skip to main content

The Kitchen Table

what is your favorite Easter dish to serve or bring?

17 years ago

what is your favorite Easter dish to serve or bring?

Sort by:Oldest

Comments (18)

cate52
17 years ago
I like to go out....
angela_nor_calif
17 years ago
My bunny bread
Related Discussions
Post your favorite tomato dishes!!
Q
Comments (35)
Tried a different sauce last night. My plum tomato harvest ended months ago, so I grabbed some from the produce stand. I didn't make the basil-infused olive oil since I already had a bottle. Was amazed how simple and so good. Naked Tomato Sauce My adaptation of Naked Tomato Sauce: 3 pounds plum tomatoes 3/4 teaspoon coarse salt crushed red pepper flakes 1/4 cup basil olive oil 1 large clove garlic, finely minced pasta water 1 tablespoon butter (optional) fresh basil for garnish Mince garlic and add to basil olive oil. Let sit at room temp for a couple hours. Blanch tomatoes, peel, seed, and save juice. Add chopped tomatoes, crushed red pepper, and salt to a large saucepan; turn the heat to medium-high. Once the sauce has begun to boil turn the heat down to medium-low and gently simmer tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add the strained and reserved tomato juices. Boil pasta. Once sauce is cooked to the consistency you like stir in the olive oil. Save a bit of pasta water then drain pasta. Add pasta to the simmering tomato sauce with some of the pasta water and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Stir in the butter, if using, and serve immediately with basil chiffonade garnish.
...See More
What side dishes do you serve with lamb?
Q
Comments (13)
This is a great potato recipe to go with lamb, I found it on epicurious and we loved it. Robin Roasted Potatoes With Garlic, Lemon, And Oregano Other : 2000 PATATES RIGANATES Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kremezi and Greek Easter, click here. Few people can resist these potatoes, which are capable of stealing the show from any food they accompany Â so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, where the local potatoes have an exceptional taste. On the special days when a leg of lamb or a chicken is roasted, the potatoes are cooked in its juices. If you want to cook this dish using small potatoes, there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce. Makes 4 to 6 servings. by Aglaia Kremezi Houghton Mifflin Company 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes 1/2 cup olive oil 4 garlic cloves, minced 1 1/2 teaspoons dried oregano, crumbled 1 teaspoon salt Freshly ground black pepper 1/2 cup beef stock or chicken stock 1/3 cup freshly squeezed lemon juice 2-3 tablespoons chopped fresh oregano Preheat oven to 400Â°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once. Variation: Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper. Sprinkle with the fresh oregano and serve at once. Variation: Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
...See More
What's your favorite meal to serve?
Q
Comments (15)
I've made more than my share of complex, gazillion-course, full days of pre-preparation meals and I'm pretty much done with them. I don't even much care to eat them anymore. While DH can certainly appreciate the snootypoo stuffed-stuff-with-heavy and contentedly ate rather a lot of it while he was doing the hotshot consulting gig, and has learned to make many "foodie" dishes (he does make a mean creme brulee), he'd honestly rather have what we call "bowl food". That's exactly what it sounds like - relaxing, unfussy food you can serve up in a bowl and just chill out kind of like you're a kid again. In the winter we're BIG on soup/stew-and-bread, "refrigerator velcro risotto", stuffed baked potatoes, a baked rotini glop I make with ricotta cheese and vegetables and chicken sausage that kind of looks like someone upchucked in a bowl but MAN does it taste good with your eyes closed. LOL In the summer the bowls contain stuff like the sorta-Greek couscous salad or shrimp and white bean salad recipes I recently posted. Sandwiches of many kinds make a lot of appearances in the warm months, but I try for more interesting ones than the dreary lunchbox fare. Monday night I made a great "chicken cordon bleu burger" that I didn't think was quite going to work but it was great. WAY better than Rachael Ray's version (which I didn't even know existed until after I made mine) if I may say so myself. I think we'll have it again as soon as the chicken patties go on sale again - for some reason the preformed ground chicken patties don't go all catfoody-textured like most ground poultry stuff does. :-) DH will eat almost anything if it's in a wrap or a pita... it's supposed to be hot and sticky on Monday so maybe I'll play the pita card and talk him into trying the Lebanese takeout that's in a local gas station (I kid you not!), because I could really go for some falafel and I HATE making it. The local grocery store had a loss-leader sale on boneless pork loin this week so I bought a half loin, cut it up for different uses and DH grilled it all at once this evening - pork is by far our favorite meat to have cold. Some thin slices were julienned up for a tasty wrap sandwich of pork, guacamole (I cheat, I buy the fantastic "Wholly Guacamole" because the avocados tend to be terrible here), and some chopped-up leftover vegetables mixed with a little salsa to hold them together in a whole-grain tortilla. DH has been hankering for a classic Waldorf salad for ages - a little nostalgia thing, I think - so tomorrow night's supper will be Waldorf salad and cold sliced pork with Stonewall Kitchen roasted garlic and onion jam (I warm it up and drizzle it on; I live near the factory store and so can get it cheap). I think next week is going to be a chicken week, though, because boneless skinless chicken thighs are on major sale and can also be grilled in quantity.
...See More
Easter Meal - What Do You Serve?
Q
Comments (12)
Ours is pretty basic, glazed baked ham (NOT spiral cut) & scalloped potatoes for sure. Probably a green salad containing a wide variety of baby greens. Maybe that pineapple casserole made with chunked pineapple, cheese, I forget what else, but it goes so good with ham! A green side dish of some sort. I'm seriously considering introducing the family to the roasted Brussels Sprouts with cranberries in a reduced Balsamic vinegar glaze (Pioneer Woman). Personally, I'd be happy with just that dish, it really is that good! Oh, and dessert is always fresh strawberry pie, even though I decided long ago that there is no such thing as good fresh strawberries in Texas. As no one else here has had fresh strawberries that don't have the hard white center, they think what we have here are good. That's okay, I just make the pie, I don't have to eat it! Rusty
...See More
mrsmarv
17 years ago
Angela, that is too darn cute, and yummy looking.
My favorite dish is roasted leg of lamb.....yum ;o)
grammahony
17 years ago
I'm always asked to bring some corn. I freeze a bunch in the summer, and it's always so good about now. And it needs to be used up to make room for this summers batch.
Leslie
Sally Brownlee
17 years ago
Buffet Potato Casserole
1-2lb.pkg.frozen hash browns (partially thaw
1/4cup butter melted
1-10 can crean of chicken soup
1 pint sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper
------------------------------------------------------------------------------
2 cups crushed corn flakes
1/2 cup butter melted
combine first 8 ingredients mix well
place in 9 + 13 baking dish. greased
Conmbine corn flakes & butter sprinkle over top.
bake 350 for 40-50 min.
jel48
17 years ago
I'm not very original... my favorite for Easter is deviled eggs!

