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Celtic Radio Community > From Your Kitchen to My Plate > Traditional Easter Dishes


Posted by: Elspeth 22-Mar-2004, 01:51 PM
In our family we have a pretty common, traditional Easter. Ham, mashed potatoes, rolls etc. But there is one Easter staple that apparently isn't shared by all.

Pickled eggs. Meaning pickling eggs and beets in beet juice.

Having grown up with this, I wasn't prepared for the reaction of my in-laws the first time they had Easter dinner here. They found it very strange. My sister-in-law informend me they didn't eat purple food. biggrin.gif

So, what dish is a must have at your family's Easter table?

Posted by: maisky 22-Mar-2004, 01:59 PM
I like barbequed Easter Bunny with a garlic marinade. biggrin.gif

Posted by: Shadows 22-Mar-2004, 02:13 PM
I will ignore the wannabe jesters remarks!

We have had ham, lamb ( only my wife and I like it ),when money was tight we even had spam, pickled eggs, brisket, kraut, shiskabobs, sugar pickled garlic, turkey, and even salmon for Springtide meals. If tradition is what you look for then read your good book ( this is the season of Passover ). Every family has it's own traditions and to let others riducule and turn up their noses effect the way you carry out your history does not sit well in my book. Tradition is learned and continues to grow with each generation, teach your children well!

Posted by: Elspeth 22-Mar-2004, 02:16 PM
What is sugared pickled garlic? I never heard of it.

Yep, I can't do without my pickled eggs, even though only one of my children will eat them. But, that's one!

Posted by: Shadows 22-Mar-2004, 02:26 PM
To answer your 1st question, what dish is tradtion in your house:

We have this one every Springtide and Yule:

Recipe Name: BABY CARROTS WITH HORSERADISH
Category: SIDE DISH
Serves: 6

10 Ounce package fresh or frozen baby carrots
2 Cup water
2 Tblsp grated onion
2 Tblsp prepared horseradish
1 Cup mayonnaise
1/2 Tsp. salt
1/4 Tsp. freshly ground pepper
1/4 Cup cracker crumbs
2 Tblsp butter, cut into small pieces
paprika

Cook carrots in water until tender. Drain carrots, reserving 1/4 cup liquid. Combine reserved liquid with next 5 ingredients. Preheat oven to 375 degrees. Place carrots in lightly greased 8 inch square baking dish. Pour sauce over top. Sprinkle with cracker crumbs; dot with butter. Sprinkle with paprika. Bake 14 to 20 minutes or until heated through.

Bet it becomes a tradition for some of you!

Next question:

I have been making this for many years and it is not what you would think it is...

Try it , you'll like it!

Recipe Name: PERSIAN SUGAR-PICKLED GARLIC
Category: APPETIZER
Serves: 10

SOURCE SHADOWS

4 Heads garlic
2 Small dried hot pepper ( I use Thai peppers )
1 Cup Sugar
2 Cup Red wine vinegar
2 Cup Water
8 Whole Cloves (the spice)
2 Tblsp Black peppercorns

You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed.


Separate garlic cloves, but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to medium and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years.


Posted by: Elspeth 22-Mar-2004, 02:43 PM
I love garlic! But what do you use the sugar pickled garlic on?

The carrots sound yummy. Printing it out to try.

Posted by: Shadows 22-Mar-2004, 03:03 PM
QUOTE (Elspeth @ Mar 22 2004, 03:43 PM)
I love garlic! But what do you use the sugar pickled garlic on?

The carrots sound yummy. Printing it out to try.

You don't eat it on anything, just peel and pop!!! Kinda like olives!

It does not taste like garlic any more, it is sweet, sour, and earthy all in one!

This recipe goes back many centuries!

It will suprise you and all that eat it!

The carrots will amaze you... will become a favorite real quick!

Posted by: maggiemahone1 22-Mar-2004, 06:52 PM
Elspeth, I love pickled eggs. We always used the pickled beet juice until my Mom came across another recipe using hot sausage juice and vinegar. They pickle fast and are ready to eat in 2 days. Yummy!

maggiemahone1

Posted by: Shadows 25-Mar-2004, 05:01 PM
Here is one I had almost forgotten about from my grandmothers cookbook, my wife was looking for things to prepare for this Springtide and my memory was jolted back to the times of my youth... it is indeed tasty:

Recipe Name: LANCASHIRE HOT POT
Category: MAIN
Serves: 4

1 pound Lamb cubed (leg or shoulder)
2 teaspo Oil
1 large Onion sliced
2 large Potatoes peeled and sliced
1 teaspo Thyme
1 Tables Parsley chopped
Salt and pepper to taste
1 1/2 cups Chicken broth
2 tables Butter melted

