Any ideas for Easter Dinner?
Sandy n ne
Easter it's standard fare of ham, potatoes and gravy, a couple of vegetables,
rolls and desert. It's a tradition set in stone as far back as I can remember.
I think there will probably be between 8-10 people attending. I'd like to stir
things up a little this year. Anyone got any holiday recipes or creative ideas
on how to spice it up? I've been thinking about cooking duck instead of ham,
but I've never cooked a duck before (is it any different from roasting a
chicken?) so any help on that end would be appreciated too.
Sandra, a Most Extraordinary Person
"Love isn't something you look for. Love is something that finds you."
-me
"...........Don't be afraid when people taunt and insult you." Isaiah 51:7
sf
appropriate (lamb of god) to serve. I wouldn't consider serving duck,
though, because then you'd be calling Jesus a "dead duck". Ditto for
goose (his goose was cooked).
I've never understood why Americans serve ham on Easter, unless it's a
family tradition that goes back to the old farming days when pigs were
the main meat source and could be eaten fresh or preserved by smoking
(it took too long to raise a steer to maturity); chickens were used
for eggs, then stewed and cattlemen feuded with shepards, so sheep
were not accepted or eaten by a lot of people.
However, this is the modern age. Serve lamb as your main meat and a
side of ham for those die hard ham eaters.
```````````````````````````````````````````````````````````````````````````````````````````````````
Lynn K Busby
<sand...@aol.com> writes
>Once again I am heading up the cooking of the family holiday meal. Typically on
>Easter it's standard fare of ham, potatoes and gravy, a couple of vegetables,
>rolls and desert. It's a tradition set in stone as far back as I can remember.
>I think there will probably be between 8-10 people attending. I'd like to stir
>things up a little this year. Anyone got any holiday recipes or creative ideas
>on how to spice it up? I've been thinking about cooking duck instead of ham,
>but I've never cooked a duck before (is it any different from roasting a
>chicken?) so any help on that end would be appreciated too.
>
>Sandra, a Most Extraordinary Person
>"Love isn't something you look for. Love is something that finds you."
> -me
>"...........Don't be afraid when people taunt and insult you." Isaiah 51:7
>
used to be the right time for milk lamb. Now, of course, lamb's tend to
be born earlier, anytime from Christmas on, but it still makes a good
Easter dish. The supermarkets here go wild selling turkey for Easter,
and it is very cheap. I don't know how big ducks are there, but in the
UK you would need an aweful lot of ducks to feed 8 people! Anyway, the
wild variety are out of season at this time. Stick to the lamb!
--
Lynn K Busby
kevin
François Leloup
Hi Sandy, In France, as well as in Europe, on Easter people
use to eat lamb. We speak from the "Easter Lamb". This is a traditional
dish for us. Maybe you may try to cook a lamb leg. It's easy to do and
tasty.
A traditional way to roast a lamb leg is as follows :
You'll need : a rear lamb leg (gigot) 2 cloves of garlic, peeled and
halved 2 sprigs thyme Salt, pepper 2 tb oil
With a sharp knive, insert the garlic halves into the meat. Season with
salt, pepper according to your taste. Put both sprigs of thyme on the
leg, pour the oil over the leg and place in a pre-heated oven (425°F).
Time for cooking is about 15mn (rare) to 20 mn (medium) per lb. I like
to add a sliced carrot, a whole onion and a glas of white wine before to
place it in the oven.
Serve with traditional vegetables.
I hope this will help you
--
Amitiés
Francois
Alan Boles
of dish) and mess with the side dishes?
Change to a potato salad or make some mexican corn by adding some
peppers to regular corn or a veggie casserole or rice casserole etc...
Add a salad or a soup to the meal...But I really love ham. I find duck
too greasy and time consuming to bother with at home. Try turkey or
lamb.
> >sand...@aol.com (Sandy n ne) wrote:
> >
> >>Once again I am heading up the cooking of the family holiday meal.
> Typically on
> >>Easter it's standard fare of ham, potatoes and gravy, a couple of
> vegetables,
> >>rolls and desert. It's a tradition set in stone as far back as I
can
> remember.
> >>I think there will probably be between 8-10 people attending. I'd
like to
> stir
> >>things up a little this year. Anyone got any holiday recipes or
creative
> ideas
> >>on how to spice it up? I've been thinking about cooking duck
instead of
> ham,
> >>but I've never cooked a duck before (is it any different from
roasting a
> >>chicken?) so any help on that end would be appreciated too.
> >>
> >>Sandra, a Most Extraordinary Person
> >>"Love isn't something you look for. Love is something that finds
you."
> >> -me
> >>"...........Don't be afraid when people taunt and insult you."
Isaiah 51:7
> >>
> >
>
>
rebecca didt
Moutardes' if you want... - Rebecca
maryf
>
> Once again I am heading up the cooking of the family holiday meal. Typically on
> Easter it's standard fare of ham, potatoes and gravy, a couple of vegetables,
> rolls and desert. It's a tradition set in stone as far back as I can remember.
