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Ok, folks, Easter is in 3 weeks. Do you have a menu yet?
- Thread starter cook21
- Start date
florisandy
Well-known member
I always love lamb for Easter and want to make North African Leg of Lamb with Couscous and Grilled
Vegetables. A new recipe for me and am looking forward to grilling it on my Weber charcoal grill.
I'd love to make Char-Grilled Oysters with Creole Remoulade as an appy, but don't think I'll find fresh oysters on Easter Sunday. A "duh" of an idea? I want a shellfish appy of some sort but don't think that I can get fresh oysters or clams on Easter. Any ideas??
Will probably skip making dessert and have newly-discovered Blue Bell Banana Pudding ice cream or key lime pie OR, mango key lime pie from my local Publix.
http://www.weber.com/grillout/recipes/lamb/north-african-leg-of-lamb-with-couscous-and-grilled-vegetables
http://c501808.r8.cf2.rackcdn.com/592x323-43.jpg
Vegetables. A new recipe for me and am looking forward to grilling it on my Weber charcoal grill.
I'd love to make Char-Grilled Oysters with Creole Remoulade as an appy, but don't think I'll find fresh oysters on Easter Sunday. A "duh" of an idea? I want a shellfish appy of some sort but don't think that I can get fresh oysters or clams on Easter. Any ideas??
Will probably skip making dessert and have newly-discovered Blue Bell Banana Pudding ice cream or key lime pie OR, mango key lime pie from my local Publix.
http://www.weber.com/grillout/recipes/lamb/north-african-leg-of-lamb-with-couscous-and-grilled-vegetables
http://c501808.r8.cf2.rackcdn.com/592x323-43.jpg
richard-in-cincy
Well-known member
ditto. smileys/smile.gif
Easter Menu
We usually have a huge family gathering of 35+ . So far our menu includes : lasagna and ham then whatever fx members want to contribute. We always have Italian Easter Bread, a family tradition, and as always a big egg hunt! I'm thinking Pistahcio cupcakes with Italian Buttercram icing( my fav.)as one dessert.
We usually have a huge family gathering of 35+ . So far our menu includes : lasagna and ham then whatever fx members want to contribute. We always have Italian Easter Bread, a family tradition, and as always a big egg hunt! I'm thinking Pistahcio cupcakes with Italian Buttercram icing( my fav.)as one dessert.
I'm tempted to try to organize a picnic...but we have guests arriving on that day
and I think I'm just going to have to wait and see. Last year, we hosted Easter brunch, but it was a colossal amount of work. Also, confession time: I'm tired of being the de-facto host for our social circle. Partly because I feel like a cliche (oh, the American interested in food in a group that mostly isn't), and partly because of the work. It might be the year for egg-salad sandwiches in the park.
Excuse me while I go soak up more blues-curing Vitamin D. smileys/wink.gif
and I think I'm just going to have to wait and see. Last year, we hosted Easter brunch, but it was a colossal amount of work. Also, confession time: I'm tired of being the de-facto host for our social circle. Partly because I feel like a cliche (oh, the American interested in food in a group that mostly isn't), and partly because of the work. It might be the year for egg-salad sandwiches in the park.
Excuse me while I go soak up more blues-curing Vitamin D. smileys/wink.gif
These would have been on my easter menu; rec posted by Gay - Pink Deviled Eggs
Pink Devilled Eggs
This was the most talked about dish at Carol Smoler’s Networking dinner – a perfect Easter dish – taste, color and all!
Ingredients
For the filling
12 egg yolks, hard boiled
1/4 cup mayonnaise
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 teaspoons hot sauce
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon dill pickle juice
For the eggs
1 1/2 cups water, cold
1/2 cup white vinegar
8 ounces red beet juice, pickled
12 eggs, hard-boiled, halved, peeled, yolks removed (see above)
Filling
Hungarian paprika as desired
Chili powder as desired
Chives, cut into 1/2 inch pieces as desired
Method
Make the filling
1. Crumble yolks in bowl and mix with mayonnaise, pepper, salt, hot sauce, yellow and Dijon mustards and pickle juice until well combined. Run through a food processor for smoother results. Reserve, refrigerated.
