Thinking of incorporating the smoker and the new propane grill together with rotisserie setup. possibly a smoked leg of lamb or smoked prime rib finished on the grill. kielbasa and pierogi calling my name though too.
But your menu sounds great matt. Never had lamb or prime rib out of a smoker before.
ive had a smoked prime rib before, it was tremendous. the lamb, havent done that before but just thinking about what they have at costco that might work
While tasty, I've never heard of it as an Easter menu item. Is it an Eastern European thing? Just curious.
only that half the family is polish and it went on top of the ham to finish. kiel, pierogi, scalloped potatoes, bread, eggs - that was easter every year growing up... actually on both sides of my family. even my 100% italian grandmother made a polish easter every year for my grandfather, RIP.
We will coordinate with my wife's sisters and brother to do a group thing - since her mom passed recently.
We drew matzoh ball soup as our required contribution. I prepare the fresh chicken broth. Might do some kosher for passover rolls too - no flour or leaving (yeast, baking soda or powder) allowed. Basically I take a choux paste (cream puff shells) recipe, sub matzoh meal for AP flour, sub evoo for butter, and use all water (not water and milk mixed like classic choux pastry) and of course lots of eggs in the dough to enable it to rise. Some fresh chopped herbs too, since it's savory...
First time hosting, planning a brunch. Here's our ideas so far:
- Some type of eggs, likely scrambled, perhaps an Eggs Benedict Casserole instead
- Bacon, and lots of it
- Cinnamon Bun Cake
- Pancake Bites (a Pinterest thing my wife saw, don't ask)
- Easter Babka Bread
- Ricotta Pie
- Strawberries filled with Marscapone
- Smoked Salmon (going to smoke it myself)
- Smoked, then grilled Kielbasa (served with cheeses and pretzel honey mustard dip)
- Grilled Chicken Thighs (half lemon & rosemary, half honey sriracha)
- Honey Baked Ham
- Hasselback Potatoes
- Breads, rolls, salad, etc
- Champagne Punch for the ladies, Beer for the men
so we'll start with that and some roasted peppers the wife will make.
Pasta course is a old Neapolitan "Easter Pasta". usually use medium shells. Sauce is tomatoes, peas, mushrooms, pancetta, garlic and onions. A little cracked red pepper and grated cheese to finish it off.
Meat complicated because my sister's family are all picky eaters. Was thinking Lamb, but may go with a veal roast or stuffed breast of veal.
Ruffino Ducale Oro the wine of chioce
Mom also making the Easter Grain Pie, la pizza grana, so dessert is covered.
Sounds like my family's savory version is what your looking for.
Just a heads-up, it will be as user-friendly as possible. As an example, I hate baking/doing the whole shortening/flour thing. Alternatively, I use those frozen 9 inch deep dish pie shells and make the Easter pie "quiche-style" for lack of a better term.
No time or inclination to do my mom's exact version these days- but the filling will be the same!
Note all measurements are approximate. Adjust type/amounts to your liking. It's hard to screw this up.
Filling:
- 4 diced hard-boiled eggs
- 1/2 lb diced pepperoni and/or salami
- 1 lb cooked/crumbled Italian sausage (sweet or hot)
- 1/4 lb chopped prosciutto and/or boiled ham
- 4 beaten eggs
- 1/2 lb diced mozzarella
- 1 lb ricotta
- 2 Tablespoons good quality grated cheese (I use Locatelli romano)
Mix all filling ingredients in a large bowl. Divide between two 9-inch frozen deep dish pie shells.
Bake in 375 degree preheated oven for 35-45 minutes until filling is set and it should look like this. Can be eaten hot but it's typically best at room temperature. Good luck.
ive had a smoked prime rib before, it was tremendous. the lamb, havent done that before but just thinking about what they have at costco that might work
Also cooking kielbasa, peppers, onions and potatoes recipe I saw in allrecipes this month.
not sure of sides yet.
if I didn't see the recipe for it I'd have a more traditional second main dish to the ham.
Last year I made paella and ham, no real reason for paella other than wanting an alternate main dish from ham.
kielbasa isn't much of a contrast to ham, but people like it.
only that half the family is polish and it went on top of the ham to finish. kiel, pierogi, scalloped potatoes, bread, eggs - that was easter every year growing up... actually on both sides of my family. even my 100% italian grandmother made a polish easter every year for my grandfather, RIP.
mmmmmmmmm.
love easter pie.
We drew matzoh ball soup as our required contribution. I prepare the fresh chicken broth. Might do some kosher for passover rolls too - no flour or leaving (yeast, baking soda or powder) allowed. Basically I take a choux paste (cream puff shells) recipe, sub matzoh meal for AP flour, sub evoo for butter, and use all water (not water and milk mixed like classic choux pastry) and of course lots of eggs in the dough to enable it to rise. Some fresh chopped herbs too, since it's savory...
Quote:
.
love easter pie.
I've never had it.
- Some type of eggs, likely scrambled, perhaps an Eggs Benedict Casserole instead
- Bacon, and lots of it
- Cinnamon Bun Cake
- Pancake Bites (a Pinterest thing my wife saw, don't ask)
- Easter Babka Bread
- Ricotta Pie
- Strawberries filled with Marscapone
- Smoked Salmon (going to smoke it myself)
- Smoked, then grilled Kielbasa (served with cheeses and pretzel honey mustard dip)
- Grilled Chicken Thighs (half lemon & rosemary, half honey sriracha)
- Honey Baked Ham
- Hasselback Potatoes
- Breads, rolls, salad, etc
- Champagne Punch for the ladies, Beer for the men
Pasta course is a old Neapolitan "Easter Pasta". usually use medium shells. Sauce is tomatoes, peas, mushrooms, pancetta, garlic and onions. A little cracked red pepper and grated cheese to finish it off.
Meat complicated because my sister's family are all picky eaters. Was thinking Lamb, but may go with a veal roast or stuffed breast of veal.
Ruffino Ducale Oro the wine of chioce
Mom also making the Easter Grain Pie, la pizza grana, so dessert is covered.
Will have to fast on Monday. :-)
Having the big gravy for Palm Sunday. Making the big bracciole from scratch using a flank steak. Also making the pigskin bracciole, gogoda.
Two different Easter pies.
Just a heads-up, it will be as user-friendly as possible. As an example, I hate baking/doing the whole shortening/flour thing. Alternatively, I use those frozen 9 inch deep dish pie shells and make the Easter pie "quiche-style" for lack of a better term.
No time or inclination to do my mom's exact version these days- but the filling will be the same!
Filling:
- 4 diced hard-boiled eggs
- 1/2 lb diced pepperoni and/or salami
- 1 lb cooked/crumbled Italian sausage (sweet or hot)
- 1/4 lb chopped prosciutto and/or boiled ham
- 4 beaten eggs
- 1/2 lb diced mozzarella
- 1 lb ricotta
- 2 Tablespoons good quality grated cheese (I use Locatelli romano)
Mix all filling ingredients in a large bowl. Divide between two 9-inch frozen deep dish pie shells.
Bake in 375 degree preheated oven for 35-45 minutes until filling is set and it should look like this. Can be eaten hot but it's typically best at room temperature. Good luck.