Make These Easter Treats Your Easter Feast!
Easter Day and the Easter recipes we choose to cook play an important role in our lives.
Easter is about life; it's about springtime and welcoming back the flowers and birds; it's about a warmer sun on our backs and a renewed faith in all the good we want and believe in for everyone. Easter is a day to be with family. Easter is about love.
Yes, some people will think about new suits and new dresses and as a time for chocolate bunnies, marshmallow chicks, and colored eggs. Certainly a number of children will. But for me, Easter is about being with family and friends and enjoying a great meal with them.
I recently saw a statistic that says, despite the fact that the better restaurants seem packed with people on Easter, only 35 per cent of Americans go out for their Easter meal. That means 65 per cent of us either stay at home and cook or we are the guests of relatives who are doing so.
I will be cooking and preparing Easter dinner at my house this year for the first time in 24 years! I finally have a fully trained, very competent staff at my restaurant. They will handle everything at the business, allowing me to cook for my family, relatives and friends. I consider this a great honor, not a burden. This is one of the things I do best, and I enjoy it!
One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.
Not sure what to serve for Easter dinner? The recipes on this page are traditional Easter recipes, or would make good components to an Easter dinner. But don't stop your recipe search here on this page. This is only a sampling of what you will find on my website.
Ham is a traditional main course at this time of year, so I have included a wonderful ham recipe here, along with a secret restaurant appetizer recipe, a starch and vegetable to accompany the ham and a recipe for dessert - a fabulous Triple Chocolate And Vanilla Cheesecake.
But on my website I have many other Easter recipes from which to choose. Mix and match components of these menus or other recipes on the website to create your own perfect Easter dinner.
This Crab Artichoke Dip Appetizer is the all-time best selling appetizer at my restaurant, despite the fact that crab is expensive. The combination of ingredients is what drives the price but it is so good my restaurant guests buy it frequently. They have asked me for this crab recipe many times and, until now, it has always been one of my secret restaurant recipes.
Hot Crab Artichoke Recipe For 8-10 Preparation time: 15 minutes
Ingredients:
8 ounces cream cheese
2 cups of mayonnaise
3/4 pound of Dungeness crab
1 cup quartered artichoke hearts
1/2 cup white onions, diced
1/8 teaspoon white pepper
1/4 - 1/2 teaspoon Tabasco sauce
1/2 teaspoon sherry vinegar
1/2 teaspoon garlic, minced
2 tablespoons green onions, minced
2 tablespoons red pepper, minced
2 tablespoons celery, minced
1 1/2 teaspoons parsley, chopped
1 1/2 cups freshly grated Parmesan cheese
1 1/2 cups grated Mozzarella cheese
Instructions:
In a mixer, whip the cream cheese until soft but not airy
While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses
When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last
Refrigerate until ready to use
Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges
Serve with thinly sliced French bread and/or artisan crackers
Apricot Glazed Ham Recipe Preparation time: 1 1/2 hours. Serves 15.
Ingredients:
One 5 pound old fashioned smoked, boneless ham (pit ham)
1 cup apricot nectar
1 cup apricot preserves
1/2 cup orange marmalade
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Instructions:
Pre-heat the oven to 325 degrees F
Place the ham and apricot nectar in your roasting pan
In a small mixing bowl, combine the preserves, marmalade, cinnamon and nutmeg
Spread the mixture over the surface of the ham and loosely cover the ham with foil
Bake for 1 1/4 hours basting your ham with pan juices every 20 minutes
Using a thermometer, check the internal temperature of the ham and remove it from the oven when the internal temperature reaches 140 degrees F
Slice the ham and place slices on a serving platter and spoon the pan juice over the slices ham
Basic Scalloped Potatoes Preparation time: 20 minutes. Serves 8-10.
