Happy Easter weekend my dear readers! I’s either Easter comes early this year, or winter just drags on way too long. I surely hope that there won’t be any snow this weekend so I get to finally take my daughter for her first egg hunt at the zoo. I have about eight weeks left to go until my due date, and my energy level has dropped down significantly. Our plan is to have a quiet celebration at home which includes some yummy dishes on the table and attempt to start converting one of our guest rooms into a nursery for the new baby. I wanted to share with you some of my past fave recipes that would be fitting for your Easter celebration this weekend and hope that you’d find one that you’d enjoy with your family and friends.
Honey Baked Ham - I don’t make ham very often at home. As a matter of fact, this is probably a dish that shows up only during the holidays. I used to just get them at the store until I tried to prepare it myself at home, and of course, I couldn’t go back. The best part of making this ham is the leftover, I get to make a ham sandwich, or throw them into quiche below for breakfast or brunch the next morning.
Roasted Garlic Mashed Potatoes – This is another dish that I must admit that I don’t make too often, since it takes a little longer than myButtermilk Mashed Potatoes. If you love garlic and have time though, this is dish deserving an appearance at your holiday dinner table.
Tomato Cobbler - While tomatoes aren’t in season yet, this is a really beautiful dish that I like to make, since it covers both my vegetable need as well as some type of “homemade” biscuit. Because even if you don’t care for tomatoes, roasting them like this, covered with sliced onions and topped with cheese biscuits… it doesn’t get any better than that!
Golden Potato Latkes - This is another fave that I love to make on special occasions. I love them for breakfast, brunch, lunch or dinner – nobody can seem to turn down fried potatoes.
Asparagus and Ham Quiche - Aaah… of course, an Easter round up wouldn’t complete with some sort of quiche. And I really love my quiche! This one is my fave because it is a super reliable recipe. You can use whatever vegetables you love and are in season in your area at the moment. I must say that since this dish is not exactly a light dish, I only make this for a special breakfast or brunch. I was never successful in substituting the heavy cream with half-and half or milk to make it “lighter”. So I would say you need to go all out with a bang on this one. It goes great with a light salad for a brunch, and makes a filling breakfast item.
Berry Rhubard Crisp - I missed out on the rhubarb season last year, but if you are lucky enough to start seeing rhubarb peeking out of local grocery stores or even farmer market baskets, this would be such a beautiful dessert to make. I would even dare you to eat them cold with a big dollop of thick Greek yogurt for breakfast – and you’re all set. After all, it is a holiday weekend – we all need to celebrate a little, right?
Carrot Cupcakes with Cream Cheese Frosting - It seems like carrot cupcakes symbolize the spring season for me. I don’t know if it’s because the sound of spring make me think of bouncing bunnies eating carrots. But around spring time, I always think of these cupcakes as dessert to bring and serve during Easter dinner.