I’m hosting Easter this year and I need a main course that’s not lamb (my in-laws are not fans of lamb). It will be a 1pm meal. Any suggestions for what to serve?
I’m hosting Easter this year and I need a main course that’s not lamb (my in-laws are not fans of lamb). It will be a 1pm meal. Any suggestions for what to serve?
0 Answers
Robin Rendina wrote on :
I’m doing homemade polish sausage, ham and homemade pileggi’s. Can’t wait.
Lina Perl wrote on :
Yum! Hope it was delicious. I ended up doing ham and brisket with pasta salad and caprese salad. It was a big hit!
Geri Brin wrote on :
Brisket
Cathy Barrow wrote on :
I think porchetta is a fabulous food for Easter. Another option is brisket – smoked, braised, dry rubbed or corned. Sometimes, there’s nothing like a standing rib roast. Or even a side of salmon.
Lina Perl wrote on :
THank you! I’ve been thinking about doing brisket (I have a FABULOUS brisket recipe) but I was getting some pushback from my husband. Now I have a official foodie telling me it’s okay 😉
Lina Perl wrote on :
I love brisket, too 🙂
Lina Perl wrote on :
Just wanted to let you know, I went with the brisket. (also served ham, pasta salad, and caprese salad.) But the brisket was the star of the day!– delicious 🙂
Sharon Murner wrote on :
This is one of my favorites from Tyler Florence who is on the Food Network.
Tangerine-Glazed Easter Ham with Baby Carrots
.Prep Time:20 minInactive Prep Time:–Cook Time:4 hr 0 minLevel:
IntermediateServes:
10 to 12 servings. Ingredients
â¢1 (8 to 10-pound) smoked ham, bone-in, skin on
â¢Kosher salt and freshly ground black pepper
â¢1 bunch fresh sage leaves
â¢1/4 cup extra-virgin olive oil
â¢1 cup (2 sticks) unsalted butter, cut in chunks
â¢2 tangerines, sliced thin, seeds removed
â¢2 cups tangerine juice
â¢2 cups light brown sugar, packed
â¢1 cup water
â¢1/4 teaspoon whole cloves
â¢2 cinnamon sticks
â¢11/2 pounds carrots, peeled
Directions
Preheat the oven to 300 degrees F.
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.
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Lina Perl wrote on :
Love Tyler Florence. This is great–thanks!
Jane Soher wrote on :
There are so many alternatives depending on their tastes: Filet Mignon in Phyllo with wine sauce, Pork roast with Apples , Veal Birds,or Cornish Game Hens The list is endless but your guest individual likes, time and budget all come into the answer for your entertaining.
Joan Ross wrote on :
Easter season besides focusing on religious themes, symbolizes spring,, rebirth regrowth, , baby animals, new flowers , symbolic foods, eggs etc..
Since 1 pm is a luncheon time and may be the big meal of the day here are some suggestions:: glazed ham, roast cornish game hens, broiled salmon, spinach lasagna rolls,, roast tenderloin of beef, roast ducking etc.,.
Perhaps include a colorful vase of tulips or daffodils to adorn the table.
Here is a recipe for a fantastic easy salmon. Serve with roasted asparagus, new red boiloed baby potatoes garnish with fresh chopped herbs or a rice dish and salad. Dessert: blender chocolate mousse decorated with raspberries and a spritz of whipped cream cream
Easy and delicious Salmon ( multiply as needed )
4 salmon steaks or filets
Marinade:
3 Tbs. real maple syrup
1 Tbs. Dijon mustard
1 Tbs balsamic vinegar
The salmon will be flavorful and moist. Marinade salmon several hours or overnight in the marinade. Remove salmon, reserve marinade. Grill or broil salmon and baste frequently with marinade. Serves 4.
Enjoy
Lina Perl wrote on :
Love the salmon recipe! My in-laws aren’t big fish eaters (unfortunately!) but I absolutely love salmon. I’m going to make this for my husband and daughter for sure. And I’m leaning toward a combo of glazed ham, some kind of egg dish (maybe Staness’s or maybe one without ham in it if I’m also serving ham) and those spinach lasagna rolls, too. My in-laws normally make a big Italian meal (lasagna, eggplant parm, etc) so I think they’d love to see some lasagna on the table….
Thanks so much. L
Teri Newman wrote on :
Do a Beef Wellington or a Chauteubriand. Both are delicious.
Lina Perl wrote on :
I have never made either, but I’m going to look up some recipes!
Staness Jonekos wrote on :
A ham dish (my favorite here) or salmon (a delicious and simple recipe http://www.menopausemakeover.com/2010/07/26/broiled-salmon-with-asparagus/) are great options for a yummy Easter afternoon meal.
Ham, Gruyere & Spinach Bread Pudding
This gourmet dish is easy to make, healthy and low in calories. High-quality smoked ham complements the spinach, peppers, rosemary and Gruyere perfectly.
Serves: 6
Preparation time: 30 minutes
Ingredients
For the custard:
4 large egg whites
4 large eggs
1 cup skim milk
2 tablespoons Dijon mustard
1/4 teaspoon freshly ground pepper
1 teaspoon minced fresh rosemary
For the bread and filling:
4 cups (4-6 slices) whole-grain bread, crusts removed if desired, cut into 1-inch cubes
5 cups chopped spinach, wilted
1/2 cup chopped jarred roasted red peppers
1 cup (5 ounces) diced ham steak
For the topping:
3/4 cup shredded Gruyere cheese
Preparation
1. Preheat oven to 375°F. Coat an 11â x 7â glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare the custard whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary and whisk to combine.
3. Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40-45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15-20 minutes more. Transfer to a wire rack and cool for 15-20 minutes before serving.
This dish is a crowd pleaser – enjoy!
Nutrition Facts
Per serving:
276 calories
10 g fat
169 mg cholesterol
25 g carbohydrate
21 g protein
3 g fiber
746 mg sodium
422 mg potassium
Nutrition Bonus: vitamin A (70% Daily Value), folate (37% DV), calcium (30% DV), vitamin C (20% DV)
Lina Perl wrote on :
Staness – I love this! I was thinking about doing ham and a separate egg/cheese souffle, but I love the idea of combining them and the addition of the peppers and spinach. Great idea….thank you!
Karen Canning-Millar wrote on :
I served roast duck last year and it was a hit!
Diane Katz wrote on :
If your familydoesn’t have to have meat as a main course, how about Lasagna! You can make it ahead and then just warm it up serve a salad, some garlic bread and you get to enjoy the day too.
Ruth James wrote on :
How do you feel about ham? Or more specifically, how does your MIL feel about it? Not a suckling pig, mind you, but ham. I think cwbbkg’s suggestion of prime rib is fantastic, also!
Lina Perl wrote on :
I feel good about ham! But I’ve never made it…. Do you suggest ordering it (like the ready-made hams) or making it myself?
Carolyn Wispe Burns wrote on :
A prime rib is a lovely alternative to lamb.
Lina Perl wrote on :
good thought! I’ve never made that before….any good recipe you know of?
Carolyn Wispe Burns wrote on :
I have not made one is more than a decade.. (gave up red meat) Look on epicurious.com. I know roasting one is pretty easy – make sure you have an instant read thermometer. oh and some kosher salt. Serve with a creamy horseradish sauce too. Good Luck.