Ingredients:
1/2 cup butter, melted
8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)
2 medium onions, diced
2 cups heavy cream
Sea salt and freshly ground black pepper, to taste
Ground Allspice, optional
Fresh parsley, minced
Instructions:
Preheat oven to 325 degrees F
Grease a shallow baking pan with some melted butter
Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste
Place a second layer of sliced potatoes over the first layer
Repeat the layering process until all the potato slices are gone
Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and if you wish - AllSpice
Drizzle the remainder of the butter on top
Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown
Sprinkle parsley on top to serve
Fresh Green Bean Recipe Preparation time: 5 minutes (once your Dill Butter is prepared). Serves 4.
Ingredients:
1 pound green beans
Dill Butter - Recipe Below (or simply use regular butter and salt and pepper if you prefer)
Instructions:
Wash beans thoroughly in clear, cold water and trim the ends
If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle
Place green beans in a pot of boiling water and blanch them for 3-4 minutes (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don't use more water than you have to. If you are cooking more beans than you have room for, it's okay to cook them in batches.)
Drain beans in a colander
Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter
Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked
Plate beans and serve
Dill Butter Recipe Preparation time: 15 minutes. Makes enough for bean recipe above.
Ingredients:
1/4 pound soft butter
1 table spoon chopped or minced fresh dill
1/2 teaspoon minced fresh garlic
3/4 teaspoon lemon juice
Instructions:
Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)
Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends
Store in freezer until needed
Triple Chocolate And Vanilla Cheesecake Favorite Restaurant Dessert Recipe For Home Cooks Preparation time: 30 minutes. Serves 12.
Ingredients For Crust:
4 1/2 ounces Oreo cookie crumbs
1/2 ounce melted butter
Instructions For Crust:
Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan
Spread the crumbs over the bottom and press down with your hands to firm it
Smooth the crust with the back of a spoon
Chill in the freezer while preparing the cheescake
Ingredients For Cheesecake:
2 pounds softened cream cheese
1/3 cup flour
14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)
7 whole eggs
1 1/2 teaspoons vanilla
4 ounces chocolate chips, melted
Instructions For Triple Chocolate Cheesecake Recipe:
In a Kitchenaid mixer, beat the cream cheese on low and then beat until fluffy
On low speed, add the flour and mix well
Gradually add the Eagle Brand condensed milk, mixing until smooth
Add eggs and vanilla and mix well
Pour half of the batter into the prepared crust in the springform pan
Add the melted chocolate chips into the remaining batter and mix well
Pour the chocolate batter evenly oven the white layer in the springform pan
Bake in a pre-heated 325 degree F oven for about 40 minutes
Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerate
Ingredients For Glaze:
4 ounces of chocolate chips
1/3 cup whipping cream (not whipped)
Instructions For Glaze:
Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine
Cool slightly, pour over the cheesecake and refrigerate
Enjoy your Easter recipes and the company of those you share them with! Cultivate the love!
Donna Hager has owned and operated an American-style restaurant for over two decades. More articles and hundreds of recipes can be found on her website that features real restaurant recipes, menus, cooking tips, and much more at Real Restaurant Recipes To access a large variety on Easter Menu Ideas with the needed recipes, click on Easter Menu.
Donna is also the author of the new e-cookbook, "Real Restaurant Recipes: Food That Built a Business"
Article Source: http://EzineArticles.com/?expert=Donna_Hager
Friday, April 6, 2007
HOT-CROSS BUNS
When I was a kid growing up on our Wisconsin dairy farm, my mother would talk about eating hot cross buns at Easter when she was a child. The buns were something that her Norwegian mother made every year.
• 2 packages dry yeast (or 4 teaspoons bulk yeast)
• 2 cups warm water
• 2 cups mashed potatoes
• 1/2 cup sugar
• 1/2 cup shortening
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon cinnamon
• 1 cup raisins
• 5 to 6 cups flour
Dissolve the yeast in warm water. Add the potatoes, sugar, shortening, salt, eggs, cinnamon, raisins and 2 cups of flour. Beat until smooth. Stir in remaining flour. Knead for about 5 minutes. (The dough will be sticky and soft.) Place in a warm place to rise for 1 hour.
