> Some issues remain, and I hereby solicit opinions:
>
> 1. Rack of lamb or leg of lamb? There will be six adults eating. Cost
> isn't really a consideration. Last year I made three racks of lamb for
> these same guests, and that worked out well; I'd think one leg of lamb
> ought to suffice.

Well, one question...am I invited? If so, I prefer rack of lamb. But
that's just me, and I have accepted the fact that I'm probably not invited
(sigh). If you're thinking you want to try something different since it's
the same guests....I wouldn't sneeze at having rack of lamb two Easters in a
row! But if you go w/ the leg, I agree that one ought to do it.

>
> 2. My guests aren't all that big on coffee. What would you want to drink
> with the strawberry tart? (We'll be eating around 3:30 PM.)

I don't know...champagne? Iced tea? Hot tea? I would be happy with ice
water, myself, but something sparkly sounds nice, too.

>
> 3. The strawberry tart has a layer of cream cheese and whipped cream
> holding the strawberries upright within the crust. Would more whipped
> cream on top be good? Would homemade ice cream be better? Or how about a
> dessert sauce, and if so, WHAT dessert sauce?

Sounds *wonderful*. I could go for some NOW. I love strawberries with sour
cream and brown sugar, but I'm not sure I can picture that with the
tart...If they're good, fresh in-season strawberries, then I'm not sure
you'd need it...would a clear glaze be pretty? Or some whipped cream on the
side, for those who choose? A pretty crystal bowl of whipped cream set in
the middle of the table might be nice. If it's the kind of strawberry tart
with the berries arranged point-side-up and all crowded together, that's too
pretty to cover up, IMO. Present the tart first, then serve and offer
something on the side.


>
> 4. I'm not all that sure about the Bordeaux with the main course. Any
> suggestions for a different wine?

No idea, but it all sounds wonderful!

Everyone knows that the only reasonable mnu option for Easter is Spring
Lamb (aka Baby Lamb). Roasted whole and stuffed is the way to do it.
Unfortunately it is pretty difficult to order that without your butcher
calling the police thinking that you are trying to stage some kind of
pagan ritual sacrifice. Those butchers are very sensitive people you
know.

"Damsel in dis Dress" > wrote in message
...
> Crash and I have, in our possession, a whole ham. Well, it was on sale!
>
> Easter dinner, like most of our holiday dinners, will be quite informal,
> and we won't have any frou-frou food, but we'll walk away happy (in sweat
> pants that stretch along with our stomachs. <G>
>
> Here's our tacky little menu:
>
> Ham
>
> Betty Crocker's Au Gratin Potatoes (I just plain don't care for the real
> deal, but I love Betty's).
>
> Crash would be happy if it stopped right there. But, I'll probably put
> together some green beans, too (recipe follows).
>
> The closest we might come to dessert would be Watergate Salad (I'll post
> that recipe, too).

I wish I could do a ham for Easter but ham is a migraine-trigger for my
wife-the-beef-eating-carnivore.

I'll probably get one of those shrimp cocktail rings from the stupidmarket
(safeway) for an appetizer. I know, you purists would tell me to make my
own. Been there, done that! Ain't doing that again if I can help it!
We'll also have a veggie tray but I'll make that myself.

I'll most likely grill some NY Strip steaks, with a foil packet of sliced
zucchini (with S&P, butter, parsley, teensy bit of minced garlic) and
another foil packet of diced potatoes (including butter, chopped up
caramelized onions (haven't tried that before), and S&P) or baked potatoes.

For the steaks, I'll have S&P and granulated garlic powder (the only time I
don't use fresh garlic).

We'll be too stuffed for dessert so I won't even bother with it.

I think I'll make devilled(sp) eggs this year. Anyone have a good recipe
for devilled(sp) eggs? I've never made them.

Bret



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On Sat 26 Feb 2005 10:50:22p, Maverick wrote in rec.food.cooking:

