What are you making for Easter?

Leg of lamb + Bordeaux = happy happy.

About 35 people at the house, roughly half under the age of nine.

I will roast a couple legs of lamb, do a spiral ham, a couple green salads, cous cous, and fusili.

The kids will be treated to assorted sandwiches and mac'n'cheese, fruit salad (yummy yummy) plus whatever they decide to eat from the adult table.

Either of you have a favorite leg of lamb recipe?

My prep is very simple. Cut into leg with paring knife and insert whole garlic cloves all over the leg. Rub with EVOO, season with kosher salt and pepper and fresh rosemary and put into the oven. I generally crank the oven to 500* and put the lamb in and turn down the oven to 325*.

I do two, because there are the sane people who like it rare to mid-rare, and then there are the others who like it grey with jarred mint jelly.

this year reservations

Easter Bunny Stew, with fresh bread and a 2001 Valsacro.

My parents usually make lamb but I plan to spice it up with rack of pork this year.

Tracks in the snow.
I'm relieved of cooking duties this year.

Lamb and Bordeaux will be on the table.

Boeuf Bourguignon

Traditional home-made French Canadian feast for 25 of my wife's family: humongous ham, tourtiere, three-bean salad, scalloped potatos, salad.

About two weeks ago I heard the word ham, so I quickly offered to take the entire extended family out for dinner today.

While this will cost me well North of four figures, I know I will not have to endure ham!

Nothing. We are expecting 2-3 feet of snow at the Inn, so I am here until late tomorrow night. I'll be eating some leftover soup I made and some kind of frozen dinners.

The good side of this is that I have a key to the wine cellar. I may get plowed while watching the parking lot and road get plowed, just for the heck of it.

Happy Easter everyone!

w + a, you could have used those four figures to travel here to eat the ham we're having today - always a place at the table for a fellow winegeek! If you think you don't like ham, then you haven't had it the way it's done here - never mind the tourtiere.

apricot brown sugar glazed HAM( )
5 cheese mac n cheese
avocado stuffed deviled eggs
asparagus

and around the world in riesling, from finger lakes to washington to (of course) germany.

Ham is in the oven right now. With stuffing and mash potato.

quote:

Originally posted by bman:
w + a, you could have used those four figures to travel here to eat the ham we're having today - always a place at the table for a fellow winegeek! If you think you don't like ham, then you haven't had it the way it's done here - never mind the tourtiere.

Bman, a gracious offer indeed, and perhaps next year.

quote:

Originally posted by TBird:
apricot brown sugar glazed HAM( )

How dreadful!

i know, right!? i am such a caveman...

quote:

Originally posted by gigabit:

quote:

Originally posted by TBird:
apricot brown sugar glazed HAM( )

How dreadful!

Herbs de Provence rack of lamb, garlic and chive mashed potatoes, petit green beans, and mixed spring greens salad, homemade pan rolls. Waiting now for the crème brulee to fully chill.

quote:

Originally posted by Gentleman farmer:
Herbs de Provence rack of lamb, garlic and chive mashed potatoes, petit green beans, and mixed spring greens salad, homemade pan rolls. Waiting now for the crème brulee to fully chill.

I knew GF would not serve up any ham.

quote:

Originally posted by wine+art:
I knew GF would not serve up any ham.

I can’t deceive you brother – one of my favorite winter comfort foods is a bowl of ham and bean soup.

However, childhood memories of the inevitable Easter ham (and unending ham sandwiches for days thereafter) are still haunting!

quote:

Originally posted by Gentleman farmer:

quote:

Originally posted by wine+art:
I knew GF would not serve up any ham.

I can’t deceive you brother – one of my favorite winter comfort foods is a bowl of ham and bean soup.

However, childhood memories of the inevitable Easter ham (and unending ham sandwiches for days thereafter) are still haunting!

Ham/bacon IN beans is different.

(Note to self - ham and bean soup with the '90 Krug Clos du Mesnil Blanc De Blancs is still in play!)

quote:

Originally posted by Gentleman farmer:

'90 Krug Clos du Mesnil Blanc De Blancs is still in play!)

With ANYTHING!

quote:

Originally posted by TBird:
i know, right!? i am such a caveman...

quote:

Originally posted by gigabit:

quote:

Originally posted by TBird:
apricot brown sugar glazed HAM( )

How dreadful!

Perhaps you should take this idea to GEICO?

quote:

quote:
Originally posted by bman:
w + a, you could have used those four figures to travel here to eat the ham we're having today - always a place at the table for a fellow winegeek! If you think you don't like ham, then you haven't had it the way it's done here - never mind the tourtiere.


Bman, a gracious offer indeed, and perhaps next year.

We would be very happy to have you offline with us in Guatemala - not sure where we'll get the minced veal for the tourtiere but I'm confident that my wife will find a source. If she could find decent beef in India and pork in Pakistan, she'll track down some minced veal in Guate!

Nice spring lunch:

Gazpacho
Rustic cheese tart, green salad
fruit salad