Make the eggs
1. Combine water, vinegar and red beet juice in bowl and submerge egg whites to cover. Let eggs stand for at least 1 day before using. Drain whites well.
2. Mound filling in pickled egg whites or pipe it in with a star-tipped pastry bag.
3. Garnish with paprika, chili powder and chives. Serve 4 halves on a plate
http://lesdameschicago.org/2010/03/pink-devilled-eggs/
Pink Devilled Eggs
This was the most talked about dish at Carol Smoler’s Networking dinner – a perfect Easter dish – taste, color and all!
Ingredients
For the filling
12 egg yolks, hard boiled
1/4 cup mayonnaise
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 teaspoons hot sauce
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon dill pickle juice
For the eggs
1 1/2 cups water, cold
1/2 cup white vinegar
8 ounces red beet juice, pickled
12 eggs, hard-boiled, halved, peeled, yolks removed (see above)
Filling
Hungarian paprika as desired
Chili powder as desired
Chives, cut into 1/2 inch pieces as desired
Method
Make the filling
1. Crumble yolks in bowl and mix with mayonnaise, pepper, salt, hot sauce, yellow and Dijon mustards and pickle juice until well combined. Run through a food processor for smoother results. Reserve, refrigerated.
Make the eggs
1. Combine water, vinegar and red beet juice in bowl and submerge egg whites to cover. Let eggs stand for at least 1 day before using. Drain whites well.
2. Mound filling in pickled egg whites or pipe it in with a star-tipped pastry bag.
3. Garnish with paprika, chili powder and chives. Serve 4 halves on a plate
http://lesdameschicago.org/2010/03/pink-devilled-eggs/
richard-in-cincy
Well-known member
Sounds like you might need to start making reservations for
the social circle instead of caving to the expectation to cater every event smileys/smile.gif
I've been there as well and felt taken for granted and advantage of.
the social circle instead of caving to the expectation to cater every event smileys/smile.gif
I've been there as well and felt taken for granted and advantage of.
Easter Bread
16 cups of ap flour
1 1/2 tsp. salt
3 1/2 cups sugar
1 tsp. vanilla
1 small box anise seed
1/2 bottleanise flavoring
2 cups shortening
3 navel oranges
1 1/2 cups warm milk
4 small cakes of yeast
16 eggs
Chop oranges and blend peeling and all. Proof yeast and add to orange mix. Add Rest of ingredients and knead well. Set aside to raise as you would any bread. Form into loaves, rolls, or braid. Again let raise for 1 hr. Bake at 325 for 35-40 minutes. Check often as it gets dark quickly. Cool on rack. Ice with thinned icing and top with pastel sprinkles.
Addendum: I add candied orange peel to the dough and have used instant yeast because the cakes of yeast are hard to find. Also this recipe makes a lot of bread but we divide amongst 5 families!!
16 cups of ap flour
1 1/2 tsp. salt
3 1/2 cups sugar
1 tsp. vanilla
1 small box anise seed
1/2 bottleanise flavoring
2 cups shortening
3 navel oranges
1 1/2 cups warm milk
4 small cakes of yeast
16 eggs
Chop oranges and blend peeling and all. Proof yeast and add to orange mix. Add Rest of ingredients and knead well. Set aside to raise as you would any bread. Form into loaves, rolls, or braid. Again let raise for 1 hr. Bake at 325 for 35-40 minutes. Check often as it gets dark quickly. Cool on rack. Ice with thinned icing and top with pastel sprinkles.
Addendum: I add candied orange peel to the dough and have used instant yeast because the cakes of yeast are hard to find. Also this recipe makes a lot of bread but we divide amongst 5 families!!
