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A Platter is also a very useful item on the dinner table for meats, fish, pastas, presntations of multiple items at once. They don't have to match, and not to repeat myself, but it saves on typing... It can dress up anything or make your elegant meals, "Elegant". You don't have to spend a lot of money on one. Many people can find things on a budget. This happens to work with my Corelle Callaway. And it is all Ivy. John...

Fish Marinated In Herbed Olive Oil

4 garlic cloves; peeled and ; crushed
fresh rosmary; handful ; removed from stems
fresh oregano; handful ; removed from stems
italian parsely; handful
black pepper; fresh ground
1 fresh fish filets or steaks (thick halibut or salmon best)
2 cup olive oil
salt
lemon wedges

Place the garlic, rosemary, oregano, parsley and black pepper in a food processor and chop coarsely. Rub both sides of desired fish and place in a glass baking dish. (Do not add any salt or acids such as lemon juice or vinegar at this time!) Add the oil and turn the fish a couple of times. The fish should be nearly or completely submerged in the oil. For best results, the fish should be covered and refrigated overnight. You may also marinate it for a few hours.
To cook, pat off the excess oil and lightly salt to taste. Grill, broil, or bake to your liking. Do not over cook! Serve with lemon wedges. The leftover herbed oil can be refrigerated for a few day and reused only for fresh seafood preparation.
From Frugal Gourmet Whole Family Cookbook by Jeff Smith

Beef Brisket With Onion-Lemon Marmalade

1 beef brisket; (6 to 8 lbs.)
2 large onions; sliced
2 large lemons; peeled and thinly sliced
2 cup port
1/2 cup brown sugar
3 tablespoon mixed herbs (optional - rosemary; basil, oregano, thyme)
4 cloves garlic; chopped coarsely
1 1/2 teaspoon coarsely ground pepper

Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables.
Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300 degree F oven until brisket is very tender when pierced, about four hours. Brisket can be cooled and refrigerated at this point until one is ready for the finishing.
When brisket is tender, uncover pan and return it to the oven (raise temperature to 450 degrees F) to brown the meat slightly, about 20 minutes. Remove brisket from pan.
Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 cups (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon "bows" and chopped parsley if desired.
Yield: 10-12

Roast Pork Loin With Zucchini And Rosemary

12 large cloves garlic
1 6 branch rosemary; or 4 tablespoon dried rosemary; crumbled
2 teaspoon black peppercorns; cracked
salt
1/8 teaspoon cayenne pepper
3 lb boneless pork loin; rolled and tied
1 1/2 lb small zucchini; cut into 1/2 thick coins
1 cracked black pepper
1 tablespoon olive oil
1/2 cup white wine

Mash garlic cloves by smashing them with the side of a French chef's knife. Strip the rosemary needles from the stem and add them to the garlic along with the cracked peppercorns, cayenne pepper and salt. Rub this mixture over the outside of the meat.
Preheat the oven to 400°F. Spray a baking pan with nonstick cooking spray. Place the loin in the prepared baking pan. Roast the pork in the oven until it begins to brown, about 20 minutes. Then, add 1/2 cup water to the pan and turn the meat over, using tongs.
Meanwhile, toss the zucchini coins with salt and pepper to taste, then with olive oil to coat. Add the zucchini to the bottom of the roasting pan the last 30 minutes of roasting time. Roast the meat about 1 1/2 hours total, or until it has reached an internal temperature of 170°F., adding 1/4 cup water at a time every 20 minutes or so when the pan becomes dry.
Remove cooked meat to a board and let cool 10-15 minutes. Meanwhile, remove any excess fat from the roasting pan. Add 1/4 cup wine to the pan and boil , deglazing the pan, scraping up the bottom bits and making a sauce. Adjust seasonings with salt and pepper.
To serve, arrange zucchini in a bed on a warmed platter. Slice the meat into 3/4" thick slices and fan these out over the zucchini. Spoon the sauce over all and serve.