> "Damsel in dis Dress" > wrote in message
> ...
>> Crash and I have, in our possession, a whole ham. Well, it was on
>> sale!
>>
>> Easter dinner, like most of our holiday dinners, will be quite
>> informal, and we won't have any frou-frou food, but we'll walk away
>> happy (in sweat pants that stretch along with our stomachs. <G>
>>
>> Here's our tacky little menu:
>>
>> Ham
>>
>> Betty Crocker's Au Gratin Potatoes (I just plain don't care for the
>> real deal, but I love Betty's).
>>
>> Crash would be happy if it stopped right there. But, I'll probably put
>> together some green beans, too (recipe follows).
>>
>> The closest we might come to dessert would be Watergate Salad (I'll
>> post that recipe, too).
>
> I wish I could do a ham for Easter but ham is a migraine-trigger for my
> wife-the-beef-eating-carnivore.
>
> I'll probably get one of those shrimp cocktail rings from the
> stupidmarket (safeway) for an appetizer. I know, you purists would tell
> me to make my own. Been there, done that! Ain't doing that again if I
> can help it! We'll also have a veggie tray but I'll make that myself.
>
> I'll most likely grill some NY Strip steaks, with a foil packet of
> sliced zucchini (with S&P, butter, parsley, teensy bit of minced garlic)
> and another foil packet of diced potatoes (including butter, chopped up
> caramelized onions (haven't tried that before), and S&P) or baked
> potatoes.
>
> For the steaks, I'll have S&P and granulated garlic powder (the only
> time I don't use fresh garlic).
>
> We'll be too stuffed for dessert so I won't even bother with it.
>
> I think I'll make devilled(sp) eggs this year. Anyone have a good
> recipe for devilled(sp) eggs? I've never made them.
>
> Bret

Lot's of ways to make deviled eggs, but this is my very favorite. My
grandmother and mom both made them this way, and I make them this way.


* Exported from MasterCook *

Grandmother's Deviled Eggs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Large or extra-large eggs
4 ea Saltine cracker squares,
Finely crushed
1 tb Onion, finely minced
2 tb Celery, finely diced
1 tb Sweet pickle, finely diced
2 tb Bacon, finely crumbled
(optional)
1/2 ts Yellow mustard
1/3 c Mayonnaise
Salt and pepper to taste
Stuffed olives, sliced
Paprika

Put eggs in one layer in medium saucepan. Cover with cold water and
slowly bring to boil. Cover and remove from heat. Let stand 15
minutes.

Drain hot water from eggs and cover with cold water to cool. Peel eggs,
slice in half lengthwise and separate yolks and whites, placing yolks in
medium mixing bowl. Reserve egg whites on plate.

Mash egg yolks with fork until well broken up. Add crushed crackers,
onion, celery, pickle, and bacon (if using) to egg yolks, tossing
together until well mixed. Stir in mayonnaise and mustard until well
mixed. If egg yolk mixture is too dry, add additional mayonnaise or a
small amount of cream. Season to taste with salt and pepper.

Pipe or spoon egg yolk mixture into egg white halves. Press olive slice
into top of egg, and sprinkle lightly with paprika. Serve immediately
or refrigerate. If refrigerating, remove from refrigerator 1/2 hour
before serving to improve flavor.

- - - - - - - - - - - - - - - - - - -
--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Maverick" >, if that's their real name, wrote:

>I wish I could do a ham for Easter but ham is a migraine-trigger for my
>wife-the-beef-eating-carnivore.

Is she able to eat smoked turkey?

>I'll probably get one of those shrimp cocktail rings from the stupidmarket
>(safeway) for an appetizer. I know, you purists would tell me to make my
>own. Been there, done that! Ain't doing that again if I can help it!
>We'll also have a veggie tray but I'll make that myself.

I'm not a purist, so I approve of your plan.

>I'll most likely grill some NY Strip steaks, with a foil packet of sliced
>zucchini (with S&P, butter, parsley, teensy bit of minced garlic) and
>another foil packet of diced potatoes (including butter, chopped up
>caramelized onions (haven't tried that before), and S&P) or baked potatoes.

You're making me hungry, and I just finished dinner! LOL!

>For the steaks, I'll have S&P and granulated garlic powder (the only time I
>don't use fresh garlic).

New York Strip Steaks are a big favorite of Crash's. I'm acquiring a taste
for them, but they cut a big chunk out of our food budget.

>We'll be too stuffed for dessert so I won't even bother with it.

That's what I'm thinking, and we're having about 1/3 of what you're
serving.

>I think I'll make devilled(sp) eggs this year. Anyone have a good recipe
>for devilled(sp) eggs? I've never made them.

These aren't recipes, per se ...

Regulation Devilled Eggs:
Cut hard-boiled eggs lengthwise, scoop out the yolk, and set the (hopefully
intact) egg white halves aside. Mash the yolks with a fork and add mayo
and mustard to taste. Using two spoons (the one time I tried using the
"squirt it out of a plastic bag" technique, I wound up with eggs that
looked like someone had pooped in them), fill the whites with the yolk
mixture, then sprinkle the tops with paprika.

