Easter dinner was a fairly simple meal. One of the things that I have learned from the pandemic was there are all sorts of wonderful food producers who have amazing food for purchase. While I started buying things from an urge to support local businesses who were hurting I continue because it makes live easier.
Don't get me wrong I did make some parts of the dinner myself. Like a loaf of challah to serve with dinner. That was a complicated tasks but other than rookie braiding, turned out well.
I ordered a ham from a butcher in Dundas. It was from a local farm that doesn't feed the livestock a bunch of chemicals and crap. The animals are raised free range. The ham was smoked over fruit wood. All I needed to do was heat it up and glaze it. I used the delicious (and super simple) glaze that we got out of a 1991 Gourmet magazine. It consists of rum, candied ginger, and brown sugar. MMM
The butcher also makes delicious things to serve with their meat. In this case I ordered their potato gratin made with thinly sliced potatoes, cream, caramelized onions and Gruyere cheese. MMMM
I also bought a lemon meringue pie from a nearby bakery for dessert (augmented with treats from the Greek bakery). I like that they use a graham cracker crumb crust instead of pastry for their lemon pies.
We generally keep the appetizers simple. Deviled eggs and kielbasa. I picked up kielbasa from a favourite producer while we were away the other weekend. When it came to the eggs I was feeling like I needed to take things up a notch. I googled Easter deviled eggs and some horrific things came up (I do not think i could bring myself to eat egg whites that have been dyed pink, purple, blue, and yellow). However, all was not a bust. This recipe for Easter Chick deviled eggs came up and I was inspired. It was a bit complicated and my wee chicks aren't going to when any food styling contests but it wasn't bad for a first attempt and was thrilled so it was all worth it.
Dinner was mostly set - I just needed to make a vegetable. I went with a recipe I've made a few times before - peas and carrots with dill, mint, and lemon. It is a fresh take on good old peas and carrots. I find the freshness is a good foil for the rich ham and potato gratin.
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