As family, friends, and neighbors gather around the Easter dinner table, what Easter dinner recipes will find their place on the menu?
Will you be serving tried and true traditional favorites, or do you delight in bringing a new dish to the holiday table?
Holiday weeks can be so hectic, and who doesn’t appreciate ideas, recipes, and tidbits that bring a touch of beautiful and delicious convenience to the table.
Click on the links for recipes.
Easy Homemade Strawberry Lemonade Recipe
Refreshing sips of the season greet the day and the guests.
These Easter dinner recipes are delicious, make a beautiful presentation, and are Easter dinner and dessert appropriate.
Homemade Buttermilk Biscuits Recipe
I find it easier when planning the Easter dinner menu to figure out the main dish first and let the traditional side dish mates take it from there.
Ham and biscuits.
Ham and cheese.
Ham for the main it is.
Buttery Peas and Mushrooms Recipe
Pretty and delicious in pink.
Deep-Dish Bacon and Cheddar Quiche Recipe
Prosciutto Asparagus Puff Pastry Bundles Recipe
This recipe for Glazed Carrots with Orange and Ginger puts a spring spin on a traditional Easter dinner side.
Glazed Carrots With Orange & Ginger
Ingredients
1 lb. bag peeled baby carrots
2 tablespoons butter
2 tablespoons orange marmalade
1 Tablespoon brown sugar
½ teaspoon salt
2 teaspoons ground ginger
1/3 cup orange juice
zest of one lemon
zest of one orange
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley for garnish (optional)
Directions
Combine all ingredients except lemon juice and parsley in saucepan. Bring to a boil, stirring to incorporate all ingredients together.
Reduce heat to medium low. Add lemon juice and cover. Cook until carrots are tender.
Taste to determine if you want to adjust the seasonings.
I like to add the parsley and one additional squeeze of lemon to the pan to allow it to soften for approximately 1 minute.
Lemon Lavender Shortbread Cookies Recipe
Dorothy’s Homemade Coconut Cake Recipe from Alex Hitz
Ingredients
6 tablespoons cold salted butter, plus more for pans
2¼ cups sugar
1½ tablespoons vanilla extract
8 tablespoons (1 stick) salted butter, melted
5 egg yolks
3 whole eggs
2½ cups cake flour, plus more for pans
1 tablespoon salt
1 tablespoon baking powder
½ cup buttermilk
¾ cup heavy cream
For the Glaze:
½ cup coconut milk
2 tablespoons powdered sugar
Directions
Preheat the oven to 325°F. Butter and flour three 9-inch round cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.
On medium speed, beat the cold butter in the bowl of an electric stand mixer fitted with the paddle attachment until it is very light, about 5 minutes. Continue beating while gradually adding the sugar, scraping down the sides of the bowl as necessary.
Add the vanilla and beat for 5 more minutes, scraping down the sides of the bowl again. The mixture will be very coarse and grainy. Turn the mixer to the lowest speed, add the melted butter, egg yolks, and whole eggs, and then turn off the mixer.
In a large bowl, sift together the flour, salt, and baking powder.
In another bowl, mix the buttermilk and cream.
With the mixer on the lowest speed, add half the flour mixture, and then half the buttermilk mixture. Add the remainder of the flour and buttermilk mixtures, scraping down the sides of the bowl as necessary. Do not overmix or the cake will be tough.
Pour the batter evenly into the prepared pans, tapping each pan on a sturdy surface to release air bubbles if there are any, and bake for 25 to 30 minutes until a toothpick or knife comes out clean.
Cool the cakes for 10 minutes, then run the dull edge of a knife around their perimeters and invert them onto a cold baking sheet or rack. (Note: These cakes may be frozen for up to 3 months.)
When you are ready to ice the cake, slice each layer in half horizontally so that you have 6 layers.
To make the glaze, whisk together the powdered sugar and coconut milk in a small bowl. Pierce each cake layer with a fork in several places and then spoon or brush the glaze over them before icing.
Make sure all the layers are completely cool before icing.
For the Coconut Icing:
Yield: Enough for one six-layer 9-inch cake
1½ cups fresh or dried coconut, shredded and toasted
18 ounces cream cheese, at room temperature
18 tablespoons salted butter, at room temperature
3 tablespoons vanilla extract
7½ cups powdered sugar
2¼ teaspoons salt
6 tablespoons coconut milk
5⅓ cups sweetened flaked coconut
Directions
Preheat the oven to 350°F.
Spread the fresh or dried coconut on a metal baking sheet and toast for about 5 to 7 minutes, until it is brown. Remove from the oven and reserve.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla extract, and beat the mixture on medium speed for about 5 minutes, until it is light and fluffy.
In a large mixing bowl, combine the powdered sugar and salt, and add it to the cream cheese mixture, 1 cup at a time, beating it until it is smooth after each addition. Turn the mixer to the lowest speed, add the coconut milk, and stir in the sweetened flaked coconut.
Arrange the cooled layers, one by one, on a cake stand, icing each layer as you assemble, using approximately 1 cup of icing per layer, and then top with the toasted coconut.
Consider using a vintage creamer or pitcher for a salad dressing/condiment server.
During this time I like to step back from the keyboard to stop and smell the roses.
Fire up the hot glue gun.
