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What's For Easter Dinner?

Any special plans? Extravagant spring baking projects? New ideas for spring produce? Hams of insane greatness? Special deviled eggs recipes (I personally reject a deviled egg that has pickle relish in it)? My plans are becoming so large that I will regret not inviting more people, by the looks of things. Then again, my plans are always bigger than reality, so we'll see what I actually manage to produce!!!

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  1. Since today I'm roasting the turkey that I'd planned for Easter, I'm going to do a Cook's brand ham, probably a shank portion, using the Espresso Chile glaze from one of Sara Moulton's guests on her old Cooking Live show. This glaze never fails to satisfy:


    I've invited a neighbor and her boyfriend over, so there'll be three of us. Sides haven't been thought about yet, nor whether to do a spiral-sliced or try my hand at a regular unsliced for the first time.

    To nosh on before dinner, there'll be old-fashioned deviled eggs, blue cheese stuffed celery stalks, and shrimp cocktails. They both love the cocktail sauce I do—Heinz chili sauce kicked up with horseradish, fresh lemon juice, worcestershire sauce, and a few dashes of Frank's hot sauce or sriracha, the amount of hot sauce depending upon how spicy this new bottle of horseradish turns out to be. All three of us can take some heat in our food.

    (Yes, the deviled eggs will have sweet pickle relish in them.)

    2 Replies
    1. re: RelishPDX

      The ham glaze looks REALLY good.....

      1. re: RelishPDX

        That glaze looked great so I made it yesterday in anticipation of using it Easter Day on our ham. I did a test run last night (okay, I used it on chicken because we had some to use soon anyhow and next week it will be ham 1000 ways), but both my husband and I thougt it was kind of bland. Did I do something wrong?

      2. I'd love to hear what your menu looks like sandy.

        In recent years I've themed my Easter meal around a particular cuisine. I believe I did Greek last year (no we're not Greek). I'm considering an Italian Easter menu this year (no we're not Italian either!) and isolated some recipes in EYB yesterday. I need to pull those books along w some others to see if something there looks good to us. I'd be interested to hear from folks who have favourite Italian menus or dishes for Easter for further inspiration.

        22 Replies
        1. re: Breadcrumbs

          Hi! I'm doing ham with some sort of glaze, deviled eggs, and.......looking for fresh fresh veg and fruit ideas. Oh, and if I'm in the baking mood, I'd like to make a selection of pastries, like real danish and babka.

          1. re: sandylc

            Mmm, sounds delicious sandy. I love babka, I've never had homemade though!

              1. re: sandylc

                Oh my goodness sandy, if I were making that, I wouldn't be making anything else. It looks so involved....and absolutely delicious! I so wish you were my neighbour!!

                1. re: Breadcrumbs

                  Thanks! We'll see if I actually get it done...my family is high-maintenance right now and I'll have to chisel out the time!

                  It would be nice to have a neighbor who like food & baking....

                2. re: sandylc

                  If you want something less complicated but wonderful, consider this

                  1. re: magiesmom

                    Ah...brioche dough rather than danish dough...looks good!!!! Thanks.

                    1. re: sandylc

                      you are welcome. I love this recipe though make it rarely as it is so rich.

            1. re: Breadcrumbs

              If you do Italian, you must do a Pizza Rustica.

              1. re: roxlet

                Roxlet, I did your Pizza Rustica last night for Palm Sunday and it was great, even though I used my own pie dough recipe and did not have enough for the top, except for one strip down the middle just for fun. It was like a quiche on steroids! Only thing I MIGHT change is cappicola instead of pepperoni next time, but that's quibbling isn't it? Thanks for sharing, it will be a tradition now.

                For our Italian Easter feast next week, I'm just going with good ol' antipasto with garlic bread, with meat sauce to follow. It's just us so don't want to get too fancy. Only thing I haven't decided is which pasta to use....probably Campanelle. It looks like an Easter lily.

                1. re: coll

                  Glad you enjoyed it, coll. The pastry recipe does make enough to cover the whole top. I never thought of cappicola. I think that the flavors meld so completely, that it would probably be difficult to discern the difference. Pepperoni is what we have always done, and it's all about tradition for me.

                  1. re: roxlet

                    I wouldn't change if I was you. My husband's family didn't really do this except for his one aunt who was from Naples, so I can improvise a little. I just posted a picture of it on Facebook and never got such feedback!! Also just had a leftover piece for lunch....I really should skip dinner.

