What's for Easter Dinner?
6 years ago
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Easter dinner
Comments (5)Yum gandle, your easter dinner sounds so good. DH and I took a short , early morning drive around the neighborhood. It is amazing, even after the drought we're having, that the trees, bushes and flowers are blooming. Beautiful. I fixed "sghetti" (family spelling) and meat balls with freshly grated sharp cheddar cheese. Then I planted some parsely (sp) and chives. Watered my Easter Cactus, that is blooming right on time, despite my irregular care. Our family is working on a family Christmas project for next year, and DS sent some info for that project, and said Merry Christmas in spring....See MoreRECIPE: What Are You Cooking for Easter Dinner?
Comments (12)Sis, Dad and I just started discussing yesterday... My sister will be hosting, with an assist from DH and I (time to get my little red wagon so we can easily bring our goodies around the corner to Sis' house). -Hor d'oevures... Not sure what we'll be serving for hors d'oeuvres, but already on the menu is: Pizza rustica (I make anywhere from 10-12 depending upon who I feel like giving one to (you have to rate high on my list) -I am thinking of modifying an asparagus dish I saw that calls for wrapping stuff around blanched asparagus (flattened bread, prosciutto, etc) but have to give it more thought as I don't want to compromise the beautiful asparagus I am seeing) We typically have a platter of antipasto, which is really a must have, so perhaps it'll be just that and the pizza rusticas. -First course we were thinking of doing perhaps some fresh ravioli. I saw Giada do a chicken cheese ravioli with a lemon zest sauce, so perhaps we'll play with that, eliminating the chicken. I just got the pasta-roller attachment for my Kitchenaide, which will make prepping the ravioli a breeze. -Second course, perhaps a salad in Parmesan cups. We did this two years ago and it was fantastic. -For dinner, so far we know we are going to make a nice stuffed pork loin. Our local Italian store does a nice job of it, it comes out so moist. Perhaps some simple roasted chicken as a second choice for the kids and whomever doesn't want the pork. I'll make a nice merlot or cabernet-based gravy or perhaps defrost some pork gravy I've been saving and kick it up a bit with some wine and herbs. -Veggies: We agreed on a few veggies, one baked, one roasted, and perhaps a steamed veggie. Will be finalizing that within the next week. -Starch...I'm thinking something potato. Perhaps Ann's Perfect Roasted potatoes will be the way to go. I love, love, love them. (Did I say I love them). -Dessert is left to the experts. One of our guests is master of all things baked and we leave that to her. Dad will want to bring something, so perhaps he'll make a grain pie. That's it so far...not much detail, but it is an iterative process and should be finalized by the end of the week. Sue...See MoreEaster 2020 dinner?
Comments (69)I think I made the layered salad once many years ago for some kind of party. At the time I was quite put off by the iceberg lettuce (ick) and the mayonnaise, to say nothing of the bacon, but it was easy and could be made ahead of time. Haven't thought of that recipes in years, but thanks to this thread I went on a search of ways to modify the recipe to make a healthy version, similar to what Seagrass mentioned above. I dunno though, it just doesn't spark joy for me so I think I will pass. Thanks for GC Science I MUST make a lemon meringue pie today. Now that sparks joy and is a better use of sugar!...See MoreSides for ham easter dinner - LouiseAb here
Comments (16)We'll have ham because I'm picking up our packaged pig tomorrow, so a whole hog in the freezer, and it'll definitely be ham. I don't like ham, though, or bacon or sausage, particularly, so I'm making turkey because I like it. So, ham AND turkey. I haven't decided on potatoes yet, I love mashed potatoes but I have three family members who won't touch them. I also like the green-green vegetable idea, but I love vegetables. We'll also have a corn pudding, because my youngest daughter loves the stuff. Anyway, I think I'm also going to serve one of my favorite salads, I got the recipe here from Cathy/Mustangs. I use baby spinach in place of the arugula, but everything else is the same. It's so good, I can forget it's salad! Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan (Mustangs - Cooking Forum) 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallot 5 cups baby arugula 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ? tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. My girls like this, although they would prefer the traditional 7 layer salad. Too bad for them, I'm making this one, LOL. Definitely devilled eggs... Annie...See More- 6 years agolast modified: 6 years ago
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