Saturday, April 23, 2011

Our Easter Menu

This past Monday it was decided that we would host Easter Dinner this year!   It was such a busy week around here, with a birthday on Wednesday, followed by our regular church and home activities during Holy Week, so I decided to keep the menu fairly simple and ask for help.  I'll be baking a couple hams with an Apricot Glaze, as well as the rolls with butter, desserts, and drinks. My mom will be making the Scalloped Potatoes (I made these on Christmas Eve and they were a hit!) and Honey Glazed Carrots.  My sister Jennifer will be bringing Roasted Asparagus., and my sister-in-law Meagan will be bringing a Mixed Green Salad.  Hopefully it will all come together nicely!  :)

Easter Menu

Artichoke and Jalapeno Dip 
with French Bread and Crackers

Ham with Apricot Glaze
Scalloped Potatoes and Onions (recipe below)
Roasted Asparagus
Honey Glazed Carrots (recipe below)
Mixed Green Salad
Dinner Rolls with Lamb Shaped Butter

Lamb Cake
served with Fresh Strawberries and Whipped Cream

Golden Easter Punch (recipe below)
White Grape Sparkling Cider
Wine, Tea and Coffee


Scalloped Potatoes and Onions
Source: All Recipes
5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper

In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
Cover and bake at 325 degrees for 2 hours or until tender.

*I doubled the recipe and used a 9x13 baking dish. 

Honey Glazed Carrots
Source: Food Network
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Golden Easter Punch
6 cups water
4 cups sugar
1 (46 ounce) can pineapple juice
1 (12 ounce) can orange juice concentrate
1 (6 ounce) can lemonade concentrate
1/2 teaspoon vanilla
1 (2 liter) bottle carbonated lemon-lime beverage
1 quart pineapple sherbet

In a large saucepan, bring sugar and water to a boil. Cook and stir for 2 minutes; remove from heat and allow to cool. Pour sugar water into a large punchbowl. Add juices and vanilla. Add soda. Stir well. Add sherbet just before serving.

*We ended up skipping the additional sugar and just assembled all the remaining ingredients.   It turned out wonderfully!

You can see what others will be serving for Easter, or share your own plans, over at Catholic Cuisine!


  1. Jessica,
    Do you ever refrigerate your lamb cake the night before? Does it affect the taste? I made mine today and am hoping it will still be as pretty tomorrow:)
    Thanks for the great tip! My little ones had a lot of fun helping to frost the cake:)

  2. Elizabeth ~ I have only made the lamb cake once (last year) and I did not refrigerate it. I made it the night before and didn't have any room in my refrigerator, so it sat out. This year (I have an extra fridge now) I think I might put it in overnight. I don't think it would affect the taste. I so glad you all enjoyed making the cake. I hope you have a Happy Easter!


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