Punch down dough. Shape the dough into 24 equal pieces. Place on a greased baking sheet. Let rise for 45 minutes. (My mother said that after the buns are shaped you should cut a cross in the top with a scissors; I've always found that when the buns are finished raising, you can't really see the cross. The buns just end up with four "points" on the top. But you can try it if you want.)
Bake in a 350 degree oven for 25 to 30 minutes or until golden brown.
When the buns are cool, if desired, make frosting crosses on the top with icing.
Icing ~~~~~
• 1 cup powdered sugar
• 1 tablespoon water
• 1/2 teaspoon vanilla
Use a spoon to drizzle crosses on the top of the buns.
Potato Buns -- To make potato buns, leave out the cinnamon and raisins.
copyright 2007: LeAnn R. Ralph
****************
LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com
http://ruralroute2.com
Article Source: http://EzineArticles.com/?expert=LeAnn_Ralph
• 2 packages dry yeast (or 4 teaspoons bulk yeast)
• 2 cups warm water
• 2 cups mashed potatoes
• 1/2 cup sugar
• 1/2 cup shortening
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon cinnamon
• 1 cup raisins
• 5 to 6 cups flour
Dissolve the yeast in warm water. Add the potatoes, sugar, shortening, salt, eggs, cinnamon, raisins and 2 cups of flour. Beat until smooth. Stir in remaining flour. Knead for about 5 minutes. (The dough will be sticky and soft.) Place in a warm place to rise for 1 hour.
Punch down dough. Shape the dough into 24 equal pieces. Place on a greased baking sheet. Let rise for 45 minutes. (My mother said that after the buns are shaped you should cut a cross in the top with a scissors; I've always found that when the buns are finished raising, you can't really see the cross. The buns just end up with four "points" on the top. But you can try it if you want.)
Bake in a 350 degree oven for 25 to 30 minutes or until golden brown.
When the buns are cool, if desired, make frosting crosses on the top with icing.
Icing ~~~~~
• 1 cup powdered sugar
• 1 tablespoon water
• 1/2 teaspoon vanilla
Use a spoon to drizzle crosses on the top of the buns.
Potato Buns -- To make potato buns, leave out the cinnamon and raisins.
copyright 2007: LeAnn R. Ralph
****************
LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com
http://ruralroute2.com
Article Source: http://EzineArticles.com/?expert=LeAnn_Ralph
Easter Recipe for KIDS
Kids’ Easter Recipes
The most fun you can have with your child is creating Jell-O deserts. There is a Jell-O dessert for every occasion. Children love the color and the jiggle of Jell-O treats. Make it a fun project to create an Easter Jell-O egg basket. You can make these fun Easter Eggs using cake molds or cookie cutters.
Color-Me-Fun With Jell-O Eggs/Bunny Molds – Make these in Pastel Colors for Easter
Ingredients:
2- 4 oz pkg. unflavored gelatin
Egg Shaped Molds
Bunny Shaped Molds
8-oz Cool Whip
Jello-O in flavors of your choice
Instructions:
1. Two 4-ounce packages of unflavored gelatin dissolved in 1 cup of boiling water 2. Cool to room temperature3. Fold in 8 ounces of Cool Whip 4. Combine the unflavored gelatin and cool whip 5. Add to 6 ounces of flavored Jell-O that has been dissolved in 1 cup boiling water. 6. Pour into molds that are set inside a lightly greased pan7. Refrigerate until firm (about 2 hours)8. Decorate the bunny with shredded coconut, skittles and M&M's
Fun Ice Cream Bunny
Ingredients:
Vanilla ice cream
1 pkg. of coconut
Carrot shavings
Jellybeans
Licorice strings
Instructions:
1. On a flat plate arrange 3 balls of vanilla ice cream in the form a bunny.2. Use medium scoop for head - Larger scoop for body-smallest scoop for the tail.3. Cover the bunny body with shredded coconut.4. Place carrot shavings (large) for ears.5. Use jelly beans for eyes and nose.6. Use licorice strings for whiskers.