More original is the dish I was asked to bring to my sister-in-law's house for Easter dinner this year. She said her son has been asking for it since they were here at Thanksgiving.

This is a not so healthy dish...

1 Cup dry macarooni
1 cup shredded cheddar cheese
1 stick (1/2 cup) margerine or butter
1 can cream style corn
1 teaspoon onion flakes

Mix and bake until the macarooni is soft - about an hour. It's my youngest sister's recipe and I have never fed this to anyone who didn't love it.
missindia2020
17 years ago
Onion Pie - it's a side dish for us onion lovers.
wine50
17 years ago
Angela Nor Calif... love, love love the bunny bread. I would like to make it for Easter. Any chance you'll share the recipe?
wine50
17 years ago
Found the bunny bread at Taste of Home site. Can't wait to make it for grandchildren. Thanks anyhow. Happy Easter!!
jel48
17 years ago
Missindia, how do you make the onion pie?
angela_nor_calif
17 years ago
wine50 yep that's where I got it but from the magazine. I've been making it for several years now. My teenagers insist that I make it. lol Have fun!
Marilyn Sue
17 years ago
If I am going to someone else's for Easter I almost always take pies. Usually I take a lot of things if it is at one of my girl's homes. Usually at least a black raspberry pie. Black raspberries are a more expensive fruit around here. The church always asked me to bring pies for certain events as they know we pick in our own woods and I almost always have them.

Sue
wifetojoeiii
17 years ago
We are going to Dear SIL & BIL for brunch & this recipe was requsted:
BAKED FRENCH TOAST

Cook Time45 min

Yield 6 to 8 servings

Ingredients
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
Directions
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:
1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
1 cup raspberry preserves

3 tablespoons water

2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
susanjf_gw
17 years ago
ham and a fruit compote of some kind...
rosebudms
17 years ago
Not a big dish, but special to me in a way. My former neighbor who was from Pennsylvania always made red eggs. Just hard cooked eggs peeled and steeped in beet pickle juice for several days. Very tasty, served with the pickled beets and onion slices also marinated in the beet juice. I always think of those nice neighbors at this time of year.
glenda_al
17 years ago
Scotch eggs
susan_on
17 years ago
As unconventional as it is, I usually bring stuffed jumbo shells to serve with the traditional ham. The family loves it.
Happy_Go_Lucky_Gayle
17 years ago
I usually do the whole shebang. But, I've been sick and canceled Easter with Kiddos. But, I still have one of Deans Buddies coming for a visit. They can go out to eat.

I usually do: Ham, Sweet Potatoes, Black Eyed Peas, Turnip Greens and Cornbread with a slice of onion. Have DD, GN, and DIL bring desserts and appetizers. Grands and I dye eggs. Then we devil them.

Related Stories

PRODUCT PICKS Guest Picks: Dishes and Tea Towels That Bring a Smile

By Trina McNeilly

Eat your heart out with kitchen accessories that put the "fun" in "functional"

TASTEMAKERS ‘The Intern’: Nancy Meyers on Bringing Movie Interiors to Life

The director of ‘Something’s Gotta Give’ and ‘It’s Complicated’ dishes on how she creates rooms for her characters

PRODUCT PICKS Guest Picks: Set a Beautifully Traditional Easter Table

By Add a Pinch | Robyn Stone

Hatch a plan for a classic tablescape with white and silver tableware and a sprinkling of lighthearted decorations

HOUSEPLANTS Bring Living Color to Your Table

By Annie Thornton

Make a beautiful orchid centerpiece with this ‘plant recipe’ from a delectable new book

KITCHEN DESIGN Designer's Touch: 10 Butler's Pantries That Bring It

By The Inman Company

Help your butler's pantry deliver in fine form with well-designed storage, lighting and wall treatments

Bring the Timeless Beauty of Silver Into Your Home

By Between Naps on the Porch

TASTEMAKERS Pro Chefs Dish on Kitchens: Michael Symon Shares His Tastes

By KitchenLab Interiors

What does an Iron Chef go for in kitchen layout, appliances and lighting? Find out here

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

DECORATING GUIDES 10 Fresh-Brewed Ideas to Steal From Your Local Café

By Yellow Front Door

Bring elements of your favorite coffee shop into your home and make it a place you’ll want to relax in for hours

Sponsored

More Discussions

Let's start a chain reaction game -- Part 5

57

We Have Nothing You Need So We’re Moving On

89

This is the last post on the other thread

62

Not letting it go... not now...

64

Tuesday's Daily Quiz

2