Easter menu?

[Becky13347]

I looked but my eyes are tired and the screen is making them water......so I may have missed it but is there a thread for Easter menus this year?

I am looking for some (new!) ideas for dinner (Saturday for 10) and for brunch (Sunday for 10)

Becky

[heavy hedonist]

i started one almost two months ago-- it was too early. i am also doing brunch, for 12-15, i think, on Sunday.

My menu so far:

White Sangria, coffee and tea, juice

Nibbles? (I am hoping someone else will bring!)

Spinach or asparagus quiche/tart

strata

fruit salad of some sort, or spinach/strawberry salad

Amanda's cheesy potatoes (a sort of hash brown casserole)

bone-in half ham

kuchen (Mom's bringing!)

veggie of some sort, unless there was a veggie nibble


maybe chocolate waffles?

dessert-- no clue. was going to make Giada's Strawberry tiramisu, but it doesn't look feasible anymore.


I like the strata or casserole idea because the soonest you have to make it is the day before. that's just a huge bonus for me.

maybe i could get a strawberry rhubarb pie or tart done. hmmm.

in fact, i want to get the quiche made and froxzen this week, so i 'll have one thing less to do. If i could make a cake or pie crust ahead, too, i'd be happy.

[Becky13347]

I was toying with the idea of waffles/ pancakes but I think I am going to dump it. I have several egg dishes that I am trying to decide between. I fear if I make a quiche, my kids won't eat it; other egg casseroles they will be more willing to eat.

Here's what I have so far for the brunch:

Peachy Mimosas
Raspberry Champagne Cocktails

Bunny Cake-requested by DD#1 since it is her b-day as well as Easter

Layered chicken salad

Streusel Blueberry muffins (I still have frozen blueberries from last summer)
maybe Cinnamon Bubble Loaf

need to decide: egg dish, fruit salad, warm veggie?, leftover ham from Sat?, upside down banana-walnut french toast?

I am suffering from a bad case of indecisiveness.

Dinner for Saturday is worse:

Ham
Wine

These are the only decisions I've made :rolleyes:
(At least I have the adult beverages covered for both meals! ;) )

[CLModerator]

New Easter menus -- designed around all this crazy different weather we're having:

http://www.cookinglight.com/cooking/fd/features/package/0,14343,1719404,00.html

[Lynno1975]

Mom has to work, or at least she was going to have to, but now she doesn't. Regardless, I'm not heading toward home since I was just there. My boyfriend is coming into town for the weekend now. I had considered cooking a couple of weeks ago, but decided that I wouldn't have enough of a crowd. Since it will just be the two of us, we are heading to the Indianapolis Museum of Art to Puck's (Wolfgang Puck's restaurant) for Easter Sunday brunch. That's my idea of cooking for Easter! :D

[avariell]

agh. I am hosting brunch and I have no idea what I am gonna make! I haven't spent any time thinking about it this year which is bad.

I will do some research and post back :)

[heavy hedonist]

glad i'm not the only one not completely ready already.

i still have lots of holes in the menu, but luckily, some of my family will fill the gaps.

[misskitty100]

:



need to decide: egg dish, fruit salad, warm veggie?, leftover ham from Sat?, upside down banana-walnut french toast?

)

Would you mind sharing the french toast recipe?


I have no clue what we are even DOING for Easter. MIL invited us awhile back but I would really like to just stay home so I haven't brought it up with her again. So if we do get to stay home I need a plan for breakfast and dinner. If we go to MIL's, we will probably go for dinner.

Maybe for breakfast I will do Eggs Benedict? I only eat E.B. about once a year and they are soooo good!

I might try making a bunny cake as someone above mentioend. DS & DD would love that! Then I would have a good excuse to make Val's Coconut cake - YUM!

[nanco]

Any good Easter appetizers ? I never host this Holiday and this year I am! I think everyone is in denial it is so early this year.

[avariell]

Any good Easter appetizers ? I never host this Holiday and this year I am! I think everyone is in denial it is so early this year.

Depending on time, I am thinking about doing little potato rounds with a smoked salmon mousse or salad on top... but we shall see how motivated I am....

I will definitely do a crudite platter (I love Easter radishes for Easter :D) and some hummus or bean dip or something.

[dcollier]

Easter will just be me and my DH (both of our families live out of State). It's supposed to be sunny and in the mid-to-high 70s here, so we decided to grill salmon (probably CL's Sweet Orange Salmon, our new favorite), grill asparagus which has just shown up in the grocery stores, roast potatoes with garlic and rosemary, and DH is making an old CL bread recipe called Olive Rolls I believe. I haven't decided if I'm going to make a lemon chess pie (which is my family's traditional Easter dessert) or one of CL's peanut butter pies.

