Easter - Let's Eat!

 

We had another delicious Easter.

Menu

Leg of Lamb with Garlic and Rosemary

Orzo with Mushrooms and Walnuts

Asparagus with Browned Butter & Tarragon

Whole Grain Rolls 

and dessert...

Fresh Strawberry Pie

I made the little chocolate birds nest with pretzels that I previously posted.   They were easy to make and fun.  I love the different colored Peeps, they look so spring-like.  And they made for a great table decoration.

Everyone loved them, so simple, yet so effective.

Here's what our plates looked like after we took a helping of each delicious dish...

It was just the right amount and not too filling!  Until dessert...

This strawberry pie was one of the best I've made.  It was so delicious.  It was topped with plain Greek yogurt with a bit of lemon zest and sugar added, very subtle but really brought out the sweet strawberries.   Or maybe I was just craving this springtime dessert after a long winter.

Leg of Lamb with Garlic and Rosemary

Makes 8 Servings

1 (7-pound) leg of lamb, fat trimmed to 1/4 inch thick, and lamb tied

4 garlic cloves

1 Tbsp fine sea salt

2 Tbsp chopped fresh rosemary

1/2 tsp black pepper

1.  Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife

2.  Pound garlic to a paste with sea salt using a mortar and pestle ( or mince and mash with a heavy knife) and stir together with rosemary and pepper.  Put lamb in a lightly oiled roasting pan, then rub paste all over lamb.  Let stand at room temperature 30 minutes.

3.  Reheat oven to 350 degrees.

4.  Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130 degrees, 1 1/2 to 1 3/4 hours.  Transfer to a cutting board and let stand 15-25 minutes before slicing.

Asparagus with Browned Butter

Makes 8 servings

A hint of tarragon adds unique, fresh flavor to the dish, but you can use any herb you like.

2 bunches asparagus, trimmed (about 2 pounds)

3 Tbsp butter

3/8  tsp kosher salt

1/4 tsp freshly ground black pepper

1 1/2 tsp. chopped fresh tarragon

1.  Bring a large saucepan of water to a boil.  Add asparagus;  cook 3 minutes or until crisp-tender.  Drain and rinse under cold water;  drain and set aside.  

2.  Melt butter in a large skillet over medium heat;  cook 3 minutes or until browned and fragrant.  Stir in salt and pepper.  Add asparagus and tarragon;  cook 1 minute or until heated, tossing to coat.

Orzo with Mushrooms and Walnuts

Makes 8 servings

1/3 cup chopped walnuts                                      4 cups chicken broth

3 Tbsp. olive oil                                                   2 cups uncooked orzo pasta

2 onions, chopped                                                salt and pepper to taste

1 pound fresh mushrooms, sliced

1.  Preheat the oven to 350 degree.  Place walnuts on a baking sheet.  Bake for 8-10 minutes in the preheated oven, or until they release their aroma.  Stir once or twice for even toasting.

2.  Heat oil in a large heavy saucepan over medium-high heat.  Saute onion and mushrooms until tender and golden brown.

3.  Pour in broth and bring to a boil.  Stir in orzo, reduce heat to low, and cover.  Simmer until orzo is tender and liquid is absorbed, about 15 minutes.  If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.  Remove from heat, and stir in walnuts.  Season with salt and pepper to taste.

Fresh Strawberry Pie

It's best to make this pie the day before so it can chill overnight since the filling can be runny if it is not chilled long enough.

Serves 8

2 pounds strawberries, hulled, sliced, plus a few more for decorating

3/4 cups sugar

1/2 cup cranberry juice cocktail or cranberry-strawberry juice

1/2 cup cornstarch

baked pie crust for single pie crust

1 cup Greek-style yogurt, plain, vanilla or honey-flavored  

1 tsp lemon zest, finely grated

1.  Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.

  

2.  Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat.  Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.

3.  Remove from heat; let cool slightly and then stir in remaining sliced strawberries.  Scrape into pie crust.

4.  Let cool slightly; cover loosely with plastic wrap.  Refrigerate until set, at least 4 hours or overnight, for best results.

5.  To serve, in a medium bowl, stir together yogurt and lemon zest until blended.  (If using plain yogurt, add a tsp or so of sugar).  Spread on top of pie, leaving a border around edges so strawberry filling shows.  Slice extra strawberries and place on top on yogurt for decorative effect.