Easter menus, anyone?

D

dawnnys

Well-known member
I found some adorable little lamb cakes (unfrosted, just dusted with confectioners sugar) at Aldi's so I'm getting one of those.

Cola-glazed Applewood ham (very good!), peppery goat cheese-strawberry-field greens-orange w/tahini dressing salad recipe that I'll tweak from the link below, honeyed baby carrots, angel biscuits with lavender butter, asparagus with eggs and lemon vinaigrette, and garlic smashed potatoes. Don't have an appy or a dessert yet, but dessert will probably be something with strawberries. Maybe I'll try those white chocolate-covered ones I saw in the magazine the other day...

Update: Still no appy idea unless it's tuna-cream cheese spread with crackers. I think we'll have enough food already!

http://www.mostlyeating.com/2008/06/squash_and_chickpea_salad.html

 
We are doing a brunch this year.

Croissant Breakfast Casserole
Zippy Praline Bacon
Lox and Cheese Terrine
Mini Onion Bagels (I bought some just in case)
Miniature Artichoke Tarts(taken off my to do list)
Seafood Salad
Holly's Apple Muffins
Deviled Eggs
Fruit Salad
Strawberry Cream Pie (from Meryl)
Bloody Marys


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Zippy Praline Bacon

Recipe By :TOH all recipes
Serving Size : 8 Preparation Time :0:00
Categories : Bacon-wrapped Breakfast

Amount Measure Ingredient -- Preparation Method

1 pound bacon
3 tablespoons brown sugar
1 1/2 teaspoons chili powder
1/4 cup finely chopped pecans

Line two 15-in. x 10-in. x 1-in. baking pans with foil. Arrange bacon in a single layer in pans. Bake at 425 degrees F for 10 minutes; drain.
Combine the brown sugar and chili powder; sprinkle over bacon. Sprinkle with pecans. Bake 5-10 minutes longer or until bacon is crisp. Drain on paper towels.

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* Exported from MasterCook *

Croissant Breakfast Casserole" ~ by MarieAlice

Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
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* Exported from MasterCook *

Lox and Cheese Terrine

Recipe By :Sunset Annual 1989
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Breakfast

Amount Measure Ingredient -- Preparation Method12 ounces cream cheese -- at
room temperature
2 tablespoons fresh dill -- chopped
2 tablespoons fresh lemon juice
6 ounces lox -- thinly sliced
1 medium red onion
2/3 cup vinegar
2 cups water
2 cups ice cubes
fresh dill sprigs
12 bagels

Beat together until blended, cream cheese, chopped dill, and lemon juice. Line a 3-by 6-inch loaf pan with plastic wrap. Line the bottom of the pan with 1/3 of the lox. Spread 1/4 of the cream cheese mixture in an even layer over the lox. Cover with 1/3 of the lox, and repeat layers, ending with lox. Gently press to even out layers. Cover and chill until firm, at least 3 hours or up to 2 days. Lift terrine out of pan and remove plastic wrap. With a thin, sharp knife, cut terrine into 1/2-inch thick slices and place on salad plates alongside crisp red onions
and bagels. Garnish with dill sprigs. To eat, spread terrine on bagels and add onions.
Crisp Red Onions: Thinly slice 1 medium red onion. Immerse in a mixture of water, vinegar, and ice cubes. Let stand until crisp, about 20 minutes. Drain and lift out onions.

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* Exported from MasterCook *

Onion Bagels Recipe #192456

Recipe By :Kzim4
Serving Size : 12 Preparation Time :0:00
Categories : Bread Breakfast
Salad

Amount Measure Ingredient -- Preparation Method2 cups warm water
1/2 ounce active dry yeast
4 tablespoons sugar, divided
1 tablespoon salt
1/2 cup chopped dehydrated onion
5 cups all-purpose flour -- (5-5 3/4 cup flour)
cornmeal for sprinkling on baking sheet
1 egg yolk
1 tablespoon water



1. Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
2. Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
3. Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
4. Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
5. Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
6. Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
7. Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
8. Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
9. Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
10. Combine egg yolk with 1 tablespoon water and brush on top of bagels.
11. Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
12. **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.

Kzim4 NOTES : My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
by Kzim4


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* Exported from MasterCook *

Miniature Artichoke Tarts

Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast

Amount Measure Ingredient -- Preparation Method2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese

Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *

Holly's Apple Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method4 tablespoons butter
1 3/4 cups flour
1 large Granny Smith apple -- peeled and cut into chunks
( I use 2-3)
1 cup buttermilk
1/3 teaspoon salt
1/2 cup brown sugar
4 1/2 teaspoons cinnamon
1 egg
1 teaspoon baking soda
1/2 cup sugar
1/3 cup brown sugar -- for muffin tops

Preheat oven to 400. Grease 12 muffin cups. Cream butter and 1/2 C. brown sugar and 1/2 C. white sugar until fluffy. Add egg, fold in buttermilk carefully. Do not overmix or it will curdle. In another bowl mix flour, cinnamon, salt, and soda. Add to mixture, mixing only to blend, no lumps. Fold in apple. Fill muffin tins almost to the top. Sprinkle with 1/3 C brown sugar. Bake 15 minutes. Remove almost immediately from pan or they will stick.

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No, I haven't. But most of the recipes that I have gotten

from Sunset Magazine have been spot on. Especially their Mexican food and dips.
Here is another of one of my all-time favorite dips. I actually might make this one too, now that I think of it.


