Easter Sunday Dinner

                                         

Easter Sunday Dinner                                  

      April 4, 2010                                    

                  

                       

                    

Deviled Shrimp                                   

Cream of Asparagus Soup                                     

Garden Salad                                   

Baked Sweet Potatoes                                   

Scalloped Potatoes                                    

Broccoli Two Ways                                   

Butterflied Leg of Lamb                        

      Glazed Strawberry Pie                                   

                             

Deviled Shrimp                               

Ingredients                               

• 12 Large  Raw Shrimp (3 per person)  (I substituted small shrimp as no large were available)  
• 1 t. Kosher Salt
• 1 t. Cayenne Pepper
• 1 t. Paprika
• 1 t. Ground Cumin
• 2 t. Butter (melted)
• 2 Limes or 1 Lemon
• Mustard Powder (optional)

       

Preparation                               

1. Peel the shells from the shrimps leaving the tails intact
2. To make “Devil” mix: Mix the salt and spices together and form into a paste with the melted butter and the grated zest of 1 lime or 1/2 lemon with a little of their juice
3. To make it hotter add more cayenne or a little mustard powder.
4. Marinate the shrimp in this mixture for about 2 hours.
5. Cook under a medium-high broiler until the shrimp are cooked and the tail shells are pink.
6. Garnish with lime or lemon slices

       

   (Serves 4)         (Adapted from “Savoring Ireland Cooking through the Seasons” by Nuala Cullen)                                                

                      

Cream of Asparagus Soup                                

Ingredients                           

• 1 Bunch Asparagus ( 1 lb.)
• 2 Thin Slices of Onion
• 1 1/2 C. Chicken Stock or Water
• 2 T. Butter
• 2 T. Flour
• Scalded Milk or Cream (to make 3 cups in all)
• Salt and Pepper to taste 

       

Preparation                                  

1. Cook the asparagus, drain and reserve the cooking water
2. Cut off the tips to add later
3. To the asparagus water add the stalks, onion and chicken stock or water and boil 5 minutes
4. Rub through a sieve or puree in an electric blender
5. Melt the butter and blend in the flour and add to the strained soup
6. Cook and stir 5 minutes and then measure
7. Add the scalded milk or cream to make a total of 3 cups
8. Salt and pepper to taste
9. Put the asparagus tips in a bowl and pour the soup over them 

       

(Serves 4-6)       ( Adapted from ” The Fanny Farmer Cookbook”  )                                 

                          

Garden Salad                              

Ingredients                                     

•  1 Head of Lettuce
• 1 Large Tomato
• Fresh parsley, basil and rocket
• A Few Nasturtiums
• 2 – 4 Hibiscus

       

 Preparation                                  

1. Arrange lettuce on individual salad plates
2. Add 2 thin slices of tomato
3. Add fresh parsley, basil and rocket
4. Add a few flowers to each plate
5. Offer Oil and Vinegar
6. Salt and Pepper

       

        

 Baked Sweet Potatoes                                    

 Ingredients                                    

• 4 Sweet Potatoes
• 1 T. Butter 

Preparation    

1. Wash and scrub the potatoes
2. Put in the 350 degree oven for approximately 50-60 minutes

                 

                                   

 Scalloped Potatoes                                    

 Ingredients                             

• 4-5 Potatoes
• 1 Onion
• 1/4 C. Butter
• 1/4 C. Flour
• 1 C. Milk
• 1 Cup Cheddar Cheese (grated) and/or Parmesan (grated)
• Salt and Pepper

                 

Preparation                                   

1. Boil potatoes (peeled or unpeeled)
2. Place sliced or diced potatoes in a casserole dish and grate the onion over the potatoes, salt and pepper as desired

                 

(For the Sauce)                                

1. Melt butter over low heat in a heavy saucepan
2. Blend in flour salt and pepper and cook over low heat, stirring til smooth and bubbly
3. Remove from heat, add milk, grated cheese, stirring, bring to a boil
4. Pour over the potatoes and onion and cook at 350 degrees for approximately 45-60 minutes

                 

                                             

Broccoli Two Ways                     

Ingredients                                   

              

• 1 Bunch of Broccoli
• 1 Medium Onion
• 1 Clove Garlic
• 1 T. Butter
• 1 T. Olive Oil
• Salt and Pepper       

                 

Preparation                                     

1. Wash broccoli and cut off the stems
2. For the stems: Shred or chop stems in a food processor with the onion and garlic. Heat the butter and oil in a pan, adding the broccoli/onion mixture and heat thoroughly, salt and pepper as desired (Do this just prior to steaming the broccoli heads)
3. Steam the broccoli flowers (while the shredded broccoli heats)
4. Serve together on one plate to savor the differences

                 

I found this recipe in a magazine many years ago but it has always come back to the table with lots of flavor surprise.                              

                                   

Butterflied Leg of Lamb       Ingredients                                       

• 1 6-7 lb. Leg of Lamb, Boned and Butterflied
• 1 Clove Garlic (crushed)
• 3/4 C. Olive Oil
• 1/3 C. Red Wine Vinegar
• 1/2 C. Onion (chopped)
• 2 t. Dijon Mustard
• 2 t. Salt
• 1/2 t. Oregano
• 1/2 t. Basil
• 1/8 t. Freshly Ground Black Pepper
• 1 Bay Leaf

                 

  Preparation                                 

1. Place the lamb fat side down in a shallow pan
2. In a small bowl mix the garlic, oil, vinegar, onion, mustard, herbs and seasonings together
3. Pour this marinade over the lamb and cover pan tightly and refrigerate overnight, turning the meat over at least once
4. Take the lamb from the refrigerator about one hour before you plan to cook it
5. Preheat the broiler
6. Place the meat with the marinade in broiler pan fat side up
7. Broil about four inches from the heat for 10 minutes, turn, baste and broil 10 minutes on the other side
8. Lower temperature to 425 degrees and transfer the meat to the oven and roast it about 15 minutes for medium rare, the meat will be pink and juicy
9. Remove the lamb from the marinade and transfer to a hot platter and rest 10 min. before carving      

  (Adapted from “Great Dinners from Live” by Eleanor Graves)                         

Glazed Strawberry Pie                                     

                                       

Pastry     (Please see “Chocolate Banana Cream Pie Crust Recipe” or  use your favorite)                             

Strawberry Filling                                    

                

 Ingredients                                    

• 1 9″ Baked Pie Shell
• 3 Pints Strawberries
• 1/ C. Water
• 1 C. Sugar
• 2 1/2 T. Cornstarch
• 1 T. Butter
• About 5 Drops Red Food Coloring ( I have never used this for recipe)

               

 

                

                           

 Preparation                 

1. Wash berries and remove hulls
2. Arrange 2 C. berries in baked pie shell and set aside while glaze is made
3. Crush 1 cup of the smaller berries and cook with the water for about 2 minutes
4. Drain well with sieve, reserve juice (add water if needed to make 1 1/4 C. juice
5. Discard cooked berries
6. In saucepan combine sugar and cornstarch; stir in berry juice.  Cook and stir over medium heat until thickened and clear
7. Add butter (This is when you add the food coloring)
8. Cool slightly and then cover the whole berries with the glaze
9. Chill for at least two hours
10. Make whipped cream prior to serving                   

 For Whipped Cream               

• 1 C. Heavy Cream
• 1 t. Vanilla Extract

Whip cream until it becomes quite thick and add in the vanilla   (Adapted from “Crisco’s Favorite Family Foods Cookbook”           

                              

              

                                 

                                                                          Happy Easter!