Easter Dinner
Since every
one else will give you ham I again, will try to be different, and give
you an Easter Dinner with
Crown
Roast of Spring Lamb
Menu
Crab
and Chestnut Appetizer
Crown
Roast of Spring Lamb with mint stuffing
Spicd
whole red crab apples
Asparagus
with browned butter
Fruit
Trifle
Crab
and Chestnut Appetizer
1
pound (2cups) fresh, frozen or canned crab meat
1/2 cup minced water chestnuts
2 Tablespoons
soy sauce
1/2
cup mayonnaise
2 tablespoons
minced green onions
blend together and serve with crackers
Crown
Roast of Spring Lamb with mint stuffing
5 to
6 pound crown roast of Lamb
1/4
cup sliced celery
2 tablespoons
chopped onion
6 tablespoons
butter
3 cups
soft bread crumbs
1 egg
2 tablesppons
water
1/3
cup finely chopped fresh mint
1/2
teaspoons each finely chopped fresh sage, marjoram, and thyme
(or
1/4 teaspoon of dried herbs)Salt & pepper to taste
Palce
Roast on rack in open roasting Pan
Prepare
stuffing:
Saute'
celery and onion in butter until soft
Add
crumbs, the egg beaten with water, herbs and salt & pepper.
Lightly
pack into center of roast
Bake
in 325o for about 3 1/2 hours
Top
the rib ends with chop frills
Garnish
with crab apples
Asparagus
with browned butter
cook fresh asparagus (about 1/2 pound per person) until
tender-crisp,
serve with browned butter
Fruit Trifle
2 layers of sponge cake or
1 pound cake
2 cups fresh strawberries,
sliced and sugared(or any fruit in season)
1/4 cup sherry
jam or fruit syrup (your choice)
1 envelope BIRD'S Dessert
Mix
3 tablespoons sugar
2 cups milk
whipped cream
Cup or tear cake into
small pieces, place in bottom of glass bowl,
using about 1/2 cup of fruit syrup, drizzle over cake pieces. (use a
fruit syrup that complements the fresh fruit you are using but should
be different) Drizzle 1/4 cup Sherry over cake also. The next layer
is your fresh fruit which
should completely cover cake about 1".
Make up your custard according
to directions with sugar and milk.
(I have found BIRD'S Imported
English Custard better than
anything I can
make from scratch. Pour over fruit and cake. Chill
until set. Top
with whipped cream.
But if you really want a more
Traditional Easter Dinner
substitute:
Menu
Avocado with Bay Shrimp
Baked Ham
Celery Amandine
Yam Soufflé
Easter Bombe
Avocado with Bay Shrimp
1/2 avocado per person peeled and seeded and dipped in lime
juice. Fill cavity with small bay shrimp in lime/mayo dressing
Baked Ham
Depending on
type of ham chosen, cook according to directions.
After ham
is cooked mix 2 egg yokes with 1 cup strained apricot
jam and spread over
entire surface, dust with 1/2 cup chopped
(very fine)
pecans. Return to oven (375) to brown 25 min. Stud
Ham with candied cherry halfs and small chunks of pineapple and whole cloves
Celery Amandine
4 cups match like pieces
cut from tender celery, cooked in salted water about 2 min
2 cups cream sauce
1/2 cup slivered almonds
Yam Soufflé
4 cups mashed cooked yams
1/4 cup brown sugar
1 teaspoon salt
1 Tablespoon grated orange
peel
2 cups milk
6 eggs, separated
Put yams, sugar, orange peel, milk, and well beaten egg yokes in
pan and cook, stirring, until thickened. Cool 15 minutes or so. Beat
egg whites until stiff. Gold egg whites into yam mixture. Pour into
buttered 3 quart soufflé dish and bake at 350 for 55 min.
Easter Bombe
If you want it to look
like a huge Easter egg use an oval 2 quart mold.
Use home made
or high quality commercial vanilla ice cream.
Before filling mold chill thoroughly in freezer. Soften ice cream
enough so that it will spread easily. Soak 1 cup mixes candied fruits
in kirsch. mix with ice cream, fill mold and smooth top with spatula,
cover
with a sheet of wax paper, put on cover and press down
firmly. Freeze 5 to six hours. Unmold onto a well chilled plate.
Cover
completely with whipped cream. Return to freezer to set.
Then using a pastry bag decorate with whipped cream that has
been tinted with veg coloring. Freeze overnight.