> I think there will probably be between 8-10 people attending. I'd like to stir
> things up a little this year. Anyone got any holiday recipes or creative ideas
> on how to spice it up? I've been thinking about cooking duck instead of ham,
> but I've never cooked a duck before (is it any different from roasting a
> chicken?) so any help on that end would be appreciated too.
>
> Sandra, a Most Extraordinary Person
> "Love isn't something you look for. Love is something that finds you."
> -me
> "...........Don't be afraid when people taunt and insult you." Isaiah 51:7
I see nothing wrong with stirring it up, but "a" duck
won't go far. One duck will serve maybe 2-3 people (if they all want
duck breast). The duck has very little meat on it's breast. You'll need
about 4 ducks to serve 8-10 properly (i.e. so they get the breast meat)
I'd go for a leg of lamb.
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (She's not big on sharing, is she?)
http://home.earthlink.net/~maryf
Chris Calentine
Chris Calentine http://www.calentine.com/nakedchef.htm
Sandy n ne wrote in message
<19990321103204...@ng-fa1.aol.com>...
Sandy Lemons
>> Once again I am heading up the cooking of the family holiday meal.
If you just want a small change, try cheese grits with the ham. It's a
little different from scalloped potatoes. We have them often with
ham. You need to add some eggs and butter to the cooked grits and
cheese. Pour it in a pan about 1 1/2-2 inches deep. Sprinke a little
extra cheddar on top for a garnish. Bake until the 'pudding' is firm
and lighly browned on top. When this cools a little you can cut it
into squares and not have to serve a gloppy puddle of 'liquid' grits.
Blessings,
Sandy
Barry Grau
>and it is very cheap. I don't know how big ducks are there, but in the
>UK you would need an aweful lot of ducks to feed 8 people! Anyway, the
>wild variety are out of season at this time. Stick to the lamb!
And in my head I have this picture of it being wild lamb season.
Barry Grau (gr...@uic.edu)
sp...@bulback.cat
with the possible exception of eating the easter eggs (develled, of
course).;) unless you want the kiddies in therapy. ;:) We used to eat
a lovely roast beef for Easter, with lots of vegetables, salad,
pickles, cheese, buns and for dessert something like cake or pie.
Cornish Game hens are a nice little change from the ordinary as well.
Kim
cat is com
Karen O'Mara
My cow orker traditionally prepares *rabbit* for his Easter Sunday
dinner for his family. He cracks me up.
Karen
--
"Time's fun when you're having flies."
-Kermit
Harry A. Demidavicius
>Personally I think I would stay away from all seasonal imagery recipes
>with the possible exception of eating the easter eggs (develled, of
>course).;) unless you want the kiddies in therapy. ;:) We used to eat
>a lovely roast beef for Easter, with lots of vegetables, salad,
>pickles, cheese, buns and for dessert something like cake or pie.
>Cornish Game hens are a nice little change from the ordinary as well.
>
>Kim
>cat is com
Beast or pie - both is "over kill" - I just gained 10 lbs reading this
yummy menu.
Harry Demidavicius
Bob Y.
>>> Once again I am heading up the cooking of the family holiday meal.
Eggs! Lots and lots of eggs. Hard boiled and with various colored shells. And,
if you could catch the bunny, you could have Hassenpeffer.
--
Bob Y.
The figures looked more or less human. And they were engaged in religion. You could tell by the knives (it's not murder if you do it for a god).
_Small Gods_
Chefchk
I know many Italian households do lamb, but my mother always hated it so we
never had it. This year I am doing a butterflied boneless loin of pork with
cornbread mushroom stuffing, and I am also making Braised Vinegar chicken for
my uncle who doesnt eat pork. The sides so far are going to be a sweet potato
casserole with apples and caramelized onions, mashed potatoes, sauteed string
beans with roasted garlic, escarole and white beans, homemade Romano cheese
rolls and an arugula, pear and pepper salad with dijon dressing. If you would
like any of these recipes, just let me know, will send them.
Good luck with your dinner!!
Life is uncertain - eat dessert first.
Nancy
8=: )
c...@my-dejanews.com
s...@pipeline.commmm wrote:
>
> I've never understood why Americans serve ham on Easter, unless it's a
> family tradition that goes back to the old farming days when pigs were
> the main meat source and could be eaten fresh or preserved by smoking
> (it took too long to raise a steer to maturity); chickens were used
> for eggs, then stewed and cattlemen feuded with shepards, so sheep
> were not accepted or eaten by a lot of people.
