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What's for Easter Dinner? 
 
Mar. 26, 2013 10:05 am 
Updated: Apr. 1, 2013 5:11 pm
There have been quite a few requests on the buzz asking about Easter plans and requesting suggestions. I thought it might be easier to create a blog where everyone can post their plans and, by reading others' plans, get suggestions for their own celebrations. I am not cooking for Easter because we'll be traveling but we are going to a Seder supper that is also a covered dish supper at church and I am taking a carrot cake with cream cheese frosting.

Please share your plans and requests and do have a very hoppy (couldn't resist!) and safe Passover and Easter.
 
Comments
Mar. 26, 2013 11:45 am
This year we are heading over to wife's family for Easter and they are having the requisite Easter Ham. We always bring food to supplement since the gathering will large and plan to bring marinated pork tenderloins that I can roast over there. I decided to do a Char Su marinade which is a Chinese mixture of ginger, sherry, hoisin, mustard, soy, garlic and 5-spice. The pork will sit in the marinade for a few days and then get basted with a honey and brown sugar mixture while cooking. Super tender and a good compliment to the honey baked ham they are serving. We'll also bring some Pinot Noir :)
 
Don 
Mar. 26, 2013 12:50 pm
Hi, Semana santa is a huge, huge celebration in Anadalucia. There are brotherhood parades every day, they carry thrones with christ in every day of his last days - passion to """"". and the fiesta goes on for a week. I don't have a link per se as I get in reality every day. So weekend is all together, and I will make my paella for the day. cheers. This is massive in andalucia and thousands and thousands turn up every day. No rain, massive crowds.
 
Don 
Mar. 26, 2013 12:53 pm
http://allrecipes.com/personalrecipe/63477645/spanish-inspired-classic-paella/detail.aspx
Spanish Inspired Classic Paella 5 or 6 Chicken Thighs or Drumsticks 180g/6oz cooking Chorizo Sausage - sliced in ¼ in slices 100g/3 ½ oz thin cut Pork and/or Minute Steak - cut into strips 260g/8 to 9oz Mussels 260g/8 to 9oz Clams 300g/10oz Raw Prawns 2tbsp Extra Virgin Olive Oil 60g/2oz Butter 2tsp Coarse Cooking Salt 1tsp Saffron Threads 300ml Dry White Wine 300g/11oz Paella Rice - similar to Risotto Rice (Arborio is excellent) 2 cloves Garlic - finely chopped 1 large Red Onion - chopped ½ Red Pepper - chopped ½ Green Pepper - chopped 3 fresh Vine or Italian Plum Tomatoes - peeled, seeded and chopped 180g/6oz Green Beans - chopped 60g/2oz frozen Peas - defrosted 1 ¼ ltr Chicken Stock - can use cubes or bouillion 2tbsp lemon Juice - to taste Handful Flatleaf Parsley - chopped To Serve - Lemon Wedges Optional - 180g/60z Scallops Clean the mussels, removing any dirt, barnacles and the beard. Discard any open or damaged. Place in a bowl, cover with water and soak for an hour or two. Change water during process. Rinse Clams in cold water, place in large bowl, sprinkle with the coarse cooking salt, cover with water and soak for about 1½ hours; Rinse and drain. Shell and devein the Prawns (Can leave some or all tails intact). Combine Wine and Saffron in a jug; leave to stand and intermingle for at least 30 minutes. Prepare Chicken Stock, bring to boil and keep hot on separate ring on cooker. Heat oil in large pan, add chicken and cook on med/low heat until browned and tender; Remove from pan, drain on kitchen absorbent paper and set aside; Add chorizo to same pan and cook, stirring frequently, until browned; Remove from pan, drain on kitchen absorbent paper and set aside; Add butter to same pan, melt, lower heat, add onion and garlic and cook gently, stirring frequently, for 5 minutes or so until soft; Add rice, stirring constantly, for 2 minutes or so or until begins to pop; Add peppers and wine/saffron mixture, again stirring constantly to keep rice grains separate, until wine is absorbed; Add chopped tomatoes, lemon juice, a ladleful stock and continue stirring frequently, to ensure rice grains remain separate, until stock is almost absorbed; Continue adding measures of stock, stirring frequently, until absorbed for about 15 to 20 minutes or so until rice is almost tender; Add mussels, prawns, clams, chorizo and green beans on top of rice mixture, cover, and simmer for some 5 minutes; Add chicken, peas and scallops (if using) and continue to simmer covered another 10 minutes or so until clams and mussels have open and scallops are just cooked through; Stand covered for 5 minutes or so, garnish with parsley, and serve, removing any unopened mussels and clams.
 
Mar. 26, 2013 2:17 pm
http://allrecipes.com/personalrecipe/63560651/manellas-carrot-cake/detail.aspx
 
Mar. 26, 2013 2:18 pm
http://allrecipes.com/personalrecipe/63485502/castagnole-fritte-lemon-fritters/detail.aspx
 
Mar. 26, 2013 2:21 pm
The second recipe, lemon fritters, is what we had growing up.In our Italian household it was a must.Now I make carrot cake also.It was always a hard choice which to make, so now I make both.Main meal being ham,scalloped potatoes and yellow string beans.
 