Curried Devilled Eggs (my favorite to date):
Follow the above recipe, but instead of adding mustard, use curry powder to
taste (I use Penzey's Sweet Curry). Complete as above, but use curry
powder in place of the paprika.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat 26 Feb 2005 11:19:51p, Damsel in dis Dress wrote in
rec.food.cooking:

> "Maverick" >, if that's their real name,
> wrote:
>
>>I wish I could do a ham for Easter but ham is a migraine-trigger for my
>>wife-the-beef-eating-carnivore.
>
> Is she able to eat smoked turkey?
>
>>I'll probably get one of those shrimp cocktail rings from the
>>stupidmarket (safeway) for an appetizer. I know, you purists would tell
>>me to make my own. Been there, done that! Ain't doing that again if I
>>can help it! We'll also have a veggie tray but I'll make that myself.
>
> I'm not a purist, so I approve of your plan.
>
>>I'll most likely grill some NY Strip steaks, with a foil packet of
>>sliced zucchini (with S&P, butter, parsley, teensy bit of minced garlic)
>>and another foil packet of diced potatoes (including butter, chopped up
>>caramelized onions (haven't tried that before), and S&P) or baked
>>potatoes.
>
> You're making me hungry, and I just finished dinner! LOL!
>
>>For the steaks, I'll have S&P and granulated garlic powder (the only
>>time I don't use fresh garlic).
>
> New York Strip Steaks are a big favorite of Crash's. I'm acquiring a
> taste for them, but they cut a big chunk out of our food budget.
>
>>We'll be too stuffed for dessert so I won't even bother with it.
>
> That's what I'm thinking, and we're having about 1/3 of what you're
> serving.
>
>>I think I'll make devilled(sp) eggs this year. Anyone have a good
>>recipe for devilled(sp) eggs? I've never made them.
>
> These aren't recipes, per se ...
>
> Regulation Devilled Eggs:
> Cut hard-boiled eggs lengthwise, scoop out the yolk, and set the
> (hopefully intact) egg white halves aside. Mash the yolks with a fork
> and add mayo and mustard to taste. Using two spoons (the one time I
> tried using the "squirt it out of a plastic bag" technique, I wound up
> with eggs that looked like someone had pooped in them), fill the whites

hehehe! Your descriptions have such visual impact!

What you needed was piping rosette. I've never seen anyone poop like that.
Actually, I've never seen anyone else poop ever! :-)

> with the yolk mixture, then sprinkle the tops with paprika.
>
> Curried Devilled Eggs (my favorite to date):
> Follow the above recipe, but instead of adding mustard, use curry powder
> to taste (I use Penzey's Sweet Curry). Complete as above, but use curry
> powder in place of the paprika.
>
> Carol



--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Damsel in dis Dress" > wrote in message
...
> "Maverick" >, if that's their real name,
> wrote:
>
>>I wish I could do a ham for Easter but ham is a migraine-trigger for my
>>wife-the-beef-eating-carnivore.
>
> Is she able to eat smoked turkey?

Yes but after Thanksgiving (we did a normal oven turkey and a deep fried
turkey) and Christmas (just a small oven turkey), I'm not all that
interested in turkey right now. Besides, I'm not really fond of smoked
meats.

> New York Strip Steaks are a big favorite of Crash's. I'm acquiring a
> taste
> for them, but they cut a big chunk out of our food budget.

Yeah, I can relate to that. The way beef prices have skyrocketed we haven't
had steak in quite a while. Which doesn't bother me too much. I'd rather
eat chicken or pork myself. The Wife, OTOH, wants beef. so it's been a long
struggle when dinner time rolls around. I think I'm going to buy a half a
cow this year so we can a great price and a much better quality as well.

>>We'll be too stuffed for dessert so I won't even bother with it.
>
> That's what I'm thinking, and we're having about 1/3 of what you're
> serving.

Well, it won't be just the wife and I. There will be seven of us it is not
as much food as you think.

>>I think I'll make devilled(sp) eggs this year. Anyone have a good recipe
>>for devilled(sp) eggs? I've never made them.
>
> These aren't recipes, per se ...
>
> Regulation Devilled Eggs:
> Cut hard-boiled eggs lengthwise, scoop out the yolk, and set the
> (hopefully
> intact) egg white halves aside. Mash the yolks with a fork and add mayo
> and mustard to taste. Using two spoons (the one time I tried using the
> "squirt it out of a plastic bag" technique, I wound up with eggs that
> looked like someone had pooped in them), fill the whites with the yolk
> mixture, then sprinkle the tops with paprika.
>
> Curried Devilled Eggs (my favorite to date):
> Follow the above recipe, but instead of adding mustard, use curry powder
> to
> taste (I use Penzey's Sweet Curry). Complete as above, but use curry
> powder in place of the paprika.
>
> Carol

I'm going to try all the recipes that have been posted and see which one we
like best. I'll make that one for Easter. I've learned to not experiment
with a new recipe on holidays. On holidays, the only place open is a gas
station so if something goes wrong, we're screwed. That hurts, btw!

