Easter Menu Ideas:
Looking for more traditional Easter menu ideas, like a lamb or a ham menu? I've got that here, too! Check out:
- Traditional Ham Easter Menu
- Traditional Easter Dinner with Lamb
- Lamb Easter Menu with Mediterranean Flavors
- Honey Baked Ham Recipes
- Fun and Funky Southwestern Ham Menu</li>
Decadant Deviled Eggs with Bacon and Chives
This appetizer is one of my favorite Easter menu ideas for using up all those leftover Easter eggs! It makes a very different and rich deviled egg.. and a nice change from the ordinary.
A warning... Now, I love these, and so do most of the people who try them. They're ultra thick, but because they have sour cream rather than mayo, they're also a little lighter-tasting. But the addition of bacon and chives gives them a really different flavor. So if you or your party-goers are deviled egg traditionalists, this might not be your favorite.
These fill up nice and big and are really unique-- and delicious. This Easter menu idea serves 12.
12 lg. hard-boiled eggs, cooled and peeled
6 slices bacon
2 tbsp. fresh chives, chopped
2 tsp. Dijon mustard
1 tsp. white vinegar
2 tbsp. freshly grated parmesan cheese
1/4 C. sour cream
1/2 tsp. freshly ground black pepper
Smoked paprika, to garnish
Instructions: 1. Cook bacon slices until crisp. Drain and allow to cool. Crumble.
2. Slice each of your eggs lengthwise in half, to make 24 halves.
3. Scoop egg yolks out and into a bowl. Mash slightly.
4. Add remaining ingredients to egg yolks, mixing until well combined. If mixture is too thick, add a bit more sour cream, if desired.
5. Evenly divide yolk mixture among your egg white halves. You'll probably need to fill them generously-- it makes a lot of filling!
6. Garnish with paprika. Refrigerate until ready to serve.
Easter Main Dish:
Apricot, Orange, and Rosemary Glazed Roast
The sauce is wonderful on the pork, and the meat comes out moist and fabulous. Serves about 10.
1 (3 lb) pork loin roast, trimmed
1 tsp. salt
3/4 tsp. freshly ground black pepper
3/4 C. apricot preserves
1/4 C. orange marmalade
1/4 C. dry sherry
1 1/2 tbsp. fresh minced rosemary leaves
1/4 tsp. red pepper flakes (optional-- only if you like heat)
3 garlic cloves, minced
Instructions: 1. Preheat the oven to 350 degrees F.
2. Sprinkle your roast all over with salt and pepper and place it in a greased 13x9 baking dish.
3. To make the glaze, combine the apricot preserves, marmalade, sherry, fresh rosemary, red pepper flakes (if using), and garlic in a saucepan.
4. Bring to a boil and cook over med-low heat until well combined and thickened slightly, about 10 minutes.
5. Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce.
6. Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F.
7. Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing.
8. Reheat the remaining sauce (the microwave works a treat!) and pour over sliced roast before serving (or serve on the side and allow your guests to take as much as they like).
Once you've tried this ultra-easy roast, making it will be one of those Easter menu ideas you have every year. Mmm.
Easter Side Dish:
Orzo-Grape Salad with Basil and Toasted Pistachios
The combo of flavors in this Easter menu idea --sweet, tangy, savory, fresh, nutty-- is one that will stick in your guests' heads long after they've hopped on home.
Please note that it's easy to over-toast the pistachios. Take them off the fire right before they're actually done so they don't burn. Serves about 8.
1 lb. orzo pasta, cooked in salted water according to pkg. directions
1 1/2 C. shelled pistachios, divided
1/2 C. walnut oil
2 garlic cloves, pressed or finely minced
1/3 C. freshly squeezed lemon juice
2 C. red seedless grapes (smallish ones are best)
1 1/4 C. chopped fresh basil (a must!), divided
1/2 tsp. salt, or to taste
1 tsp freshly ground black pepper, to taste
Instructions: 1. First, you'll need to toast 1 cup of pistachios in the walnut oil. To do this, combine 1 C of pistachios and the 1/2 C. walnut oil in a small skillet.
2. Heat together over low heat until pistachios begin to toast a little. Don't let it get too hot, as it'll ruin the flavor of the oil. Stir in the pressed garlic. Cook one minute. Remove from heat.
3. Drain the cooked orzo well, then transfer into a large mixing bowl.
4. Stir in the oil/pistachio/garlic mixture.
5. Stir in the lemon juice. Stir in the grapes and 3/4 C. of the basil.
6. Add salt and pepper.
7. Cover and chill at least 8 hours, best overnight. Taste for seasoning and add a bit more salt and pepper if needed.
8. Garnish each serving with remaining pistachios and basil.
A great make ahead Easter menu idea for when you're short on time and want tons of flavor.
Easter Side Dish:
Perfectly Roasted Sugar Snap Peas
Easter Side Dish:
Gratin Potatoes with Artichokes and Fresh Thyme
Since this pork roast menu is quite light, I think adding a creamy, rich dish is the best Easter menu idea-- it gives your Easter dinner a decadent feel without weighing your poor guests down. It also tastes elegant and very special without being work-intensive at all.
Serves about 8.
3/4 C. finely minced onion
3 garlic cloves, pressed or minced
2 lbs. russet potatoes, peeled and sliced very thin (1/4" or so)
1 tbsp. chopped fresh thyme
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
2 (8 oz each) jars marinated artichoke hearts, drained, quartered
1 1/2 C. whipping cream
1 1/2 C. half & half cream
1 C. freshly shredded parmesan
Instructions: 1. Preheat the oven to 400 degrees F. Generously butter a 13x9" casserole dish.
2. Sprinkle onions and garlic into the bottom of your baking dish.
3. Arrange half of the potato slices neatly on top of your onions and garlic. Sprinkle potato mixture with half of thyme, salt, and pepper.
4. Arrange half of your artichoke hearts on top.
5. Sprinkle half the parmesan over.
6. Repeat steps 3 and 4 once more to make a second layer. Don't add the last of the parmesan yet.
7. Pour cream and half & half evenly over the potatoes. Sprinkle parmesan over.
8. Bake about 1 hour, or until potatoes are completely tender. Remove from oven and let cool about 15-20 minutes before serving.
Country Peach Cobbler
This peach cobbler (click to get the recipe) is ultra easy to throw together and toss in the oven. Be sure to serve it with big scoops of good-quality vanilla ice cream. YUM.
Free Newsletter and Monthly Downloads
Want your download now? You'll get a free Crockpot Cooking eCookbook just for signing up!
Sign up below.
You Might Also Like...
Want some more great Easter menu ideas? Try out:
Easter's on its Way
The date for Easter falls on April 20th this year!
Take a look at Easter Dinner and Party Planning for recipes, edd dye tips, assembling Easter baskets, and more!
And plan to make this adorable...
It's so cute, it may be the best thing you do this Easter.
2007-2013 by Divine Dinner Party.com. All rights reserved.