Mar. 26, 2013 2:23 pm
jante7th,your shrimp dip is very good,i tried it a few days ago,and wrote a review.Really good with crackers.Thanks.
 
Mar. 26, 2013 2:23 pm
janet7th,your shrimp dip is very good,i tried it a few days ago,and wrote a review.Really good with crackers.Thanks.
 
Mar. 26, 2013 7:33 pm
I always have leg of lamb. This year I ordered it boned and butterflied so I can cook it on the grill. Minted peas, roasted red potatoes, string bean bundles and homemade rolls. I haven't settled on dessert yet, but I am leaning toward a Pavlova. Hot cross buns for Good Friday.
 
Mar. 27, 2013 7:43 am
mbrando, that sounds delicious. You should post the recipe and then come on the buzz and let us know so we can try it. Submit it for sure but be ready to wait until forever until it's published!
 
Mar. 27, 2013 7:44 am
Don, I have a paella pan from Spain. A friend lived in Valencia and gave it to me as a present. We visited one year and attended las fallas. What a riot! Thanks for the paella recipe.
 
Mar. 27, 2013 7:46 am
manella, I made a carrot cake last night. I have to frost it tonight. It's for a dinner at church - part of a Seder supper on Thursday. I have to try those lemon fritters. I love lemon things. I am glad you like my shrimp dip. A very good friend of mine gave me the recipe - it's his mom's.
 
Mar. 27, 2013 7:47 am
BSM, you meal sounds wonderful. If I weren't going away, I might have just showed up at your place. I love lamb but it;s pretty expensive so I rarely buy it. I am going to have some at our Seder supper tomorrow, though. I bet it;s great grilled!
 
Lela 
Mar. 27, 2013 9:35 am
Easter dinner is going to be request what eva you want. So we have sugar cookies -granddaughter, ham-DH, banana bread-SIL, scalloped potatoes-Daughter, tossed green salad-me, son-eats anything. and of course my Grandmas rolls that we have for every holiday.
 
Mar. 27, 2013 10:41 am
Easter dinner is going to be a combined celebration for my birthday and my husband's. It's the only day DD and her husband had free to come over. We are having ham (DH's favorite), scalloped potatoes, home canned green beans, rolls. DD makes something we have nicknamed "Awesome" because that's how it tastes. It is basically an angel food cake and fruit trifle. The filling is some combination of cream cheese, sour cream and white chocolate pudding mix.
 
Mar. 27, 2013 11:11 am
I didn't have plans for Easter until yesterday - I guess I am making Brunch! Ham will be involved as will "The Irish potatoes" which everyone loves. Fruit - strawberries are really in full swing locally. I am sure I will make a carrot cake. Oh and Scotch eggs. I need to figure out the rest of the menu though. I guess I better get busy.
 
Mar. 27, 2013 12:50 pm
Hi Janet, just saw this question on the buzz and your link. We are just grilling hamburgers, no one wanted ham. Should be 80+ degrees and a beauty of a day for an outside BBQ. I still need to figure out some sides, the sales come out tomorrow. The DIL is making dessert, my Mom makes the deviled eggs, my brother some kind of appetizer. The other boys don't bring anything but an appetite, they don't have a wife yet. ;-)
 
Cheepy 
Mar. 27, 2013 3:42 pm
We're having Easter dinner with my SIL. She was gonna grill chicken sausages until she saw the look of horror on my face. Now we're having ham and whatever else she makes. I wasn't asked to bring anything because apparently, my SIL thinks nobody can cook but her. Pffft. :o/
 
Mar. 27, 2013 4:50 pm
So when is Easter?
 
Cheepy 
Mar. 28, 2013 6:37 am
King, it's this Sunday. Better "hop" to it! :o)
 
Paula 
Mar. 28, 2013 6:46 am
We usually have Easter every year at my 86 yr. old mother's house, but she just had some water damage repaired and new carpet laid, so she is a little overwhelmed. So 30 of us are going to my sister's! Everybody brings something. So far we have ham, potatoes, green beans, salad, cornbread, rolls, fruit, deviled eggs, and dessert.
 
winter 
Mar. 28, 2013 8:40 am
This is my first Easter dinner at my houes and this year I am making honey glazed ham, green bean casserole, deviled eggs, baked macoroni and cheese, stuffing, fresh bread, chocolate pudding, and cheesecake. And an Easter cheese that I found on this site :)
 
Mar. 28, 2013 8:56 am
Wow, winter, that's ambitious for your first Easter dinner. I am sure everything will be delicious! I don't recognize you but that may be because I haven't posted too many blogs. I do wnat to thank you for responding and, if you're new, to welcome you to AR. I have met so many wonderful people here. I hope your experience is just as good. And if you've been around, just chalk it up to me being a crazy old bat! Happy Easter.
 
Mar. 28, 2013 8:57 am
I am at work and don't have time to respond to each of you right now but I;ll try to get back to you this evening. I'm getting a little overwhelmed with preparations but should have a few minutes later on.
 