We're Episcopalian, and the men in our church cook a huge breakfast before Holy Eucharist on Easter Sunday for the entire congregation. We'll probably eat mid-afternoon. I'm hoping to spend the entire afternoon on the deck given the weather forecast.

Denise

[Becky13347]

Upside Down Banana Walnut French Toast

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup corn syrup
1/2 chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb.) sliced, unfrosted, firm cinnamon bread
6 eggs
1 1/2 cups milk
1 tsp. vanilla

1. Spray bottom and sides of 13 x 9 inch glass baking dish with cooking spray or grease with shortening. In large bowl, stir together brown sugar, butter, corn syrup, and walnuts until smooth. Gently stir in bananas. Spoon banana mixture into baking dish

2. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed. Omit heels of bread.

3. In medium bowl, beat eggs, milk and vanilla with a wire whisk until well mixed. Pour over bread. Cover tightly; refridgerate at least one hour but no longer than 24 hours.

4. Heat oven to 325. Uncover bread mixture; bake 45-55 minutes or until a knife inserted in center comes out clean. Serve portions upside down spooing sauce from bottom od dish over each serving.

Servings: 10

[Becky13347]

Sorry, forgot to add that that recipe comes from Betty Crocker.

[avariell]

agh. I still haven't planned any of my menu. I suck. I seriously need to clean my house too... Thank goodness I have Thursday and Friday off of work!! :o :eek:

[heavy hedonist]

agh. I still haven't planned any of my menu. I suck. I seriously need to clean my house too... Thank goodness I have Thursday and Friday off of work!! :o :eek:

i still have to unpack and clean wine glasses and plates, clean the house, shop and cook; nothing got done last week, due to the usual craziness.
i am still having trouble figuring out dessert, i keep wanting to make this big cheesecake, but i know i'll need somethin g esle-- and i don't know where i'll keep the cheesecake to keep it fresh! i can't find my cake-taker anywhere!!!!
can i just say, AARGH.

[testkitchen45]

Here's a dessert idea for you (below). Also, you might check out my "Gone-All-Day Lunch" thread for side-dish ideas; I have way too many of them on that thread as choices for a non-Easter event, but maybe you can find a make-ahead idea there. :)

Lemon Cream Tart

411

Ingredients
1 large egg white
2 tablespoons stick margarine
3 tablespoons sugar
3 cups reduced-fat vanilla wafer crumbs (about 36 cookies)
Cooking spray
3 large eggs
1 (14-ounce) can low-fat sweetened condensed milk (not evaporated skim milk)
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
1 cup frozen reduced-calorie whipped topping, thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)


Preparation
Preheat oven to 325°.
Combine first 3 ingredients; beat at high speed of a mixer until blended. Add crumbs; toss with a fork until moist.

Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Let cool on a wire rack.

Combine eggs, milk, lemon rind, and juice in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Let cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

Yield
10 servings (serving size: 1 wedge and 1 1/2 tablespoons whipped topping)

Nutritional Information
CALORIES 256(27% from fat); FAT 7.8g (sat 2.7g,mono 2.1g,poly 1.2g); PROTEIN 6.5g; CHOLESTEROL 71mg; CALCIUM 33mg; SODIUM 159mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 41g


Cooking Light, NOVEMBER 1996

[SaucyChef]

My sister (who announced yesterday that she is divorcing her husband and moved back in w/ my dad... yes, long story there) called me from dad's at 11:30 last night and told me I was hosting Easter dinner this year because she really wants to see my new house. Apparently Dad's house is a mess, they don't want to deal with cleaning it and getting ready for guests, so they decided I should host.

ARGH!

So, I'm trying to pull together a menu for my plain food-loving family while working the busiest week of work we've had yet this year. Good thing I love a good challenge :)

I'm trying to keep positive here, and be happy that I will get to spend some time with my sister, who has been struggling and unhappy for a long time, and with my dad, stepmom, and 2 stepbrothers. I just hope they don't notice the dust bunnies in the corners :)

[Lee Ann K.]

For Easter brunch we're having Smoked Salmon, Goat Cheese and Dill Frittata (CL), Wild Blueberry Scones (from a mix) and fruit salad w/ lemon yogurt topping.

For dinner, I'm making City Ham (Alton Brown's recipe), Honey-Mashed Sweet Potatoes (CL), roasted asparagus and either buttermilk biscuits or corn muffins. My sister's got dessert duty, so no clue what that'll be.

I'm still debating about mid-afternoon appetizers, though...