>
Hrm...I'm curious about this. ANyone want to comment? Lamb seems to be very
unpopular around here (Indiana). You can find it, but it's pricey and takes
awhile to find. Elsewhere in the US (CA, CT) lamb seemed to be readily
available. I can't recall what we had as kids for Easter, I think ham as well
(in CA) because it was cheaper, though we did have lamb on occassion. I
gather many Americans, at least in the Midwest don't like lamb. Any ideas
why? I happen to love it, and always have, can't figure this one out. Is it
an acquired taste?
> However, this is the modern age. Serve lamb as your main meat and a
> side of ham for those die hard ham eaters.
>
I'd agree - serve lamb for dinner. If you want to have a lot of fun, add some
nice Middle Eastern dishes to go with it. I think we're having a brunch this
year, so my brain is in brunch-mode right now :)
Cherise
direct email: roh...@nd.edu
-----------== Posted via Deja News, The Discussion Network ==----------
http://www.dejanews.com/ Search, Read, Discuss, or Start Your Own
RMi1013934
>
>>>> Once again I am heading up the cooking of the family holiday meal.
>
>Eggs! Lots and lots of eggs. Hard boiled and with various colored shells.
>And,
>if you could catch the bunny, you could have Hassenpeffer.
>
>--
How about Turkey ? Think that is what I will fix, don't think that would offend
anyone.
Rosie
sp...@bulback.cat
>Hrm...I'm curious about this. ANyone want to comment? Lamb seems to be very
>unpopular around here (Indiana). You can find it, but it's pricey and takes
>awhile to find. Elsewhere in the US (CA, CT) lamb seemed to be readily
>available. I can't recall what we had as kids for Easter, I think ham as well
>(in CA) because it was cheaper, though we did have lamb on occassion. I
>gather many Americans, at least in the Midwest don't like lamb. Any ideas
>why? I happen to love it, and always have, can't figure this one out. Is it
>an acquired taste?
>
I am in Canada (b.c.) and I don't like the taste of lamb. I find it
too greasy and lacking in flavor. DH likes it, though. I don't know
about acquired taste, I don't think I could ever get to like lamb. I
have tried it several times (at least once from a restaurant where
they had an actual chef) but was never all that impressed. Of course,
I don't like lobster either, so my tastes mean nothing;).
Kim
cat is com
Harry A. Demidavicius
Check in with the turkey for an opinion ...
Harry Demidavicius
Harry A. Demidavicius
Samantha has never been fond of lamb - but here's one she has come to
"accept" [likes it but won't admit to it:]
A rack of lamb reasonably trimmed off for fat.
Paint with a layer of Dijon.
prepare a 1/2 cup of fresh bread crumbs [about a slice of bread]
combine with a diced garlic clove, chopped fresh thyme - tbsp, dried
cumin - tsp, olive oil - tbsp. [notice the absence of salt & pepper]
place the paste over the dijon painted lamb.
Pop into a 365F oven for about 12-15 minutes for pink lamb. Remove &
let it rest a few minutes - cut by the rib & serve with whatever your
heart desires.
Harry Demidavicius
Quick & easy dish that never fails.
RNR
In article <IyUJ2.1968$L66....@news.rdc1.bc.wave.home.com>, sp...@bulback.cat
wrote:
>c...@my-dejanews.com wrote:
>
>>Hrm...I'm curious about this. ANyone want to comment? Lamb seems to be very
>>unpopular around here (Indiana). You can find it, but it's pricey and takes
>>awhile to find. Elsewhere in the US (CA, CT) lamb seemed to be readily
>>available. I can't recall what we had as kids for Easter, I think ham as well
>>(in CA) because it was cheaper, though we did have lamb on occassion. I
>>gather many Americans, at least in the Midwest don't like lamb. Any ideas
>>why? I happen to love it, and always have, can't figure this one out. Is it
>>an acquired taste?
>>
>I am in Canada (b.c.) and I don't like the taste of lamb. I find it
>too greasy and lacking in flavor. DH likes it, though. I don't know
>about acquired taste, I don't think I could ever get to like lamb. I
>have tried it several times (at least once from a restaurant where
>they had an actual chef) but was never all that impressed. Of course,
>I don't like lobster either, so my tastes mean nothing;).
>
>Kim
>cat is com
>
I am an Arab, therefore, I am an expert on lamb ;P. One of the main things
about N American lamb is that it is slaughtered when the lamb is a bit too old
and the animals are fattened the way cows are. They need to be spring lambs
that are not fattened up. Otherwise they do end up tasting greasy and kind of
gamey. If you can get a halal lamb slaughtered, or at a store, do it. It
tastes much better, although not as good as the lamb in the middle-east.
As for how ham got to be served, I have no idea. This is supposed to be a
Passover meal, why would a Jew serve a ham?
Regards,
Ranee (remove redtape to reply)
------------------------------------------------------------------
The box said: "Windows 95 or better."
So I bought a Mac.
