what are some suggestions for a traditional yet contemporary easter sunday dinner menu???

Answer 1

Lamb is a must here is a version with out the mint jelly

5-8# leg of lamb (bone out )
2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 1/2 cup fresh orange juice
1/2 cup honey
2 tsp mince fresh thyme
2 tsp mince fresh rosemary
1 tb mince garlic
salt and pepper
*wisk together pour over lamb in a deep dish or pan, cover and refridgerate 8 to 12 hours

*take lamb out of marinade and salt and pepper all over
*Place large iron skillet on burner med high heat with 2 table spoon olive oil
*when hot, sear all sides of lamb till light golden brown
*have oven pre heated to 325
*when lamb is seared place in a roast pan and put in the oven
*2 1/2 -3 hours cook until internal temp is 140 to 150 degrese

Now for the glaze
***save the pan you seared your lamb in
*1 bottle of dry reisling wine
*2 table spoon minced shallot or yellow onion
* 1 ,12 or 16 oz jar of orange marmalade
*s & p to taste

Method
*wait till your lamb has roasted for a 1 1/2 or 2 hours, syphon 2 cups of broth from the pan set to the side
*on med high place the skillet you used to sear your lamb with all the meat parts and juice left in it
* add your shallot and reisling to the pan bring to a boil while whisking the pan all around to get all the flavor from it (called de glazing)
* reduce heat down to a simmer reduce wine by 3/4
*add your 2 cups of lamb juice and your jar of marmalade wisk in until blended reduce by 1/2 or until you start to get a syrup like consitency
*take off heat let cool a bit then s&p to taste
*now when your lamb has about a hour left brush the glaze over top of your lamb every 15 minutes until done
* be sure to keep about a cup of glaze left over (wisk in 1 TB of butter)
*when lamb is finished pull out of oven, let rest for 15 to 20 minutes
*slice, lay on a platter or service dish ,drizzle glaze over top (or keep glaze on the side in a gravy boat)
***SERVE***

It may seem like alot of work but once you have every thing ready it is easy,and the bennafits are one truly great piece of meat

.

Answer 2

String bean casserole is a staple at my Easter dinner. You take canned french cut string beans and mix with mushroom soup, once combined place in a casserole pan and top with French's Fried Onions and bake in the oven, it's great. I guess asparagus would be good since they seem to be a springy vegetable, I don't like them but my famiy does. You can just grill them in a pan and sprinkle lightly with balsamic vinegar. My mother also makes endive bunnies as an appetizer. You take fresh mozzarella cheese and cut it in rounds, then take a black olive and cut in half to make the eyes, for the nose you can use a caper or just leave the space blank, for the mouth use a red pimento or red roasted vinegared pepper sliced in a small line. For the bow tie you can use salami bought from the deli, just fold it in a fan like you would with paper and put it at the "neck" of the mozzarella face. Finally for the ears use two pieces of endive, one on each side and voila, endive bunnies! They are really cute and a conversation piece as well.

Answer 3

Shrimp & Avocado Salad Peach, Prosciutto and Mozzarella Salad Baked Figs and Feta Cheese Baked Virginia Ham Mashed Potatoes Broccoli & Roasted Almonds Potato Salad New Orleans Slaw Cheese Sauce Honey Glazed Carrots Banoffee Pie Key Lime Pie Lemon Meringue Pie Brownie Cake purple Velvet Cupcakes we've an entire domicile as we talk! we've invited approximately twenty human beings, and almost all and sundry added some thing with them =D. we are going to have leftovers for in step with week! chuffed Easter! Ryleigh.

Answer 4

Event Ham w. Tangerine Glaze

Ingredients
1 [8 to 10-pound] smoked ham, bone-in, skin on
Kosher salt
freshly ground black pepper
1 large bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup [2 sticks] unsalted butter, cut in half lengthwise, then into chunks horizontally
2 tangerines, sliced thinly [remove seeds]
2 cups fresh-squeezed tangerine juice [from about 10 tangerines]
2 cups light brown sugar, packed
1 cup filtered water
1/4 teaspoon whole cloves
2 cinnamon sticks

Method
Preheat the oven to 300°
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop half of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours.

Method for the Glaze
Place a saucepan over medium heat. Add the chopped butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a glaze; about 30 to 40 minutes.

After ham has roasted for 2 hours, pour tangerine glaze over surface, tangerines and all. Scatter the remaining sage leaves on top and stick ham back in oven and continue to cook for 1 1/2 hours, basting with juices every 30 minutes.

Stick ham back in oven and roast for final 30 minutes, or until ham is dark and crispy, and the ham is shiny with the syrupy glaze. Let ham rest on cutting board before carving.


Quiche of Spring Vegetables

Ingredients
1 9-inch pie crust, prepared
1-1/2 Tablespoons butter
1 cup white onion, chopped
1/4 lb. mushrooms, sliced
1/2 teaspoon coarse salt
freshly ground black pepper
1-1/2 teaspoons fresh thyme
1/2 teaspoon dry mustard [like Colman's]
4 large eggs
1 cup half and half
2 Tablespoons flour
1/4 teaspoon Tabasco [more or less to taste]
1 cup [packed] grated Jarlsburg cheese
Paprika

Method
Preheat oven to 375.

Melt the butter in a small pan and add the onions. Sauté over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Sauté 5 minutes longer and remove from heat.

Combine eggs, milk, and flour in a blender or food processor and beat well. Spread the grated cheese over the bottom of the prepared crust and spread the onion-mushroom mixture on top. Pour in the custard, and sprinkle the top with paprika. Bake 40 minutes or until solid in the center.

Serve hot, warm, or at room temperature.

This quiche is very good with asparagus tips substituted for he mushrooms: add them after you've sautéed the onion and seasoning mixture so they don't over cook; OR arrange them in pinwheel fashion on the top just before baking; thinly sliced omatoes on top before baking makes a nice presentation. Substitute the Fiddlehead Ferns for the mushrooms, and/or use the Ramps in place of the usual white onion.


Turtle Cake

Ingredients
1 pkg German chocolate cake mix
14 oz caramels [about 60]
1/2 cup evaporated milk
1/2 cup butter
1 cup chocolate chips
1 cup nuts
Whipped cream

Method
Prepare cake mix according to directions. Pour half of batter in a greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Melt caramels with milk and butter in double boiler.
Pour over baked layer. Sprinkle with chocolate chips and nuts. Pour remaining batter on top and bake another 15 minutes. Serve with whipped cream. Makes 14 servings. Cake may be frozen.

Answer 5

ham potatoes green beans