I need some new ideas for easter dinner.?

Question

Hi there, this is the first holiday in like 6 years that my whole family is going to be together and I want to make it really special. Anyone have any ideas for something new and different for Easter. Thanks in advance.

Answer 1

How about having everyone bring a covered main dish, and whomever is hosting make a bunch of side dishes and desserts.  You should end up with a smorgesbord that will please everyone.  Congrats on getting the family together!!!!!

Answer 2

We always have ham, cheddar potatoes, mashed potaoes, rolls, green bean casserole, cole slaw, and a coconut cake. It is very special for us because it's our traditional holiday meal. Good luck!

Answer 3

Menue

This is what I am serving to long lost fam . Most of the dips can be made ahead, and the dips create a festive atmosphere

Entre : Selection of dips

Cob loaf dip

packet frozen chopped spinach

300ml tub sour cream

packet philly cheese

packet of french onion or spring vegetable soup.

Thaw and drain the spinach and mix with the soup mix and the cream and cheese, put in the cob loaf and put in the oven for 15-20 mins and serve.

Basil & Feta Cheese Dip

Ingredients   • 500g feta cheese crumbled (use a semi soft texture)

• 1 cup loosely packed basil leaves

• 1/4 cup chopped chives

• 2 cloves garlic (finely minced)

• Olive oil

• Fresh ground black pepper (to taste)

• Pinch of salt (if required - some fetta cheese can be salty)  

Method

1. Process basil and chives in food processor until fine.  

2. Add feta and garlic until well mixed. Check seasoning.

3. Add enough olive oil to make spreadable.  

4. Season to taste.

5. Serve with Paradise Veri Deli Crackers.

beetroot dip

Ingredients   • 3 medium beetroots

• 1 tbsp red wine vinegar

• 3 tbsp olive oil

• 1 garlic clove, crushed

• 1 - 2 tsp horseradish cream

• Salt and freshly ground black pepper  

Method

Place beetroots in a saucepan, cover with plenty of water and bring to the boil over a medium heat. Once boiling, reduce heat, cover and cook for 30–40 minutes, until beetroots are tender. Allow beetroots to cool, remove skins and chop flesh roughly. Place beetroot in food processor; add vinegar and oil and process until smooth. Add garlic, horseradish, and salt and pepper to taste. Serve with Paradise Veri Deli Crackers.



SESAME & GINGER DIP

Ingredients   • 3 tsp dijon mustard

• 1/2 tsp ginger, ground

• 2 tsp soy sauce

• 1 tsp sesame oil

• 1 tsp sesame seeds

• 1/4 tsp ground black pepper

• 3 tsp chives finely chopped

• 1 cup sour cream

Method

1. Mix the mustard, ginger and soy sauce, blend well.  

2. Mix in the sesame oil, sesame seeds, pepper and chives, mix thoroughly.  

3. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip.  

4. Serve with Paradise Veri Deli Crackers.



blue cheese & bacon dip

Ingredients   • 250g blue cheese, crumbled

• 3/4 cups sour cream

• 1/4 cup yoghurt

• 250g bacon bits, cooked

• 1/8 teaspoon cayenne pepper  

Method

1. Mix all ingredients together well and refrigerate for at least two hours before serving.  

2. Garnish with a few chopped chives.  

3. Serve with Paradise Veri Deli Crackers.

Baba Ghanouj

Ingredients:

2 medium eggplants

1 1/2 lemons, juiced

1/4 cup extra virgin olive oil

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

salt to taste

finely chopped parsley, green peppers, and green onions

pita bread

Directions:

Wash eggplant and pierce at intervals with a fork. Set on a baking dish and broil close to heat for 20 minutes.

Peel and sprinkle quickly with half the lemon juice. Cool and chop finely.

Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Can be frozen at this point.

Serve trimmed with parsley, green peppers and green onion with pita.

Have a lot of cut up vegetables as well and salad - simple like tomatoe and onion and green leaf salad

main: Crusted leg of lamb

Recipe for Crusted Rack:

4 cutlet pork lamb or beef rack

100g macadamia nut pieces

50g breadcrumbs

1g native mint*

25g soft butter

pinch salt

pinch pepper

50ml Cherikoff Mountain pepper BBQ sauce*

150ml demi glace

50ml red wine

5g native pepperberries*

Method

· Trim the rack and cut the bone at the base.

· In a processor, blend the macadamia nuts, breadcrumbs, native mint and the soft butter. Season with salt and pepper.

· Press this mixture all over the outside of the rack.

· Bake in a medium oven for approximately 40 minutes or till the rack is just medium.

· In a pan, put the demi, Mountain pepper BBQ sauce, red wine and native pepperberries, bring to the boil.

· Carve the rack (1 cutlet per person) and serve with the Pepperberry and red wine sauce.

two sides

Hassle backs - the secret to extra crispy roasties.  