Happy Easter Bunny Salad
Ingredients:
Lettuce
Cottage cheese
1 can of pear halves
Celery stick
Raisins
1 Red Grapes
Instructions:
1. Place leaves of lettuce on a salad plate. 2. Use Ice cream scoop and place cottage cheese on top of the lettuce. 3. Use 1 canned pear half and place on top of cottage cheese.4. Use thin slices of celery for whiskers.5. Place the raisins where the eyes should be.6. Use a grape for the nose.
Cut the remaining pear in half to create the ears.
These recipes are fun and will get the Easter Holiday off to a great start.
=====================================Would you like more Kid-Friendly Recipes? Christine Steendahl – “The Menu Mom” invites you to visit Kid Approved Meals (http://www.kidapprovedmeals.com) to pick up your personal 13 week breakfast and lunch menu designed just for children!
Article Source: http://EzineArticles.com/?expert=Christine_Steendahl
The most fun you can have with your child is creating Jell-O deserts. There is a Jell-O dessert for every occasion. Children love the color and the jiggle of Jell-O treats. Make it a fun project to create an Easter Jell-O egg basket. You can make these fun Easter Eggs using cake molds or cookie cutters.
Color-Me-Fun With Jell-O Eggs/Bunny Molds – Make these in Pastel Colors for Easter
Ingredients:
2- 4 oz pkg. unflavored gelatin
Egg Shaped Molds
Bunny Shaped Molds
8-oz Cool Whip
Jello-O in flavors of your choice
Instructions:
1. Two 4-ounce packages of unflavored gelatin dissolved in 1 cup of boiling water 2. Cool to room temperature3. Fold in 8 ounces of Cool Whip 4. Combine the unflavored gelatin and cool whip 5. Add to 6 ounces of flavored Jell-O that has been dissolved in 1 cup boiling water. 6. Pour into molds that are set inside a lightly greased pan7. Refrigerate until firm (about 2 hours)8. Decorate the bunny with shredded coconut, skittles and M&M's
Fun Ice Cream Bunny
Ingredients:
Vanilla ice cream
1 pkg. of coconut
Carrot shavings
Jellybeans
Licorice strings
Instructions:
1. On a flat plate arrange 3 balls of vanilla ice cream in the form a bunny.2. Use medium scoop for head - Larger scoop for body-smallest scoop for the tail.3. Cover the bunny body with shredded coconut.4. Place carrot shavings (large) for ears.5. Use jelly beans for eyes and nose.6. Use licorice strings for whiskers.
Happy Easter Bunny Salad
Ingredients:
Lettuce
Cottage cheese
1 can of pear halves
Celery stick
Raisins
1 Red Grapes
Instructions:
1. Place leaves of lettuce on a salad plate. 2. Use Ice cream scoop and place cottage cheese on top of the lettuce. 3. Use 1 canned pear half and place on top of cottage cheese.4. Use thin slices of celery for whiskers.5. Place the raisins where the eyes should be.6. Use a grape for the nose.
Cut the remaining pear in half to create the ears.
These recipes are fun and will get the Easter Holiday off to a great start.
=====================================Would you like more Kid-Friendly Recipes? Christine Steendahl – “The Menu Mom” invites you to visit Kid Approved Meals (http://www.kidapprovedmeals.com) to pick up your personal 13 week breakfast and lunch menu designed just for children!
Article Source: http://EzineArticles.com/?expert=Christine_Steendahl
Easter Bunny Cake
Making an Easter Bunny Cake
For many years, chocolate has had the poor reputation of being "bad for you." But researchers have now discovered that chocolate contains as many if not more antioxidants than tea.
To make this double-chocolate Easter bunny cake (chocolate cake and chocolate frosting), use your round layer-cake pan. In addition to the cake and frosting, you will need:
* jelly beans * coconut * malted milk eggs (the large ones that come in a variety of colors) * 2 wafer cookies (for the ears)
Cake
* 1 1/2 cups flour * 1 cup sugar * 1 teaspoon baking powder * 1/2 teaspoon salt * 1/3 cup cocoa * 3/4 cup milk * 1/2 cup cooking oil * 1 egg * 1 teaspoon vanilla
Measure all ingredients into a medium-sized bowl. Use an electric mixer and blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping the bowl occasionally. Bake at 350 degrees for 35 to 40 minutes in a greased and floured round layer-cake pan. Allow the cake to cool thoroughly before removing it from the pan.