[Meg O'C]

Here's a dessert idea for you (below). Also, you might check out my "Gone-All-Day Lunch" thread for side-dish ideas; I have way too many of them on that thread as choices for a non-Easter event, but maybe you can find a make-ahead idea there. :)

Lemon Cream Tart

411



I highly recommend this dessert. I made it a number of years back for Easter and it was very well received. I might do it again this year. Either this or some lemon poundcake with blueberry sauce.

I am in need of a veggie suggestion (not asparagus, my SIL is bringing that).

Thanks!

[Donnaluv2cruise]

Time for Pizza Rustica! Yum! You can half this recipe and bake in a deep dish pie plate. From Nick Malgieri.
Pizza Rustica alla Napoletana

This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling, making the resulting pie easier to cut into wedges. Note that the dough is sweet—this is the traditional way of preparing it. If the combination is not appealing, leave out the sugar—but the dough may be slightly dry and need to be moistened with a bit more water.

Makes 1 12-inch pie



Pasta Frolla
3 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons unsalted butter
3 eggs, beaten

Filling
2 pounds ricotta
6 eggs
1/4 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup grated Pecorino Romano
1 pound mozzarella, coarsely grated
1/2 pound sweet dried sausage, peeled and diced
1/2 pound prosciutto, shredded
1/2 cup chopped parsley

Egg Wash
1 egg
1 pinch salt

12-inch straight-sided cake pan well buttered



1. For the Pasta Frolla, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add eggs and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill.

2. For the Filling, place ricotta in a mixing bowl and stir in eggs one at a time; stir in remaining filling ingredients in order.

3. Preheat oven to 350 degrees and set a rack in the lower third. Divide the Pasta Frolla into 2 pieces. Roll 1 of the pieces thinly to line a 12-inch straight-sided cake pan. Pour in filling and smooth top. Roll the remaining dough to a 12-inch square and cut into 1-inch strips. For egg wash, whisk egg and salt together. Paint dough strips with egg wash. Arrange six strips on filling. Arrange remaining strips at a 45-degree angle to the first ones to make a lattice. Press strips at rim of pan to adhere and trim away excess dough even with top of pan.

4. Bake until the filling is set and the dough is baked through, about 45 minutes. Cool in the pan on a rack. To unmold, place a platter on top and invert, removing pan. Replace pan with another platter and invert again, removing top platter. Serve at room temperature. Refrigerate any leftovers.

[Becky13347]

I finally finished the menu Sunday, did most of my shopping except for the fresh fruit on Monday. Unfortunately it is not as creative and riskque as I hoped it would be. But I have to flexible with the kids and a somewhat picky DH. (I DO want them to eat after all)

Dinner: (Saturday)
Ham
Wine
Lemon Angel Food cake
green bean casserole
candied sweet pot. casserole
rolls
Rosemary potatoes

Brunch: (Sunday)
Bunny cake for DD#1 10th b-day
Raspberry Champagne cocktails
Peachy mimosas
Egg casserole/dish (Mom is making so it will be a surprise!)
Struesel topped blueberry muffins (made with blueberrys kids picked last summer!)
Layered chicken salad
Upside down French toast
fruit salad w/poopy seeds

Out of town family begins arriving Friday! AAAKKK!

[misskitty100]

We have decided to go to the IL's for dinner so I will be bringing a potato cassarole and ambrosia salad, as requested by MIL. We are also having Martha Stewarts ham (from Costco), ribs and some other things too.

I thinkI will make a brunch for after church and we will have the following:

Creme Brulee French Toast
Quiche
Fresh Fruit
Bacon/Sausage
Easter basket cupcakes or EB cake for dessert

[heavy hedonist]

one decision i'm happy with is, since my coffeemaker is on the fritz and my drip-method is time intensive, we're going to pick up that vat of hot coffee SAtarbuck's sells-- they give you sweeteners and cream too, and with DH's partner discount it should only be about $10. since we'd be paying close to that for extra coffee to go around anyway, i am glad i thought of it! Brunch needs coffee, no matter how much wine is around....

gotta actually make those quiche tomorrow...:rolleyes:

and no, that wasn't a picth for starby's, just my excitement after a day of heavy cleaning!

[ande]

"fruit salad w/ poopy seeds"

Really??? I hope you'll be sure to divulge the secret ingredient to all your guests!! :eek:

[JA]

I'm finally getting around to Easter - it's been a crazy month.

I never really liked ham, this year I'm cooking a salmon. I think I need something else, since there won't be enough salmon to satisfy 12 people. Probably some kind of roast beef.
One SIL is bringing a spinach quiche and dessert, and the other SIL is bringing sweet potatoes and whoopie pies. I'm not sure what else I'll do. I'm thinking the asparagus & leek fritatta from the CL website, or else roasted asparagus and a bread. I'll keep looking for ideas!

