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