OK, we do a big Palm Sunday with extended family, and a [slightly] smaller Easter. I hate having the same menu twice, but the great grandfather doesn't like lamb, so we usually do ham both times.
Growing up in the Dunican household, when you served ham, you also served scalloped potatoes and baked fruit (my Aunt Carol's specialty: canned pear halves, canned peach halves, I also add canned apricot halves (if you can find them), pineapple rings on top, and maraschino cherries in the center of each ring; sprinkle with some brown sugar and cinnamon and nutmeg or allspice and dot with butter; bake until warmed through — can you say 1970s?).
What is usually on your Easter menu? Are you trying any new recipes this year?
Katie, I, like you (of course), usually think of ham or lamb for Easter, but I would think that anything that you could make "spring-y" could work for an Easter meal, maybe a pork loin or salmon?
ReplyDeletePork loin is a great idea ... my mother-in-law doesn't eat it, but I bet the others do. Salmon is nice, Mom said you made a great one, or I could try Karen's Maple-Glazed Salmon; Fred can't eat it, but again, I bet the others will. Del's making the ham, so I can definitely do another entrée.
ReplyDeleteKeep the good ideas coming.
As we will be doing Easter Saturday with my in laws we have Easter Day to ourselves. We are thinking of going on a hike and enjoying the day outside, if it's nice. I want to come home to something nice, but don't want to work to hard. I was thinking of doing a Spiral Ham in the crock pot(Anyone try it before?) or my husband mentioned grilling steaks (chicken or fish, for me:) when we get home. Either way I'll pair it with potatoes, asparagus and a salad.
ReplyDeleteI got the following link in an email 9 Easter & Brunch Menus from southernliving.com. Bridget, it made me think of you because one is Make-Ahead Casual Easter Lunch and one is Laid-Back Easter Sunday Dinner, could be just what you're looking for.
ReplyDeleteWe always have pasta as a first course, but usually follow with ham and lamb. One of the side dishes that my sister has made for the past few years quickly became a family favorite -- pineapple stuffing. It goes really well with ham (of course, I could just sit and eat platefuls of this stuffing and forget the ham).
ReplyDeletePineapple Stuffing
5 Slices of white bread (broken up)
1 stick of butter (cut into small pieces)
3/4 cup of sugar
1 big can of crushed pineapple (undrained)
3 eggs beaten
Mix all together and pour into casserole dish
Bake at 325 for 50 min uncovered
If you double the recipe bake for 1 hr. 10 min.
Palm Sunday went well, and everyone helped, and I was able to get my stuff done ahead, so it was very little work for me. I love that. This is how the menu shaped up:
ReplyDeleteBanana and Ginger-Lime muffins and Auntie Cee's fruit salad were ready when we returned from church
Auntie Lorraine's hommus
Sue's Wonton cups with meatballs and barbecue chicken
Del's spiral ham
Scalloped potatoes
Boneless leg of lamb roasted with rosemary and garlic and red-skinned new potatoes
Nonni's green salad
Sue's tortellini Caesar salad
Roasted asparagus
Death by chocolate
Kim's lemon cake
Del's angel food cake with strawberries
Sue's apple tart
The only 2 items there were NOTHING left of were the hommus and the death by chocolate (oh, and the roasted red potatoes, but that was only because I ate everyone that was left while I was cleaning up. There is nothing like a potato that's been roasted alongside the meat — sure beats olive oil!)
My Mom always made leg of lamb for Easter. She usually marinaded it and then cooked it on the grill. Since it is only the four of us, I may use the marinade recipe and then just use lamb chops. This way all the prep is done a day ahead and then Brendan can do the grilling!! I still need to decide on side dishes but asparagus with hollandaise is a given!!
ReplyDelete2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup extra virgin olive oil
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in) Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days. Bring the lamb to room temperature. Scrape most of the marinade off the lamb, and season it with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is. Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
Sounds good Sarah! I'll have to try it:) Enjoy your day!
ReplyDelete