Best Easter Recipes – Easter Menu
Easter Dinner Suggested Menu:
Leg of Lamb
Pear and Walnut Salad with Roquette and Parmesan – Recipe Below –
Wicked Roasted Vegetables –
Edith’s Applesauce Cake
Leg of Lamb
5 lb leg of lamb — boneless
1 c olive oil
1/2 c red wine vinegar
2 Tablespoon garlic – minced
1/2 c parsley – chopped
1/2 c dill – chopped
4 Tablespoon oregano
Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.
Butterfly the lamb rub with pepper generously on both sides.
Cut some slits in the meat. Marinate the lamb for 2 to 24 hours
Drain marinade from lamb
Place lamb in in shallow roasting pan Bake at 425F oven for about 45 minutes. Or untile the internal temperature of lamb is 135F.
Let lamb rest 20 minutes before serving.
Yield: 8 Servings
Pear and Walnut Salad with Roquette and Parmesan
By Fred Fisher
This is a contemporary salad which has actually been around for quite a while now and we regularly prepare it as part of our cooking holiday in France. I think it has achieved classic status.
The only thing that needs any preparation to speak of is the dressing, but the pears do need to be ripe and juicy comice are perfect for this and the parmesan needs to be shaved from a fresh block (if you haven’t got any to hand, a good strong cheese like stilton or feta will do very nicely indeed, but completely forget about using that dirty sock-flavoured sawdust sold in pots, laughingly labelled “Freshly Grated Parmesan”).
If you want to turn this from a starter into a main course just add some strips of dry-cured ham, smoked duck breast, or sauteed chicken livers.
2 ripe juicy comice pears
1 tblsp white wine vinegar
1 tsp grain mustard
6 tblsp walnut oil
freshly ground black pepper
handful of fresh walnut halves, roughly crushed
small block of fresh parmesan
Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.
Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
Assemble the salad: slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the roquette, then scatter over the bruised walnuts. Drizzle with the vinaigrette.
Using a potato peeler, shave the parmesan over the salad, then “dust” with a little ground black pepper.
About the Chef:
Fred Fisher is an experienced chef who has worked with TV chef Rick Stein, among others. He runs relaxed friendly hands-on cooking holidays in the Dordogne, France. Visit the website at www.cookinfrance.com
Wicked Roast Vegetables
Roast Veggies have never been so good! If you can’t find parsnip, try using wedges of pumpkin instead.
4 medium size potatoes ( sweet or russet)
2 red onions
A handful of garlic cloves
Some rosemary sprigs
Pre-heat your oven to 400 degrees. Peel or scrub all the root vegetables and cut them in half, lengthways. Put the potatoes in a saucepan, cover with salted water and place on the heat. Peel the onions, cut them into quarters and toss them with the carrots and parsnips in a few tablespoons of olive oil. Season well with salt and pepper and spread out in a roasting tray. Cover tightly with foil and place in the pre-heated oven.
When the potatoes come to the boil, carefully lift them out and place in a colander to drain. After the vegetables have been in the oven for 30 minutes, take the tray out of the oven and take the foil off. Add the potatoes, garlic and rosemary and shake everything around a little. Return to the oven without the foil and roast for another 30 minutes or until cooked through and crispy brown.
Edith’s Applesauce Cake
Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.
Lightly oil a 9″ x 12″ pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched. Frost with chocolate frosting when cool.
Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.
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