                    1. re: coll

                      Oh and your Easter bread is next on deck, this week.

                2. re: roxlet

                  Oh that sounds very enticing roxlet...did you post a recipe or review somewhere? I see coll's comment below.

                  1. re: Breadcrumbs

                    I did...somewhere. I think it's easier to repost than to find it with the fabulous CH search function!

                    PIZZA RUSTICA



                    3 lbs Ricotta
                    1/4 lb provalone
                    1/2 large mozzarella
                    3 eggs slightly beaten
                    3 tablespoons grated Parmesan


                    1/4 lb pepperoni
                    1/4 lb prosciutto
                    1/2 lb Genoa salami
                    1/2 lb sweet sausage browned in 2 tablespoons white wine, crumbled

                    Chop all filling ingredients finely, & mix together.

                    Pie Dough

                    3 cups flour
                    1/2 tsp salt
                    1 tablespoon sugar
                    1/2 lb butter or lard or Crisco cut into cubes, then put in the freezer to get ice cold
                    2 eggs

                    Stir flour, salt & sugar together. Work shortening of choice into flour, mix the eggs in and add as much additional ice water as needed so that the dough comes together. Divide pat ¾ of the dough into a flat disc, do the same with the other ¼, wrap in saran and refrigerate for at least 1 hour.

                    Use an 8 or 9 inch springform pan, using the larger amount of dough for bottom & sides, ¼ for the top. Fill with the cheese/meat mixture, but don’t pack or compress it, nevertheless making sure that there are no air bubbles in the filling.
                    Bake at 350 degrees for 1½ hours.

                    1. re: roxlet

                      Oh my roxlet, this looks ridiculously good. Stunning. While we're not having an Italian Easter, I will most definitely make this for another meal - mr bc was very excited when I showed him your lovely photo! Thanks so much for sharing this recipe.

                3. re: Breadcrumbs

                  I was interested in doing a Greek Easter this year...do you remember what you made? I would love some ideas.

                  1. re: TigerLLO

                    Hi Tiger,

                    I've done a Greek Easter menu on a few occasions. Here are some of the dishes I recall:

                    Almond Skordalia w Gigande Beans - Martha's recipe from a magazine feature she did. I'd highly recommend it. Here's a link to an online version:


                    Tzatziki and grilled pita

                    Roasted Greek Potatoes with Lemon

                    Lamb (can't recall if I did a herb-crusted roasted leg or, Silence of the Lamb Shanks last year


                    Not sure if I did zucchini fritters last year or not.

                    1. re: Breadcrumbs

                      That looks wonderful! I will definitely try it. Thanks for the ideas.

                      1. re: TigerLLO

                        If you do Tiger, let us know what you think. It's one of our all time favourite meze. I make it a few times a year. The beans are what takes it over the top. Enjoy!

                      2. re: Breadcrumbs

                        That sounds great - bookmarking for next year.

                      3. re: TigerLLO

                        Tigerllo, I have done a Greek-themed Easter brunch off and on - mostly on - for about 20 years.

                        GRilled butterflied leg of lamb on the grill (marinade overnight - red wine, olive oil, rosemary, garlic, juice and peel of 1 orange, some dijon mustard). Cook to M/R; ends usually a bit more done for those that need that.
                        Big pans of baked eggs; butter melted in 13x9, when hot, add a dozen eggs, heavy cream to coat. Sometimes a sprinkle of herbs or cheese, S&P. Bake until firm whites, but yolks still a bit soft.
                        Big pans of spanikopita I make ahead and cook in the morning of brunch, and served at warm room temp.
                        Roasted asparagus with a lemon viniagrette served room temp.

                        Guests bring assorted pastries and bread, fruit platters.
                        Lot's of OJ, Stawberry puree and inexpensive champagne on hand for mimosas.

                        This is pretty simple to execute; enough so that I can usually break away from the kitchen for the egg hunt! I have had up to 45 people for this menu. Easy to increase for a crowd.

                    2. I'm thinking Chinese takeout!!!

                      1. I am a slve to the menu I grew up with. It's just not Easter if we have something different, and, since it contains a lot of my favourite foods, why change?
                        leg of lamb, riced potatoes, asparagus, lemon meringue pie

                        1 Reply
                        1. re: dianne0712

                          "lemon meringue pie"
                          hum..................now you got me thinkin, he LOVES LMP :)

                          1. re: nofunlatte

                            Someone just told me that they make chocolate covered Peeps now? Guess to make them healthier?

