Easter Idea Blog – Ideas for Easter Crafts, Easter Decorations, Easter Dinner and Easter Flowers




Making a ham, mash potatoes and/or candied yams, and easter cupcakes. What a wonderful spread huh? Give me some idears

This is great veggie side…I’ve made it before

Roasted Asparagus with Hollandaise
Asparagus:
1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Sauce:
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt

Preheat oven to 450 degrees F.
Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.

Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

Cook’s Note: This recipe can be easily doubled. If you double the recipe, be sure to place the stems on the baking sheet so that the tips are pointed toward the center, and the bottoms are pointed out, toward the edges of the pan. Since the tips are thinner than the stems, they tend to cook faster. However, when roasting, items at the edges of the pan cooked more quickly than those in the center. Taking the time to lace them this way helps the asparagus cook evenly.

6 Responses

luv the cupcake idea
paint eggs
don’t eat em tho.
ummm….
candyz work
but how u make em?
u could make starwberry covered in choco!!!!
i’d b happy 2 taste.
XP easter bunny!!!
References :

There is this recipie for an icebox cake and it’s SUPER easy

1 box of vanilla or chocolate wafers
2 tubs of Cool Whip

Put one layer of wafers on the bottom of a plate and spread cool whip over it. Repeat 7 times. Cool in your fridge for 2 hours. ENJOY!!
References :

Lingonberry Roast Duck

5 1/2-6 lbs ducklings
3/4 cup lingonberry preserves
1/4 cup soy sauce
1/4 cup sherry wine
1/2 cup hard apple cider
10 cloves garlic, minced
1/2 teaspoon dried ancho chile powder
1/4 tablespoon lemon juice
1-2 teaspoon Tabasco sauce, to taste
1/2 large onion
2 1/2 tablespoons honey
1/2 cup chopped scallions (green onion)
3 cups additional hard apple cider

Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).
In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.
Pour 1/2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside; place on roasting rack in the roasting pan.
A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze (and a good number of lingonberries remain on the skin of the duck), pour most of the rest of the jam mixture onto the duck, reserving about 1/4 of a cup; let the duck sit for 1 hour.
Preheat oven to 350 degrees F.
Remove the outer skin from the onion half, then cut it into quarters; stuff the duck with the onion pieces.
Combine the reserved lingonberry sauce with the honey; pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.
Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan; roast un-covered an additional hour, basting occasionally.
Serve with rice pilaf or wild rice, and vegetables.
*Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you’re willing to use, such as the wings) and put it all in a crockpot on low for 8 hours; strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.
Note: you can substitute other types of berry jam for the lingonberry.
References :

This is great veggie side…I’ve made it before

Roasted Asparagus with Hollandaise
Asparagus:
1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Sauce:
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt

Preheat oven to 450 degrees F.
Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.

Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

Cook’s Note: This recipe can be easily doubled. If you double the recipe, be sure to place the stems on the baking sheet so that the tips are pointed toward the center, and the bottoms are pointed out, toward the edges of the pan. Since the tips are thinner than the stems, they tend to cook faster. However, when roasting, items at the edges of the pan cooked more quickly than those in the center. Taking the time to lace them this way helps the asparagus cook evenly.
References :
Food Network

Here is a delicious side dish. Unusual though it may seem it’s a hit.

Savory Carrot & Apple Casserole
1 lb carrots, peeled, cut into sticks
2 large white onions, thinly sliced into rings
5 tablespoons butter (or margarine)
3 large apples, cored, thinly sliced into rings
1 teaspoon thyme (optional)
1/4 cup lemon juice
1 cup seasoned bread crumbs
Steam carrots in boiling salted water until tender-crisp. Set aside.
Cook onions until golden in 2 tablespoons of the butter.
In buttered baking dish, layer carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt remaining butter. Mix in bread crumbs. Sprinkle over vegetable mixture.
Bake at 300 degrees for 15 minutes or until vegetables are heated through and crumbs are golden brown.
References :

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=Easter%20cake&u3=**7*23&wf=9&recipe_id=55705

This is a recipe for a white chocolate raspberry cake, that I am trying this year for Easter dinner!
References :

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