Easter Dinner
Just asking if anyone is camping and cooking Easter Dinner for family and friends? Depending on the weather, we may camp at an Ohio State Park for Easter and have the family in for dinner. Our oven ...
Forum Discussion
Not cooking Easter outdoors or even at all this year. It's my sister's turn and I welcome her to it;).
However if I was cooking outdoors I'd prolly opt for a grilled boneless leg of lamb marinated in garlic, olive oil, rosemary, lemon and parsley. Or grilled ham steaks with a ground mustard baste if that's your traditional holiday meat. For sure I'd blanch green beans or asparagus or artichoke halves or quarters at home then grill them on site. Maybe boiled new potatoes or made at home mashed that are heated up. As far as the mashed you can also substitute cauliflower for potatoes if you like. You can forgo the potatoes and switch them out for biscuits baked on a CI skillet/heavy pan on a grill.
Starter? Deviled eggs that are mostly made at home with the boiled egg white halves in one ziploc bag and the seasoned yolk stuffing in another plastic bag. Make a diagonal(or zig zag shaped) cut in the corner of the bag and pipe the yolks into the egg whites. Dust with smoked paprika or minced parsley for "pretty" and another layer of flavour.
And here's my biggest truth. I like to eat in courses so would prolly take all the spring vegetables and cook them in a chicken broth/stock and serve as a soup. Nice change of pace, less work and less grill space needed.
For dessert? Lemon curd (jarred version) a top store bought crepes or in angel food shells with best at market berries and a can of real whipped cream.
However if I was cooking outdoors I'd prolly opt for a grilled boneless leg of lamb marinated in garlic, olive oil, rosemary, lemon and parsley. Or grilled ham steaks with a ground mustard baste if that's your traditional holiday meat. For sure I'd blanch green beans or asparagus or artichoke halves or quarters at home then grill them on site. Maybe boiled new potatoes or made at home mashed that are heated up. As far as the mashed you can also substitute cauliflower for potatoes if you like. You can forgo the potatoes and switch them out for biscuits baked on a CI skillet/heavy pan on a grill.
Starter? Deviled eggs that are mostly made at home with the boiled egg white halves in one ziploc bag and the seasoned yolk stuffing in another plastic bag. Make a diagonal(or zig zag shaped) cut in the corner of the bag and pipe the yolks into the egg whites. Dust with smoked paprika or minced parsley for "pretty" and another layer of flavour.
And here's my biggest truth. I like to eat in courses so would prolly take all the spring vegetables and cook them in a chicken broth/stock and serve as a soup. Nice change of pace, less work and less grill space needed.
For dessert? Lemon curd (jarred version) a top store bought crepes or in angel food shells with best at market berries and a can of real whipped cream.
