mariadnoca
Moderator
Still my favorite Easter card. Since Easter was my mil’s holiday and nobody picked it up, we don’t do anything anymore. Do you? If so, what did you/yours make?
Happy Easter all!
- Thread starter mariadnoca
- Start date
Still my favorite Easter card. Since Easter was my mil’s holiday and nobody picked it up, we don’t do anything anymore. Do you? If so, what did you/yours make?
lana-in-fl
Well-known member
Love the Easter card!
We still have Easter lunch, and this year was my grandson's first Easter! He ate large quantities of apple butter, pureed mango and yoghurt. I can't believe how much he packs in, but his father is 6'3" so I guess James is heading that way too.
We have developed the habit of making Madhur Jaffrey's butterflied leg of of lamb with two peppers on the grill every Easter. Our other standby is a rice salad with peas and bell peppers.
I had successes with two new recipes, even DH said they were very good.
Southern Living's Cheese-Bacon Crispies
Ingredients
• 1/2 cup unsalted butter or margarine, softened
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 3 drops hot sauce
• 1 1/4 cups all-purpose flour
• 10 slices cooked bacon, crumbled (about 1 cup)
Directions
1. Combine first 6 ingredients in a large mixing bowl; mix well. Stir in flour and bacon. Shape dough into 2 rolls, 1 1/2 inches in diameter; wrap in plastic wrap, and chill overnight.
2. Unwrap rolls, and cut into 1/4-inch-thick slices. Place slices on lightly greased baking sheets; bake at 375°F for 10 to 13 minutes or until lightly browned. Let cool on baking sheet slightly, about 5 minutes, then cool completely on wire rack.
(Dough might be dry, can add a couple T water).
These were so easy and delicious, but be careful not to overbake them. They are definitely a keeper.
Also, Asparagus Salad
1 1/2 teaspoons kosher salt, plus more for the blanching and shocking water
2 bunches thin asparagus, trimmed
1/4 cup apple cider vinegar
1 teaspoon honey
3/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 shallot, sliced
1 tablespoon unsalted butter
1/2 cup panko breadcrumbs
1 teaspoon lemon zest
1/2 teaspoon flakey sea salt, such as Maldon
1 1/2 cups cherry tomatoes, halved
2 ounces feta, crumbled
Directions
1. Bring a large pot of water up to a boil and season generously with kosher salt. Add the asparagus and cook until crisp-tender, 2 to 3 minutes. Transfer to a salted ice water bath to stop the cooking. Drain well, then pat dry and arrange on a serving platter. Refrigerate.
2. For the vinaigrette, whisk the vinegar, honey, salt and 1/2 teaspoon black pepper in a medium bowl. Slowly stream in the olive oil while whisking to emulsify. Add the shallots and allow to marinate for 10 minutes.
3. Meanwhile, melt the butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden brown, 4 to 5 minutes. Remove and combine in a small bowl with the lemon zest, flakey salt and remaining 1/4 teaspoon black pepper.
4. To assemble the salad, use a slotted spoon to remove the shallots from the vinaigrette and distribute them evenly over the asparagus. Top with the cherry tomatoes, feta and desired amount of vinaigrette. Top with a generous sprinkle of the breadcrumbs.
I didn't get around to making the breadcrumbs, but the salad was delicious without them.
Our dessert is always my MIL's Savoy Cake, and though I had tassie dough in the fridge, I was too tired to make the tassies, and we were too full anyway. I hope the dough freezes.
I hope everyone had a happy day.
We still have Easter lunch, and this year was my grandson's first Easter! He ate large quantities of apple butter, pureed mango and yoghurt. I can't believe how much he packs in, but his father is 6'3" so I guess James is heading that way too.
We have developed the habit of making Madhur Jaffrey's butterflied leg of of lamb with two peppers on the grill every Easter. Our other standby is a rice salad with peas and bell peppers.
I had successes with two new recipes, even DH said they were very good.
Southern Living's Cheese-Bacon Crispies
Ingredients
• 1/2 cup unsalted butter or margarine, softened
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 3 drops hot sauce
• 1 1/4 cups all-purpose flour
• 10 slices cooked bacon, crumbled (about 1 cup)
Directions
1. Combine first 6 ingredients in a large mixing bowl; mix well. Stir in flour and bacon. Shape dough into 2 rolls, 1 1/2 inches in diameter; wrap in plastic wrap, and chill overnight.
2. Unwrap rolls, and cut into 1/4-inch-thick slices. Place slices on lightly greased baking sheets; bake at 375°F for 10 to 13 minutes or until lightly browned. Let cool on baking sheet slightly, about 5 minutes, then cool completely on wire rack.
(Dough might be dry, can add a couple T water).
These were so easy and delicious, but be careful not to overbake them. They are definitely a keeper.
Also, Asparagus Salad
1 1/2 teaspoons kosher salt, plus more for the blanching and shocking water
2 bunches thin asparagus, trimmed
1/4 cup apple cider vinegar
1 teaspoon honey
3/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 shallot, sliced
1 tablespoon unsalted butter
1/2 cup panko breadcrumbs
1 teaspoon lemon zest
1/2 teaspoon flakey sea salt, such as Maldon
1 1/2 cups cherry tomatoes, halved
2 ounces feta, crumbled
Directions
1. Bring a large pot of water up to a boil and season generously with kosher salt. Add the asparagus and cook until crisp-tender, 2 to 3 minutes. Transfer to a salted ice water bath to stop the cooking. Drain well, then pat dry and arrange on a serving platter. Refrigerate.
2. For the vinaigrette, whisk the vinegar, honey, salt and 1/2 teaspoon black pepper in a medium bowl. Slowly stream in the olive oil while whisking to emulsify. Add the shallots and allow to marinate for 10 minutes.
3. Meanwhile, melt the butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden brown, 4 to 5 minutes. Remove and combine in a small bowl with the lemon zest, flakey salt and remaining 1/4 teaspoon black pepper.
4. To assemble the salad, use a slotted spoon to remove the shallots from the vinaigrette and distribute them evenly over the asparagus. Top with the cherry tomatoes, feta and desired amount of vinaigrette. Top with a generous sprinkle of the breadcrumbs.
I didn't get around to making the breadcrumbs, but the salad was delicious without them.
Our dessert is always my MIL's Savoy Cake, and though I had tassie dough in the fridge, I was too tired to make the tassies, and we were too full anyway. I hope the dough freezes.
I hope everyone had a happy day.