------------------------------------------------------------------
Macintosh: We may not get everything right,
But at least we knew the century was going to end. (Douglas Adams)
------------------------------------------------------------------
Alan Zelt
>
> On Tue, 23 Mar 1999 22:26:48 GMT, sp...@bulback.cat wrote:
>
> >c...@my-dejanews.com wrote:
> >
> >>Hrm...I'm curious about this. ANyone want to comment? Lamb seems to be very
> >>unpopular around here (Indiana). You can find it, but it's pricey and takes
> >>awhile to find. Elsewhere in the US (CA, CT) lamb seemed to be readily
> >>available. I can't recall what we had as kids for Easter, I think ham as well
> >>(in CA) because it was cheaper, though we did have lamb on occassion. I
> >>gather many Americans, at least in the Midwest don't like lamb. Any ideas
> >>why? I happen to love it, and always have, can't figure this one out. Is it
> >>an acquired taste?
> >>
> >I am in Canada (b.c.) and I don't like the taste of lamb. I find it
> >too greasy and lacking in flavor. DH likes it, though. I don't know
> >about acquired taste, I don't think I could ever get to like lamb. I
> >have tried it several times (at least once from a restaurant where
> >they had an actual chef) but was never all that impressed. Of course,
> >I don't like lobster either, so my tastes mean nothing;).
> >
> >Kim
> >cat is com
> "accept" [likes it but won't admit to it:]
> A rack of lamb reasonably trimmed off for fat.
> Paint with a layer of Dijon.
> prepare a 1/2 cup of fresh bread crumbs [about a slice of bread]
> combine with a diced garlic clove, chopped fresh thyme - tbsp, dried
> cumin - tsp, olive oil - tbsp. [notice the absence of salt & pepper]
> place the paste over the dijon painted lamb.
> Pop into a 365F oven for about 12-15 minutes for pink lamb. Remove &
> let it rest a few minutes - cut by the rib & serve with whatever your
> heart desires.
> Harry Demidavicius
> Quick & easy dish that never fails.
and, if the weather permits, try this lamb recipe on the grill(or K):
* Exported from MasterCook *
Armenian Herbed Lamb Barbeque
Recipe By : Alan Zelt
Serving Size : 8 Preparation Time :24:00
Categories : Barbeque Dinner
Greek Meats
Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
1/2 cup onion -- chopped
1/2 cup tomato juice
1/4 cup Italian parsley -- chopped
1 tsp salt
1 tsp dried marjoram -- crushed
1 tsp dried thyme -- crushed
1/2 tsp pepper
2 cloves garlic -- crushed
1/4 cup lemon juice
4 lb leg of lamb -- butterflied
10 cloves garlic -- each cut in thirds
Have butcher take a 4 lb leg of lamb, remove the bone, and butterfly the
lamb. Trim off excess fat. Into the lamb, insert approximately ten
cloves(sliced in thirds) into slits within the lamb.
combine first 10 ingredients in a bowl. stir together until well
blended.
Place lamb in large(gallon size) self sealing plastic bag. Pour marinade
from bowl into the bag. Seal and spread marinade all over the lamb. Put
bag in roasting pan, in the refrigerator for 24 hours. Turn over bag
every six hours.
Take out of refrigerator 1 hour prior to grilling. Reserve marinade in
small saucepan for heating and use to pour over cooked lamb.
Sear the lamb on both sides on high heat. Then cook at lower temperature
until pink. Remember that the lamb is of various thicknesses; and will
cook accordingly. When finished, slice on the diagonal, cutting each
slice about 1 inch thick. Pour heated marinade over the sliced lamb.
- - - - - - - - - - - - - - - - - -
Suggested Wine: Lemberger or Merlot
NOTES : Serve with Fusili Northshore and a salad.
LEFTOVERS: A wonderful idea for the leftovers is to take slices of cold
lamb and place on sliced baguette that has been slathered with
parsley/garlic mayonnaise.
--
alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener
Eliminate FINNFAN on reply.
Alan Zelt
>
> ----------
> In article <IyUJ2.1968$L66....@news.rdc1.bc.wave.home.com>, sp...@bulback.cat
> wrote:
>
> >c...@my-dejanews.com wrote:
> >
> >>Hrm...I'm curious about this. ANyone want to comment? Lamb seems to be very
> >>unpopular around here (Indiana). You can find it, but it's pricey and takes
> >>awhile to find. Elsewhere in the US (CA, CT) lamb seemed to be readily
> >>available. I can't recall what we had as kids for Easter, I think ham as well
> >>(in CA) because it was cheaper, though we did have lamb on occassion. I
> >>gather many Americans, at least in the Midwest don't like lamb. Any ideas
> >>why? I happen to love it, and always have, can't figure this one out. Is it
> >>an acquired taste?
> >>
> >I am in Canada (b.c.) and I don't like the taste of lamb. I find it
> >too greasy and lacking in flavor. DH likes it, though. I don't know
> >about acquired taste, I don't think I could ever get to like lamb. I
> >have tried it several times (at least once from a restaurant where
> >they had an actual chef) but was never all that impressed. Of course,
> >I don't like lobster either, so my tastes mean nothing;).
