Hellllllllllllllllp. Easter lunch. I am completely out of ideas.

E

erininny

Well-known member
My mom recommended ham, but I just don't feel like doing ham. smileys/frown.gif

Last year, we had sweet buns with orange glaze, quiche of some sort, bacon, and asparagus. (And possibly other things I don't recall.) So I can't do any of those.

My husband suggested chicken, but I hate to make people come forty blocks for chicken, no matter how good it is, and even if those people are my brother.

Egg salad? Or deviled eggs and...? I guess you can't make egg salad the main course, can you?

ARGH. Help, please. Somehow my brain finds this as confounding as quadratic equations. I know we had that great "What's everyone doing for Easter?" thread, but I'm stuck.

Thanks in advance for any unsticking advice...

ETA: Oh, yeah, Jakub also recommended rabbit in cream sauce, but I said that, given Americans' associations with cute little Easter bunnies, that would go over like a lead balloon. smileys/wink.gif

 
We are doing our standard bunny pizza

I found a bunny shaped pasta which will be turned into pasta salad (marinated mozz, roasted red peppers, grape tomatoes, fresh basil)

Prosciutto wrapped asparagus

Future DIL is bringing those chick deviled eggs

 
That's my dream. smileys/wink.gif But right now: no hamper, and very soggy CP grass from a drenching weekend..

 
I'm going to third the rabbit!

Just kidding -

What about lamb? A lamb stew, like Navarin? Or roasted in the oven? I have a few recs if you want. I don't like it, but apparently I can cook it!

We're having lamb chops and filet mignons on the bbq, guess who is eating the lamb?!

 
Last year, I made pulled pork sandwiches....

w/ all the fixins. It was easy, made the house smell wonderful, and do ahead. I shredded the pork, had some wonderful bread, coleslaw and a few options for sauce. It was fun, different (for us) and interactive. Also gave me a good excuse to try it. Many here rave about them, and I now understand why.

On a silly note, I believe I told this before, but still cracks me up especially after Sandra's idea on Lamb. My room mate from college w/ a sick sense of humor decided to make a 3d lamb cake for us. I believe it was a Wilton mold. It looked beautiful. She made it with vanilla cake, but did not tell us that she added / injected Strawberry jam, so when you cut into it, red jam came out, replicating blood. She really had a sick, deplorable, but memorable sense of humor. Complete with the screams when you cut into it.

If you have not done this already, take a look at the menu section. Another, completely different idea that comes to mind is Joe's menu that includes sausage and peppers.

 
I'm thinking of doing Curried Seafood Salad with popovers and CathyZ's Double Cream Lemon Pie

Curried Seafood Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood Salads

Amount Measure Ingredient -- Preparation Method

1 head lettuce
4 stalks celery -- chopped
4 green onions -- chopped
1/2 pound large shrimp -- cooked
1/2 pound crabmeat -- cooked
1/2 pound lobster tail -- cooked
Curried Dressing
2 tablespoons Peach Chutney
1 cup mayonnaise
2 tablespoons tarragon vinegar
2 tablespoons vegetable oil
2 teaspoons curry powder
4 tablespoons half and half
Condiments
toasted coconut
toasted almonds
green onion -- chopped
raisins, seedless
peach chutney

Prepare Curried Dressing: Mix all ingredients in a blender or food processor fitted with the metal blade. Taste for seasoning. The curry flavor should just bite or its flavor will be lost in the salad. May be made up to 2 days ahead and refrigerated.

Tear lettuce into bite-size pieces and place in a salad bowl. Add celery and green onions. Stir in shrimp, crabmeat, and lobster, reserving some pieces for garnish. Toss with Curried Dressing. Garnish with reserved seafood.

Serve condiments in separate bowls.

Description:
"An exotic blend of flavors and textures makes a special company salad"
Source:
"Cookery for Entertaining"

Peach Chutney

Recipe By :Marlene Sorosky
Serving Size : 40 Preparation Time :0:00
Categories : Condiments Miscellaneous
Sauces

Amount Measure Ingredient -- Preparation Method29 ounces sliced peaches
2 cups brown sugar -- firmly packed
2 cups white vinegar
1 clove garlic -- minced
1/2 cup crystallized ginger -- diced
2 tablespoons mustard seed
1 1/2 teaspoons chili powder
1 teaspoon ground cloves
1 teaspoon salt
1 cup raisins
1 large onion -- chopped

Drain peaches, reserving syrup. Cut peaches into small pieces and set aside. In a heavy medium saucepan, combine peach syrup with remaining ingredients. Boil rapidly uncovered 30 minutes, stirring occasionally. Watch carefully to prevent burning. Stir in peaches. Continue to boil until mixture is chickened, about 30 minutes more. Pour into jars and refrigerate overnight to blend flavors. May be stored in refrigerator for several weeks or frozen.

To serve, thaw overnight in refrigerator.

Source:
"Cookery for Entertaining"
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 60 Calories; trace Fat (3.2% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : A wonderful condiment to serve with lamb and pork.
http://i368.photobucket.com/albums/oo124/MichaelJohn52/CurriedSeafoodSalad.png

 
It could always dry out by then! Now guess what we're doing for...

Easter...

I've got tix to the corporate suite at Great American Ballpark to see the Reds play the Marlins. We'll eat Easter Dinner at the buffet in the suite.

LOL

 
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