                          2. there's a nice Caesar salad style deviled eggs on Smitten kitchen. Haven't tried it yet but sounds divine.
                            If I celebrated Easter I would make them for sure.

                            1. I wish I was allowed to do Easter Dinner. I'd do a ham with pineapple-mustard glaze, cream-cheese mashed potatoes, steamed asparagus, and a big green salad.

                              Instead I am going to someone's house and might have anything between roast beef and vegetable lasagna as the main course. They always keep us on our toes!

                              1. Have been asked to provide bacon and then get the h*ll out of the way.

                                However, I've been asked to assist with and participate in Orthodox Easter, so I'll be butterflying a lamb leg and also looking at a way to make a more elegant version of the Romanian dish "drob" (it reads like a haggis recipe, but wrapped in lamb caul).

                                1. The big meal at Easter for my family normally ends up being a Brunch. will most likely do a big fritatta with lots of fresh spring veggies, probably some sticky pecan rolls or cinnamon rolls, tons of fresh fruit, and chocolate. lots of chocolate.

                                  7 Replies
                                  1. re: mattstolz

                                    That sounds ridiculously good. I'm on board with the fruits and veg, especially.

                                    1. re: mattstolz

                                      scratch that. i think i am deciding to go a little less traditional this year. considering stealing a Momofuku recipe and attempting either the Bo Ssam or the Pork Buns.

                                      my original idea was a "Easter Bunny Braise" but that got vetoed since we will probably be doing the big easter meal on Easter Eve... and if the bunny is braised who's gonna hide the eggs?

                                      1. re: mattstolz

                                        Be careful with the pork belly in the momofuku book - I weighed everything and it was FAR too salty!! Also, it just has sugar and salt....I like something more, such as five spice powder....

                                        Easy Chinese San Francisco did a pork bun recently that looked really good....

                                        Oh, make the buns yourself - putzy, but not too hard.

                                        Or maybe you already have grand recipes! In that case....never mind!

                                        1. re: sandylc

                                          was actually planning on looking for recipes starting tomorow! have never cooked pork belly before so thanks for the heads up! and was definitely planning on making my own buns. seems like its def worth it!

                                          1. re: sandylc

                                            oh quick question about the saltiness of this recipe for you! the recipe i saw from momofuku said "discard any extra rub" did you end up using all of it? maybe just a lighter coating would have made it less salty? (im planning on adding a little bit of extra spice to it anyways like you mentioned)

                                            1. re: mattstolz

                                              I ended up making the steamed buns, but filling them with the NYtimes recipe for Bo Ssam (mom veto'd pork belly due to being scared of the fattiness). but otherwise kept everything else the same. was really delicious!

                                              then this morning i made french toast with homemade brioche (recipe from KA flour). rave reviews!

                                              1. re: mattstolz

                                                Sorry for the late reply!!!! I don't remember the details....I usually follow recipes pretty well, and I just remember it being far too salty.......

                                        2. I think I am going to be grilling Lamb loin chops if weather permits. I am drawing a blank on what to make for sides. Last year I did a boneless leg on the rotisserie along with a fattoush salad. I would like to change it up this year but I keep leaning towards Greek/Middle Eastern dishes. Hopefully I see something here that sways me!

                                          1. We are eating out this Easter, but I have to make my family's version of "pastiera" just so we can have it around for the week after to bring pieces to work for lunch. Our pastiera is simply bucatini, grated cheese, eggs, butter and black pepper baked in a 9"x13" Pyrex dish. It's good warm but just as good at room temperature.

                                            1. Gonna be at the Rangers game, so we'll grill in the parking lot, drink a lot of beer and eat overpriced hotdogs in the ballpark.

                                              1. For lunch it's:

                                                ham w/maple glaze

                                                taffy apple salad

                                                grits and greens casserole

                                                asparagus with hollandaise

                                                strawberry blue cheese salad

                                                lemon cheesecake

                                                carrot cake

                                                It's also my husband's birthday, so dinner will be sushi out.

                                                2 Replies
                                                1. re: amyatkendall

                                                  Lovely and traditional for spring.

                                                  1. re: amyatkendall

                                                    "taffy apple salad"

                                                    WHAT? you've got my attention with that phrase.........................instructions please :)

                                                  2. Starter will be scallop ceviche. w/pita chips. then either rack of lamb (if I am feeling rich) or lamb chops (yea Costco!!) on the grill with a honey mint vinaigrette, grilled asparagus with goat cheese & bacon, grilled cheesy polenta. Can you guess....I love to grill. My boyfriend is picking up some kind of dessert. I will have to think of some Spring cocktail too.