* Exported from MasterCook *

PESTO AND SUNDRIED TOMATO TORTA

Recipe By : Sunset Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

2 cups fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup grated Romano cheese
2 cloves garlic
1/4 cup olive oil
1/4 cup pignolia nuts
1 1/2 packages cream cheese cut into chunks -- (8 oz)
1/2 cup unsalted butter
8 oz. dried tomatos
boiling water
fresh basil leaves for garnish
water crackers

In the bowl of your food processor with metal blade, combine parsley, Romano cheese, and garlic process till smooth. Add olive oil blend well. Add pignolia nuts and blend with quick on off pulses. Transfer to a bowl. Wash bowl of food processor put in cream cheese and butter and process until smooth.In a small bowl cover dried tomatoes with boiling way=water. Let stand 2 to 5 minutes or until they are softened drain well and chop. Line a 6 cup mold with plastic wrap letting
the edges hang over. Layer half the cream cheese mixture , half the pesto, and half the dried tomatoes in a mold or a bowl. Repeat layers . Fold over edges of plastic wrap to cover. Refrigerate at least 4 hours. To serve invert mold onto platter remove plastic wrap. Garnish with fresh basil leaves and serve with water crackers.

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* Exported from MasterCook *

Basil and Sundried Tomato Torte (my version)

Recipe By :Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method1/2 lb butter -- softened
1 cup parmesan cheese -- grated
4 sun-dried tomatoes, oil-packed
OR:
1/4 cup sun-dried tomatoes -- without oil
6 cloves garlic
8 ounces cream cheese
1 bunch fresh basil

In a food processor, pulverize the sundried tomatoes until they are in very small pieces. Add the butter, cream cheese, parmesan cheese, and garlic cloves. Thoroughly mix (at least a minute or two) all ingredients until the mixture takes on a pink or orangish tinge. Add the basil leaves, and pulse until the basil is just chopped and incorporated into the cheese mixture. You don't want to overdue the pulsing oryou will turn out with a brownish spread that looks very unappealing, however, still tasty. You want a pinkish spread with bits of fresh basil floating in it. I place this in a mold or tupperware container and refrigerate it until thoroughly chilled. Unmold it onto a decorative plate and garnish with fresh basil sprigs or chopped basil. Serve with a rather plain cracker or french bread baguette slices. (Dipping the mold in a bowl of hot water, being careful not to submerge it, will help to unmold the dip.) Can be made a few days ahead, and I would assume it would freeze great too. Chopped roasted pine nuts might be very good in this also.

DNote: this is one of my favorite all-time appetizers. Easy to make, you can make ahead and is delicious. Any leftovers can be rolled into a log and frozen to use as tasty butter to top of grilled fish or steak. I actually take a bit out before I make the appetizer and roll into a log and freeze it for myself for a later date. You can also just put this into a decorative serving dish. Be sure to garnish with a couple basil sprigs.

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I am not sure because my stepdaughter is making it. I will let you

know after she makes it. My MIL is making the fruit salad and my SIL is bringing the bloody marys. I love that it is mostly make-aheads.

 
Rec: Spinach Salad with Carrot and Orange

This is what I am currently thinking of...

Spinach Salad with Carrot and Orange
Serves 6 as a first course

1 (6 ounce) bag baby spinach (about 6 cups)
2 medium carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
2 medium oranges, 1/2 teaspoon zest removed from one; both peeled, quartered, and cut crosswise into ½-inch thick pieces
2 medium scallions, thinly sliced
1 tablespoon toasted sesame seeds
5 teaspoons rice wine vinegar
2 teaspoons very finely minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon table salt
2 tablespoons vegetable oil
1 tablespoon sesame oil

1. Place spinach, carrots, orange pieces, scallions, and sesame seeds in large bowl.

2. In small nonreactive bowl, combine zest, vinegar, shallot, mayonnaise, mustard, and salt. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Place canola oil and sesame oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.

3. Pour dressing over spinach mixture and toss to coat; serve immediately.

 
Rec: Strawberry Pecan Spinach Salad

This is a recipe that a faculty member shared one year and became a staple at our Spring potlucks. I noticed the strawberries looking good the other day in the market, so I may be taking this to my family's dinner.

Pat McIntyre’s Strawberry Pecan Spinach Salad

Salad:
1 pound Spinach - torn in bite sized pieces
1 box Strawberries - sliced thin
1 cup toasted diced Pecans

Dressing:
1/3 cup Raspberry Vinegar
1 cup Salad Oil
1/2 cup Sugar
1 tsp. Dry Mustard
1 1/2 tsp. Poppy Seeds

Toss ingredients together right before serving.
Enjoy!

 
simple roasted chicken and this Penne alla Papalina posted on Splendid Table this week. Rec:

PENNE ALLA PAPALINA
Reprinted with permission from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner (Ecco, an imprint of HarperCollins Publishers, 2010). Copyright © 2010 by Mario Batali.

Serves 6

Kosher salt
6 tablespoons extra virgin olive oil
8 ounces sliced prosciutto, cut into 1-inch squares
One 10-ounce package (2 cups) frozen peas, thawed
1 pound penne rigate
4 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus extra for serving
Coarsely ground black pepper
1. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

2. Meanwhile, combine 3 tablespoons of the oil and the prosciutto in another large pot and cook over medium-high heat, stirring occasionally, until the prosciutto has rendered some of its fat and is golden brown, about 5 minutes. Remove from the heat and stir in the peas.

3. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.

4. Whisk the eggs together in a medium bowl to break them up, then whisk in the remaining 3 tablespoons oil and 1/4 cup of the reserved pasta water.

5. Add the pasta to the prosciutto and peas and stir and toss over medium heat to mix well. Add the egg mixture, remove from the heat, and stir and toss vigorously to slightly cook the eggs (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the Parmigiano, season with pepper, and serve immediately, with additional grated cheese on the side.

 
and I baked some Paska Easter bread last night, so breakfast will be that and colored eggs and ??

 
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