Post by soupandstew on Mar 25, 2018 15:52:31 GMT -5
I would love to hear what everyone has planned.
It's just the two of us so I chose a boneless 1/2 leg of lamb that I'll marinate overnight with a garlic/rosemary rub before grilling. We found some lovely rutabaga so I'm cruising through about 10 recipes for a rutabaga and carrot mash, and we'll do something with asparagus just because that is my favorite springtime veggie. I have an old Martha Steward recipe somewhere for a shaved asparagus salad. Dessert will be chocolate tres leches from the local bakery.
"Being bitter is just the ego clinging on to the past." Brendon Burchard
Not for Easter, but Passover here. I am breaking with tradition a bit this year (we get bored with the same dishes from year to year) and doing an Italian Passover (hey, there are Italian Jews!!! ). We will have some of the usual courses/dishes like the fish, soup, haroseth (sweet apple walnut wine relish) but for the main meal instead of the usuals (brisket etc...) I am doing Italian. Basically, I started this year by making some cookies to freeze for Passover and had no inspiration yet for the main meal. After making some chocolate hazelnut amaretti and biscotti with almond flour, I am like, "hey, both Italian cookies....let's go with that theme" and thus the menu evolved. So without being fussy in our house about mixing dairy and meat in the same meal, I am doing turkey meatballs with homemade marinara (swapping the breadcrumbs with matzo meal) and that will go with spaghetti squash and some spiralized veggie noodles (sweet potato and maybe zucchini, too). we usually do 2 main "meat" dishes to please everyone so I am also doing a chicken artichoke roasted red pepper skillet saute. Sides/kugels/or veggie mains will be a matzo lasagna and manicotti made with homemade crepes from potato starch/matzo meal. I also made some herbed Passover rolls. Dessert is a bunch of "little bites" including the cookies mentioned already, I made a bunch of assorted cookies/meringues plus fresh fruit and whatever SIL also brings! LOTS OF FOOD! But then it would not be a Jewish celebration otherwise .
I've really been thinking about my grandparents this winter and how much I miss them all and I wish we could have had more time with them. In particular, one of my grandmothers was a spectacular cook, and earlier this week I saw something on FB with that strawberry-pretzel cheesecake dessert and I instantly remembered the day Grandma made that for us. It uses strawberries and strawberry jello, but she tweaked it to use raspberries and raspberry jello and was so proud of her tweaking. While it maybe isn't something I would normally think of making for a holiday, I can't stop thinking about her and thinking about that dessert. So I'm for sure making Raspberry Pretzel Dessert.
That's as far as I've gotten. The main dish and potatoes is covered, so I'm on side detail.
Merry: I don't think he knows about second breakfast, Pip. Pippin: What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?
I'm bringing this Springtime Pasta Primavera for our family Easter dinner. I'm not a fan of the traditional ham and scalloped potato centered meal that my mom does for Easter. There are so many great spring vegetables and I'd much rather have them. I'm also bringing deviled eggs and spinach balls.
Post by erin elizabeth on Mar 26, 2018 11:50:42 GMT -5
Mom and Dad are hosting Easter--we'll have the traditional ham and kolbász. I am bringing White Sangria Salad (Gelatin! I don't even like jello, but, for some reason, I want to make most of these modern recipes from Southern Living. Berries and Bubbles was a hit already.) and Green Salad with Orange Marmalade Dressing and Toasted Almonds (from Best Make-Ahead by CI). Dad will make Easter bread; Mom is making carrot cake. We'll have Rice Souffle, broiled asparagus, twice-baked potatoes, hard-boiled eggs, and horseradish beets, too.
mrswaz--haha, maybe I have to rethink my stance!, but I have a soft spot for the strawberry pretzel dessert, too. Made the Cook's Country version last year and have my eye on this Food Network version, too.
soupandstew, I'd love to have lamb, esp. grilled, but we are not allowed
karenw, always in awe of your spreads! What a labor of love.
It's just DH and I this year, and I'm feeling a little uninspired, so I'm trying to get some ideas from all of your yummy-sounding menus. I'm thinking of taking the opportunity to do something a little more elegant this year; perhaps lamb since DH loves it even though I'm not always a huge fan. Any good recipes out there?
Post by gilgamesh37 on Mar 27, 2018 15:10:11 GMT -5
We always do lamb, though I often pick a different prep, especially if it's just the two of us. (you know the old joke about how the definition of forever is a ham and 2 people? Same goes for a full leg of lamb) I have a very elegant Virgil Thompson full leg recipe that takes 3 days, a nice half leg stuffed with spinach that's quick, and I've done Ina Garten's grilled butterflied leg of lamb (delicious but nerve wracking--I do occasionally incinerate stuff on the grill by accident; it's one thing when it's $10 worth of burgers, but quite another if it's a $40-60 leg of lamb). This year we'll be 3 or 4, and the weather is still cold and raw and dreary (we just had 7" of snow and sleet last weekend) so I'm doing braised lamb shanks. Appetizers will be a cheese board, olives, and smoked salmon-crème fraiche-cavier crositini. With the lamb we'll do risotto, steamed asparagus, Jewel's garlicky green beans, and homemade rolls. Dessert will be a raspberry-topped cheesecake. We'll have some sort of sparkling (prosecco maybe) with the appetizers and then I'll find a nice juicy lighter red to go with dinner.
Post by erin elizabeth on Apr 4, 2018 15:58:34 GMT -5
The salad was really good! The dressing is above, but the rest of the ingredients were 5ozs arugula, 5 ozs spring mix, 1 c slivered almonds, toasted, and about 1c thinly-sliced radishes. Then I used the rest of the marmalade to make Melissa Clark's Marmalade Meatballs which were also really tasty! (I used a glug of fish sauce instead of the anchovies and some minced onion--baked at 400 for 20 minutes.)
Reporting back on the Springtime Pasta Primavera. It was great! I prepped most of the veggies at home the night before. I used a leek instead of onion and half each of a red, yellow, and orange bell pepper. I forgot to buy cherry tomatoes so skipped those. I blanched the broc and asparagus, and sauteed the leeks, garlic, and bell peppers ahead. I decided that I wanted a little sauce to hold it all together so I decided on one based on the sauce used in the Serious Eats lighter one pot tuna casserole. It uses creme fraiche, I use sour cream when I make it. So mixed together some sour cream, two egg yolks I needed to use, some lemon zest, and a bit of cornstarch. When I arrived, I left the veggies at room temp. I cooked the pasta and reserved some of the cooking water. Added the sour cream mixture and some pasta water to the pan to make a little sauce, then added in the hot pasta and room temp vegs, plus the spinach and peas and heated it all up for a few minutes, tossed in some parm and herbs. The vegs stayed nice and bright and I was happy that there was some left over for us to take home. Will definitely make it again.