A few more Easter things, that I picked up in St Thomas, Ontario today.
Pretzels from Opa’s Pretzels in St Thomas, ON.
Hot cross bun from the Horton farmers’ market
Easter Treat Box from a Streamliners Espresso Bar.
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Ooooooh I can’t wait either! PLEASE bless us with photos!
Happy Easter to those celebrating, and happy Sunday to all!
I indulged in some baking for my contributions to a (Greek) Easter celebration with my friend’s family.
For snacking (while the lamb roasts outside on a spit), I made 3 types of egg bites — spanish tortilla, spinach and cheese quiche, and ham and cheese quiche.
For dessert, I tried a different recipe for last week’s Swedish Tiger (marble) cake, and made a small sour cream orange pound cake in bundt shape too.
Their annual menu includes the lamb, lemon potatoes, Greek mac & cheese, spinach pie (from scratch), a big salad, baklava (also from scratch), and homemade Easter cookies / koulourakia.
Plus cheese, bread, fruit, and crudités for the snacking while waiting period.
Here’s what I made, will try to remember to take pics of the rest later.
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Ten 
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Eggs with asparagus, spinach and smoked salmon on toasted multigrain
The hot cross bun bread pudding became well done in the 5 minutes that I was waiting for it to climb to 170 ⁰F from 160⁰F. Probably should have just pulled it out at 160.
Parts reached 185 and the top became burnt. Lesson to pull it out when resetting the temp. 165-170⁰ F is ideal for custards and bread puddings.
I added almond paste, apricot jam, dried cherries and apricots.
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Easter table, plate and dessert. Very happy with the meal.
I had a lot of fun "playing" in the kitchen today - 3 hours to make, 45 minutes to eat, 40 minutes to clear table, store leftovers, load the dishwasher and hand wash the dinner plates & meat plate. Final menu: Ham with Spirit glaze, cubed roasted cubed sweet potatoes (finished in microwave), whole wheat dinner rolls (note bunny-ears butter knife), cold pea salad, relish tray with devilled eggs, ripe olives, grape tomato halves, mandarin orange (zest was in the glaze). Dessert - ice cream pie, fresh strawberries. The peas and eggs were steamed last night and chilled. The ice cream pie was assembled yesterday afternoon. The dinner rolls were made and frozen a couple weeks ago.
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Looks great
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I saw the bunny-ears butter knife right away! It all looks so pretty and seasonal!
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Just me and BF today. Making a small pork roast and mashed potatoes. Not sure what else yet.
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We got to know an older couple in the neighborhood when I bought his used riding mower. He was Christian, she was Jewish, neither particularly observant. They invited us for Seder a couple of years in a row before they retired and moved to Florida. She was a really kick-butt cook, and although not normally observant, kept strict Order during the meal and it was really cool to learn new stuff. Haven’t been to a Seder since they moved. 
Last night we celebrated my 3rd daughter’s 23rd birthday and it was a pretty large meal, so for today we went a little light compared to usual.
I threw a Boar’s Head ham(*) in the oven at 160°F as we headed off to church, we mixed some greens, veggies, fruits for a big combo salad, and I deviled a dozen eggs.
(*) This was really disappointing. I usually just buy the store-branded ham, and, given the very large price differential, I’d always assumed BH would be much much better. It was par. At least I got it marked as - $3/lb, but even then, I paid a lot more than I would have for the store brand.
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Always love a gift link!
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We celebrate Spring, should it ever arrive in NE. We did have summer yesterday, temps close to 80F!
Back to the 50s today, very windy.
Lamb kabobs on the grill, with pepper and onion skewers, Greek lemon potatoes, tzatziki, hummus, zucchini and some fresh veggies. The potatoes were the star this year, its a NYT recipe and really good.
Crispy outside and creamy inside. I hid the leftovers in the back of the fridge for tomorrow.
(photo does not do them justice!)
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We had a great Easter brunch. My mom completely over-ordered so we have enough lox leftover for an army. The cake was a huge hit. I was really pleased with how it turned out. The cake is not a light one, but not overly dense either. The lemon flavor and fragrance is pronounced, and complemented well by the sweetness of the strawberry lemon buttercream. Really a perfect spring palette and palate. One warning - and maybe the reviews say this, I didn’t look - I put halved berries on top about an hour before serving and they wept and created some puddles on the cake. Visually I liked how they looked (pre puddling) but I would do it no more than 5 minutes in advance next time to avoid that. I also omitted the chopped strawberries from the center layer because I frosted it last night and I wasn’t sure how they would hold up overnight - I am glad I made that call.
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Well, the very $$ whole tenderloin I roasted turned out as I expected - very soft inside, a little nice browning outside. I didn’t overcook it, only because I read the comments on Kenji’s recipe where cooking time came up frequently. I actually had to sear some slices in the stovetop for mom ( 30 seconds in a hot pan slicked with butter) but the rest of us happily ate it rare.
The best part for me was the shallot-thyme butter. Everyone else ohhhh’d and ahhhh’d over the meat, but I expected that because they are the types that will order filet if given the choice. ( I avoid this cut. )
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So, we ended up with - roasted center cut pork loin (Kurobuta from Snake River Farms), mashed red potatoes, and stir fried broccolini, mushrooms, and garlic (in some of the pork drippings). Dessert will likely be some Bowmore 12 in a little bit and then bed time.
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Deviled eggs to tide us over until a much later dinner, after I finally got back from 2 hours in the ER. Good times.
Really couldn’t be arsed to do more than scoop in the yolk mix with two spoons.
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Wow, so many luscious Easter and Spring celebration meals on this thread today!
Ours was a lemony, garlicky Greek leg of lamb recipe with potatoes with roasted asparagus on the side. TJ’s zhoug (not pictured) added an herbal, spicy zing.
Purchased carrot cake and chocolate cupcakes for dessert, from a local baker’s Easter menu.
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Oh no! Are you feeling okay now?
Oh no, I hope you are OK!! And I beg to differ - you did not just scoop in the yolk mix, you carefully garnished each one - #priorities!
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