Pre-heat the oven to 375. Heat the oil in a heavy skillet. Add the lamb and slowly cook until lightly browned. Drain the fat and reserve the lamb. Lightly butter a two-quart casserole dish (that has a lid). Arrange 1/2 of the potatoes in the dish. Top with the onions, lamb, herbs, and seasonings. Top with the remaining potatoes. Pour the broth over the casserole. Drizzle on 1/2 of the butter. Cover and bake for 1 hour. Remove the lid and drizzle on the remaining butter. Cook uncovered for an additional 30 minutes (or until the potatoes have lightly browned). Serve warm.


Posted by: Shadows 20-Jul-2004, 09:56 AM
QUOTE (Elspeth @ 22-Mar-2004, 03:43 PM)


...The carrots sound yummy. Printing it out to try....

Elspeth did you ever try these carrots???

Posted by: Shadows 15-Apr-2006, 08:53 AM
Well it is the celebration of the Christian rites of spring again as well as the Jewish holiday of Passover. I would have thought that this topic area would have come back to the top, guess not.

We will be having a country cured ham, baby carrots in horseradish sauce, Au Gratin potatoes, and dilled green beans.

Posted by: gaberlunzie 06-Apr-2007, 07:26 AM
Last year we had these pies and we will have them again this year.

HARELESS POTPIES

Ingredients :

PIECRUST

2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tbsp. ice water
FILLING
2 medium onions, diced
4 celery stalks, diced
2 tbsp. olive oil
1 1/2 cups frozen corn
2 cups frozen baby peas
2 1/2 cups carrots, peeled, chopped and cooked (about
4 carrots)
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten


Preparation :

TO MAKE THE PIECRUST:

In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling.

TO MAKE THE FILLING:

In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips.

Makes 10 to 12 servings.

Posted by: gaberlunzie 06-Apr-2007, 07:31 AM
We start the day with having this Easter bread for breakfast.

BRAIDED EASTER BREAD

Ingredients :

2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs (nontoxic dyes only)
1 egg
1 tsp. water

Preparation :

In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.

Posted by: ChocolateFilk 06-Apr-2007, 08:19 PM
Ham, patoto salad, (made with mayo and mustard), some times doubled eggs, and strawberry shortcake for dessert.

Posted by: Shadows 15-Mar-2008, 09:49 AM
BUMP

Posted by: Dogshirt 15-Mar-2008, 12:37 PM
QUOTE
Ham, patoto salad, (made with mayo and mustard), some times doubled eggs, and strawberry shortcake for dessert.



Are "doubled eggs" the same as Deviled Eggs? I LOVE deviled eggs and only come close getting my fill at Easter time. tongue.gif


beer_mug.gif

Posted by: stoirmeil 15-Mar-2008, 07:24 PM
Oh, yeah, about deviled eggs -- do you call them "sliders"? smile.gif

Most people use mayo and some hot red pepper to cream with the boiled yolks and then refill the eggwhite shell. But you can use any kind of blended spice mix for that, or a variety on a platter. Two that are really nice are the old Herbes de Provence mix (this is Penzey's blend: rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram); or the kind of indonesian blend that you might use for a satay (Penzey's blend again: brown sugar, garlic, white onion, coriander, purple shallots, ginger, turmeric, sweet paprika, Ancho pepper, galangal, cayenne red pepper, lemon grass), or this similar Thai blend, which is also amazing rubbed on salmon before grilling: sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil, cilantro.

Fill the eggs a day before the party and let them rest overnight for the seasonings to develop.

Posted by: Dogshirt 15-Mar-2008, 10:38 PM
I usually make mine with mayo, dry mustard ,vinegar and salt and pepper, with paprika on top. I've never heard them called sliders.


beer_mug.gif

Posted by: stoirmeil 16-Mar-2008, 11:59 AM
QUOTE (Dogshirt @ 15-Mar-2008, 11:38 PM)
I've never heard them called sliders.


beer_mug.gif

I'm not sure if it's because they slide around on the platter, or because they slide down the hatch so easy you forget how many you've eaten. smile.gif

I forgot to mention you can use a little sesame tahini mixed with or instead of mayo, with the exotic spiced ones.

Posted by: Rindy 16-Mar-2008, 04:16 PM
I usually have baked ham, sweet potatoes candied, asparagus, fruit salad, mashed potatoes & gravy. Pies are usually lemon meringue, and apple.

