HOLIDAYS
HOLIDAYS
Hosting Easter dinner this year? Wow your family and friends with fresh, modern recipe ideas straight from Aida Mollenkamp, star of The Food Network's "Ask Aida."
This tasty side dish gets its kick from a generous helping of fresh chives.
Ingredients
- 3 Lbs medium-sized unpeeled baby potatoes
- 6 Tbsp butter
- 1/2 Cup thinly sliced fresh chives
- Pinch salt and pepper to taste
Steps
- Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil.
- Cover and cook potatoes until fork tender, about 30 minutes. Drain potatoes.
- Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat
- Smash each potato just to break the skin and cook until golden brown.
- Stir in chives, season with salt and freshly ground black pepper and serve.
Preparation Time: 40-45 Minutes
Serves: 6
How to Serve: Room Temperature
To freshen up and modernize your Easter menu, think abour choosing a grain your guests may not be familiar witih such as quinoa, wheatberry or couscous. All are easy to cook and pair nicely with the season's offerings.
This Pistachio-Currant Couscous is a perfect example.
This Pistachio-Currant Couscous is a perfect example.
Ingredients
- 2 Cup low-sodium chicken broth
- 1 Cup water
- 2 Cup dry couscous
- 1/2 Cup currants
- 1/2 Cup roughly chopped roasted, salted pistachios
- 2 Tbsp olive oil
Steps
- In a small saucepan, bring broth and water to a boil over high heat.
- Place couscous and currants in a bowl, pouring in boiling liquid and cover with plastic wrap for five minutes until water is absorbed.
- Stir in pistachios and oil and fluff with a fork. Taste and adjust seasoning as desired.
Preparation Time: 5 Minutes
Serves: 6
How to Serve: Room Temperature
For a sweet ending, nothing beats fresh berries! In her Strawberry-Orange Fool, Mollenkamp modernizes a traditional English dessert with a touch of liquor.
Ingredients
- 1 Lbs fresh strawberries, hulled, medium dice (yields about 3 cups)
- 2/3 Cup granulated sugar
- 1 Tbsp orange-flavored liquor such as Cointreau
- 1 Cup cold heavy cream
Steps
- Blend two cups of the strawberries and 1/2 cup of the sugar in a blender or food processor until smooth.
- Transfer to a medium saucepan and cook over medium heat until bubbling and just thickened.
- Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup of strawberries.
- In a medium clean, cold, bowl, beat cream with remaining two tablespoons of the sugar and liquor until stiff peaks form.
- Fold whipped cream into strawberry mixture. Chill foo until beginning to set, about 30 minutes.
Preparation Time: 10-15 Minutes
Serves: 4
How to Serve: Cold
"Easter is the first holiday where you can really enjoy the fresh ingredients of the season, " says Aida Mollenkamp, host of The Food Network's "Ask Aida." When planning your menu, Mollenkamp suggests sticking to a simple menu filled with the freshest ingredients you can find.
More Easter Ideas
Easter Traditions
- Going Greek for Easter Dinner
- Novelty Easter Candy
- Easter Activities: 20 Easter Egg Decorating Activities
What to look for:
- Herbs: Cooking with fresh herbs, rather than dried, really pumps up the flavor of your dishes. When shopping, Mollenamp suggests trying more obscure choices such as chervil or tarragon.
- Vegetables: Tender spring vegetables such as asparagus, artichokes and beets are a treat served along side the main course or as an easy appetizers.
- Fruit: Spring also welcomes berries back in season. Stock up on plump strawberries and raspberries for dessert.
For a delicious and simple Easter main course, Food Network star, Aida Mollenkamp suggests choosing your family's favorite roast such as lamb or ham and adding fresh herbs and veggies to really fill it with flavor. Here, she shares her best roasting advice.
1. Leave the roast out on your counter for 20-30 minutes prior to cooking, allowing it to come to room temperature.
2. Massage it with good olive oil, salt and pepper. This simple trio will help bring the meat's natural flavors out while it cooks.
3. To get that delicious crispy skin on any roast, Mollenkamp suggests "sear roasting." Set your oven to 450 degrees and cook the meat at this high temperature for 10 minutes.
4. Next, lower the temp to 375 degrees and continue cooking until the juices run clear.. Prepare to cook a roast at least 20 minutes per each pound, keeping an eye on it while it cooks.
4. Use an internal thermometer to make sure the meat is cooked thoroughly. Generally 160 degrees is considered safe. Visit the Department of Agriculture's Food & Safety Web site for more information.
2. Massage it with good olive oil, salt and pepper. This simple trio will help bring the meat's natural flavors out while it cooks.
3. To get that delicious crispy skin on any roast, Mollenkamp suggests "sear roasting." Set your oven to 450 degrees and cook the meat at this high temperature for 10 minutes.
4. Next, lower the temp to 375 degrees and continue cooking until the juices run clear.. Prepare to cook a roast at least 20 minutes per each pound, keeping an eye on it while it cooks.
4. Use an internal thermometer to make sure the meat is cooked thoroughly. Generally 160 degrees is considered safe. Visit the Department of Agriculture's Food & Safety Web site for more information.
For a fun, simple starter to your Easter meal, Aida Mollenkamp suggests a do-it-yourself bruschetta bar.
To prep, simply slice up a baquette or two. Brush each slice with olive oil and toast for about 10 minutes.
The fun comes when choosing the toppings! Check out these delicious ideas from Aida's Food Network pals.
1. Tomato, Mozzarella and Basil from Giada DeLaurentis. This classic combo can't be beat, especially when everything is fresh!
2. Sauteed Sweet Peppers and Creamy Gorgonzola from Ina Garten. Sweet and savory, this heavier version will satisy all of your guests.
3. Garden Puree Brushchetta with Ricotta Salata from Tyler Florence. A delicious way to take advantage of spring's favorite veggies.
The fun comes when choosing the toppings! Check out these delicious ideas from Aida's Food Network pals.
1. Tomato, Mozzarella and Basil from Giada DeLaurentis. This classic combo can't be beat, especially when everything is fresh!
2. Sauteed Sweet Peppers and Creamy Gorgonzola from Ina Garten. Sweet and savory, this heavier version will satisy all of your guests.
3. Garden Puree Brushchetta with Ricotta Salata from Tyler Florence. A delicious way to take advantage of spring's favorite veggies.
Easy and Edible
Flower Foods
Flower Foods
Easter History and
Traditions
Traditions
Easter Poems
