Easter Menu Ideas
The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn. The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover. This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide. In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater. Here are some Easter feast ideas that may be useful in your home this Sunday.
Easter Breakfast Or Brunch
Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom
Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell
Asparagus, Arugula & Goat Cheese Quiche: Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust
Fresh Fruit Platter: Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries
Easter Appetizers
Asparagus Rolled In Pancetta
Mini Spinach & Ricotta Calzone
Bruschetta
Crudites Platter: Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots
Cheese Platter: Classic American & European Cheeses Cubes & Wedges For Snacking. Serve With Almonds & Crostini
Shrimp Cocktail: Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce
Smoked Salmon Platter: Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce
Whole Boneless Poached Salmon: Poached In White Wine With A Light & Creamy Dill Sauce
Soups
Spring Pea & Onion Soup: Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme
Carrot & Fennel Soup: Carrots, Fennel & Tomatoes Cooked In Vegetable Broth. Pureed Smooth
Salads & Side Dishes
Shrimp, Spring Pea & Morel Salad: Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette
Golden Beet, Radish & Frisee Salad: Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.
Grilled Asparagus: Marinate In Olive Oil & Kosher Salt. Grill
Gnocchi, Peas & Pancetta: Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest
Entrees
Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze
Apricot Bourbon Glazed Ham: Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked
Victoria’s Apricot Pork Tenderloin
Rosemary Rubbed Leg Of Lamb: Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare
Grilled Salmon With Crispy Potato & Leek Fondue: Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes
Rack Of Lamb: Roasted With A Variety Of Spices
Desserts
Carrot Cake With Cream Cheese Frosting
Chocolate Cake
Yellow Cake With White Chocolate Ganache
Victoria’s Caramel & Chocolate Pecan Bars
Fruit Tarts
Hot Cross Buns
Know Your Chiles
To keep your Mexican dishes authentically delicious, here are some pointers about chiles. If you were asked to identify one characteristic that would singularly describe Mexican dishes, the “chile” would be the answer, namely chile peppers. Whether ground, whole, sliced, diced, pickled, fresh, canned or dried, chile peppers are an inherent part of Mexican dishes.
There are many varieties of chiles, ranging from mild to very hot! Chefs use whatever chiles are available to them. Some varieties are available canned when they aren’t available fresh. Here is a list of some common peppers.
Green Peppers: Also called bell peppers. They are very mild peppers and are used in salads as a garnish and they are used to flavor & color dishes.
Anaheim: Also called California peppers. They are mild, long green chiles. They can be eaten raw and are used in salads.
Jalapenos: They are smaller sized and dark green chiles. They are typically very hot.
Serranos: They are smaller and slimmer than jalapenos, but be warned they are hotter too!
Ancho: These chiles are plump and dark green chiles that range from mild to medium. Ancho means “wide,” that’s why these are usually the best choice for chile rellanos.
Yellow Hots: They are longer than jalapenos and moderately hot. These chiles are used in hot mixes, along with other chiles and are used in salsas. They are also used as a garnish to color dishes.
Wax Chiles: These chiles are small, slender, yellow chiles and are used in pickled mixes, in salsas and as a garnish.
Chilitepins: These chiles are tiny and seedy red peppers. They are used for seasoning in salsas in combination with other chiles. They are also used in pickling. Warning…they are VERY hot!
You can roast chiles over the top burner of your stove. Make sure to turn frequently to keep the chiles from burning. You can cook three to four chiles at a time. When the skins turn dark brown and look blistered then remove them from the heat. Wrap the chiles in a damp kitchen towel or paper towel to make the skins easier to remove.
Chiles can be roasted in an oven as well. Place the chiles onto a parchment paper lined baking sheet. Bake at 350º F. until the skins are brown and blistered. After roasting, wrap the chiles in a damp kitchen towel for a few minutes. Then remove the skins.
You can also dry chiles. To dry chiles, make a chile “garland.” Sting chiles up by their stems to make a cluster. Let them hang to dry by placing them in a very dry place until they become dry. Fresh green chiles turn from green to red when left to dry out. Dried chiles are ready to use when they are crackly-dry.
Chile garlands can also be used for decorations in your kitchen, living room or patio. These sartas or ristras are a characteristic sight in the Southwest.
To use dried chiles, just soak them in a hot water bath until they are softened. Open the chiles up and remove the stem and seeds. Puree them in a food processor or blender. Add small amounts of water to process. If the chiles are hot then add a water and vinegar mixture to help tame the chiles. When a chili paste is made then make sure to pass through a sieve to make a smooth paste. Season the paste as you desire to make salsas or for cooking.
