I always have lamb at Easter, following the older tradition even though most Southerners have ham of some kind, and now my household is divided between the ham and lamb camps, so I usually have both. This year, someone else is bringing the ham, so I’m doing a simple butterflied leg of lamb Irish-style, in honor of our Irish priest associate who’ll be joining us for dinner. Read More
Recipes and Stories
For most of us Southerners (I suspect, Americans in general) it would not be Easter without deviled eggs, but it’s always nice to have an extra nibble or two in case dinner is delayed by the roast or by a long-winded Easter sermon.
This lovely potted cheese is from one of my newspaper columns on traditional Irish fare for Savannah’s notorious St. Patrick’s Day celebration, but potted whiskey cheese is also found in England and Scotland and here in the South, where it’s usually made with bourbon. Read More
While we’re on gratins, carrots just seem to go with Easter, and this goes equally well with lamb or ham (or poultry, for that matter). It can be doubled easily: If you’re making it for a crowd and don’t have a skillet big enough to do it all in one, make it in two pans or do the initial cooking in batches and transfer it to one large gratin for the final baking. Read More
My maternal grandfather, Levis Holmes, first made his way in the world as a farmer, but I knew him as a grocer and butcher. He was also a fine cook. Though entirely self-taught, his instincts were solid.
His version of the old American standard was a fixture on our table for any holiday meal, and we’ll be having a variation of it for our Easter Dinner this Sunday. Read More
This year, my own Easter table is being shared with a family that has its own long-standing traditions and so rather than imposing one or the other, we’re blending our menus together. In that same spirit of sharing and blending, instead of my usual make-ahead Easter dinner menu and recipes, I thought I’d offer some fresh ideas for changing up the menu.
To begin, here’s a simple potato gratin, developed for my newspaper column on fresh spring gratins, that’s lighter than the usual cream-based concoction. It’s an ideal Easter side dish whether you have ham, lamb, turkey, or fried chicken . . . or all of the above. Read More
If you’re doing a ham for Easter, you’re pretty much home free from here, but if you like to have lamb for the feast, as I do, you can’t cook it ahead unless you just want to have it cold on purpose.
Fortunately, a boned and butterflied leg cooks quickly with a minimum of last minute fuss. Read More
The classic French potato gratin with sliced potatoes, cream, and good cheese has been my Easter potato dish for years. The ingredients are simple, its preparation requires almost no skill on the part of the cook, and yet nothing is more elegant or satisfying to eat.
Best of all, it can be made today, and reheats beautifully. Read More
26 March 2016: Mastering the Make-Ahead Easter Dinner II
Once I have the first course and dessert ready for a dinner or a cooking class, I feel as if I’m home free, so I always opt for a sweet that can be made well ahead. At Easter, that sweet has for the last twenty years has been these chocolate pots de crème, a specialty of my late friend Dean Owens, one of Savannah’s great wits and hosts.
Not only are they luscious, they can be made several days ahead, and are easy and quick: Read More
My favorite beginning for Easter dinner, or, for that matter, any other spring celebration meal, is with a simple puree of fresh, spring carrots.
It’s so easy to make: though they were originally pureed by rubbing them through a wire mesh sieve, a process that took no particular skill but a fair amount of elbow-grease, if your kitchen is equipped with a blender, food processor, or that favorite modern chef’s tool, the hand blender, there’s nothing to it.
Best of all for the busy host, it can not only be made ahead, but is actually improved by it, Read More
Over the last few years, there’s been a big fad for roasted asparagus. There’s nothing wrong with cooking this lovely vegetable in the oven, but it has become so commonplace that it’s in danger of being—no pun intended—overdone.
The preoccupation with one method has also made us forget that it’s not the only good way to cook asparagus. Read More
Regardless of whether you choose lamb or ham (or neither—or both) for your Easter feast, nothing will make the dinner seem quite as special as will this classic French gratin. The ingredients are simple and few, and the preparation requires almost no real skill on the part of the cook, but you will not finding anything more elegant and yet elementally satisfying to eat. Read More
The ancient sacrificial lamb of the Passover came to be associated directly with the Christ’s sacrifice at the Crucifixion (“Christ our Passover is sacrificed for us; therefore let us keep the feast.”), and in the early church, roast lamb was at the heart of the Easter feast. Read More
One of the nicest ways of beginning an Easter dinner (or any other spring celebration meal) is an old-fashioned French puree. These are not the thick, mashed-potato like “purees” that have become so fashionable lately, but fresh vegetable soups that have been pulverized to a suave, elegant cream.
Not only do purees show off the fresh, full flavors of the season’s produce, they adapt beautifully to the unpredictability of the weather, being equally as good cold as hot. Read More
A recent poll on my social media author’s page confirmed something that any Southerner already knew: it isn’t Easter dinner down South if it doesn’t begin with deviled eggs. But it also gave away something I’ve long suspected: that the affection for these morsels has no geographical limits. They may come in and out of “fashion,” but they’ve never lost their front and center place on Easter’s table all across the country. Read More