Pistacchio Cupcakes
Here is the recipe from King Arthurs Baking site. Hope you enjoy them!
Pistachio Cupcakes
1 1/4 cups King Arthur Unbleached Cake Flour Blend
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 large egg, room temperature
5 tablespoons butter, room temperature
3/4 cup ground pistachios
1 cup half & half OR whole milk
1/4 teaspoon extra strong pistachio flavor (optional, but very good)
Pistacho Buttercream
2 cups prepared Italian Buttercream Icing
1/4 cup canned pistachio paste
1/8 to 1/4 teaspoon extra stong pistachio flavor (optional, but very good)
pinch of salt,optional
Directions
1) Preheat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners. Spritz the liners lightly with cooking spray.
2) In the bowl of your stand mixer combine the flour, sugar, salt, baking powder, vanilla, egg, and butter. Add the ground pistachios and blend on low speed for 1 minute. The batter will be very thick. Scrape down the bowl.
3) Add the half & half and pistachio flavoring and beat on medium speed for 2 minutes.
4) Divide the batter evenly among the wells of the prepared pan, and bake the cupcakes for 15 to 18 minutes, or until a cake tester or toothpick inserted into the center of one comes out clean. Immediately remove the cupcakes from the pan and set them on a rack to cool completely.
5) While the cupcakes cool, combine the prepared buttercream icing with the canned pistachio paste and pistachio flavoring (if using). Beat for 1 to 2 minutes to combine well. A drop or two of pale green food coloring may be added, if desired.
6) Pipe or spread the icing on the cooled cupcakes. Be generous, you have plenty. Store in the fridge, but return to room temperature before serving.
Yield: 12 cupcakes.
Recipe summary
Hands-on time: 30 mins. to 35 mins. Baking time: 15 mins. to 18 mins. Total time: 55 mins. to 1 hrs 5 mins. Yield: 12 cupcakes
Here is the recipe from King Arthurs Baking site. Hope you enjoy them!
Pistachio Cupcakes
1 1/4 cups King Arthur Unbleached Cake Flour Blend
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 large egg, room temperature
5 tablespoons butter, room temperature
3/4 cup ground pistachios
1 cup half & half OR whole milk
1/4 teaspoon extra strong pistachio flavor (optional, but very good)
Pistacho Buttercream
2 cups prepared Italian Buttercream Icing
1/4 cup canned pistachio paste
1/8 to 1/4 teaspoon extra stong pistachio flavor (optional, but very good)
pinch of salt,optional
Directions
1) Preheat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners. Spritz the liners lightly with cooking spray.
2) In the bowl of your stand mixer combine the flour, sugar, salt, baking powder, vanilla, egg, and butter. Add the ground pistachios and blend on low speed for 1 minute. The batter will be very thick. Scrape down the bowl.
3) Add the half & half and pistachio flavoring and beat on medium speed for 2 minutes.
4) Divide the batter evenly among the wells of the prepared pan, and bake the cupcakes for 15 to 18 minutes, or until a cake tester or toothpick inserted into the center of one comes out clean. Immediately remove the cupcakes from the pan and set them on a rack to cool completely.
5) While the cupcakes cool, combine the prepared buttercream icing with the canned pistachio paste and pistachio flavoring (if using). Beat for 1 to 2 minutes to combine well. A drop or two of pale green food coloring may be added, if desired.
6) Pipe or spread the icing on the cooled cupcakes. Be generous, you have plenty. Store in the fridge, but return to room temperature before serving.
Yield: 12 cupcakes.
Recipe summary
Hands-on time: 30 mins. to 35 mins. Baking time: 15 mins. to 18 mins. Total time: 55 mins. to 1 hrs 5 mins. Yield: 12 cupcakes
Ooh! That gives me an idea. Would be fun to try with this crackle appearance.
http://www.saveur.com/article/Recipes/chinese-tea-eggs
http://www.saveur.com/article/Recipes/chinese-tea-eggs