Frosting
* 3 cups powdered sugar * 1/4 cup plus 1 tablespoon cocoa * 6 tablespoons butter, softened (or margarine, if you prefer) * 1/4 cup milk
Measure all ingredients into a medium-sized mixing bowl. Blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping occasionally. If frosting seems too stiff, add milk by the teaspoon until the frosting reaches the desired consistency. If the frosting seems too thin, add powdered sugar by the tablespoon until the frosting reaches the desired consistency.
How to Make Your Chocolate Easter Bunny Cake
Remove the cake from the round cake pan. Cut in half. Frost the flat side of one half and put the two pieces together. Place on a platter or a large plate, cut side down.
Frost the cake with chocolate frosting.
Place two jelly beans for the eyes and one jelly bean for the nose. Use a large malted milk egg for the tail.
With a sharp knife, cut a hole on each side of the head where you want to place the ears. To make the ears, use the sharp knife to trim a wafer cookie into the shape of bunny ears. Frost the ears. Put a little frosting into the holes to anchor the ears.
Sprinkle coconut around the Easter bunny cake. Decorate with jelly beans and malted milk eggs.
***********************
LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com
Article Source: http://EzineArticles.com/?expert=LeAnn_Ralph
For many years, chocolate has had the poor reputation of being "bad for you." But researchers have now discovered that chocolate contains as many if not more antioxidants than tea.
To make this double-chocolate Easter bunny cake (chocolate cake and chocolate frosting), use your round layer-cake pan. In addition to the cake and frosting, you will need:
* jelly beans * coconut * malted milk eggs (the large ones that come in a variety of colors) * 2 wafer cookies (for the ears)
Cake
* 1 1/2 cups flour * 1 cup sugar * 1 teaspoon baking powder * 1/2 teaspoon salt * 1/3 cup cocoa * 3/4 cup milk * 1/2 cup cooking oil * 1 egg * 1 teaspoon vanilla
Measure all ingredients into a medium-sized bowl. Use an electric mixer and blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping the bowl occasionally. Bake at 350 degrees for 35 to 40 minutes in a greased and floured round layer-cake pan. Allow the cake to cool thoroughly before removing it from the pan.
Frosting
* 3 cups powdered sugar * 1/4 cup plus 1 tablespoon cocoa * 6 tablespoons butter, softened (or margarine, if you prefer) * 1/4 cup milk
Measure all ingredients into a medium-sized mixing bowl. Blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping occasionally. If frosting seems too stiff, add milk by the teaspoon until the frosting reaches the desired consistency. If the frosting seems too thin, add powdered sugar by the tablespoon until the frosting reaches the desired consistency.
How to Make Your Chocolate Easter Bunny Cake
Remove the cake from the round cake pan. Cut in half. Frost the flat side of one half and put the two pieces together. Place on a platter or a large plate, cut side down.
Frost the cake with chocolate frosting.
Place two jelly beans for the eyes and one jelly bean for the nose. Use a large malted milk egg for the tail.
With a sharp knife, cut a hole on each side of the head where you want to place the ears. To make the ears, use the sharp knife to trim a wafer cookie into the shape of bunny ears. Frost the ears. Put a little frosting into the holes to anchor the ears.
Sprinkle coconut around the Easter bunny cake. Decorate with jelly beans and malted milk eggs.
***********************
LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com
Article Source: http://EzineArticles.com/?expert=LeAnn_Ralph
Easter Brunch
This sacred and joyous holiday for Christians throughout the world celebrates the resurrection of Jesus Christ three days after his death by crucifixion. For many Christians, especially those of Eastern and Orthodox faith, Easter is the most important holiday of the year, even over Christmas.
So before I give you the best tips and recipes for your perfect Easter brunch I wanted to share the history of the Easter bunny and where the idea of decorating Easter eggs came from.
