Easter Recipes, Hints & Videos
Strict adherants to the Lenten season abstain from foods that they enjoy such as chocolate and meat on Fridays. It is a symbol of resepct for all that Christ gave them through his suffering, death and Resurrection.
On Easter Sunday it's time to break that fast and enjoy all your favorite foods. Eggs, lamb, fresh vegetables and fruits signal spring and rebirth and are popular ingredients in Easter recipes. Although many people eat brunch at a restaurant for Easter Sunday, many more cook elaborate meals at home. Whether you're serving brunch or dinner, Recipe4Living has great Easter recipes to help you plan the perfect Easter feast.
Easter Brunch Recipes
Blueberry Cream French Toast Casserole
Rich egg bread is baked with blueberries, cream cheese, and maple syrup all in the same pan.
1 loaf Texas toast or egg bread, cut into; cubes
1 (8-oz.) pkg. cream cheese, slightly softened
1 1/2 C. fresh blueberries, tossed lightly with flour
8 large eggs
1 1/2 C. milk
3/4 C. maple syrup
6 Tbs. butter, melted
Coat a 13x9x2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish. Cut cream cheese into cubes and scatter over bread. Layer blueberries over cream cheese. Cover blueberries with remaining bread. Sprinkle generously with cinnamon. Mix remaining ingredients and pour over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight. Bake at 350 degrees for 45 to 50 minutes.
Easter Dinner Recipes
Grilled Boneless Provencal-Style Leg of Lamb with Grilled Tomatoes
Wolfgang Puck likes to grill larger items that call for the indirect-heat method of grilling. By that, I mean the technique by which you turn the grill into a sort of outdoor oven, arranging the fire bed, whether charcoal, wood or gas-fueled, so that the heat source is under only half of the cooking area - either arranged around the perimeter or under just one-half of the bed. That way, you can first quickly sear whatever you're cooking directly over the heat; and then, once its surface is browned, move it off to the side and close the grill, so that the heat circulates around it, cooking it all the way through to your liking without excessively charring the exterior. One of my favorite things to cook slowly this way on the grill is a butterflied leg of lamb, as I do in the recipe that follows.
1 butterflied boneless leg of lamb, 5 to 6 lb. (2.5 to 3 kg) total weight
1/2 C. (125 ml) extra-virgin olive oil, plus extra for tomatoes
1/4 C. (60 ml) fresh lemon juice
1/4 C. (60 ml) balsamic vinegar
1/4 C. (60 ml) chopped scallions
1 Tbs. chopped garlic
1 Tbs. minced thyme leaves
1 Tbs. herbes de Provence
1/2 tsp. freshly ground black pepper
Kosher salt or coarse sea salt
Rinse the leg of lamb under cold running water. Pat it thoroughly dry with paper towels and place it in a roasting pan. In a mixing bowl, stir together the olive oil, lemon juice, vinegar, scallions, garlic, thyme, herbes de Provence and pepper. Pour this marinade over the lamb and turn the meat a few times to make sure it is thoroughly coated. Cover the pan and refrigerate for at least 2 hours or as long as overnight. In a charcoal or gas grill, prepare a fire for indirect-heat cooking, with the coals or flames under the perimeter or one side of the cooking grid.
While the fire heats, remove the meat from the refrigerator and the marinade, transferring it to a tray or platter. When the fire is hot, season the meat all over with salt. Place the meat directly over the heat and sear it well, about 15 minutes per side. Move the meat over the cooler part of the fire bed, cover the grill, and continue cooking until the lamb is done medium, 45 minutes to 1 hour depending on the size and thickness of the meat. Transfer the meat to a carving board, cover with aluminum foil, and let it rest for about 15 minutes.
Meanwhile, rub the tomato halves generously with some olive oil, sprinkle them with salt and pepper, and grill them directly over the heat until tender and nicely browned, 3 to 4 minutes per side. To serve, use a sharp knife to cut the meat across the grain and at a slight angle into slices about 1/4 inch (6 mm) thick. Accompany the carved lamb with the grilled tomato halves.
Yield: 6-8 servings
Easter Side Dish Recipes
Easter Egg Potatoes
These delicious potatoes feature fresh Gouda cheese, chives, and hard-boiled eggs.
8 small baking potatoes (about 4 oz. each) or 4 large baking potatoes (about 8 oz. each)
1/2 C. light dairy sour cream or plain yogurt
2 oz. Gouda cheese, shredded (1/2 C.)
2 Tbs. snipped fresh chives
2 tsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. pepper
2 hard-cooked eggs, peeled and coarsely chopped
Whole fresh chives (optional)
Preheat oven to 425 degrees F or 350 degrees F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.) Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender. Remove from oven; cool slightly for easier handling. For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.) Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside. Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 Tbs. milk to make of desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish. Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned. Top with additional whole fresh chives, if desired.
Makes 8 servings.
Easter Egg Recipes
Party Deviled Eggs
Sweet and delicious.
12 hard boiled eggs
2 Tbs. mayonnaise
1 Tbs. Miracle Whip
1 tsp. yellow mustard
1 oz. sweet pickle juice
dash salt and pepper
1 tsp. sweet pickle relish
celery, chopped finely
Cook eggs for about 20 minutes, let cool in the water. shuck the shells and place back in cold water. Cut the eggs lengthwise and remove the yolk. In a bowl, mix yolks, mayonnaise, miracle whip, salt, pepper, sweet pickle juice, sweet pickle relish, and chopped celery. Place bowl in refrigerator until cold. Fill the halves of the eggs wiith the egg yolk mixture. Slice the green olive in half and place on top of deviled eggs.
Easter Desesrt Recipes
These cookies are rolled into a log and sliced when cooled. They are very pretty and very good!
1 stick margarine
1 12-oz. bag semi-sweet chocolate chips
1 bag colored marshmallows
1 C. walnuts, chopped
2 C. coconut
Melt chocolate and margarine together on low; take off burner and let cool. Add the marshmallows and walnuts. Take the coconut and spread on wax paper, then pour the chocolate mixture on top of that (it will be messy but that's ok). Begin to form logs by rolling it into a log or two logs depending on how big you want the cookies. Wrap the waxed paper right around the logs and refrigerate for a couple hours until firm to cut. These need to be kept in the refrigerator fridge until they are eaten. They are best served cold.
Easter Recipes Hints & Videos
Waring Professional Beligium Waffle Maker
Adjustable Measuring Spoon
King Arthur Flour
KitchenAid Multi Food Chopper- Excellent for chopping nuts and fruits
Measurement Equivalents and Conversion
Budget Easter Dinner Recipes