                                                    16 Replies
                                                    1. re: sparkareno

                                                      Love the idea of a spring cocktail sparkareno. Any ideas?

                                                      1. re: Breadcrumbs

                                                        I made a cocktail the other day that to me tasted like spring in a glass: fresh squeezed blood orange juice, aperol and a touch of gin. Shake it all up in a cocktail shaker and serve either up or on the rocks.

                                                        1. re: ttoommyy

                                                          Oooooh, ttoommyy, that sounds wonderful and I do have blood oranges. May need to pick up some aperol though. Thanks for sharing.

                                                          1. re: Breadcrumbs

                                                            You are welcome Breadcrumbs. Almost forgot, I added a squirt or two of agave syrup (simple syrup would substitute just as well) to the cocktail shaker. If you have Campari on hand, that would work in place of the Aperol.

                                                            1. re: ttoommyy

                                                              Looks like I'll have to use the Campari ttoommyy as our liquor store didn't have any Aperol. (I live in Ontario Canada so we have to buy our wine, spirits and beer via gov't run liquor and beer stores ....sadly the ones closest to us tend to have an awful selection.)

                                                              1. re: ttoommyy

                                                                Perfect ttoommyy, as you said....spring in a glass! I didn't end up needing the simple syrup as my Sicilian blood oranges are super-sweet. This really hit the spot, thank-you!

                                                                1. re: Breadcrumbs

                                                                  You're welcome; I'm so glad you like it Breadcrumbs! My mouth is watering for one now after seeing your photo. Happy Easter!

                                                                  1. re: ttoommyy

                                                                    Happy Easter ttommyy & my guests will be thanking you tomorrow as I'll be serving them this cocktail when they arrive.

                                                                    1. re: Breadcrumbs

                                                                      Have one for me! This is a great example of why we love CH!

                                                          2. re: Breadcrumbs

                                                            I have some homemade limoncello in the freezer so maybe that over ice with club soda & a little blackberry liqueur floated on top..garnish with a strawberry. I think one of my guests is bringing proseco so I might doctor that up with mango puree or something. Or I might go hard core and make blackberry martinis or pineapple margaritas. lol

                                                            1. re: sparkareno

                                                              "I have some homemade limoncello in the freezer...I think one of my guests is bringing proseco"

                                                              Make sgroppino!


                                                                1. re: sparkareno

                                                                  You're welcome! And since it's an Italian cocktail...Buona Pasqua!

                                                                2. re: ttoommyy

                                                                  I made the scroppino and it was the bomb!! I put a frozen strawberry in the glass for color and a mint sprig as a stirrer. I served it in old fashion glasses over ice as I don't like slurpee type drinks. Anyway it was delicious and so refreshing. I can't wait to get more proseco to make it again.

                                                                  1. re: sparkareno

                                                                    So glad to hear that sparkareno! I'm 2 for 2 when it comes to cocktails now!

                                                                3. re: sparkareno

                                                                  We did a good one last week - dark rum, triple sec, and coconut water. It was lightly sweet and refreshing.

                                                            2. turns out no one wants ham, so its broiled chicken.
                                                              Stuffed celery; olives; deviled eggs
                                                              roasted asparagus, roasted cauliflower; roasted tomatoes
                                                              Hawaiian bread
                                                              peeps/sunflower cake

                                                              1. The leisurely brunch I had planned has come to naught as I have been enlisted to perform the morning liturgy on Sunday, limiting me to an hour of cooking (at most) before guests arrive. I have a butterflied leg of lamb that should be able to cook within the hour, but I am at a loss for sides. I may attempt a spinach pie that would only require me to cover the top with filo before baking for 40 minutes along with the lamb. However I'd also like to prepare a cheesy break-away bread for an appetizer so there may not be room. Starch was going to be rice pilaf, but I may stick potatoes beneath the lamb instead. After tapping, our Easter eggs will go into either son-in-law-eggs or get wrapped in homemade chorizo and deep fried for an appetizer.

                                                                1. Lasagna! One with turkey sausage and spinach, one with mushrooms and 3 types of cheese including goat cheese. Our guests are bringing the sides and dessert.