It has been said that the colored eggs we decorate and hide in our Easter egg hunts came from Germany. Since the rabbits (a.k.a Easter bunny) and eggs were symbols of immortality, fertility and new life, the Germans used to leave the colored eggs in children’s baskets. This custom was brought to America in the late 19th century by German immigrants.
Here are some great Easter decorating tips to get you started:
1. When you looking for Easter decorations keep in mind light pastel colors. These peaceful colors will set the mood for your party.
2. Decorate your home with pastel balloons, streamers and plastic eggs.
3. Don’t forget to put out some Easter candy either in baskets or pastel color bowls for your company to snack on.
4. Make sure you tableware match in pastels.
5. Try to find some daffodils or tulips and use these as table decorations. Either tie a pastel-colored ribbon around each flower and place them on each guests plate or pot them and place down the center of each table.
6. For place cards, hard boil a bunch of eggs and decorate each one differently. Once the eggs are dry, use a permanent maker and carefully write each of your guests on a separate egg. That way you can place each egg inside a small basket and set on each plate to let your guests know where they are sitting.
Your Perfect Easter Brunch:
Traditional Easter meals can either have ham or lamb as a main dish. These days, many families favor the salty sweetness of ham. Most ham dishes served on this holiday are honey glazed with sides of candied yams, glazed veggies and potatoes.
Below I have found some great recipes that are easy to follow and absolutely perfect for your Easter brunch. And don’t worry, if you are one of those families who prefer lamb over ham I have found some delicious recipes for you as well.
Let’s start off with the main course: Easter Ham
Ingredients
1-7 to 8 lb. fully cooked smoked ham shank 1 C. maple syrup 2 Tbs. cider vinegar 1 Tbs. prepared mustard whole cloves
Directions
Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 C. mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving.
Check out Recipe4Living.com for more ideas on Ham recipes for your Easter brunch. Just click on Holiday’s on the left column and click on Easter.
Now for a Lamb Recipe: Honey Glazed Lamb
Ingredients
1 C. Honey
1/2 C. Dry white wine
4 Tbs. Minced fresh mint
Salt and pepper, to taste
8 lbs. Boneless leg of lamb, (2 whole legs)
Directions
Combine honey, wine and mint; mix well. Season cut side of boned lamb with salt and pepper, then spread with honey mixture; roll and tie lamb. Brush outer surface with honey mixture. Roast on rack in shallow baking pan at 325 degrees F 1 to 1-1/2 hours or to 160 degrees F on meat thermometer for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.
Check out www.Recipe4Living.com for more ideas on Lamb recipes for your Easter brunch. Just click on Holiday’s on the left column and click on Easter.
Side dishes are a must and just as important as the main course.
Side Potatoes Dishes Oven Roast Greek Potatoes
Ingredients
4-5 Medium Potatoes; Cubed
1 Tbs. Olive Oil
1 Tbs. Butter; Melted
1-2 Tbs. All Purpose Greek Seasoning
Dash Garlic Seasoning
Directions
Preheat oven to 350 degrees. Toss potatoes with remaining ingredients. Bake in 9x13" casserole dish for 30-40 minutes, turning occasionally, until golden. Yield: 4 servings
Sides Asparagus Dishes Oven Roasted Potatoes and Asparagus
Ingredients
1 1/2 lb. red potatoes cut into chunks
2 Tbs. extra virgin olive oil
8 cloves garlic, thinly sliced
4 tsp. dried rosemary
4 tsp. dried thyme
2 tsp. kosher salt
1 bunch fresh asparagus trimmed and cut into 1 inch pieces ground black pepper to taste
Directions
Preheat oven to 425 degrees. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Yield: 6 Servings.
Side Glazed Carrot Dishes Glazed Carrots
Ingredients
6 C. carrots cut into 1" diagonal slices
1/4 C. brown sugar
1/2 tsp. nutmeg
1/4 C. orange juice
1/4 C. butter
1 tsp. cornstarch
1/2 tsp. salt
Directions
Cook carrots on stovetop in a small amount of salted water until tender, drain water. Combine orange juice, nutmeg, brown sugar, cornstarch, and mix until smooth. Pour over carrots and cook for several minutes until mixture thickens. Add butter and toss. Serve hot.