> >
> >Kim
> >cat is com
> >
>
> about N American lamb is that it is slaughtered when the lamb is a bit too old
> and the animals are fattened the way cows are. They need to be spring lambs
> that are not fattened up. Otherwise they do end up tasting greasy and kind of
> gamey. If you can get a halal lamb slaughtered, or at a store, do it. It
> tastes much better, although not as good as the lamb in the middle-east.
> As for how ham got to be served, I have no idea. This is supposed to be a
> Passover meal, why would a Jew serve a ham?
>
> Regards,
> Ranee (remove redtape to reply)
> ------------------------------------------------------------------
> The box said: "Windows 95 or better."
> So I bought a Mac.
> ------------------------------------------------------------------
> Macintosh: We may not get everything right,
> But at least we knew the century was going to end. (Douglas Adams)
> ------------------------------------------------------------------
because he will eat it in a chinese restaurant.
Kathy
>I am in Canada (b.c.) and I don't like the taste of lamb. I find it
>too greasy and lacking in flavor. DH likes it, though. I don't know
>about acquired taste, I don't think I could ever get to like lamb. I
>have tried it several times (at least once from a restaurant where
>they had an actual chef) but was never all that impressed. Of course,
>I don't like lobster either, so my tastes mean nothing;).
>
>Kim
I find lamb can be greasy too. It is also very expensive. You'd think
in a country of 3.5 million people and 60 million sheep it would be
our cheapest meat, but it's not. It's possibly the most expensive. Our
family seldom eats it, mainly because of the price. But I do love mint
sauce and will sometimes buy a leg just so I can smother it with
sauce. OTOH, I also love horseradish sauce so will sometimes buy a
rolled roast of beef just so I can ........
Kathy
Lynn K Busby
> I am an Arab, therefore, I am an expert on lamb ;P. One of the main things
>about N American lamb is that it is slaughtered when the lamb is a bit too old
>and the animals are fattened the way cows are. They need to be spring lambs
>that are not fattened up. Otherwise they do end up tasting greasy and kind of
>gamey. If you can get a halal lamb slaughtered, or at a store, do it. It
>tastes much better, although not as good as the lamb in the middle-east.
> As for how ham got to be served, I have no idea. This is supposed to be a
>Passover meal, why would a Jew serve a ham?
>
> Regards,
> Ranee (remove redtape to reply)
>------------------------------------------------------------------
>The box said: "Windows 95 or better."
>So I bought a Mac.
>------------------------------------------------------------------
>Macintosh: We may not get everything right,
>But at least we knew the century was going to end. (Douglas Adams)
>------------------------------------------------------------------
generally speaking, that Welsh lamb is better because they are hill
raised, much smaller and less fat.
--
Lynn K Busby
wa...@my-dejanews.com
ka...@randomgraphics.com wrote:
> sp...@bulback.cat wrote:
> >
>
> My cow orker traditionally prepares *rabbit* for his Easter Sunday
> dinner for his family. He cracks me up.
>
> Karen
> --
> "Time's fun when you're having flies."
> -Kermit
Courtesy of Mr Roadkill the butcher, we have a hare in the slow cooker even as
I type. We intend to cook it gently in cranberry juice (couldn't find verjuce
last night).
Quite seasonal realy :-)
John
JUSTORUM SEMITA LUX SPLENDENS.
Site of the week: www.xenu.net. A class act.
Lynn K Busby
>I find lamb can be greasy too. It is also very expensive. You'd think
>in a country of 3.5 million people and 60 million sheep it would be
>our cheapest meat, but it's not. It's possibly the most expensive. Our
>family seldom eats it, mainly because of the price. But I do love mint
>sauce and will sometimes buy a leg just so I can smother it with
>sauce. OTOH, I also love horseradish sauce so will sometimes buy a
>rolled roast of beef just so I can ........
>
>Kathy
>
NZ lamb is cheap! Much cheaper than our own stuff.
--
Lynn K Busby
Joyce Hurley
minority. Slowly winning over some family and friends with leg of lamb, kebabs
and lamb curry. The only explanation I have ever heard for this is because mutton
used to be more common/cheap (maybe during WWII?) and was tough and gamey. Also
seems like most people here don't like rare meat, which I think makes for a better
leg of lamb. I have no idea why this would be a Midwest thing. Anybody??
Joyce
sp...@bulback.cat wrote:
> c...@my-dejanews.com wrote:
>
> >Hrm...I'm curious about this. ANyone want to comment? Lamb seems to be very
> >unpopular around here (Indiana). You can find it, but it's pricey and takes
> >awhile to find. Elsewhere in the US (CA, CT) lamb seemed to be readily
> >available. I can't recall what we had as kids for Easter, I think ham as well
> >(in CA) because it was cheaper, though we did have lamb on occassion. I
> >gather many Americans, at least in the Midwest don't like lamb. Any ideas
> >why? I happen to love it, and always have, can't figure this one out. Is it
> >an acquired taste?