Thanks for the support and recipes!

Bret



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In article >,
Bob > wrote:
>Dean wrote:
>
>> But enough about the wine, tell me more about the Focaccia. It sounds
>> delicious.
>
>There's not really much to tell: I follow the focaccia recipe in _Baking
>With Julia_, but add some seeded olives, some olive paste (made by seeding
>olives and either squashing them in a mortar or whirring them in a
>mini-chopper), some walnut pieces, and I substitute walnut oil for a third
>of the olive oil. I use whatever black olives appeal to me at the time.

Are the olives incorporated in the dough, or spread on top?

Sounds yummy. I have been having good success with rosemary foccaccia
these days and my formula is easy enough for me to remember (1 lb flour is
3 rounded cups, 1 package yeast in 250 ml water, 1 TBS kosher salt, 7 TBS
olive oil, plus the rosemary) but branching out is always good.

If I weren't committed to a bunch of other things, I'd invite myself over
;-) but I'm thinking my own menu may be:

artichoke dip
shrimp cocktail

baked salmon (fishitarian guests, otherwise I would have my dad's
butterflied marinated leg of lamb)
scalloped potatoes or rice
roast asparagus

something springy for dessert (if I can find a good recipe for an almond
bundt cake, I'm there, with something involving strawberries or rhubarb on
the side)

Charlotte
--

Charlotte asked:

>>There's not really much to tell: I follow the focaccia recipe in _Baking
>>With Julia_, but add some seeded olives, some olive paste (made by seeding
>>olives and either squashing them in a mortar or whirring them in a
>>mini-chopper), some walnut pieces, and I substitute walnut oil for a third
>>of the olive oil. I use whatever black olives appeal to me at the time.
>
> Are the olives incorporated in the dough, or spread on top?

The olives are incorporated, but since the bread isn't all that thick,
they're not ALL inside the dough; some of them inevitably stick out.


> I'm thinking my own menu may be:
>
> artichoke dip
> shrimp cocktail
>
> baked salmon (fishitarian guests, otherwise I would have my dad's
> butterflied marinated leg of lamb)
> scalloped potatoes or rice
> roast asparagus
>
> something springy for dessert (if I can find a good recipe for an almond
> bundt cake, I'm there, with something involving strawberries or rhubarb on
> the side)

Sounds excellent! I ought to uninvite my guests and come over there!

Bob

On Sun, 6 Mar 2005 00:48:47 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

>something springy for dessert (if I can find a good recipe for an almond
>bundt cake, I'm there, with something involving strawberries or rhubarb on
>the side)

If you can get your hands on a copy of The Savory Way, by Deborah
Madison, she has a marvelous almond bundt cake in there. You can also
modify it with little bits of almond paste in the batter.

Christine

In article >,
Bob > wrote:
>Charlotte asked:
>
>>>There's not really much to tell: I follow the focaccia recipe in _Baking
>>>With Julia_, but add some seeded olives, some olive paste (made by seeding
>>>olives and either squashing them in a mortar or whirring them in a
>>>mini-chopper), some walnut pieces, and I substitute walnut oil for a third
>>>of the olive oil. I use whatever black olives appeal to me at the time.
>>
>> Are the olives incorporated in the dough, or spread on top?
>
>The olives are incorporated, but since the bread isn't all that thick,
>they're not ALL inside the dough; some of them inevitably stick out.

Thanks.

>
>> I'm thinking my own menu may be:
>>
>> artichoke dip
>> shrimp cocktail

or devilled eggs!

>> baked salmon (fishitarian guests, otherwise I would have my dad's
>> butterflied marinated leg of lamb)
>> scalloped potatoes or rice
>> roast asparagus
>>
>> something springy for dessert (if I can find a good recipe for an almond
>> bundt cake, I'm there, with something involving strawberries or rhubarb on
>> the side)
>
>Sounds excellent! I ought to uninvite my guests and come over there!

I'll be out of town Friday and Saturday most of the day so I will be
scrambling. I will at least have enough time to go grocery shopping on
Friday morning.

I may farm out the dessert course.

That would make it easy enough to slap together after I get home from
church on Sunday, even if I ended up helping out in some way with the main
service (I'm attending Vigil at oh-dark-thirty).

Charlotte

--