Bread/Rolls Greek Easter Bread
Ingredients
1 pkg. Dry yeast
1/2 C. Warm water
1/2 C. Boiling water
1 tsp. Cinnamon
3/4 C. Sugar
3 Eggs
1/4 C. Butter; melted
1/2 C. Warm milk
1 tsp. Baking powder
1/2 tsp. Salt
5 C. Flour (all-purpose)
1 Egg yolk; beaten
Sesame seeds
5 Eggs; hard-cooked; unshelled -and dyed red
Directions
Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 C. clear cinnamon water and add along with yeast and milk to egg mixture, blending well. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 in. round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven.
Now for the best part of the whole meal....Dessert. Have fun and create an eye popping dessert that your whole family will enjoy. Here are some different options to choose from.
Easter Angel Cake Ingredients
1 pkg. white angel food cake mix
8 oz. frozen whipped cream topping, thawed
1 C. flaked coconut
6 drops green food color
Jelly beans
Directions
Bake and cool cake as directed on package, remove from pan. Frost with whipped topping. Combine coconut and food color until evenly tinted. Sprinkle over top of cake. Arrange jelly beans on coconut. After serving, refrigerate any remaining cake.
For more Easter side dish recipes and desserts visit www.Recipe4Living.com.
Have a wonderful Easter Holiday and keep your eyes open for the Easter bunny. You never know what he might leave you this year.
© 2007 Ampere Media LLC, All Rights Reserved Recipe4Living.com features more than 11,000 user submitted recipes, ideas and recipes from Wolfgang Puck, reference guides, healthy living advice, tips for kids, and much more. All of the recipes mentioned in this article can be found at http://www.recipe4living.com
Article Source: http://EzineArticles.com/?expert=Sarah_Potts
So before I give you the best tips and recipes for your perfect Easter brunch I wanted to share the history of the Easter bunny and where the idea of decorating Easter eggs came from.
It has been said that the colored eggs we decorate and hide in our Easter egg hunts came from Germany. Since the rabbits (a.k.a Easter bunny) and eggs were symbols of immortality, fertility and new life, the Germans used to leave the colored eggs in children’s baskets. This custom was brought to America in the late 19th century by German immigrants.
Here are some great Easter decorating tips to get you started:
1. When you looking for Easter decorations keep in mind light pastel colors. These peaceful colors will set the mood for your party.
2. Decorate your home with pastel balloons, streamers and plastic eggs.
3. Don’t forget to put out some Easter candy either in baskets or pastel color bowls for your company to snack on.
4. Make sure you tableware match in pastels.
5. Try to find some daffodils or tulips and use these as table decorations. Either tie a pastel-colored ribbon around each flower and place them on each guests plate or pot them and place down the center of each table.
6. For place cards, hard boil a bunch of eggs and decorate each one differently. Once the eggs are dry, use a permanent maker and carefully write each of your guests on a separate egg. That way you can place each egg inside a small basket and set on each plate to let your guests know where they are sitting.
Your Perfect Easter Brunch:
Traditional Easter meals can either have ham or lamb as a main dish. These days, many families favor the salty sweetness of ham. Most ham dishes served on this holiday are honey glazed with sides of candied yams, glazed veggies and potatoes.
Below I have found some great recipes that are easy to follow and absolutely perfect for your Easter brunch. And don’t worry, if you are one of those families who prefer lamb over ham I have found some delicious recipes for you as well.
Let’s start off with the main course: Easter Ham
Ingredients
1-7 to 8 lb. fully cooked smoked ham shank 1 C. maple syrup 2 Tbs. cider vinegar 1 Tbs. prepared mustard whole cloves
Directions
Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 C. mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving.
Check out Recipe4Living.com for more ideas on Ham recipes for your Easter brunch. Just click on Holiday’s on the left column and click on Easter.
