NEW CASTLE —
We all have our favorite memories of Easter dinners.
While bunnies, chocolate eggs and peeps show up in the kids’ Easter baskets, the dinner table gets to showcase all of those wonderful spring delights that have finally come out of winter hiding including asparagus, sugar snap peas, broccoli and carrots.
And folks at various churches in the area are making their Easter specialties, and we are the grateful beneficiaries.
Easter is also when families get together, and for many, it’s the first time for such a gathering since the Christmas holidays.
Your memories of Easter dinners and favorite recipes are welcome at Culinary Conversation.
Lamb and ham are associated with Easter, and today a recipe for roasted lamb is included. The oven-roasted asparagus is one of my favorite ways of preparing the vegetable. It’s so simple. While not a veggie, the baked pineapple goes well with ham.
You may also want to try an easy version of hot cross buns. It uses a mix to cut out a few steps.
Then there’s dessert.
The peanut butter Easter eggs are similar to buckeyes because they combine chocolate and peanut butter. The recipe calls for making two large eggs but if you like, use plastic fillable egg containers to shape into smaller eggs and individualize them any way you want. They can be frosted, decorated with candy pieces, bunnies or flowers and you can even spell out names with the icing.
Lemon curd tarts and coconut cream cake get my vote for the best way to finish an incredible meal.
What will be on your Easter table?
- 1 cup zesty Italian dressing
- 6 cloves garlic, divided
- 2 tablespoons paprika, divided
- 1 bay leaf
- 1 rolled boneless lamb shoulder or leg roast (about 3 1/2 pounds)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 fresh pimientos, cut into thin strips (about 3 cups)
- 1/4 cup chopped Italian parsley