Over the last several days I’ve been asked by numerous people what I was going to be making for my family for Easter. I found it somewhat funny, that most just assumed I’d be having a crew over for the festivities. But, then again, they assumed correctly. Unfortunately, until today I didn’t have an answer. I just hadn’t gotten to it yet.
But, seeing the post from our CMF Cooking Coach, Chemeeka, yesterday about her easy Easter menu made me realize… it’s time to get on it! Plus, I’ve got an urge to cross another item off of my to do list.
If like me, you are one who hosts a big group for holidays, feel free to borrow a few recipes from me. These are all tried and true, and most can be made ahead of time or require very little work day-of. Who wants to be sweating it out in the kitchen when there’s egg hunting going on and cocktails to be consumed?
For starters, we’ll be serving:
Champagne and Raspberry Beer Cocktails
For the main meal:
White and Red Wine (notice that I always consider the booze first. It is THAT important!)
I usually go for my Roasted Leg of Lamb with Horseradish Cream Sauce. It really is devine. But, I’m erring on the side of simplicity this year. Which means, my dad is picking up a Honeybaked Ham and we’ll be baking it off with a Honey Mustard Glaze.
For the sides (which my mainly vegetarian family focuses on):
Garam Masala Carrots – I sub the spice garam masala for the za’atar because I like it (and I have it!)
Parker House Rolls (store-bought) with Strawberry Honey Compound Butter (homemade)
Pina Colada Cheesecake (courtesy of my mother)
Nutella Tart with Hazlenuts – worth every calorie, I swear!
Easter Candy Bark – gotta have something festive
If you have any questions about how to prepare any of these recipes, feel free to ask! I try to make almost everything at least a day in advance, leaving only the gratin and baking of the ham, carrots and omelets for the big day. Happy Easter, and let’s keep our fingers crossed that this beautiful weather sticks around!