Traditional Easter Dishes, foods, not plates

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.

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

I like barbequed Easter Bunny with a garlic marinade.

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!

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!

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.

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!

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

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.

Elspeth did you ever try these carrots???

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.

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.

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.

Ham, patoto salad, (made with mayo and mustard), some times doubled eggs, and strawberry shortcake for dessert.

BUMP