Assuming you do a family dinner at easter, what’s your normal meal? Everyone seems to do different things here.
With my family it’s roast beef.
With the wife’s family it’s typically lamb.
I have done ham roast before. If I never have another ham roast I’ll be ok with that.
Usually ham and scalloped potatoes. Carrot cake.
I have an awesome recipe for scalloped potatoes. The secret ingredient is nutmeg.
Usually ham, but this year after a cooking class going to be doing beef wellington.
No family but a couple of good friends. Well be having ham on Hawaiian rolls and veggies and hummus, nuts and cheese for snacks. Ham is Virginia country ham - the salt goes great with the sweet roll. Steak and salmon and roasted root vegetables - taters, onion, parsnip, turnip, etc. Maybe Brussels sprouts on the side. Plenty of wine.
We do not celebrate easter so just another meal of whatever we feel like eating.
Whatever the person who is cooking makes. And that’s if I actually go over to someone’s house. It’s just another day to me.
Ham, we spring for a Honey Baked ham for Easter. No real gotta haves for sides, whatever we’re in the mood to make.
My girlfriend of a couple of years is German, and adds nutmeg to mashed potatoes too. I’ve started, it’s actually very good!
Traveling to see extended family for it this year.
Ravioli and the meats (meatballs, sausage, sometimes veal). And maybe a perfunctory ham.
lamb, roast potatoes, asparagus, olives, feta, red eggs
the feta will be cut into many cubes and decorated with olive oil and oregano
the egg cracking gets heated
I’m assuming not for brunch or you’re getting up at dawn
If at my houae brunch with a ham
Not hosting this year so TBD
Actually the cooking class showed a short cut just wrapping the beef in a puff pastry. Doing that drops the time down to 2 to 2.5 hours. So brunch would be possible although we will likely do “lupper” sometime between lunch and supper.
Leg of Lamb at my parents. Sides and appetizers change. I have appetizer responsibility this year. Not yet sure what I’m making.
Mono- and Diglycerides (transfat) in hawaiian rolls
When our kids were young we planned a cookout. Hamburgers, hot dogs, homemade Mac-n-cheese, baked beans, and deviled eggs. It rained that day so we laid a blanket in the middle of the kitchen floor. We did this until they both moved out. The meal is still the same, when we’re all together, but we eat at the table now.
What do you mean just wrapping the beef in puff pastry?
And nitrosamines in grilled meats. Gotta live a little.
Spice the beef loin and the brown on all sides in a cast iron pan for about 5 to 10 minutes. Put the meat aside and coat with a dijon based paste. Meanwhile make a mushroom based paste cooked with various other spices. When the mushrooms have had all the moisture cooked out, unroll the puff pastry , put down prosciutto then the mushroom mixture. Roll up with the beef loin and bake at about 425 F for about 20 to 25 minutes.
We usually have a fire, roast hot dogs and I make potato salad. Not sure how it started, but I love it. No prep, everyone eats and most importantly - it feels like spring.