaf of Easter Bread too. My Pizza Rustica will stay here since my sister will bring one to Easter dinner. As far as the sides and other parts of the meal, I couldn't say. But I'm really excited about the porchetta!

                                                        7 Replies
                                                        1. re: roxlet

                                                          "But I'm really excited about the porchetta!"

                                                          As would I!

                                                          The asparagus ravioli sound terrific, and I can see how that's not going to happen for a big crowd, but can you give us the basic rundown anyway?

                                                          1. re: bushwickgirl

                                                            I was on the fence about doing it one of two ways. One was basically a Batali recipe (from the Babbo book) that has you blanch asparagus and slice thinly on the bias. The thin sliced asparagus are mixed with a basic ricotta ravioli mixture, and the sauce was a butter sauce with the reserved asparagus tips. The DH suggested that I puree the blanched asparagus and mix with the ricotta. I may still make them for dinner tomorrow night, though I would be afraid to go to an Italian deli for good ricotta until after Easter. I was on Arthur Avenue on Wednesday, and it was already a lunatic asylum.

                                                            1. re: roxlet

                                                              Ok, that's pretty much what I thought, especially the pureeing technique. Love the butter sauce idea.

                                                              I can imagine Arthur Ave at this time of year. Have you ever made ricotta?

                                                              1. re: bushwickgirl

                                                                I never have made ricotta, but I was temped to try in Cairo except it was always so stiflingly hot in my kitchen that it was difficult to get inspired. The stuff from Arthur Avenue is so good, that it seems hardly worth it. It is so thick that they cut it with a knife as they go to weigh it. Have you ever made it?

                                                                1. re: roxlet

                                                                  I make it myself all the time - it's embarrassingly easy, and SO delicious. I have never had any from Arthur Ave., though - I'm usually too busy stuffing myself with the imported burrata to worry about ricotta.

                                                                  1. re: biondanonima

                                                                    Ha, ha! I completely know what you mean!

                                                                    1. re: roxlet

                                                                      I used to buy it from Alleva Dairy in Little Italy, great, great ricotta, but so pricy. biondanonima is right, very easy to make, and you probably have all the equipment in your kitchen already.

                                                                      As far as Easter dinner went, it was great, the Prime Rib was perfect, even if I say so myself, and all of us promptly fell asleep after eating. Must have been the jelly beans...

                                                        2. Artichokes stuffed with oil-soaked bread crumbs and garlic
                                                          Fresh pea ravioli
                                                          Stewed lamb with peas, favas, egg, and lemon

                                                          1 Reply
                                                          1. re: tmso

                                                            I don't know, tmso. I may be coming to your house -- particularly for the artichokes and ravs.

                                                          2. Just finalized my menu:

                                                            Rack of lamb persillade
                                                            Israeli cous cous with toasted pine nuts
                                                            Scalloped potatoes w/ Gruyere
                                                            Roasted asparagus w/ mimosa garnish
                                                            Spinach salad with strawberries and goat cheese

                                                            And for dessert : Lemon Blueberry trifle

                                                            5 Replies
                                                            1. re: Phurstluv

                                                              What kind of dressing are you using for your salad? It sounds good. Any other ingredients. I'm not hosting Easter, but when I offered to contribute, I was told to bring salad.

                                                              I want something delicious and the spinach salad with strawberries and goat cheese sounds delicious.

                                                              1. re: alliebear

                                                                I will lightly dress it with evoo and some raspberry blush white balsamic vinegar. I'm not sure if I'm adding anything else to the salad, my boys are young and still a bit picky as to what vegetables to eat, at least they eat the spinach.

                                                                But other additions that would work, in my mind, are: slivered red onions, baby yellow cherry or pear tomatoes, toasted almonds or pecans, avocado, hard boiled eggs, bacon pieces, grated mizithra or ricotta salata (hard cheeses), black olives, croutons, blanched fava beans or chick peas.

                                                                Have fun!

                                                                1. re: Phurstluv

                                                                  Your salad does sound great, phurstluv!

                                                              2. re: Phurstluv

                                                                Slight changes:

                                                                au gratin potatoes with cheddar
                                                                roasted asparagus w/ lemon zest
                                                                Spinach & strawberry salad with feta, cuz I'm out of goat cheese

                                                              3. Roast turkey, mashed potatoes, broccoli cheese casserole, cranberry orange relish, Angel food cake filled with strawberries and cool whip for dessert.

                                                                1. It's a pre-Easter Sunday dinna here in Flora-duh... This is small and unusual for us but with a 16 week old, Momma is exhausted. Lately, you are lucky there's food and I remember to wear pants.

                                                                  Hammy <=== not a fan
                                                                  Cheese Tortellini Salad <===== huge fan
                                                                  Gingered Pears & Apples
                                                                  Something green
                                                                  Wine, wine, wine, cheese and wine
                                                                  Grain Pie!!

                                                                  11 Replies
                                                                  1. re: Boccone Dolce

                                                                    What do you put in the tortellini salad?