> >
> I am in Canada (b.c.) and I don't like the taste of lamb. I find it
> too greasy and lacking in flavor. DH likes it, though. I don't know
> about acquired taste, I don't think I could ever get to like lamb. I
> have tried it several times (at least once from a restaurant where
> they had an actual chef) but was never all that impressed. Of course,
> I don't like lobster either, so my tastes mean nothing;).
>
> Kim
> cat is com
AlanFINNFAN Zelt
and the best of them all is the Agneau Paulliac from Bordeaux.
Kathy
>
> In article <36f50077...@news.pipeline.com>,
> s...@pipeline.commmm wrote:
>
> >
> > I've never understood why Americans serve ham on Easter, unless it's a
> > family tradition that goes back to the old farming days when pigs were
> > the main meat source and could be eaten fresh or preserved by smoking
>
came, he said that he was replacing the old Jewish laws with a new one:
instead of "earning" one's way to heaven by obeying all the laws (which
was impossible to do anyway) now you could get to heaven simply by
believing in Him.
Thus we eat pork on Easter because NOW WE CAN!!! It is a celebration of
believing in Christ. i.e.: it's a Gentile vs Jew thing. And it isn't
just Americans - it's all over the "Christian" world.
Kathy
Per kilo, lamb is not the dearest meat. But to buy a roast for my
family, it often works out dearer than beef, pork or chicken. I can
often find a piece of beef and sometimes pork for under $10. Chicken
is usually about $6-$7. A leg of lamb is often around $12 or more.
However, just to make a liar out of me, check out this site:
Click on "guest" and browse to your heart's content. It's the online
version of the local supermarket I shop at. This week a leg of lamb is
selling for $9.49. For UK readers, divide prices by 3 and call it
pounds sterling. For US readers, divide by two. (Not totally accurate
but it will give you an idea of prices).
Kathy
Kaari Jae
>
> >
> >I find lamb can be greasy too. It is also very expensive. You'd think
> >in a country of 3.5 million people and 60 million sheep it would be
> >our cheapest meat, but it's not. It's possibly the most expensive. Our
> >family seldom eats it, mainly because of the price. But I do love mint
> >sauce and will sometimes buy a leg just so I can smother it with
> >sauce. OTOH, I also love horseradish sauce so will sometimes buy a
> >rolled roast of beef just so I can ........
> >
> >Kathy
> >
> What do you call expensive, Kathy? It's just strange because in the UK
> NZ lamb is cheap! Much cheaper than our own stuff.
> --
> Lynn K Busby
Yes, I'd like to know what is expensive with the lamb in NZ too?? In the
Frozen North NZ lamb is cheaper than the Australian and a LOT cheaper
than the ones from UK or local. Hmmm, maybe NZ has similar agricultural
politics than the EU, sell with subsidiary abroad and expensive at home?
Do you have over production of lamb meat in NZ?
Kaari
--
======================================================================
Please remove the Seattle before you reply. Thank you :)
=========================================================
My opinion is neither copyrighted nor trademarked,
and it's price competitive. If you like,
I'll trade for one of yours.
=================================================
Lynn K Busby
>Per kilo, lamb is not the dearest meat. But to buy a roast for my
>family, it often works out dearer than beef, pork or chicken. I can
>often find a piece of beef and sometimes pork for under $10. Chicken
>is usually about $6-$7. A leg of lamb is often around $12 or more.
>
>However, just to make a liar out of me, check out this site:
>
>http://www.woolworths.co.nz/
>
>Click on "guest" and browse to your heart's content. It's the online
>version of the local supermarket I shop at. This week a leg of lamb is
>selling for $9.49. For UK readers, divide prices by 3 and call it
>pounds sterling. For US readers, divide by two. (Not totally accurate
>but it will give you an idea of prices).
>
>Kathy
>
>
But then I suppose all things are relative to income etc. This is about
a third of the price I would pay for an (English) leg of lamb. Frozen
NZ stuff is cheaper, but can't tell you exactly how much that would be
because I don't tend to buy it.
--
Lynn K Busby
Alan Zelt
at Costco,we can buy an Australian or New Zealand(depending on
availability)boneless leg of lamb(avg about 7-9lb)for US$2.99/lb. i
usually get one about 7lb and cut it in thirds(for 3 sep. meals).a good
deal.
RNR
In article <36FAA61F...@home.com>, Kathy <kwin...@home.com> wrote:
>>
>As you probably know, it is against Jewish law to eat pork. When Christ
>came, he said that he was replacing the old Jewish laws with a new one:
>instead of "earning" one's way to heaven by obeying all the laws (which
>was impossible to do anyway) now you could get to heaven simply by
>believing in Him.
