I don’t “do” Easter. I’m not religious, so the holiday has basically no meaning for me. No, I never believed in the Easter bunny. Would be nice.

This did not, however, release me from some sort of weird compulsion to fix an Easter dinner. Does anyone else suffer from that? The “it’s not my holiday, but I’m going to observe the parts of it I want to anyway” syndrome?

Have I mentioned that Epicurious is my friend? I’ve been on that site since the first week I had a computer. I am SO totally a foodie at heart.

The menu included:

Old-Fashioned Ham with Brown Sugar and Mustard Glaze

This was traditional but good. We only dealt with a 2 lb ham, which will soon vanish from the leftover vault.

Zucchini Carpaccio with Ricotta Cheese

This is going to be FANTASTIC in the summer. I can’t imagine how good it will be with home-grown zucchini, and one of these days I’ll try making the ricotta myself; it’s looks super-easy.

Mashed Red Potatoes with Parmesan, Asiago, Romano

No recipe link for this one; I just boiled some new potatoes, added butter, fat-free half and half, and some of my favourite 3-cheese blend.

Challah. This was the first bread I fell in love with. This time around, the recipe came from Bernard Clayton’s Big Book of Bread. I would omit the sugar from the glaze next time. Someday, I hope to do this bread with poppyseeds rather than sesame, but I have to substitute due to concerns about work-related drug testing (not for me). And oh, yes, I did burn a piece of dough, and yes, I used real saffron.

Dinner was served with a drink of my own creation: I took some frozen white grape-peach juice concentrate (about 1 Tbsp) and topped it with Prosecco in fluted glasses. It was good!


And, finally, dessert. Carrot halwa.

I love carrot cake, but this had me drooling. So I sacrificed some old baby carrots and made it. I did not have cashews on hand (and they were forgotten at the grocery store), so I toasted some almonds and macadamia nuts. That was a mistake. I would like it better without the toasted nuts; they’re distracting and borderline unpleasant in this dish. I also found that I totally love it topped with a dollop of yoghurt. I will very likely try this again. Any excuse to use my cardamom!


I don’t usually blog about my food/cooking experiments, but I was rather proud of everything I made. So skip this entry if you want to (now that it’s too late).



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