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Old 03-03-2018, 02:35 PM   #1
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2018 Spring Holiday Plans/Menus (Passover & Easter)

Here is my tentative 2018 Holiday menu plans


Good Friday

Shrimp Cocktail ring
Cod Fish Cakes
Fried Shrimp
Stuffed Mushrooms
Clams Casino
Caesar Salad
Garlic Bread


Easter

Colored eggs
Italian Easter Meat Pie
Stuffed artichokes
Greek Salad
Eye Round Roast
Burgundy Gravy
Mashed or Baked Potatoes (chives & sour cream)
Steamed baby spinach
Cheesecake
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Old 03-03-2018, 07:11 PM   #2
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Here is my tentative 2018 Holiday menu plans



[FONT=Verdana]Colored eggs
Ahem, the pc term is EOC (eggs of color)
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Old 03-03-2018, 07:30 PM   #3
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No surprises here, pretty much a repeat of last year.

Ham steak
Kielbasa
Cauliflower Gratin
Maple glazed carrots
Cabbage salad
Pickles, olives, horseradish
Mixed berries with cream

Maybe a half dozen pickled eggs.
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Old 03-03-2018, 10:09 PM   #4
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I have something special planned for Easter dinner, that I'll start cooking when I roll out of bed around noon. No, it's not bunny, although that was a tempting idea, too. As for passover, probably pork cooked in a dairy product, and shellfish.

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Old 03-03-2018, 10:15 PM   #5
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Ahem, the pc term is EOC (eggs of color)
Here is a preview of your Easter weekend...



BTW, it is well known that Lumbergh calls Pork Roll, Taylor Ham.

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Old 03-04-2018, 01:29 AM   #6
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Show-off, msm.

IF we get together with Himself's sis and BIL, it would be at our house. If I do ask and they show, it will probably be similar to other larger Easter dinners I've made over the years: boneless pork loin roast, asparagus and another veggie or two, some sort of potato, maybe a salad. SIL brings the dessert when we have them over, so it would be a surprise until Easter or right before.
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Old 03-04-2018, 02:48 AM   #7
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We usually have what I call a Polish Easter:

Borscht, deviled eggs of color, Mother's cheese, rye bread. baked ham, kielbasi and kraut, potato salad, coleslaw, grated beets-n-horseradish, steamed string beans, and sauteed asparagus.

Also rugelach, kruschiki, raisin babka, kolaczki, and 7 sisters.

However, we have an extra 22 lb turkey left over from Christmas that's taking up most of the freezer in the fridge in the garage, so I hope we make that instead. I love turkey.
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Old 03-04-2018, 05:00 AM   #8
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Easter lunch

I am going to spend Easter holiday with my parents, uncles, aunts and with all my cousins and we going to do always the same Easter lunch.
The Easter menu is as follows:

Starts/Appetizers :
ham, dried sausage, colonnata loin, cheese of sheep and goat, dried pickled tomatoes and pickled artichokes.

First dish:
Lasagna with gravy and filled of hard boilled eggs, small meatballs and scamorza cut into cubes.

Second dish:
roast lamb with green salad served with oil, salt and lemon on the side.
Esotic fruit: pomegranate, papaya and passion fruit.
At the end as dessert homemade Tiramisù
Happy Easter lunch!
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Old 03-04-2018, 05:08 AM   #9
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That sounds delicious. And welcome to DC, fillipa.

Quote:
Originally Posted by caseydog View Post
Here is a preview of your Easter weekend...



BTW, it is well known that Lumbergh calls Pork Roll, Taylor Ham.

CD
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Old 03-04-2018, 05:52 AM   #10
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Hi BuckyTom,
I can only tell you that the Easter lunch is my favorite!
I Think it is delicious!!
I suggest you to try it!!
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Old 03-04-2018, 06:00 AM   #11
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I'll be right over. Red or white vino? I'm thinking Ruffino Chianti Riserva Ducale. Or a Santa Margherita Pinot Grigio.
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Old 03-04-2018, 06:47 AM   #12
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Im still waiting for what my SIL will tell me to bring.
I keep y'all posted.
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Old 03-04-2018, 09:08 AM   #13
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That entire weekend will be spent moving and settling into the house my daughter and SIL purchased..
Unfortunately, a well thought out and prepared Easter dinner is not in our plans..
I believe we will have our take out quota for the year met in a week..