Mar. 28, 2013 10:07 am
Since I didn't get to do my St. Paddy's Day Dinner this year, I am doing Corned Beef & Cabbage (aka New England Boiled Dinner). Had to clear it with mom first, but she is allowing it...LOL! Cheese and crackers, condiment platter before dinner; thinking cupcakes for dessert, since I bought some new cupcake tins last night. Happy Easter!!
 
Mar. 28, 2013 10:44 am
I'm kind of like Baking Nana. I'm trying to make plans at the last minute. I think I'm going to do ham sandwiches with "Soft Onion Sandwich Rolls" from this site, my personal baked bean recipe (which you can find in my recipe box), maybe some fresh fruit skewers or a fruit salad, "Broccoli Cranberry Salad" from this site and Love To Host's Chocolate Chip Cookie Dough Cupcakes, from this site.
 
Mar. 28, 2013 12:57 pm
Going non-traditional this year. Balsamic Glazed Salmon Fillets, Crunch Pea Salad (Allrecipes)and Gnocchi with Asparagus and Pancetta (Cooking Light website). No decision on dessert yet - but probably something lemon based. I have to admit everyone else's menus sound amazing and I so envy the people who will be able to grill and have in-season strawberries! Very late spring here in Ontario. :-(
 
Mar. 28, 2013 5:34 pm
Everyone's menus sound delicious! Brunch here will be Resurrection rolls & a fruit plate, sausage, biscuits, asparagus. Dinner will be ham, small twice baked potatoes to suit each one, zucchini & corn puff casserole, roasted asparagus for DGD & I, roasted green beans for the others, stuffed eggs, rolls, my version of Jezebel sauce, always have some kind of slaw or broccoli salad in the fridge. Dessert will be strawberries & cream pie & a cake cooked in the bunny pan but haven't decided what kind yet.
 
Mar. 29, 2013 7:48 pm
I think I will be eating left over pizza.
 
KOZI 
Mar. 30, 2013 1:38 pm
Hi!We have Easter breakfast usually what is goes on all day.Smoked and cooked ham always on the table..the water we cooked in,we make bean soup from it but also good for boiling eggs in it,gets a little smoked flavour...My family traditional dish is stuffed eggs.The recipe comes from my mother grandma.Its hard boiled eggs,the yellow part mixed together with spring onions,hungarian soft sausages,butter,mustard,sour cream,pepper,salt this stuffed back to the egg whites.We make a sauce,mix up sour cream with mayonnaise,little mustard,salt and pepper and some fresh parsley.Put the sauce on the stuffed eggs,cover them and put in the fridge...yammmmm.We eat this with toast and fresh veggies-and ham of course-...i can eat this for days...Also the sweet bread,milk-loaf stuff its really works with this breakfast.My favorite holiday dish!!!
 
Mar. 30, 2013 4:55 pm
Having butterflied leg of lamb,in a lemon pepper sauce, with onions and rosemary wrapped in it tied up, for the grill tomorrow lol along with whole ny strip,(I cut most in steaks for freezer) but left a portion for a small roast, along with orzo, spinach salad ( I found recipe on this site) asparagus wrapped in prosciutto with garlic lemon butter, regular house salad,(H.M.)white cake with white frosting and homemade vanilla ice cream.. AND a NAP after dinner!! lol... All recipes sounds delish on here!! Hope everyone has a blessed day with friends and family...
 
Mar. 30, 2013 5:21 pm
Ham on the grill, potato salad, macaroni salad, devilled eggs...but dessert? applecrumb cheesecake, carrot cake, coconut custard pie, vanilla cupcakes and eclairs...we do love our dessert!
 
petey 
Apr. 1, 2013 2:07 pm
Roast leg of lamb that we raised, with roasted potatoes and carrots. Best lamb we ever tasted, we have 'hair' sheep now and the flavor is amazing!
 
 
 
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janet7th

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Scotia, New York, USA

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About Me
A few years ago I had the opportunity to go to culinary school and loved every minute of it. So after nearly 20 years working as a paralegal, I took the plunge and changed careers. I was the baker at a "corporate dining" facility feeding the construction workers who are building a microchip manufacturing plant. I earned much less but I loved every minute of it - even though those minutes started at 5 AM! Now I am back to work as a paralegal albeit only part-time but I have also taken custody of two little angels who were in a violent and abusive home. I also volunteer by cooking at a small local hospice. I wish I could foster a new career for myself and others as a "Food Therapist". My efforts will not cure these people but I have found that I can provide enjoyment and the boost that a meal can bring. At the same time, the enjoyment I get is at least equal to their enjoyment of my efforts.
My favorite things to cook
I love to cook anything but baking is my passion.
My favorite family cooking traditions
Holiday meals with ALL the extras. Too much food for anyone to eat everything. I can't wait to pass the holiday traditions on to my granddaughters who are already Grandma's best helpers!
My cooking triumphs
I love the fact that even though our mother was a good cook and my five sisters are all good cooks, everytime I bring somethng new to family get-togethers, I am always asked to bring it again!
My cooking tragedies
My mother did a lot of cooking without recipes so I thought that's just what you did. One time when I was about 12, I was home alone and decided to make a pie. The crust was really not edible. Decades later, I still remember that pie!
 
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