>
>Thus we eat pork on Easter because NOW WE CAN!!! It is a celebration of
>believing in Christ. i.e.: it's a Gentile vs Jew thing. And it isn't
>just Americans - it's all over the "Christian" world.
Is anyone else as appalled at this as I am? First of all, the Bible
describes Jesus as the Lamb of God, and refers to the Paschal Lamb. Second, we
Christians have _all_ our roots in Judaism, remember that Jesus was a Jew. I
hope this was a joke.
maryf
>
> Lynn K Busby wrote:
> >
> > >
> > >I find lamb can be greasy too. It is also very expensive. You'd think
> > >in a country of 3.5 million people and 60 million sheep it would be
> > >our cheapest meat, but it's not. It's possibly the most expensive. Our
> > >family seldom eats it, mainly because of the price. But I do love mint
> > >sauce and will sometimes buy a leg just so I can smother it with
> > >sauce. OTOH, I also love horseradish sauce so will sometimes buy a
> > >rolled roast of beef just so I can ........
> > >
> > >Kathy
> > >
> > What do you call expensive, Kathy? It's just strange because in the UK
> > NZ lamb is cheap! Much cheaper than our own stuff.
> > --
> > Lynn K Busby
I adore lamb, but I think older lamb can be greasy. We have a lamb
slaughtered every year
for us, by a friend of our neighbor's. The whole lamb costs us about
$130-140. Great deal.
In the market it costs much more of course.
At any rate, Mom's doing Easter. My sister is bringing a Ham (I wanted
Lamb, but I'm not hosting ;-)). SIL is doing scalloped potatoes. Mom's
doing about 10 pounds of asparagus (our family loves it). I'm doing
baklava (thank you Chuck Demas for your wonderful recipe) and Dimitiri's
Tyropitakia, and the greek bread with the red dyed eggs (no we're not
greek,
I'm just on a greek food kick ;-) ). My Uncle is bringing Shrimp. ANd
someone else is bringing another dessert. I think we're gonna have 18
or 20 people. A nice feast ;-).
I'd love to have an entire easter of just Greek dishes ;-). One day ;-).
Hope everyone has a happy holiday (easter/passover/egg day or whatever
you celebraate ;-)!).
hugs,
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (She's not big on sharing, is she?)
http://home.earthlink.net/~maryf
RNR
> and Dimitiri's
>Tyropitakia, and the greek bread with the red dyed eggs (no we're not
>greek,
>I'm just on a greek food kick ;-) ).
Please, please, please either of you post this recipe with a how-to for the
red dyed eggs.
maryf
>
> ----------
> In article <36FD8E...@earthlink.net>, maryf <ma...@earthlink.net> wrote:
>
> > and Dimitiri's
> >Tyropitakia, and the greek bread with the red dyed eggs (no we're not
> >greek,
> >I'm just on a greek food kick ;-) ).
>
> Please, please, please either of you post this recipe with a how-to for the
> red dyed eggs.
All i did was hardboil eggs. there is a special dye you can get, but I
didn't know what it was. So, I used 1 cup hot water, 1/4 cup white
vinegar and about 1/4 teaspoon of red "paste" dye (what you buy for
coloring icing in cake decorating stores). It was vibrant red ;-) and
took a little time to dissolve in the hot water (next time I'll start
with boiling water). Use a glass bowl, not plastic. I left the eggs in
it for about 1/2 hour. they are nice and crimson ;-).
RNR
----------
In article <36FF0E...@earthlink.net>, maryf <ma...@earthlink.net> wrote:
>
>All i did was hardboil eggs. there is a special dye you can get, but I
>didn't know what it was. So, I used 1 cup hot water, 1/4 cup white
>vinegar and about 1/4 teaspoon of red "paste" dye (what you buy for
>coloring icing in cake decorating stores). It was vibrant red ;-) and
>took a little time to dissolve in the hot water (next time I'll start
>with boiling water). Use a glass bowl, not plastic. I left the eggs in
>it for about 1/2 hour. they are nice and crimson ;-).
>--
>Mary f. <No Kitty! it's MY POT PIE!>
> _ _
> ( \ / )
> |\ ) ) _,,,/ (,,_
> /, . '`~ ~-. ;-;;,_
> |,4) -,_. , ( `'-'
> '-~~' (_/~~' `-'\_)
>It's a widdle,widdle, widdle pud (She's not big on sharing, is she?)
>http://home.earthlink.net/~maryf
>
Thank you for the tips! I've been trying to guess how to do it with beets,
but someone said they'd probably turn out magenta. I'll just buy some paste.
Beryl Campagna
Have the butcher crack the ribbs when you buy the meat.Once the rib
roast is preared and cut into steaks,you can season them with this
terrific seasoning mix,or not as you prefer,and pan broil them or grill
them indoors or out in your favorit way,or blacken them using the
seasoning mix. The first cooking is done whole. the second cooking is
after you cut them into steaks. Makes six servings.