[avariell]

So I think I have a menu. Let me know what you think...

Assorted Crudite (asparagus, Easter radishes, baby carrots, etc.)

Smoked Salmon Frittata (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29296,00.html)

Green Chili and Chorizo Breakfast Strata (http://www.epicurious.com/recipes/food/views/102428)

Creme Brulee French Toast (http://www.epicurious.com/recipes/food/views/15213)
Lemon Tart (http://www.joyofbaking.com/LemonTart.html)
Homemade Whole Grain Bread

[noreenf]

My sister usually does the holiday meals because she's got the big house, but since we're small (only five) for Easter and I have a fabulous new apartment to show off, I volunteered. I didn't feel like doing the usual ham, and my mother and brother-in-law are both salt-restricted, anyway, so I'm making lamb osso bucco with risotto Milanese. I'm off tomorrow and working Saturday, so I'm going to make the osso bucco tomorrow, take all the meat off the bone and then just heat up the meat and sauce on Sunday. It won't have the flashy presentation it would if the meat was on the bone, but it will leave me plenty of time Sunday morning to fix antipasto, the risotto and a lemon parfait for dessert.

[heavy hedonist]

My sister usually does the holiday meals because she's got the big house, but since we're small (only five) for Easter and I have a fabulous new apartment to show off, I volunteered. I didn't feel like doing the usual ham, and my mother and brother-in-law are both salt-restricted, anyway, so I'm making lamb osso bucco with risotto Milanese. I'm off tomorrow and working Saturday, so I'm going to make the osso bucco tomorrow, take all the meat off the bone and then just heat up the meat and sauce on Sunday. It won't have the flashy presentation it would if the meat was on the bone, but it will leave me plenty of time Sunday morning to fix antipasto, the risotto and a lemon parfait for dessert.

that sounds fabulous, noreen! welcome to the BB, and happy easter!
i used to make lamb alot on Easter, in a previous life.

I finally got my menu all set-- i think; i'm notorious for last-minute changes and substitutions. We're having brunch on Sunday.

I'm making:

Asparagus tart with caraway crust (made and froze, came out so gorgeous!)

Glazed Ham

Soy-sage, egg and mushroom strata

Apricot Kugel

Cherry cheesecake bars

Brownies

and others are bringing:

Spinach Gratin

Cheesy Potatoes

Chopped Vegetable Salad

Fruit Salad

Pineapple, Cheese and Nut Kuchens

Wine, coffee, juice. maybe pre-brunch nibbles. Homemade candies.

[avariell]

Everyone got sick, there was no Easter brunch. I am happy. My heart wasn't in it this year for some reason... :)

[Gilgamesh37]

When I was married, Easter was the one big holiday dinner we always hosted, and I always did a whole leg of lamb (9+ lbs) with a recipe from Virgil Thompson that takes 3 days. I don't really miss that (or being married to my ex-DH!) but there's always this ingrained impulse to make a huge dinner, even if it's only the two of us!

DBF asked for lamb, so I'm doing a small half leg roasted with garlic & rosemary, garlic mashed potatoes with homemade gravy, asparagus, green beans, and little homemade rolls, with glazed lemon cake (the one that was just posted here a couple days ago by ljt2r) for dessert. If I'm ambitious in the morning, I'm planning to make Joe's Triple Berry French Toast Bake for brunch.

[Peggy]

For Easter I am trying some of the recipes from the March issue.

Smoked Salmon Dip (CL - 3/08)
Basil-Lime Fruit Salad (CL - 3/08)
Pistachio-Encrusted Rack of Lamb (CL - 9/01)
Lemon-Chive Roasted Vegetables (CL - 3/08)
Easter Egg Cookies (CL - 3/08)

DD and I just finished decorating the Easter Cookies!:)

Peggy

[tholbrook]

Just got back from dinner at the in-laws - their menu is the usual: ham, scalloped potatoes, green beans, and rolls. My contribution was Spring Vegetable Pot Pies (Food & Wine) and CL's Strawberry-Spinach Salad with Goat Cheese Bruschetta (one of my favorites!). I was really pleased with both recipes.

[heavy hedonist]

Just got back from dinner at the in-laws - their menu is the usual: ham, scalloped potatoes, green beans, and rolls. My contribution was Spring Vegetable Pot Pies (Food & Wine) and CL's Strawberry-Spinach Salad with Goat Cheese Bruschetta (one of my favorites!). I was really pleased with both recipes.

those dishes would make this veghead happy!