We just got invited to my godparents' for Easter since all of our immediate family will be out of town this year. I have offered to bring something but as usual they told me not to worry about it. I was trying to think of something I could bring anyway that would be a good generic addition to the meal and not be redundant either. It's a casual crowd. They only told me they are having salad and a casserole. I know my uncle will make Easter cookies too. Any ideas? App? Side dish? Bread of some sort? TIA Therese
Idea for Easter dish to bring
- Thread starter therese
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Champagne with Lime Basil Sorbet
Like a mimosa...with a lovely, refreshing sorbet. Use your ice cream maker or freeze the sorbet ingredients solid and then run through the blender to break it up.
For bubbly options, there's one I really like at Trader Joes for under $5 a bottle. It's German, and the label is white with a drawing of a building on the front. I can't remember the name, but if you go, you'll recognize it. I think the bottle is green.
Note: Double the recipe. This one goes fast!
FRESH LIME-BASIL SORBET
1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)
Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing. Yield: 4 Servings
Recipe from the Food Network.
Like a mimosa...with a lovely, refreshing sorbet. Use your ice cream maker or freeze the sorbet ingredients solid and then run through the blender to break it up.
For bubbly options, there's one I really like at Trader Joes for under $5 a bottle. It's German, and the label is white with a drawing of a building on the front. I can't remember the name, but if you go, you'll recognize it. I think the bottle is green.
Note: Double the recipe. This one goes fast!
FRESH LIME-BASIL SORBET
1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)
Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing. Yield: 4 Servings
Recipe from the Food Network.
Dressed Up Fruit Salad
I like my fruit unadorned, but this is *spectacular*. Light and refreshing...it would be lovely to topped with yogurt too. If you can't find lemon verbena, I often substitute mint.
Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld
Author notes:
The heavenly citrus scent of lemon verbena intensifies the fruit flavor in this refreshing salad. It's perfect for brunch or a light dessert.
Serves 8
1/4 cup sugar
1/2 cup (gently packed) fresh lemon verbena leaves, thick center vein removed
2 tablespoons fresh squeed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectariens, apricots, plums, pitted sweet cheeries, grapes, raspberries, strawberries, and blackberries.
Process the sugar and lemon verbena in a food processor to a very smooth green paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.
I like my fruit unadorned, but this is *spectacular*. Light and refreshing...it would be lovely to topped with yogurt too. If you can't find lemon verbena, I often substitute mint.
Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld
Author notes:
The heavenly citrus scent of lemon verbena intensifies the fruit flavor in this refreshing salad. It's perfect for brunch or a light dessert.
Serves 8
1/4 cup sugar
1/2 cup (gently packed) fresh lemon verbena leaves, thick center vein removed
2 tablespoons fresh squeed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectariens, apricots, plums, pitted sweet cheeries, grapes, raspberries, strawberries, and blackberries.
Process the sugar and lemon verbena in a food processor to a very smooth green paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.
How about another salad? REC: Bean and Potato Salad
Also good with lemon zest and lemon juice instead of the vinegar.
2 medium potatoes
1 1/2 lbs grean beans, cut into 1-inch pieces
2 small zucchinis
1 clove garlic, minced
2 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
3 cups salad greens
Optional: 1/4 cup walnut pieces; 1/4 cup crumbled feta or blue cheese
Cook potatoes in boiling water until tender; drain. When cooled a little, peel and cut into large dice and set aside.
Place beans in boiling water for about 3 minutes or until tender-crisp - refresh under cold water right before use, then drain. Cook zucchini in lightly salted boiling water for about 5 minutes. Drain and rinse under cold water and cut into matchsticks.
Combine cooked vegetables in a bowl and set aside. Combine garlic, olive oil, and vinegar and whisk together in another small bowl; season with salt and pepper, and whisk together until smooth. Pour dressing over cooked vegetables and toss.
Scatter salad leaves over a large serving platter and top with above. Add cheese and/or walnuts if desired.
Also good with lemon zest and lemon juice instead of the vinegar.
2 medium potatoes
1 1/2 lbs grean beans, cut into 1-inch pieces
2 small zucchinis
1 clove garlic, minced
2 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
3 cups salad greens
Optional: 1/4 cup walnut pieces; 1/4 cup crumbled feta or blue cheese
Cook potatoes in boiling water until tender; drain. When cooled a little, peel and cut into large dice and set aside.
Place beans in boiling water for about 3 minutes or until tender-crisp - refresh under cold water right before use, then drain. Cook zucchini in lightly salted boiling water for about 5 minutes. Drain and rinse under cold water and cut into matchsticks.
Combine cooked vegetables in a bowl and set aside. Combine garlic, olive oil, and vinegar and whisk together in another small bowl; season with salt and pepper, and whisk together until smooth. Pour dressing over cooked vegetables and toss.
Scatter salad leaves over a large serving platter and top with above. Add cheese and/or walnuts if desired.