Ingredients

12 small roasting potatoes

2 tbsp vegan margarine

2 tbsp olive oil

1 tbsp coarse ground black pepper

to taste sea salt

½ tsp rosemary chopped

to garnish fresh rosemary sprigs

1. Preheat the oven to 200C/400F/gas mark 6.

2. Peel the potatoes and cut in half lengthways so they sit flat.

3. Slice into each one ¾ of the way through at 5mm intervals keeping them joined at the base.

4. Place the potatoes in a saucepan with cold water. Bring to the boil and simmer for 5 minutes.

5. Remove the potatoes from the saucepan and drain.

6. Melt the margarine in a baking tray with the oil. Add the rosemary, salt and black pepper to the mixture.

7. Place the potatoes into the tray, cut side up, and spoon over the mixture, coating well.

8. Roast in the centre shelf of the preheated oven for 30 minutes, or until golden and crispy.

9. Garnish with fresh rosemary.

Hungarian Braised Red Cabbage

Ingredients

15ml/1tbsp olive oil

1 onion, chopped

900g/2lb red cabbage, finely shredded

450g/1lb white cabbage, finely shredded

45ml/3tbsp white wine vinegar or cider vinegar

2tbsp sugar

1 bay leaf

salt & pepper

450ml/¾pt vegetable stock

Method

1. In a large saucepan which has a lid, heat the oil over a moderate heat and cook the onion in it until golden.

2. Add all the remaining ingredients and mix well.

3. Bring to the boil. Cover and simmer for about 30 minutes, or until the cabbage is tender.

with Aussie damper

Australian Damper Bread

This is a traditional bread baked in the coals of an open fire or in a Dutch Oven (huge lidded cast iron pot) but nowadays we bake it in a normal oven. Of course there are as many variations as there are days in the years but the basic recipe is as follow:-

Ingredients

4 cups self-raising flour

3/4 - 1 teaspoon salt

2 teaspoons sugar

2 tablespoons butter at room temperature

1 cup milk

1/2 cup water

Method

Sift the flour and  salt into a bowl and mix in the sugar.

Rub in the butter with your (clean) hands until a fine breadcrumb texture is achieved.

For a well in the top of the flour, pour in the milk and water, and mix well with a knife until the dough come clean from the sides of the bowl.

Turn out onto a floured board and knead until smooth and silky, like a baby's bottom.

Shape into a mounded loaf, (some people cut a deep cross in the top) and bake in a preheated oven, 200 c / 400 F, for 25 minutes. Then lower the temperature to 180 c / 375 f and cook a further 10 - 15 minutes until done. The loaf should be a light golden brown colour and sound hollow when tapped.

If you are "game" try cooking it on a camp fire; nothing beats that extra smoky flavour, especially using Australian Eucalyptus wood to give it that special something. If you are cooking in an oven at home, try putting a few Gum Leaves in the over to smoke as your are cooking the bread.

Damper is very similar to Irish Soda Bread, and probably developed from recipes brought over by Irish immigrants/convicts.

then desert - fruit salad and ice cream

I hope this helps

You could mix and match. The reason I am serving vegetarian dips is in case somebody is a vegetarian and I have included tasty vegie sides. Good luck

Answer 4

i would make a grilled chicken salad

bread rolls

bbq grilled steak

fresh salads

scalloped potatoes

Answer 5

Serve a "traditional Easter dinner"  whatever that is for you.

Answer 6

~Menu Suggestions for a Special Easter Meal~

Easter is a very special gathering time for many families. Try this recipe, hope you like it...

#1. ~Whole Baked Sweet Potatoes~

INGREDIENTS:

    * 4 medium sweet potatoes, even in size

    * vegetable oil

    * butter

    * salt and paprika or cinnamon sugar

PREPARATION:

Scrub sweet potatoes; brush each with vegetable oil. Arrange potatoes on oven rack and bake at 450° for 35 to 45 minutes, until tender. Remove at once and prick with a fork to let steam out. Cut a 1 1/2-inch cross in the center of each potato. Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts. Top with butter and sprinkle with salt and paprika or a mixture of cinnamon and sugar.

#2. ~Herbed Leg of Lamb with Pan Gravy~

INGREDIENTS:

    * 1 leg of lamb, about 5 pounds

    * 4 cloves garlic, crushed

    * 2 teaspoons salt

    * 2 teaspoons dried leaf oregano, crushed

    * 1/2 teaspoon pepper

    * 1 cup dry red wine

    * 1/4 cup sliced green onions

    * 2 tablespoons lemon juice

    * 2 tablespoons flour

    * salt and pepper to taste

PREPARATION:

Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy. Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.

Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste. Serve gravy with leg of lamb.

