Easter and Passover are upon us, and means chances are, you’re preparing to cook up a storm in the kitchen for family and friends this weekend and into next week. Whether you’re preparing lamb or ham, matzo ball soup or potato kugel, we’ve got recipes and wine pairings from some of the best in the business!
First and foremost, Food + Wine offers a slew of Easter and Passover recipes sure to please any palate. F + W is offering a myriad of ways to cook the Easter favorite lamb, and 6 spring-fresh Easter menus with holiday favorites like spring peas, asparagus and lamb, along with wine pairings.
The Food Network is offering a host of Easter brunch and dinner recipes from celebrity TV chefs, like pancetta-wrapped pork roast by Giada De Laurentiis, Paula Dean’s baked french toast, Michael Symon’s lamb chops with eggplant caponata, Tyler Florence’s truffle tarts with raspberries, Sandra Lee’s blueberry lattice cake, and Ina Garten’s sausage-stuffed mushrooms.
A New Twist on Easter Ham
Jaden Hair, a television chef, food columnist and award-winning food blogger at Steamy Kitchen, offers a fabulous recipe for Easter Ham with Glazed Peaches – a great twist on a traditional ham dish with a fruity flavor even the kids are sure to love!
“Don’t be intimidated by a big ol’ Easter ham. First of all, it’s fully cooked already (unless you’re buying country ham, which is an entirely different thing altogether) and all you’re doing is warming it back up, slowly. Seriously! You can do it!” Hair said. “The recipes I create for ham are soooo simple, fruit + sugar makes a fab glaze. With this recipe, I added grilled peaches to serve alongside the ham. It’s a light, simple and happy plate. Grilling the peaches makes ‘em sweet, warm and juicy.”
Grilled Lamb Chops With Garlic, Olive Oil, Fresh Thyme, Grilled Lemons – Courtesy of Bobby Flay/Food Network
Ingredients: 1/2 cup Greek olive oil, plus 2 tablespoons for lemons; 6 cloves garlic, finely chopped; 1/4 cup thyme leaves, roughly chopped; 2 racks of lamb, 8 chops each, trimmed; salt and freshly ground pepper; 8 lemons, cut in 1/2 crosswise; sprigs oregano and dill, for garnish.
- Whisk together oil, garlic and thyme in a large shallow baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in therefrigerator.
- Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
- Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
- Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
Mom’s Beef Brisket, By Susan Feniger
Ingredients: 3 1/2 pounds beef brisket; 1 tablespoon coarse salt; 2 teaspoons freshly ground black pepper; 2 tablespoons (or more) paprika; flour for
dredging 1/2 cup vegetable oil; 3 large carrots, peeled and cut into 2-inch lengths; 2 medium onions, chopped; 10 garlic cloves, peeled; 2 tablespoons tomato paste; 1 tablespoon dried oregano; 2 quarts chicken stock or water; 5 bay leaves; salt to taste; juice of 1 lemon, plus the zest; tabasco (optional); fewtablespoons of chopped parsley.
- Preheat the oven to 325 degrees. Sprinkle the brisket with coarse salt and pepper, and rub with paprika until the whole thing is basically red. Dredge in flour to coat and shake off any excess.
- Heat the oil in a large Dutch oven over high heat. Sear the meat until browned on all sides, and remove. Reduce the heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and cook 2 minutes longer. Return the meat to the pan along with the remaining ingredients except the salt. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/4 hours, or until the meat slips off a fork when pierced.
- Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with the vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade, and add the lemon and a dash of Tabasco. Puree until smooth, add salt to taste and strain. Reheat the sauce.
- Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, and finish with lemon zest and chopped parsley.
For Passover, if you’re preparing a Seder or other meal for family and friends, try Mirah’s Horseradish as a great topping. Diet Coach Judy Weitzman, author of How to Eat When Life Gets in the Way, said it’s guaranteed to clear your sinuses!
Ingredients: 1 cup horseradish root, cut into small cubes; ½ cup red wine vinegar; 2 tablespoons sugar; ¼ teaspoon salt; 1 small to average raw beet. Blend all of the above in a food processor until well blended – Enjoy!
“For Easter, a nice Pinot Noir with lamb is great, and then, of course, one must start the evening or afternoon with a crisp and fresh KJ Avant Chardonnay, the one that is half stainless steel fermented, and the other half (the bottom portion of the wine in the bottle) fermented in used barrels, so the fresh fruit rises and shines!
“Follow that with the racy and seductive KJ Grand Reserve Chardonnay, then roll into the Pinot Noir,” Ullom says. “If there is still room for a chocolate dessert and Easter egg, pair it with the KJ Grand Reserve Merlot or Cabernet Sauvignon, both from Sonoma Count mountain grown grapes – grapes and vineyards with a view!”
For more great everyday recipes on genConnect…
- Laura Werlin’s Tasty Squash & Grilled Cheese
- Avocado Rocket Salad With Basil Lime Dressing
- Asian Sloppy Joes By Ming Tsai
- Kung Pao Chicken By Ming Tsai
- Mixologist Julie Reiner’s Gold Coast Punch
- ‘Cupcake Wars’ Judge Candace Nelson: Triple Your Cupcake Fun
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