apple french toast, bacon, Baked eggs, Easter, Easter Brunch, Easter dinner, Easter Place Card, Herb Crusted Pork Roast, oranges, pineapple, place cards, rice pilaf, roasted asparagus, Roasted Asparagus with Garlic and Lemon, Strawberries, vanilla sauce, Vermouth Sauce
I made just a few changes to the menu planned. Both meals are posted below with adjustments I made. We enjoyed both meals!
Baked Scrambled Eggs
Apple French Toast
Strawberries and Oranges with Yogurt Sauce
1 small onion with 2 cloves garlic (and any other vegetables you may want to add, like red peppers, tomatoes, broccoli, mushrooms etc)
1 ½ C Milk
4 T flour
¼ t black pepper
1 t salt
Place sautéed vegetables in the bottom of a buttered 9×13 Casserole dish.
Pour whisked eggs on top.
Top with 1 ½ C Cheddar Cheese.
Bake at 350°F for 35-45 minutes, watching it until it is done.
When cooking bacon for a large group, I bake it one day ahead. I lay it carefully on foil lined baking sheets (usually 3). Then I bake it at 350°F for 15+ minutes until nearly done. When it is not fully cooked, I take it off the pan with tongs onto a paper towel lined baking sheet or large plate. The baking sheet full of hot grease I put under the car in the garage…yes, I really do! That way they are out of the way and I can deal with them later. The next day the fat has solidified. I roll up the foil, place it in a garbage bag, tie it and there it is, neatly disposed of.
After the bacon is dried, I place it in a 9×13 baking pan and refrigerate it.
Apple French Toast (9×12 or 2 8×8)
8 C soft wheat bread cubes, excluding heels (3/4 1 lb. 8 oz. loaf)
3 C peeled and sliced apples
1 ½ C brown sugar
2 1/4 C milk
3/8 C butter
1 1/2 t ground cinnamon
¾ t ground nutmeg
1 t vanilla extract
3 eggs beaten
Spray pans with nonstick spray.
In a saucepan over medium heat combine apples, brown sugar, milk, and butter.
Cook until butter melted and apples are softened.
In a bowl whisk together cinnamon, nutmeg, vanilla, and eggs.
Place cubed bread in individual’s pans.
Mix apple mixture with bread.
Pour egg mixture over bread mixture in pan.
Cover with plastic wrap and put lid on.
Thaw before baking.
Bake at 350 F for 30-40 minutes until apples tender.
Vanilla Sauce: make at home, or serve with vanilla ice cream
1/2 C white sugar
3/8 C brown sugar
3/4 C milk
3/4 C butter
2 t vanilla extract
Combine all vanilla sauce ingredients except vanilla and bring to boil. Remove from heat and add vanilla. Ladle over bread pudding after it’s baked. Note: If you are making this at home without freezing it, don’t precook apples and increase baking time to 40-50 minutes.
Bacon can be warmed in oven covered with foil for 15 minutes and it is ready to serve.
I bake the potatoes one day ahead. On Easter morning I grate them and fry them in butter and olive oil, season with salt and pepper and serve!
Strawberries with Yogurt Sauce
Slice the strawberries into bite sized pieces. Place in a Serving bowl.
2 cups plain yogurt
2 T orange juice concentrate
2 T honey or sweetener of your choice
Mix, place in serving bowl on table.
Easter Dinner Menu 2013 for a 5:30pm Meal
Heat oven to Roast, 325°F Convection oven.
Herb Roasted Pork Loin 2:30- approx. 5:10
Rice Pilaf 3:30- 5:15 in rice cooker
Roasted Asparagas with Lemon and Garlic 5:10 oven
Pureed Broccoli Soup 5:10 stovetop
Pineapple Cut early and refrigerate.