#3. ~Baked Ham With Pineapple~

INGREDIENTS:

    * 1 smoked picnic shoulder, fully cooked, about 5 to 7 pounds

    * 1 can (15 ounces) pineapple slices in juice

    * 1/4 cup light brown sugar, packed

    * 1/4 cup honey

    * Maraschino cherries

    * whole cloves

PREPARATION:

Remove skin from ham; place on a rack in a baking pan, fat side up. Cover loosely with aluminum foil; bake at 325 degrees for about 30 minutes a pound, or to 140 degrees on meat thermometer. Drain pineapple, reserving 1/4 cup of juice. Combine the reserved juice, brown sugar, and honey in a saucepan; cook over low heat until sugar is dissolved, stirring occasionally. Remove foil from ham; score fat in a diamond pattern. Brush ham with pineapple-honey mixture. Arrange pineapple slices and cherries in a pattern over the top of the ham, securing with toothpicks. Stud with cloves, if desired, and brush again with pineapple-honey mixture. Bake an additional 30 minutes at 325°, basting with pineapple-honey mixture.

#4. ~Baked Onions in Cheese Sauce~

INGREDIENTS:

    *  2 1/2 pounds small white onions, peeled, about 32

    * 1/4 cup butter

    * 1/4 cup flour

    * 1 teaspoon salt

    * 2 cups milk

    * 1 cup (4 ounces) shredded American or process mild Cheddar cheese

    * 1/2 cup bread crumbs tossed with 1 tablespoon melted butter

PREPARATION:

Cook the peeled onion in boiling salted water until just tender, about 25 minutes. Drain well then transfer to a buttered baking dish, about 1 1/2 quart size. Melt the 1/4 cup butter in saucepan; stir in flour and salt until smooth. Add milk, stirring constantly, and continue cooking until smooth and thickened. Add cheese and continue cooking and stirring over low heat until cheese is melted and blended. Pour sauce over the onions then top with the buttered bread crumbs. Bake at 350° for about 25 minutes, or until thoroughly heated and lightly browned.

#5. ~Desserts - Coconut Nests for Ice Cream~

Coconut nests are made with coconut and sweetened condensed milk and chocolate, then they are baked and served filled with ice cream and sauce.

INGREDIENTS:

    * 2/3 cup sweetened condensed milk

    * 1 ounce unsweetened melted chocolate (1 square)

    * 1 teaspoon vanilla extract

    * 2 cups moist shredded coconut

    * Vanilla Ice Cream

    * Chocolate Fudge Sauce

    * chopped peanuts, optional

PREPARATION:

Combine sweetened condensed milk and chocolate in a saucepan over low heat; cook for about 10 minutes, or until mixture is thick. Remove from heat; stir in vanilla. Stir in coconut; blend well. Butter 6 muffin cups; pack about 1/4 cup of the coconut mixture into each cup. Bake at 350° for about 20 minutes, until edges are firm. Gently lift nests from pans; cool thoroughly. To serve, fill with a big scoop of ice cream and top with chocolate fudge sauce and chopped peanuts, if desired.

Hope you enjoy this recipes!! :)

Answer 7

It is always a good idea to start your own tradition for holidays.If you are going to prepare the whole meal yourself, find out what most people like and prepare most dishes that can be made ahead of time. Write every item on a card, because something always pushed to the back of the fridge.

Answer 8

A twinkie trifle with pudding or custard. Red Velvet and or regular twinkies. Strawberries Kiwies Banana's be very colorful like the colors of spring.

Answer 9

Traditional Easter main dishes I'm sure you know what I mean Plus favorite family dishes that your family loves recipes that were handed from generations such as your familys ethnic cuisine. That'll make it unique & special if your family history where they were originated from or what other member of the family married someone from a different culture try also serving their ethnic dish.

Answer 10

My family got tired of the big heavy meals..we always had the typical ham dinner with all the trimmings...but we wanted to change the tradition...so now we have assorted salads..like chicken salad....ham salad ect..also assorted green salads...

we have assorted pasta salads also..this is alot better and we all like it

Answer 11

Ahh. I just had a brilliant idea. Ever have sweet potatoes with marshmallows on top?

(here's a sweet potato recipe:

http://allrecipes.com/Recipe/Sweet-Potat... )

replace the marshmallows with marshmallow PEEPS. you know the bunnies/chicks they have in the candy aisles now, or in the easter section? yummy and festive! :) i am so gonna try this myself...........

Answer 12

If there will be kids there, get some plastic eggs and fill them and have an egg hunt!  You could also go to the dollar store, and fill little Easter baskets for them ...    I found a 1'square piece of artificial turf that I'm putting under a big bunny, for a centerpiece, and scattering jellybeans and Peeps around in the "grass".  Green Easter grass would work too, though ....   We're having a Honey-Baked Ham, with green salad, fruit salad, scalloped potato casserole .... Desserts will be homemade chocolate Easter eggs, lemon cheesecake and assorted cookies ...   We'll have a veggie dip, devilled eggs and cheese cubes with little pretzel sticks stuck into them for appetizers.  The cheese/pretzels are easy for kids to eat ....

Keep it fairly simple and have things that can be made ahead.  If the food is good, it doesn't have to be elaborate.  The memories will come from what you DO that day!

Answer 13

Ham, Leg of Lamb, Turkey. I like ham, kielbasa, raisin bread,

Potato or Mac Salad, roasted vegs. Green salad. Pie or cake and ice cream. Don't forget the Easter candy.