Now for a Lamb Recipe: Honey Glazed Lamb
Ingredients
1 C. Honey
1/2 C. Dry white wine
4 Tbs. Minced fresh mint
Salt and pepper, to taste
8 lbs. Boneless leg of lamb, (2 whole legs)
Directions
Combine honey, wine and mint; mix well. Season cut side of boned lamb with salt and pepper, then spread with honey mixture; roll and tie lamb. Brush outer surface with honey mixture. Roast on rack in shallow baking pan at 325 degrees F 1 to 1-1/2 hours or to 160 degrees F on meat thermometer for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.
Check out www.Recipe4Living.com for more ideas on Lamb recipes for your Easter brunch. Just click on Holiday’s on the left column and click on Easter.
Side dishes are a must and just as important as the main course.
Side Potatoes Dishes Oven Roast Greek Potatoes
Ingredients
4-5 Medium Potatoes; Cubed
1 Tbs. Olive Oil
1 Tbs. Butter; Melted
1-2 Tbs. All Purpose Greek Seasoning
Dash Garlic Seasoning
Directions
Preheat oven to 350 degrees. Toss potatoes with remaining ingredients. Bake in 9x13" casserole dish for 30-40 minutes, turning occasionally, until golden. Yield: 4 servings
Sides Asparagus Dishes Oven Roasted Potatoes and Asparagus
Ingredients
1 1/2 lb. red potatoes cut into chunks
2 Tbs. extra virgin olive oil
8 cloves garlic, thinly sliced
4 tsp. dried rosemary
4 tsp. dried thyme
2 tsp. kosher salt
1 bunch fresh asparagus trimmed and cut into 1 inch pieces ground black pepper to taste
Directions
Preheat oven to 425 degrees. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Yield: 6 Servings.
Side Glazed Carrot Dishes Glazed Carrots
Ingredients
6 C. carrots cut into 1" diagonal slices
1/4 C. brown sugar
1/2 tsp. nutmeg
1/4 C. orange juice
1/4 C. butter
1 tsp. cornstarch
1/2 tsp. salt
Directions
Cook carrots on stovetop in a small amount of salted water until tender, drain water. Combine orange juice, nutmeg, brown sugar, cornstarch, and mix until smooth. Pour over carrots and cook for several minutes until mixture thickens. Add butter and toss. Serve hot.
Bread/Rolls Greek Easter Bread
Ingredients
1 pkg. Dry yeast
1/2 C. Warm water
1/2 C. Boiling water
1 tsp. Cinnamon
3/4 C. Sugar
3 Eggs
1/4 C. Butter; melted
1/2 C. Warm milk
1 tsp. Baking powder
1/2 tsp. Salt
5 C. Flour (all-purpose)
1 Egg yolk; beaten
Sesame seeds
5 Eggs; hard-cooked; unshelled -and dyed red
Directions
Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 C. clear cinnamon water and add along with yeast and milk to egg mixture, blending well. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 in. round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven.
Now for the best part of the whole meal....Dessert. Have fun and create an eye popping dessert that your whole family will enjoy. Here are some different options to choose from.
Easter Angel Cake Ingredients
1 pkg. white angel food cake mix
8 oz. frozen whipped cream topping, thawed
1 C. flaked coconut
6 drops green food color
Jelly beans
Directions
Bake and cool cake as directed on package, remove from pan. Frost with whipped topping. Combine coconut and food color until evenly tinted. Sprinkle over top of cake. Arrange jelly beans on coconut. After serving, refrigerate any remaining cake.
For more Easter side dish recipes and desserts visit www.Recipe4Living.com.
Have a wonderful Easter Holiday and keep your eyes open for the Easter bunny. You never know what he might leave you this year.
© 2007 Ampere Media LLC, All Rights Reserved Recipe4Living.com features more than 11,000 user submitted recipes, ideas and recipes from Wolfgang Puck, reference guides, healthy living advice, tips for kids, and much more. All of the recipes mentioned in this article can be found at http://www.recipe4living.com
Article Source: http://EzineArticles.com/?expert=Sarah_Potts
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