                                                                    Congrats on the new baby. Mine is three weeks on Monday. They're the greatest, right?! ;)

                                                                    1. re: invinotheresverde

                                                                      love tortellini salad, too, and i add:

                                                                      halved grape or cherry tomatoes

                                                                      diced salami or pepperoni

                                                                      diced mozzarella or fontina

                                                                      rinsed red onion rings on top, and those giardiniera peppers

                                                                      diced red and yellow bell peppers

                                                                      any combination of some pickled peppers, like these: http://www.victoriapacking.com/pepper...

                                                                      blend all with dried oregano, minced garlic, and red pepper flakes in a red wine vinaigrette

                                                                      1. re: alkapal

                                                                        i forgot to mention to add olives to the tortellini salad -- kalamatas or the pimento-stuffed green olives (or any olives, for that matter).

                                                                        finish the overall presentation with a sprig of basil leaves (basil can be added into the mix, too) or finely chopped italian parsley.

                                                                      2. re: invinotheresverde

                                                                        Awwww, congrats to both of you. They are so much fun, and trust me, it gets better every day!!

                                                                        1. re: invinotheresverde

                                                                          Thank you, yes, they ARE amazing. Just one and done for me (I'm an old Dolce) but he fills me up, so he is plenty!

                                                                          3 weeks? Bless you! I was still popping percoset and wondering if they make bras in XYZ cups at 3 weeks... Anyway:

                                                                          Tort Salad- I use frozen cheese tortellini, cooked al dente and dressed quick with minced garlic, crushed red pepper, salt, diced roasted red bell peppers, salt, olive oil- then chill it. Later add diced hard cheese, hard cold cuts (don't go too crazy on the meats) and for crunch sometimes bits of celery.. It needs salt.
                                                                          I make an oil and vinegar dressing and toss in a handful of romano...

                                                                          1. re: Boccone Dolce

                                                                            I'm a one and done girl myself, as I'm 33 and he's 35. No percs for me: I had a scheduled c that was a total breeze! I relate on the bras, though; F Troop has taken on a whole new meaning. ;)

                                                                            Your tortellini sounds so good. I have some frozen ones in the freezer as we speak... It I shall give it a whirl. We have a ton of food, but this sounds like something that gets even better after a couple days.

                                                                        2. re: Boccone Dolce

                                                                          "Lately, you are lucky there's food and I remember to wear pants." Hahahaha!! Boy, do I remember those days, vividly!! And even with my babies at now 7 & 9, I still have days that I feel like that !!!

                                                                          1. re: Boccone Dolce

                                                                            Can I ask you what Grain Pie is??

                                                                            And I love the "Wine, wine, wine, cheese & wine" part, that sounds just like my kitchen!!

                                                                            1. re: Phurstluv

                                                                              It's not traditional from my part of the boot- I think it's Sicilian- it's a heavy, dense, ricotta pie with wheat berries, citron, a gazillion eggs, killer crust (no short cuts on the crust, people!!) - my gorgeous sister made it from her wife's recipe (handed down from her wife's mother)

                                                                              I love it 'cuz it's not sicky sweet. And the wheat berries are fun!

                                                                              1. re: Boccone Dolce

                                                                                Okay, yes, I know what you mean now, we called it Easter pie, or Ricotta pie in New England where I grew up with, mainly, many Southern Italians. Delish!!

                                                                          2. Leg of lamb studded with garlic and marinated in red wine, olive oil, carrots, onions, oregano, parsley, clove.
                                                                            Boiled baby redskins
                                                                            Vidalia Onion Casserol ( from Sarah Leah Chase's Cold Weather Cooking) this is to die for!
                                                                            Asparagus wrapped in proscutto, borsin cheese and puff pastry
                                                                            Spinach and Strawberry Salad
                                                                            Raspberries marinated in Chambord over vanilla ice cream
                                                                            All served with a nice Spanish red wine

                                                                            pre dinner there will be shrimp, vietnamese spring rolls and whatever stuff folks show up with!

                                                                            2 Replies
                                                                            1. re: miriamjo

                                                                              I'm intrigued as to how you do your asparagus. You say wrapped up, so how do you incorporate the boursin and puff pastry? Sounds lovely, btw.

                                                                              1. re: Phurstluv

                                                                                Spread out the pastry sheet and spread with softened boursin cheese.
                                                                                Top with sliced proscutto
                                                                                Cut crosswise into 15 strips
                                                                                Tightly wrap each stalk of asparagus with slice, proscutto side in.
                                                                                Place on cookie sheet seam side down.
                                                                                Bake at 400 degrees for 15 min or til golden brown.
                                                                                A package of puff pastry (2 sheets) will make 30

                                                                            2. Deviled eggs for sure. I'm making the fresh ham that I got from Anne Burrell so that includes potatoes. I hope it comes out ok. Roasted corn on the cob, it's corn season down here. Plain Italian bread and cheese bread with bacon jam to spread on them plus butter and flavored oil for anyone who doesn't like bacon, but I haven't met them yet. Some dessert that somebody brings.