Roast Pork With Red Cabbage, Apples, And Potatoes

2 tablespoon vegetable oil
3 lb boneless pork loin
1 medium yellow onion; finely chopped
2 lb thinly sliced red cabbage
2 lb small new potatoes
3 medium tart green apples
2 tablespoon dark brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup white wine
1 tablespoon red wine vinegar

Chop the cabbage finely (you will need about 4 cups) and the onion. Peel and quarter the potatoes; peel, core and thinly slice the apples. Preheat the oven to 375 degrees. Heat the oil in an 8-quart flameproof casserole over moderate heat for 1 minute. Add the pork and brown on all sides -- about 10 minutes. Remove the pork and set aside. Add the onion to the casserole and saute, stirring occasionally, until soft -- about 5 minutes. Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and vinegar, and bring to a simmer, then return the pork to the casserole. Transfer the casserole to the oven. Bake, uncovered, stirring the cabbage mixture and turning the pork occasionally, about 1 1/2 hours or until a meat thermometer inserted in the center of the thickest part of the pork reads 155 degrees. This recipe serves 6.

Roast Leg Of Lamb With Potatoes And Garlic

4 tablespoon olive oil
1 leg of lamb; (5 lb.)
4 large garlic cloves; pressed
3 tablespoon dried oregano; crumbled
10 small (about 4 ounces each) russet potatoes
6 large garlic cloves; unpeeled

Drizzle 2 tablespoons olive oil over lamb. Rub lamb with pressed garlic and 2 tablespoons oregano. Season generously with salt and pepper. Let stand 1 hour at room temperature.
Preheat oven to 400°F. Place lamb on heavy large baking sheet with 1-inch-high sides. Roast lamb in oven 1 hour.
Add potatoes and unpeeled garlic cloves to baking sheet. Drizzle potatoes with remaining olive oil and sprinkle with remaining oregano. Season potatoes generously with salt and pepper. Continue cooking lamb and potatoes until lamb is cooked to desired doneness, 40 minutes for medium rare.
Transfer lamb to platter. Pour off any juices on baking sheet and reserve. Continue roasting potatoes until potatoes are brown and tender, stirring occasionally, about 15 minutes. Arrange potatoes around lamb on platter. Degrease reserved juices. Slip garlic cloves from skins; mix with reserved juices. Serve lamb and potatoes, spooning juices over lamb.

Roast Goose With Garlic, Onion And Sage Stuffing

Stuffing:
1/4 cup unsalted butter
2 small onions; finely chopped
2 celery stalks; diced
5 garlic cloves; chopped
1 pkg cubed herbed stuffing - mix (14 oz)
5 1/2 tablespoon rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano; crumbled
1/2 teaspoon dried thyme; crumbled
1/2 teaspoon pepper
1/2 teaspoon italian seasoning
2 eggs; beaten to blend
1 cup chicken stock or 1 canned broth

Goose:
1 (12 lb) goose; fat removed
1 lemon; halved
3 slice bacon

For Stuffing: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté; until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.

For Goose: Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth. Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180F, basting every 20 minutes with pan juices, about 1 hour 20 minutes. Place stuffing in covered baking dish in oven during last 40 minutes. Remove cheesecloth. Transfer goose to platter. Pass stuffing separately. Yield: 6 servings.

Recipe From: Bon Appetit; November, 1991.

Mushroom Salad

12 mushrooms
1 cup olive oil
12 small pearl onions
2 small boston lettuce heads
2 large tomatoes
2 celery stalks, diced
1 small lemon, juiced
2 teaspoon tomato paste
1 sprig fresh thyme, chopped
1 bay leaf
1 teaspoon coriander seeds
4 oz dry white wine
salt & pepper

Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in 1/2 c oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice tomatoes. Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer for 20 to 25 minutes. Onions should be tender.
Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid boil for 4 minutes. Pour over mushrooms & chill till ready to serve.
Recipe From: Vegetarian Times Cookbook

Frances Cook's Bread And Rolls

3/4 cup milk
1/4 cup sugar
1 teaspoon salt
3 1/2 cup flour
1 fresh cake yeast
3 tablespoon shortening
1 egg
1/4 cup lukewarm water

Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together..
The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise..
Bread: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too)..
Rolls: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls)..
Sweet Rolls: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits..
If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls..
Recipe From: A Book Of Recipes Compiled By Members And Friends Of The Londontown Publik House Assembly, Edgewater, MD

Remember, in the end, it is what you want or haveto put on the table. Hamburgers with French Fries and a mix of fresh veggies might not e holiday traditional, but are affordable. Make it look specail if that is what you are after.


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