Tag Archives: Easter Dinner

Salmon Deviled Eggs and Crab Cakes in a Tangy Sauce

From the archives:

Crab Cakes with Mixed Greens and Tangy SauceWith Easter a tad further down the calendar than usual, we have a bit of extra time to prep, plan and create our menus. My traditional Easter menu has always included simple appetizers, ham and a decadent cake for dessert, however this year a change is in the wind. While I haven’t settled on a precise menu to date, I have been collecting ideas.

Art de Fete has an Elegant Easter Dinner on display on its site. The table decor is beautiful and festive, the menu is both exquisite and fresh. What caught my eye first were delightful little Crab Cakes with Mixed Greens & Tangy Sauce.

Ingredients List: Crab Cakes: Jumbo lump crab meat, red onion, bread crumbs, Dijon mustard, mayonnaise, egg, lemon, dill, red pepper flakes, freshly ground white pepper and vegetable oil. Sauce: Sour cream, chives, lime, sea salt and freshly ground black pepper. Salad: Mixed greens, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper. Follow the link at the bottom of the post for full recipe and method.

RossiniA light Champagne or sparkling wine cocktail is on the menu for Sunday celebrations and gatherings. The cocktail of choice this year is the Rossini. It’s elegance, simplicity and fruitful combination of flavors is always a delight to guests. If there is another fruit you have in mind, simply nix the strawberry puree and substitute with flavor of your choice.

Rossini

  • 1 ounce pureed strawberries
  • 3 ounces chilled prosecco
  • 1 fresh strawberry, sliced for garnish

Pour fruit puree into chilled glass and top with prosecco.

Deviled Eggs have made a comeback in a huge way, and we are loving the creativity, ideas and combination of flavors that recipe developers have been posting. Our showcase for today’s post is from Art de Fete, Deviled Eggs with Herbs, Salmon & Osetra Caviar. Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

Deviled Eggs with Herbs, Salmon and Osetra Caviar

  • Difficulty: Intermediate
  • Print

Deviled Eggs with Smoked Salmon, Herbs & Osetra Caviar II

Ingredients

  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • squeeze of lemon juice
  • 2 tsp flat leaf parsley, chopped
  • 2 tsp chives, chopped
  • 1 tsp tarragon, chipped
  • 1 tsp dill chopped
  • 1/4 cup smoked salmon, chopped
  • sea salt, freshly ground white pepper

Garnish

  • chives, freshly chopped
  • 12 dill sprigs
  • 1 ounce Osetra Caviar
  1. Boil eggs, peel.
  2. Cut eggs in half lengthwise and carefully remove yolks. Set whiles aside. In food processor combine yolks, mayonnaise, sour cream, mustard, salmon and herbs. Season to taste with salt, pepper and a squeeze of lemon. Blend to combine until smooth.
  3. Fill pastry bag with yolk mixture and pipe into egg whites halves, filling to 1/2 inch over surface.
  4. Garnish with chives, dill sprigs and *caviar

Please print me, I am here for you to keep!

*Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

 

A very special thank you to Svitlana of Art de Fete for today’s content. You can find her entire Easter Dinner Menu (including the crab cakes ) here. ArtdeFete.com

Today’s cocktail is part of a series of 25 Celebratory Bubbly Cocktails at Saveur.com

 

 

Roasted Rack of Lamb with Mint-Basil Pesto

Easter 2It seems this year everything is beginning a bit early, and I have found the following to be so true;  “Time is a sort of river of passing events, and strong is its current; no sooner is a thing brought to sight than it is swept by and another takes its place, and this too will be swept away.”  Marcus Aurelius  

It seems that Christmas was yesterday and Thanksgiving the day before, and already we are prepping for Easter Dinner.

Brunch ideas, main dishes, side dishes and desserts are on the docket here at Your Home with Karie Engels for the next week, so stay tuned.  If you would like to see something specific, have an idea or a request, please let us know and we will get to work on it!!

Lamb

One of our favorite spring dishes is lamb and there are a variety of ways of cooking this delicious meat.  I am including two recipes, follow the links to the original sites.

Roasted Rack of Lamb with Mint-Basil Pesto

Roasted Rack of Lamb with Mint-Basil Pesto

Roasted Rack of Lamb with Mint-Basil Pesto by Nestle Kitchens

This is a very simple recipe, the prep is easy, serves 6 with 2-3 chops per serving. The shopping list;  2 (1 ½ pounds each) frenched racks of lamb (about 8 ribs each) note; “frenched” means the rib bones are exposed, kosher salt, ground black pepper, vegetable oil, pesto with basil, fresh mint leaves and lemon juice.  Follow the link to the recipe here.

This next recipe is from one of my favorite site.  Spend some time poking around while you are there, I have included a link to a conversions guide, below.

Butterflied leg of spring lamb with mint pesto recipe by Delicious Magazine

Butterflied Leg of Spring Lamb with Mint Pesto

Butterflied Leg of Spring Lamb with Mint Pesto

Again, this method is a simple one, presentation is beautiful and it is full of flavor.  As with the above recipe, this uses pesto, yes there is a recipe, spreading it inside the lamb before rolling up and securing.  Oven should be set at 370, that is the only conversion you will need for this.  Shopping list; butterflied leg of spring lamb, 6 anchovy fillets (anchovies are up to you, but do add fab flavor), olive oil.  Pesto recipe following.  For the full recipe….click here

Classic Basil Pesto

Classic Basil Pesto

When it comes to Pesto, you can customize your flavors as your menu changes.  Jot down the basic recipe and add different herbs such as mint, coriander, parsley or instead of pine nuts use almonds, cashews or walnuts.  Give it a tweak, a twist and make it all your own.  Shopping list; garlic, sea salt, pine nuts, fresh basil, finely grated Parmesan, lemon juice and olive oil.  full recipe here and conversion guide here.

A Tip from Ginger:  “If enjoying lamb is on your agenda, consider complementary beer to pair with it.  Since lamb is a full flavored protein, I’d suggest matching a deeper maltier beer like Boulevard’s Irish Ale orNinkasi’s Believer Double Red. They’d be great ones in which to beerinade meats as well.”  g

Ginger Johnson of Women Enjoying Beer