                                                                              1. My sister claimed cooking rights because it's at my parents' house and my parents won't let me spend the night there until I'm married to my partner... But we planned the menu together.

                                                                                Spinach salad
                                                                                Sweet pea and watercress soup, chilled
                                                                                Lamb roast, lightly spiced
                                                                                Mint sauce
                                                                                Asparagus and pancetta
                                                                                Candied carrots

                                                                                For dessert, sorbet and berries, and maybe a light sponge cake, plus coffee and tea. A fruity red wine like a Malbec will compliment the main course.

                                                                                1. It's just going to be my husband & me, but I"ll be making homemade cheese pierogis to start (along with some frozen spanokopita triangles); then will be enjoying a smoked turkey (ordered from Burger's Smokehouse), along with a "Potato Green Chili Grain", "Butter-Braised Asparagus with Oyster Mushrooms, Peas, & Tarragon", a green salad, & biscuits. Chocolate Lava cakes for dessert.

                                                                                  3 Replies
                                                                                  1. re: Breezychow

                                                                                    Sounds very nice & festive, breezychow!

                                                                                    1. re: Breezychow

                                                                                      The potatoes have me fascinated. Recipe, by chance?

                                                                                      1. re: invinotheresverde

                                                                                        Actually, that should read "Potato Green Chili Gratin", not "Grain" - lol! This will be my first time making it. It's a Deborah Madison recipe that appeared in the New York Times at one point. Here's a link to it:


                                                                                        I bought 1/2 Anaheim & 1/2 Poblano peppers, & plan to add some Gruyere cheese as well. For me, it's not a potato gratin without cheese!

                                                                                    2. My nephews are coming over so I started making kid friendly food then got distracted.

                                                                                      Meatloaf (kid friendly) with blue cheese and caramelized onions (they're going to hate me).
                                                                                      Leek and white truffle mash potatoes
                                                                                      Roasted carrots and brussel sprouts
                                                                                      5 Layer carrot cake for dessert.

                                                                                      1. This has been our "goto" menu for a few years now.

                                                                                        First course: Asparagus soup.

                                                                                        Second couse: Spring lamb "scottadito."

                                                                                        Sides: Vignarola (peas, artichokes, fava beans, guanciale, olive oil, salt, pepper marinated overnight); Fingerling potatoes.

                                                                                        Dessert: Strawberries and cream.

                                                                                        Prosecco/blood orange concoction before the meal.

                                                                                        An Italian red (to be determined) with the meal.

                                                                                        Nothing fancy, just good stuff. To me, this menu tastes like Spring.

                                                                                        1. Leg of Lamb
                                                                                          Roasted fingerling potatoes
                                                                                          Sautéed mushrooms
                                                                                          gravy or some sort
                                                                                          caesar salad
                                                                                          MIL won't eat lamb, so salmon

                                                                                          Pear and ginger crisp

                                                                                          1. Ham, scalloped potatoes, macaroni cheese, roasted asparagus, brussel sprouts with bacon, broccoli salad, red bliss potato salad with dill and dijon, cornbread salad (special request from neighbor), rolls, coconut cake, sweet tea and lemonade

                                                                                            1. Brunch was frittata make with yukon gold potatoes, cauliflower, spicy turkey sausage and gruyere. The custard is made with ricotta and fresh basil. Very easy and the perfect no-fuss brunch dish.

                                                                                              Easter dinner: Ham glazed with mango ginger chutney, dijon, garlic and rosemary; mashed sweet potatoes with 5 spice and a hint of curry; corn with a bit of curry powder and butter, steamed broccoli; shaved chocolate bundt cake. Sides were simple to make them acceptable to my 2 year old, but a tweak from everyday.

                                                                                              1. To add a little smarminess to this holiday and meaning no disrespect to the follower of Jesus we decided to do a menu from a country where many people name the children after him.

                                                                                                Fresh Guacamole

                                                                                                Homemade garlic and black bean tostada chips


                                                                                                Black Bean and Corn Salad

                                                                                                - - Street Tacos

                                                                                                Lime and roasted chili shrimp

                                                                                                Chipotle and roasted tomato steak

                                                                                                Chicken chilaquiles

                                                                                                Sopapilla cheesecake

                                                                                                Baked Cinnamon pears with chocolate and almonds served in a cinnamon tortilla

                                                                                                I never understood the "traditional" concept at all.


                                                                                                1. I ended up dry brining a butterflied leg of lamb a la Judy Rogers. I cooked it out back on my Weber kettle rotisserie. I basted it a couple of times with a mustard lemon sauce. Came out perfect!

                                                                                                  1. I talked my daughter into cooking a whole turkey outside on the grill .. (15 lb Butterball). It was, for sure, the best turkey I've ever eaten (I think). I'm now thinking we should do this for Thanksgiving, too. Also had homemade mac n cheese, Asian cuke salad, spinach salad, cranberry sauce (I'd frozen the berries at Christmas) (was out of Bourbon so subbed Brandy, was fine) and I made a Tequila/Lime tart (would not make again, I blame the recipe) and Roxlet's great cheesecake.