Ross
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Old 03-04-2018, 09:12 AM   #14
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Not sure at this point..we usually open the house to family and then wait to see who signs on..then, we cobble together some kind of meal..we have the deli open on Saturday so, it's just another weekend, really..
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Old 03-04-2018, 11:24 AM   #15
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I always have roast lamb on Easter. I don't know who all will be having it with me yet, though.
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Old 03-04-2018, 01:09 PM   #16
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I always have roast lamb on Easter. I don't know who all will be having it with me yet, though.
I have been thinking of lamb for this year. That’s why this is a “tentative “ menu. If I find a nice cut with a good price I may change the menu.

What cut of lamb do you use and how do you prepare it?

I was thinking of a small rack maybe 4 - 6 ribs.
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Old 03-04-2018, 03:49 PM   #17
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Quote:
Originally Posted by msmofet View Post
I have been thinking of lamb for this year. That’s why this is a “tentative “ menu. If I find a nice cut with a good price I may change the menu.

What cut of lamb do you use and how do you prepare it?

I was thinking of a small rack maybe 4 - 6 ribs.
Normally I roast a butterflied leg on the grill (I always look at it as my spring rite of passage :)), but occasionally I've cooked racks, too. The decision for me is how many guests are coming. If I'm expecting more than about 8 people, I'll cook the leg, because it's less expensive and feeds more.
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Old 03-04-2018, 06:49 PM   #18
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I always have roast lamb on Easter. I don't know who all will be having it with me yet, though.
I'd say invite me, but I will be out of town. Love, love lamb.
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Old 03-04-2018, 10:43 PM   #19
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Originally Posted by buckytom View Post
We usually have what I call a Polish Easter:

Borscht, deviled eggs of color, Mother's cheese, rye bread. baked ham, kielbasi and kraut, potato salad, coleslaw, grated beets-n-horseradish, steamed string beans, and sauteed asparagus.

Also rugelach, kruschiki, raisin babka, kolaczki
Can I be Polish? Please?
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Old 03-04-2018, 10:56 PM   #20
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Pashka! Russian Easter cheese pudding / mold

Circumstances prevented me from making this for a few years but this Easter I will happily make again!

Pashka

Make at least 1 day before serving
Start creme fraiche a day before that

1 lb / 16oz / 750g ricotta
1/4c / 55g sugar
4 egg yolks
1c / 150ml creme fraiche made from double cream
1c heavy cream
2 Tbsp buttermilk to make creme fraiche
1/2c / 100g blanched almonds, toasted and roughly chopped
1/2c / 100g chopped dried fruit – mix of favorites
apricots, cherries, golden raisins, currants, figs
1 tsp vanilla extract
1/3 c brandy, cognac, or rum
Zest of a small orange
Zest of a lemon
Decorate with sliced almonds, flowers, zest, and fresh or dried fruit, defrosted berry reduction cooked w/ rum/brandy/cognac

Needed
Sieve or other vessel for draining moisture from cheese
Hefty towels or cheesecloth
Can of soup to act as weight

Recipe
In a small bowl, combine the chopped dried fruit and brandy, cognac, or rum. Set aside and let soak at least 20 min.

Chop almonds in mini food processor. Set aside in small bowl.

Beat the egg yolks and sugar together in a metal bowl set over a saucepan of simmering water and whisk.

Bring the creme fraiche to a boil in a small pan, then slowly pour into the egg/sugar mixture, whisking all the time.

Cook the egg mixture over a very low heat, stirring constantly with a silicon spatula, until the mixture thickens to an almost yoghurt consistency.

Chop dried fruit with brandy, cognac, or rum in processor.

Immediately pour the custard through a sieve (to remove lumps) into a bowl. Add the ricotta, vanilla, and zest of orange and lemon to the bowl and whisk (or use an electric beater) until smooth. Stir in the almonds and dried fruit with liquid.

Line a large sieve with cheesecloth or hefty towel and put the sieve raised in/on a bowl to catch moisture. Pour in the ricotta mixture, folding the edges of the muslin over the top to cover it. Fold cloth over top and add a can as weight if the sieve is strong enough. Leave to drain overnight in the fridge.

The next day, remove can and push down on cloth covering pashka while holding over sink to push out more moisture.

Turn the pashka out on to a cold plate. Decorate with almonds, flowers and fruit.
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