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Was there already a "what are you doing for Passover and/or Easter" thread?
- Thread starter miainmd
- Start date
Nope, just the flourless choc cake thread. Let's get it started.
I want to make some cookies to send the grandkids for Easter and tested the King Arthur Chip dough, which is great, with those cute Hershey Kissables in pastel colors. They look so cute, especially if I get a bit fussy and turn the kissables on top to face pointy side up. BUT, I don't like the taste of the chocolate, AT ALL. Bummer. they really were so cute. Back to the drawing board.
I want to make some cookies to send the grandkids for Easter and tested the King Arthur Chip dough, which is great, with those cute Hershey Kissables in pastel colors. They look so cute, especially if I get a bit fussy and turn the kissables on top to face pointy side up. BUT, I don't like the taste of the chocolate, AT ALL. Bummer. they really were so cute. Back to the drawing board.
kyheirloomer
Well-known member
Of course, this year it would have to be a what
did you did for Passover and what are you going to do for Easter thread. Passover has, ahem, passed over.
Got a pair of pheasants put by in the freezer. They'll be the centerpiece of Easter dinner; but haven't decided yet exactly how I'll prepare them.
did you did for Passover and what are you going to do for Easter thread. Passover has, ahem, passed over.
Got a pair of pheasants put by in the freezer. They'll be the centerpiece of Easter dinner; but haven't decided yet exactly how I'll prepare them.
so far, leg of lamb and trying this recipe for an artichoke, leek and potato gratin....
ARTICHOKE, LEEK, AND POTATO GRATIN
Epicurious, March 2007
These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.
serving size
Makes 8 to 10 servings.
ingredients
6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
2 teaspoons kosher salt
6 large russet (baking) potatoes (about 3 pounds), peeled
6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
1 (11-ounce) jar water-packed artichoke hearts, drained and sliced
1 1/2 teaspoons freshly ground black pepper
2 cups half-and-half
1/3 cup Parmesan cheese, finely grated
preparation
Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.
Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.
Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.
ARTICHOKE, LEEK, AND POTATO GRATIN
Epicurious, March 2007
These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.
serving size
Makes 8 to 10 servings.
ingredients
6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
2 teaspoons kosher salt
6 large russet (baking) potatoes (about 3 pounds), peeled
6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
1 (11-ounce) jar water-packed artichoke hearts, drained and sliced
1 1/2 teaspoons freshly ground black pepper
2 cups half-and-half
1/3 cup Parmesan cheese, finely grated
preparation
Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.
Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.
Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.
steve2-in-la
Well-known member
Funny, I was thinking the same menu for Passover. Then got hit by that bolt of lightning. (Ruh-roh!)
richard-in-cincy
Well-known member
Hey Ang, is that ham posted?
Do you just pour the vernor's over it then keep basting? TIA
Do you just pour the vernor's over it then keep basting? TIA
This looks sooo good! I wonder why it doesn't come up in a recipe search at
Epi? They've got that all screwed up now, I used to be able to search specifically for recipes using terms like "Gourmet March 2007". Now that doesn't work. In fact, the above term brought up Bon Appetit recipes! They sure don't know how to leave well enough alone.
Epi? They've got that all screwed up now, I used to be able to search specifically for recipes using terms like "Gourmet March 2007". Now that doesn't work. In fact, the above term brought up Bon Appetit recipes! They sure don't know how to leave well enough alone.
I noticed that too. it's in the holiday special section on their home page.
I may halve the recipe and I'm using the frozen artichoke hearts as I have some already.
dang that looks good!
http://www.epicurious.com/cooking/holiday/easter/menus/dinner
I may halve the recipe and I'm using the frozen artichoke hearts as I have some already.
dang that looks good!
http://www.epicurious.com/cooking/holiday/easter/menus/dinner
richard-in-cincy
Well-known member
Ha! I'm so tired...
We got in yesterday at 6:30am after leaving Kauai Monday morning at 10:30 am. Then I had to to find my cello and practice because I had a rehearsal last night for a concert this weeekend. We're picking up our new puppy on Friday and getting ready for company coming in on Sunday from Abu Dhabi...no rest for the weary.
But we had such a wonderful time in Hawaii. < sigh >
We got in yesterday at 6:30am after leaving Kauai Monday morning at 10:30 am. Then I had to to find my cello and practice because I had a rehearsal last night for a concert this weeekend. We're picking up our new puppy on Friday and getting ready for company coming in on Sunday from Abu Dhabi...no rest for the weary.
But we had such a wonderful time in Hawaii. < sigh >
Here's a link to the Vernor's site recipe. couldn't find it on MS anymore.
I make mine a little differently. I take 1/2 cup brown sugar and 1/2 tsp dry mustard and the pineapple juice and enough Vernor's to make a runny paste. I put this on the ham, then place the pineapple rings and cloves and pour the rest of the Vernor's in the pan. Bake and baste occasionally.
http://www.vernors.com/
I make mine a little differently. I take 1/2 cup brown sugar and 1/2 tsp dry mustard and the pineapple juice and enough Vernor's to make a runny paste. I put this on the ham, then place the pineapple rings and cloves and pour the rest of the Vernor's in the pan. Bake and baste occasionally.
http://www.vernors.com/
Mia, what's on your menu? We don't care for ham, so it is Thanksgiving Redux -
I'm doing a full out Turkey Dinner with all the trimmings. I'm just trying to decide if I want to throw something new into the mix, or keep to tradition.
I got a rotisserrie for my grill for Christmas, and I'm toying with doing the turkey on it. The only drawback to that plan is no stuffing from the bird, which is the best part about turkey dinner, IMHO.
I'm doing a full out Turkey Dinner with all the trimmings. I'm just trying to decide if I want to throw something new into the mix, or keep to tradition.
I got a rotisserrie for my grill for Christmas, and I'm toying with doing the turkey on it. The only drawback to that plan is no stuffing from the bird, which is the best part about turkey dinner, IMHO.