Post # 1
So some may remember over Christmas that I cooked a HUGE meal for my Darling Husband family and they didn’t end up coming, so I was totally bummed.
Now they say they are def coming for Easter, so now I have to host it. It was just going to be my parents and my grandparents at my Granparents house so now that my Darling Husband family is coming my Mom thinks I should host and they all will come to my house. Which I am okay with IF they actually show up this time.
With that being said any good Easter ideas? I cooked a Crown Roast for Xmas so that is out, I am not a fan of Lamb so that is out. Any other cool ideas what to cook for Easter? I want it to be different and unique ( as you can tell I still try pretty hard to be accepted by Darling Husband family)
Post # 3
Traditional Easter usually is Lamb or Ham. I know ham doesn’t sound that fantastic, but I actually made an orange fig glazed ham and it was a huge hit. With everyone that came.
Post # 4
Oh wow that sounds amazing! Can I have the recipe ? Also what sides did you make with it?
Post # 5
Yep, I was going to say a Ham. I love baked ham! Yum!
Post # 6
I dont personally like ham…. or at least the ones that have have sweet glazes. Too sweet and belong with the dessert table.
Have you thought about quails? You can roast a lot of them 1/2’d.
It would pair really nice with this pasta in an almond garlic pasta dish I made a few years ago for easter that everyone loved
Post # 7
Never thought of quails! The Pasta dish sounds great!! Any thoughts on Duck?
Post # 8
Sure! I purchased a spiral cut ham so that the glaze would be able to drip into the cuts so that the flavor would be throughout the ham.
- 1 spiral-sliced half ham
- 1 cup fig jam
- 2 tablespoons dijon mustard
- Grated zest of 1 orange
- 1/3 cup fresh orange juice
Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.Meanwhile, combine the jam, mustard, and orange zest and juice in a small saucepan over low heat. Cook, stirring, just until the jam melts (do not boil or it gets hard) Spoon half of the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven and spoon the remaining glaze on top.
I made twice baked potato’s, scalloped cajun sweet potatos, cranberry apple stuffing, green beans almondine, grilled asparagus, roasted butternut squash and started with a caprese salad
Post # 9
This is what I traditionally see when I have Easter dinner:
Baked Ham with Pineapple
Baked Green Beens, glazed carrots or asparagus
Mashed Potatoes or roasted potatoes
Some kind of salad, bread, rolls, butter
Dessert table with Easter style pretty cake, cupcakes, or pies
Post # 10
@ams12: Duck is great, but be sure to practice it first.
Rendered properly its divine.
Cooked incorrectly its really really greasy
There is a method of par boiling it first, but it can then get rid of too much fat! so its a delicate balance.
Since so much of it is fat, you lose a lot of the weight too so it can get pricey- of course with lots of sides peopel wont need much!
I see Easter dinner as being reminiscent of spring so I avoid traditional Thanksgiving type meals which are root vegetables, gravies, sweet and heavy.
I like green vegetables, light flavors. IE if you want carrots a light ginger, soy glaze would be a nice alternative.
Asparagus is in season! so a nice cream of asparagus soups would be great (make with light cream) and garnish with a parmesean crisp. So easy, but presentation is awesome.
Post # 11
@lefeymw: Agree with you regarding the duck about practicing. I didn’t really get it right until the 3rd or 4th time I cooked it. It’s very easy to over cook. I would make sure you poll the audience a little bit. I made duck once for a holiday and only one member of DH’s 6 family members consumed the duck. 2 more tried it, but claimed they didn’t like the texture. I felt awful.
My Mother afterwards had a “not everyone is a foodie” conversation with me after. That part was so funny.
Post # 12
@mwitter80: CT! Great I arrive in CT in less than two weeks, you can cook me duck! its a treat to me.
too bad, about the others not loving it. I dont think its that strange or “foodie” but I guess for some it may be.
Il laws are meat and potato people and think I have completely odd eating habits. Oh well 🙂
Post # 13
Wow thank you all for you great tips! everything sounds soo good!
I totally forget that Duck can be really greasy and a mess if you do it wrong!
Post # 14
This ham in coke recipe is the best ham i’ve had.
Then for dessert it’s have to be a chocolate cheesecake with sugar coated chocolate mini eggs on the top for decoration.
Post # 15
@lefeymw: Give me a call anytime 🙂
I didn’t think duck was that big of a deal either. I thought it was very traditional. However, I did know that the most unique thing DH’s mother ever cooked for dinner growing up was enchiladas. (which I’ve had and consist of chicken in cheese in a tortilla with sometype of soup over the top) I should have gauged from there.
I think food is really such a personal thing. We all grow up eating certain things and sometimes even if those things don’t taste great to most, they are our favorites because of the memories surrounding them. For instance, my bonus son, loves red pepper goat cheese and crackers and he’s 3. I hope it sticks and that he doesn’t revert to a canned soup concoction.
Post # 16
@mwitter80: My mom calls that “nursery food”. the food you grew up on.
Thankfully FH has expanded his food horizons tons with me. He has a lot more to go, but his mom is shocked to see what he eats now.
He used to hate shrimp I couldnt figure it out, until I went to Future Mother-In-Law house. She defrosts precooked shrimp in a bowl, in their own defrosted water, so they become water logged. Precooked shrimp are only OK to start with vs taking 3 minutes to cook your own, but water logged is inedible! eeeeeek