Easter Menus and Recipes

Host Bee on Thursday, March 1st, 2007

Easter Entertaining

With Spring right around the corner, Easter is the perfect time to celebrate an important religious holiday, as well as the coming season of renewal!

In my family, Easter is “my” holiday, which means that I am responsible for hosting Easter dinner for my immediate and extended family! I have approached this event in many different ways, depending upon my energy level, budget and creativity. I’ve done a simple ham with traditional side dishes. I’ve gone the leg of lamb route, as well as with a rack of lamb! Last Easter, I followed Giada De Laurtentiis’ gourmet Italian menu to the letter. Finally, one year when I was running low on ideas and inspiration, I ordered “Chicken Wellington” from the catering department of my local market! Don’t worry about which way you choose to go; the most important part is to enjoy your family and friends!

Here are three ideas for an Easter dinner menu. An asterisk will let you know if I’ve included the recipe!

Traditional and Easy – Not too much work for the chef!

Spiral Cut Ham purchased from your town’s version of “Heavenly Ham” (Allow the ham to come to room temperature before serving.)
Bread basket with country style biscuits and rolls
Cheese tray with assorted sliced cheeses (Swiss and muenster make a good combination.)
Assorted mustards (Fill a small tray with 3 or 4 tricky mustards: honey, spicy, dill, and horseradish. You’ll be surprised at how many different types of mustard are readily available.)
Old fashioned pineapple soufflé
Potato and macaroni salads
Deviled Eggs
Broiled asparagus (This can also be served at room temperature.)
Dessert: Bake a fun bunny or basked shaped cake with your kids

A Taste of Spring - A little more effort required by the chef!

Spinach Salad with Strawberries
Marinated Asparagus Spears
French Potato Salad
Onion and Goat Cheese Tart
Grilled Lemon Chicken
Bread basket with baguettes and bread sticks
Dessert: Assorted store bought sorbets in citrus flavors like lemon, orange or raspberry. Tiny pastries such as lemon squares, mini éclairs, mini fruit or chocolate tarts, and brownies.

Easter Italian Style

A lot of work, but totally worth it! Most of this menu was featured in April 2006 Bon Appetit magazine and was put to the test in my own kitchen last Easter!