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View Full Version : Make Ahead and/or Room Temperature Sides for Easter?



mintchipper
03-31-2010, 12:50 PM
Hi All - I'm having an Easter Open House with 40-50 people. Aside from hor d'euvres, I'll be having a lamb, a ham, and a pork roast, all being served room temperature. Can you recommend sides (with recipes!) to go along that I don't have to cook the day of?

Middydd
03-31-2010, 01:54 PM
I recommend this recipe so often that I must sound like a broken record!!

Anyways, Orzo with Roasted Vegetables by Ina Garten.

http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html

Or:

Martha Stewart's Sweet Potato Salad with Ginger and Green Onions

http://www.marthastewart.com/recipe/sweet-potato-and-ginger-salad

Or

Fine Cooking's Corn, Tomato & Green Bean Salad

http://www.recipe.com/green-bean-salad-with-corn-cherry-tomatoes-and-basil/

heavy hedonist
03-31-2010, 03:54 PM
Quiche!
and baba ganoush, or eggplant caviar, and chickpea salad. And these, from the Silver Palate-- they do require overnight (at least) marination, though. But then they're served at room temp.

Raspberry-Marinated Carrots

1 1/2 lbs. carrots (best to use the kind sold in bulk with their greens attached)
1/3 C raspberry vinegar
1/2 C excellent olive oil, approximately
freshly ground black pepper to taste

Peel the carrots and cut them into coins 1/8-inch thick. Bring a pot of salted water to the boil and drop in the carrots, cooking them until nearly tender, abput 6 minutes. They should retain a slight crunch.
Drain the carrots, drop them into a bowl and sprinkle them with the raspberry vinegar while still hot. Add enough olive oil to cover the carrots and toss well. Refrigerate at least overnight, although the carrots will keep and even improve for several days.
To serve, bring carrots to room temp, and lift them from their marinade with a slotted spoon; it is not necessary to drain them completely; some vinegar and oil should still coat the carrots. Season generously with black pepper to taste. Makes 6 side portions.*

From THE SILVER PALATE COOKBOOK

*On a buffet, this is probably more like 8 portions worth.