I make my deviled eggs just like dogshirt except I never put the vinegar in them might try that. I haven't heard them called sliders either.

Happy Easter to all of you!

Slainte

Posted by: ctbard 26-Mar-2008, 12:13 PM
I know Easter is over, but we usualy have polish food for Easter, Perogies, kielbasa and all the usual.
I hate making perogies with a passion.

Posted by: Sekhmet 27-Mar-2008, 11:42 AM
Funny part is, we're not even remotely Polish, yet Polish food is a mainstay with our family. Halupki, haluski, pierogi...whole nine yards. That probably came from my great aunt now that I'm thinking of it...that and my grandparents lived in mine country and there were a LOT of Poles, Slavs, etc. as neighbors.

Oh, and with the deviled egg discussion, we generally put pickle relish in our filling. Just a little.

Posted by: ctbard 28-Mar-2008, 06:53 AM
What is Haluski???
My grandmother was straight from Poland, so we had to eat alot of really scary stuff when you went to visit her, you never knew what was lurking in her soup.

Posted by: Sekhmet 28-Mar-2008, 11:16 AM
I was subjected to duck's blood soup exactly once. LOL I know what you mean.

Haluski is just cabbage sauteed with butter and onions with noodles. The best is with homemade noodles, but I have a tendency to screw them up and make play-doh. LOL So I just use bagged noodles.

Posted by: ctbard 30-Mar-2008, 04:19 PM
Oh my God!!! thats horrible! I take it you have had atleast once "Headcheese"?
Haluski, that sounds like something I make all the time with fried cabbage, onions and butter and homemade noodles, I thought it was Kapusta. I love it.

Posted by: Sekhmet 31-Mar-2008, 12:45 PM
Oh, I've had headcheese. Actually my German side of the family inflicted that on me when I was a kid. It was one of those "don't tell her what it is till she's had a bite" moments. I was sick as a dog and accused my dad of trying to kill me. LOL

Isn't kapusta with sauerkraut and cottage cheese? Or am I remembering things differently again?

EDIT: And back to the egg thing again, we had deviled eggs last night with just a smidge of horseradish in them. Not enough to impart heat, but just for the tiny bit of taste. They were *wonderful*.

Posted by: ctbard 31-Mar-2008, 01:00 PM
My father puts horse radish on deviled eggs, I've never had it though. I use to threaten my kids with headcheese.

Posted by: Sekhmet 31-Mar-2008, 03:38 PM
Chitterlings. S'all I'm gonna say. LOL

Posted by: Rindy 02-Apr-2008, 02:45 PM
QUOTE (ctbard @ 31-Mar-2008, 01:00 PM)
My father puts horse radish on deviled eggs, I've never had it though. I use to threaten my kids with headcheese.

lol laugh.gif My father loves headcheese ick ick...


Slainte

Posted by: Shadows 02-Apr-2008, 05:25 PM
Headcheese is ok, you can have those chitterlings, smells like some one boiling crap if you ask me! I used to work with some fellows that would bring in their leftovers and reheat in the communial micro- machine...
Took months to get that smell out of the lunch room!!

Posted by: ctbard 03-Apr-2008, 06:06 AM
Ok, I just googled Chitterings, oh my God, I'd rather eat headcheese I beleive.

Posted by: Shadows 27-Feb-2009, 09:14 AM
bumped up for 2009

Posted by: Shadows 10-Apr-2009, 09:57 AM
Bumping again.

Posted by: Shadows 04-Apr-2010, 07:45 AM
Bump for 2010

Posted by: Shadows 11-Feb-2013, 10:48 AM
bump

Posted by: Shadows 02-Apr-2014, 11:27 AM
This might help with your planning for Easter.

Posted by: Shadows 12-Mar-2015, 10:29 AM
Moving this back to the top for 2015.

Posted by: Shadows 19-Mar-2016, 10:19 AM
What will be on your plate this Easter?

Posted by: munchkin5450 24-Mar-2016, 06:52 AM
Hi, Shadows! Not sure what I'll be doing for Easter this year. I haven't been to the store yet. Growing up, the traditional Easter meal was roast leg of lamp with roasted potatoes, apple mint jelly, peas & rolls. OH.....small can of cream corn for my dad.

What are you going to do this year?

Posted by: Shadows 17-Feb-2018, 11:41 AM
Bumping again.

Posted by: Shadows 07-Apr-2020, 04:58 AM
Easter 2020 is going to be a trying time for us all. Stay safe and well.

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