                                                                  1. We always have Easter at my Great Aunt's and it is always the same menu. Always.

                                                                    Baked Ham with cherry sauce. It has a teaspoon of alcohol in it. The bottle is buried in the kitchen and she's probably been through oh..ONE bottle since I was born.

                                                                    Pasta salad...only time I eat it all year.
                                                                    My Mom's potato salad.
                                                                    Baked Beans.
                                                                    Deviled Eggs.
                                                                    A relish tray. I tried adding sweet and spicy pickles one year and that did not go over well.
                                                                    Hawaiian King rolls with margarine straight out of the tub. Somehow it works on Easter.
                                                                    And strawberry angel food shortcake with real whipped cream.

                                                                    When the picky cousins are around she will roast a turkey as well because they don't do ham. It's the same every single year. Also, one of my favorite days to spend with family

                                                                    1. Easter Brunch with 27 adults and 7 children....

                                                                      Deviled eggs
                                                                      Onion dip
                                                                      Veggie tray
                                                                      Two baked hams - I am making a homemade apricot glaze. (I bought the ham at Costco. Farmland is now selling a boneless spiral)
                                                                      Au gratin potatoes
                                                                      Spinach salad
                                                                      Quiche Lorraine
                                                                      Candied carrots
                                                                      Green bean casserole (homemade - no canned soup)
                                                                      Strawberry trifle
                                                                      Key lime pie
                                                                      Brownies and cookies

                                                                      3 Replies
                                                                      1. re: hto44

                                                                        wow, that's a lot of eggs t o peel!

                                                                        1. re: magiesmom

                                                                          Oh, I am not making them all on mine own...lol! A few of us are each making a dozen...much more doable!

                                                                        2. re: hto44

                                                                          hto, interested in how you make your own apricot glaze, any help with instructions?

                                                                        3. Just 2 of us for Easter supper this year. Luckily my employer gave me a beautiful spiral ham at xmas that I froze. I'll make that and add in my own crunchy ham glaze along with potatoes au gratin and steamed asparagus - nothing over the top but good! Dessert will be carrot cake cupcakes.

                                                                          2 Replies
                                                                            1. re: messy_chef

                                                                              Sorry for the delay - just saw this. It's basically a brown sugar/molasses glaze but it's delicious. Here's a link:


                                                                              Here's the finished ham from last year.

                                                                          1. Only 3 of us, daughter is going to Colorado to visit a friend. So my husband, son, and myself. I was going to roast a turkey, but son said he'd rather have ham. So will probably go buy a spiral sliced ham. Will have to check and see what looks good (on sale) at the market.
                                                                            I just got some test results and found out I have really high cholesterol, so not sure what else we'll have with the dinner. Just not feeling it. So maybe a lean ham, maybe some sweet potatoes, a green salad...

                                                                            1 Reply
                                                                            1. re: wyogal

                                                                              When I found out I had high cholesterol, I researched and found out everything I'd been eating was so bad. Pretty depressing. But then the doctor put me on pills right away, it plummeted, and now the only reason I pay attention is because I hate taking pills long term, and hope to get off in the near future. At least I'll know what I'm up against then! Now husband is supposed to go on low sodium, I'm still picking up a 99 cent ham for the future anyway. And about those hot dogs I have in the freezer.......

                                                                            2. I live on the east coast in the country.So country cooking is a must.I'll be having 27 adults and 2 children.Here's my menu and I do all the cooking.Smithfield ham with homemade marmalade glaze,Roast beef and gravy,mashed potatoes,yams,corn pudding,macaroni and cheese,deviled eggs with pickle relish,broccolli salad,pickled peaches,rolls,chocolate layer cake,fresh coconut cake,brownie pops and fresh fruit.Yes, it's all homemade!! I LOVE TO COOK.Especially for my children and family and that's what is coming.

                                                                              1. Celebrating with my dad on Saturday so will probably take him out to dinner. Sunday is going to just be DH and I. Going to do the spiral ham. All the trimmings. But I also planned scalloped potatoes and ham later in the week anyway, so it all fits in. Then that means split pea soup is coming up as well! And because you can never get a small enough ham for two, that lovely vacuum sealer is going to come in again very handy.

                                                                                1. For starters: On Saturday I will smoke chicken livers and use them in a chicken liver pate. I' am also smoking a raw, Lithuanian kilebasa and we'll serve both of those along with cheeses and some freshly grated horseradish as apps.