Orange Rolls 5:17 oven
Easter Sugar Cookies
Herb-Roasted Pork Loin (purchase later or leave meat at home)
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed (purchase later or leave at home)
For Herb Crust:
3 T Olive Oil
3 T fresh rosemary
3 T fresh thyme
3 T fresh sage
3 T fresh savory
½ C finely chopped onions
6-8 cloves, or 2 T finely chopped garlic
3 T Dijon mustard
1/3 C dry Vermouth
2 t Dijon mustard
1 ¾ C chicken broth
1 ½ T butter
1 ½ T all-purpose flour
Place all herbs and garlic for Herb crust in food processor to blend until coarse.
Divide equally into sandwich bags.
Melt butter in a heavy saucepan over medium heat.
Whisk in flour and cook, whisking, until pale golden, about 3 minutes.
Whisk in vermouth, mustard and broth and simmer until slightly thickened, about 3 minutes.
Take off heat and cool.
Divide into sandwich bags.
Place both bags into a quart size freezer bag.
Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper.
Straddle a flameproof roasting pan over 2 burners, then heat 1 T oil over medium-high heat until it shimmers.
Brown pork on all sides, then transfer to a large plate.
Put a metal rack in pan.
Rub roast with herb crust mixture on all sides.
Any excess herb crust mixture lay on top of roast.
Put roast, fat side up, on metal rack.
Roast 1 hour.
Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests).
Transfer pork to a cutting board and let rest 15 to 25 minutes.
Meanwhile, warm up the sauce. Add any drippings from the pan to the sauce if you’d like.
Slice and serve warmed sauce over meat.
Great served with twice baked potatoes.
Rice Pilaf I sautéed the vegies a day ahead and got them ready to add to the rice cooker. I doubled the recipe for Easter and placed the washed rice into the rice cooker along with the vegies and broth, then turned it on 2 hours ahead of when I wanted it done.
1 C Bistro Blend Wild Rice
1 C brown Basmati Rice
4 C chicken broth
3 C water
Make rice, meanwhile, sauté:
¼ C Shredded carrots
¼ C green onions, sliced
¼ C diced red pepper
3 cloves garlic, minced
After cooked through add to rice as it is cooking.
Cool on sheets. Place in individuals labeled bags.
Thaw and warm in microwave, oven or on stove until heated through.
Place some lemon olive oil in bottom on baking dish. Place Asparagus on oil and toss until it is all coated. Place coarsely chopped garlic, about 6 cloves, on top of asparagus and drizzle with a little more lemon olive oil. Place in 400°F oven for 15 minutes after roast is out of the oven and resting. Time for 7 minutes and place dinner rolls in oven the last 7 minutes of cooking time. When out of the oven, squeeze lemon on top of asparagus.
Pureed Broccoli Soup
1 ounce butter
1 onions, finely sliced
1 carrots, finely sliced
2 stalks celery, finely sliced
1 -2 head broccoli
6 cups vegetable stock (see recipe below)
1 cups milk/evaporated milk ( I use nonfat evaporated milk)
1 t garam masala
salt and pepper as desired
Melt butter in saucepan, add onion, carrot and celery.
Saute gently until soft, about 4 minutes.
Trim the woody ends of the stalk and peel.
Roughly cut up heads and remaining stalk.
Add broccoli to pan with chicken stock, milk.
Season with spices.
Bring to a boil, cover and simmer 25 minutes.
When broccoli is tender, transfer vegies to a blender or use immersion blender.
Blend on high until all ingredients are smooth.
Return mixture to saucepan.
Heat until lightly boiling and thickened.
To make a vegetable stock, you can use any pieces of vegetable discards you may have. What is in this stock is what I had on hand. The fennel fronds were left over from the last Cookday. They will give a bit of an anise taste to the broth. The rest of the vegetables are what would have been thrown away after preparing the vegetables for the soup.
Fronds of 2 fennel bulbs
3 cloves garlic, cut in 2
Ends of carrots, celery and onion
Any woody parts of the broccoli
Place all in soup pot with 6 quarts of water and bring to boil. Simmer for 3 hours. Strain the broth from the vegetable pieces then use. If not using immediately, this can be cooled and stored in 1 qt. containers in the freezer for future use.
Cut into bite size pieces and serve with meal.