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Old 03-13-2008, 02:48 PM
Location: Atlanta
739 posts, read 830,178 times
Reputation: 279


what else? rabbit!
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Old 03-18-2008, 07:56 AM
Location: Hampton Roads, Virginia
1,123 posts, read 5,331,410 times
Reputation: 710
Default What are you making for Easter dinner?

We have family dinners alot, along with all the holiday's and since I have become the main cook for 10-14 people these days, I am looking for new ideas.

Typically, I consider Easter dinner an easier meal to prepare (compared to Thanksgiving, Christmas etc) because Spring is here so I can make more cold foods.

I seem to be running out of ideas..... either that or I am just crazy tired
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Old 03-18-2008, 08:03 AM
Location: Where we enjoy all four seasons
20,797 posts, read 9,740,067 times
Reputation: 15936
I will be cooking leg of lamb and for those who do not care for it....spiral honey ham.....
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Old 03-18-2008, 08:06 AM
Location: Looking East and hoping!
28,227 posts, read 21,844,780 times
Reputation: 2000000995
This year-reservations-LOL.

But I love making boned, stuffed fresh ham; freah asparagus; new potatoes; big salad; trifles for dessert.
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Old 03-18-2008, 08:54 AM
Location: Philaburbia
41,948 posts, read 75,153,734 times
Reputation: 66884
I have a certificate for a free ham or turkey from the grocery store. I'm not sure which I'll get yet.

And we're not sure if we're cooking, or if someone else is! Stay tuned, I guess ... My inclination is to just have Easter with the two of us. We had Thanksgiving at our house; it's someone else's turn!
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Old 03-18-2008, 08:58 AM
5,652 posts, read 19,345,372 times
Reputation: 4118
This year, the stores aren't advertising their asparagus. Too early in the season?

I am making broccoli with cheese sauce instead. And sweet potatoes and ham of course. And bisquits. And I am making a lamb shaped pound cake.
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Old 03-18-2008, 09:01 AM
Location: Denver
2,969 posts, read 6,942,750 times
Reputation: 4866
It has been decided we are skipping a ham too. Going to roast a turkey or chicken instead. I just came across a recipe for wasabi vegetable and potato salad, also thinking about mac and cheese or stuffing, a layered salad, fresh pineapple, rolls, and angel food cake with berries and whipped cream.

I don't like having Easter in March!!
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Old 03-18-2008, 09:05 AM
3,367 posts, read 11,057,374 times
Reputation: 4210
How about a whole salmon? Cooked in the dishwasher of course....

It's inexpensive (per pound) looks amazing, serves a load of people and can be eaten cold with a lemon mayo etc.

Now for the best bit - you can cook it in the dishwasher! There are quite a few recipes online;

Dishwasher Salmon

The Surreal Gourmet

Wine X Magazine

Dishwasher Poached Salmon a la Ruth - Salmon Recipes .Net: Over 700 salmon recipes. Fresh, smoked, grilled, baked ...

Last edited by southdown; 03-18-2008 at 09:52 AM..
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Old 03-18-2008, 09:49 AM
Location: Oxford, England
13,026 posts, read 24,621,508 times
Reputation: 20165
We'll probably go out for Easter but if we don't I quite fancy Jugged Hare or rabbit

Saddle of Hare Vigneronne

1 saddle of hare 2 tablespoons hare blood
Bouquet Garni Beurre Manie
2 onions ½ pt cream
2 cloves garlic 4 rashers fat bacon
2 glasses sherry 1 carrot
½ pt stock 1 tablespoon brandy


Trim the saddle and place in a deep glass or china dish.

Slice the vegetables and put over and round the saddle together with the crushed garlic and herbs. Pour over the brandy and sherry and leave to marinate for 24 hours.

Dry the saddle and wrap around with the bacon rashers. Strain the marinade, place the vegetables on the bottom of a casserole and set the saddle on top.

Pour over the sherry and brandy, baste well and cover. Cook for 1½ hours in a moderate over, basting frequently. Boil up with stock, add the cream and reduce a little. Thicken with a beurre maine.

Remove the saddle from the oven and place on a serving dish. Strain the juices from the casserole into the sauce. Add a couple of spoonsful of the sauce to the blood and return to the pan. Do not allow to boil after the blood has been added.

Pour the sauce over the hare and serve with herbed mashed potatoes and wild mushrooms.

Rabbit with (hard) cider ,mustard and thyme

Servings: 4

1 Rabbit, farmed or 2 wild, jointed into 8 pieces
3 tbsp seasoned plain flour
4 Onions
12 garlic cloves
25ml Olive oil
25g butter
1 bunch Thyme
600ml still alcoholic cider, good quality
2 tbsp wholegrain mustard
1 tbsp Honey
2 tbsp Cream


1. Coat the rabbit pieces in seasoned flour and set aside.

2. Roughly slice up the onions and smash up the garlic a little, but do not peel it.

3. Melt the oil and butter together in a large frying pan and add the rabbit. Leave it to brown really well, then turn over and brown the other side.

4. Add the onion, garlic and thyme. Cook for 10 minutes, and then add the cider and mustard.

5. Put the lid on, and simmer for 40 minutes. At the end of this time, there should be very little juice left.

6. Add the honey, and then the cream, stir and continue cooking for one minute more, until the rabbit is almost falling off the bone.

7. Serve immediately with sauté potatoes, a green salad and a bottle of good cider ( hard cider I think you call it in the US) .
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Old 03-18-2008, 10:02 AM
Location: Coastal Georgia
50,342 posts, read 63,918,476 times
Reputation: 93271
Usually a Honey Baked Ham with cheese/hashbrown potato casserole, asparagus, some kind of colorful jello salad, maybe sweet potato bisquits and some refreshing dessert like maybe lemon meringue, or strawberry rhubarb pie, or strawberry shortcake. Possible last minute substitution of leg of lamb if the crowd is manageable.
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