                                                                                  For the main: I bought a whole, very young lamb from a local farm a few days ago. I am going to stuff one of the legs with spinach and mushrooms, lightly sauteed with shallot and garlic. I'll rub the whoe thing wioth olive oil, garlic, rosemary, s&p. Then, I haven't decided whether I'll cook it in the smoker, on the grill, or in the oven. With that we're making tabouli and some lightly steamed asparagus. My sister is bringing augratin potatoes. Finally, DW is making a strawberry rhubarb pie for dessert.

                                                                                  1. I'm having a simple brunch menu this year. My son, DIL and granddaughter are coming over.

                                                                                    Quiche Lorraine
                                                                                    Mixed green salad (they're bringing)
                                                                                    Buttered asparagus
                                                                                    Carrot cake
                                                                                    Coffee or iced tea

                                                                                    1. Coca-cola glazed ham (sounds trashy, tastes great)
                                                                                      Grilled asparagus
                                                                                      Potatoes dauphinoise
                                                                                      Strawberry tart (or strawberry tiramisu...and probably won't know til I walk into the kitchen tomorrow)
                                                                                      and for an appetizer for hubby and I -- seared foie gras on toasted brioche.

                                                                                      Haven't decided on the wine -- possibly a Provencale rose.

                                                                                      1. Six of us this year.

                                                                                        Welcome Cocktail is bubbly: Kir 38 from La Caravelle.

                                                                                        Deviled eggs (friend)
                                                                                        Smoked salmon canapes with preserved lemon and dill cream cheese
                                                                                        Roasted poblano, garlic, and parsley guacamole with cotija and chips

                                                                                        Fresh ham with Tuscan bread stuffing
                                                                                        Potato gratin with rosemary and white cheddar
                                                                                        Grilled asparagus with lemon, garlic, and shaved parmesan

                                                                                        A CH friend is also bringing: A bottle of rosé and an almond sparkling wine to try, and carrot cake and chocolate mousse for dessert.

                                                                                        Plenty of wine of course as the other couple always brings a couple of bottles and I have pinot noir and riesling. The main is a Tyler Florence recipe (link below). I'll use my favorite locally-made ciabatta by MJ (Phoenix). We had the fresh ham boned by the butcher at a Mexican store - Ranch Market. Picked up lots of good stuff there which is why I added the guacamole (a Rick Bayless recipe).


                                                                                        4 Replies
                                                                                        1. re: Rubee

                                                                                          What an enticing menu Rubee, I'm salivating!! Thanks for sharing that recipe link as well. That sounds outstanding and I've bookmarked the recipe....right up our ally.

                                                                                          1. re: Breadcrumbs

                                                                                            Thanks BC! It was a hit, and I'll definitely make it again. Made a few changes but mostly followed the recipe. A friend brought a new Arizona grenache that I loved as a pairing (Burning Tree Cellars "The Peasant")

                                                                                            1. re: Rubee

                                                                                              Rubee you knocked this out of the park! Your ham looks even better than the pic on TFN and how cute are your chick eggs?!! Oh, and that carrot cake photo is ridiculous, i wish I could reach through my screen w a fork!

                                                                                              As a wine lover, I was really intrigued by your wine. Sounds amazing. Here's a link in case others are interested:


                                                                                              1. re: Rubee

                                                                                                ummm yeah, kinda jealous of your meal!! your chicks are so cute, the ham looks fantabulous, and your cake.... well, let me just say, when I get married, i'd like my wedding cake to be carrot cake. and yours looks like a pretty phenomenal contender right there.

                                                                                          2. Since my father is not supposed to eat ham (too salty, heart condition) I will be serving a rolled beef roast, baked potatoes, asparagus, tossed salad, and lemon pie. Not a particularly festive dinner but I'm sure he will like it. The only thing that can go wrong is if I overcook the beef. I forgot to mention I'll be making some sort of sauce for the beef and will roast some shallots as well.

                                                                                            1. It'll just be myself and my boyfriend this year, and it'll be my first Easter not going out to my parents/grandparents. As much as I'd love to make a big ol' home or a lovely lamb rack or leg, it's way out of the budget. Luckily, bone-in pork loin roasts are affordable, so I will be making a garlic & fennel crusted pork loin, with roasted fennel with grape tomatoes & garlic bulbs. If I'm feeling super ambitious, I'll make a risotto.

