I finally planned out the Easter menu, because procrastination is apparently my thing this Spring. The days are flying by this year, for sure.
While I know that ham is traditional on many a southern Easter table, we usually opt for lamb. My family goes bananas for my grilled lamb chops, and with such easy prep and a fast cook time, I’m not juggling cook times and oven space as I often am on other holidays. I also aim for dishes that I can prep ahead, then just toss in the oven or on the grill come lunch time. I’d rather be hanging out and visiting with everyone than stuck in the kitchen on a holiday.
So, here’s the rundown of the big meal:
Roasted asparagus (olive oil, salt and pepper, roast at 375 for 10-15 minutes)
and Carrot Soufflé (see recipe below).
However, if you are hell-bent on ham, I love this Maple Orange Bourbon Ham, and this Jalapeno Honey Glazed Ham. Both of these would go well with this menu, though I’d switch out the rolls for biscuits.
As for dessert, I will probably whip up a carrot cake, assuming my lost motivation shows up sometime soon. Or maybe break with tradition and do a chocolate fondue-type spread. Now, here’s hoping that I can actually get my hands on everything I need, as the grocery store has been looking a little on the lean side lately.
- 3 pounds carrots peeled and sliced
- 3/4 cup granulated sugar
- 6 eggs large
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp ground cinnamon
- 1 cup butter room temperature
- Preheat oven to 350 degrees and butter a 9x13 casserole dish.
- Cook carrots in boiling salted water until tender. Drain and set aside.
- In a food processor or blender, pulse the sugar and eggs until well combined. Add the flour, baking powder, cinnamon, carrots and butter, and pulse to combine. Pour mixture into prepared dish.
- Bake casserole until set, about 45 minutes to an hour. Serve immediately.