                                                                                              2 Replies
                                                                                              1. re: jav308

                                                                                                Your dinner sounds wonderful jav, we love fennel and roasting brings out the natural sweetness...yum! I don't know if you've tried fennel pollen yet but that's our latest addiction. So delicious on everything and luckily a little goes a long way.

                                                                                                1. re: Breadcrumbs

                                                                                                  Thanks! It was lovely. The boyfriend ended up contributing by making deviled eggs to snack on, and friend potatoes as a second side. Made lemon bars to finish

                                                                                                  I've been hearing about the wonders of fennel pollen lately, I may have to order some!

                                                                                              2. Good morning and Happy Easter........

                                                                                                For those of us that believe in what Easter represents, love how it's not featured on google. No picture, no indication that today is a special day, how special is that? aaargh....

                                                                                                Sandy, thanks for starting this Easter dinner thread. I came in to see what others are making today and maybe get some ideas.

                                                                                                I'll pick up a ham after church at Von's. Thinking today will be the ham, scalloped potatoes, I have full white corn cobs frozen that I'll get out of freezer that I've been saving, hubby loves. Nice green salad with the trimmings using my favorite Turquand salad dressing and my own recipe for Easter bread. I'll ask hubby what he wants me to do for dessert, I'm thinking he'll say something lemon, like maybe a lemon cake with cream cheese frosting or lemon bars, two of his all time favorites.



                                                                                                1 Reply
                                                                                                1. I'm on my own for Easter this year, but I still decided to cook. I'm making a small boneless ham with a pineapple and brown sugar glaze, baked sweet potatoes, steamed broccoli with cheese sauce, and a slaw with red cabbage, apple, and fennel in a lemon dressing. Dessert will be chocolate cream pie (store bought). I'll have tasty leftovers all week!

                                                                                                  1. I just put the ham and diced sweet potatoes in the oven. I tossed the sp's with olive oil, kosher salt, and rosemary. The ham is plain, but I do have half a jar of some kind of apricot/pineapple jam in the fridge, might as well use it up on the ham later. I'll just use that, smear it over during the last bit of cooking.
                                                                                                    I have asparagus ready to go in, just olive oil, s&p.
                                                                                                    I am macerating strawberries, will puree for a sauce, then slice some whole ones. I just cut up a fresh pineapple, have some of that macerating in Captain Morgan. May also slice a banana. The fruit will be served with an angel food cake (made it from a mix, added cornstarch because of altitude, and vanilla). So kind of a banana split cake. I have some lowfat coolwhip (yep) to serve with.
                                                                                                    DH and son don't like asparagus, so will have peas for them. maybe with some white American cheese tossed in since I won't be eating them anyway.
                                                                                                    I have some baby spinach if anyone is inclined to have a salad, too.

                                                                                                    1. Just got mine cleaned up and put away - the gratin was creamy and rich (gotta love French recipes - not diet fare, but dang they're good!), the asparagus was nutty and done to perfection, and the ham was delicious.

                                                                                                      the Fam are very happy that there's lots of leftovers (by design - leftover ham is a treasure to be fought over at our house, so I always buy plenty of extra! )

                                                                                                      Everybody was full, so we ended up not having the strawberries...we'll have those tomorrow.

                                                                                                        1. Dessert... angelfood banana split parfait

                                                                                                          1. Was quite a varied Easter here at the Mattstolz house. French toast with homemade brioche for breakfast pre church, Shrimp n Grits (with bacon and goat cheddar) for lunch post-church, and Momofuku-style Bo Ssam filled steamed buns for dinner. For dessert, Bouchon Bakery-style Nutter Butters and Bacon-Peanut Brittle

                                                                                                            all amazingly delicious. but not really a theme per se...

                                                                                                            1. I did manage to get some eggs for Easter into my dinner. Pictures here http://chowhound.chow.com/topics/8429...
                                                                                                              of Portuguese Salt Cod Stew.

                                                                                                              1. well, my dinner was EXTREMELY last minute, and i'm pretty mad at my crown roast. I'd never done one before, and while it tasted wonderful, and the temperature was perfect, the fat didn't' render down at all. Granted, I totally was winging it.... I just rubbed some evoo, garlic, rosemary, roasted coriander, and some onion powder all over it, and threw it in the oven.

                                                                                                                I made garlic/rosemary roasted potatoes, a garlic/rosemary/coriander crown rack of lamb, balsamic glazed asparagus, and I heated up some homemade rolls from my grandma (cheating in the most delicious way!!). It got rave reviews, but I can't help but be disappointed.