1(4-bone)prime rib of beef,about 101/2 pounds. 1/4 cup black pepper
1/4 cup garlic powder 1/4 cup salt 2 medium
onions,thinly sliced. seasoning
mix(optional) 1 tlb+2tsp salt
1Tlb +2 tsp white pepper 1Tlb +2 tsp whole fennel seeds
1Tlb +3/4 tsp black pepper @1/2 tsp dry
mustard 21/2 tsp ground red pepper(preferably cayenne)
Step1
Remove fat cap off top of meat(butcher can do this for you) and save.
Place the roast,standing on rib bones, in a very large roastng pan. Then
with a knife make several dozen punctures through the silver skin so
seasoning ca permeate meat. Pour a very generous,even layer of
blackpepper over the top of meat(pepper should completely cover it);
repeat with garlic powder, then salt, totally covering the preceding
layer. Carefully arrange onions in an even layer on top so as not to
knock off the seasoning. Place the fat cap back on top. Refrigerate 24
hrs. Step 2
Bake ribs in 550 degree oven until the fat is dark brwn and crispy on
top, about 35 minutes.Remove from oven and cool slightly. Refrigerate
until well chilled about 3 hours.(This is done so the juices will
solidify and steaks can be cooked rare.
Step 3
Remove fat cap ,onions ,salt,pepper and garlic and cit into aprox .6
serving pieces. Season with season mix (remember this is optional) and
cook on outdoor grill, indoor grill, black iron skellet or under
broiler to your taste. Its a lot of work but well worth the trouble.
Beryl
Jane Dozier
ham at a Passover (Jewish) meal. Jane
Lynn K Busby wrote:
> >
> > I am an Arab, therefore, I am an expert on lamb ;P. One of the main things
> >about N American lamb is that it is slaughtered when the lamb is a bit too old
> >and the animals are fattened the way cows are. They need to be spring lambs
> >that are not fattened up. Otherwise they do end up tasting greasy and kind of
> >gamey. If you can get a halal lamb slaughtered, or at a store, do it. It
> >tastes much better, although not as good as the lamb in the middle-east.
> > As for how ham got to be served, I have no idea. This is supposed to be a
> >Passover meal, why would a Jew serve a ham?
> >
> > Regards,
> > Ranee (remove redtape to reply)
> >------------------------------------------------------------------
> >The box said: "Windows 95 or better."
> >So I bought a Mac.
> >------------------------------------------------------------------
> >Macintosh: We may not get everything right,
> >But at least we knew the century was going to end. (Douglas Adams)
> >------------------------------------------------------------------
> Your dead right Ranee, milk lamb is definately the best! I find,
> generally speaking, that Welsh lamb is better because they are hill
> raised, much smaller and less fat.
> --
> Lynn K Busby
Brigitte
RNR wrote
> ----------
> maryf wrote:
> >
> >All i did was hardboil eggs. there is a special dye you can get, but I
> >didn't know what it was. So, I used 1 cup hot water, 1/4 cup white
> >vinegar and about 1/4 teaspoon of red "paste" dye (what you buy for
> >coloring icing in cake decorating stores). It was vibrant red ;-) and
> >took a little time to dissolve in the hot water (next time I'll start
> >with boiling water). Use a glass bowl, not plastic. I left the eggs in
> >it for about 1/2 hour. they are nice and crimson ;-).
>
beets,
> but someone said they'd probably turn out magenta. I'll just buy some
paste.
>
> Ranee (remove redtape to reply)
Here is a copy of Martha Stewart's advice column in today's Las Vegas Review
Journal:
Decorating eggs is a centuries-old springtime tradition. Long considered
symbolic of life's renewal, eggs were often exchanged and eaten during
festivals that celebrated the end of winter and the beginning of the
planting season.
Eggs later made their way into Easter celebrations; since they were
banned during Lent, they were a welcome sight on the holiday table. In
12th-century England, ornately decorated eggs were presented as Easter
gifts, a custom that was soon popularized throughout Western cultures.
Coloring eggs is a holiday project enjoyed by children and adults alike,
and experimenting with natural dyes -- the makings of which you probably
already have in your kitchen -- is a great way to get creative.
Part of the fun of natural dyes is that they often produce unexpected
results: eggs dipped in red-cabbage dye don't turn red, but blue -- a soft
and translucent shade if immersed briefly, deep royal if soaked overnight.
Eggs boiled with chopped bets will bright pink, but if rinsed with lukewarm
water, they will turn beige.
You can dip an egg in one dye, allow it to dry, then dip it in another
for an entirely new color. Use your imagination, and don't limit yourself to
white eggs; natural dyes produce lovely, muted tones on brown eggshells as
well.
One last note: these eggs are for decorative use only. The flavors of the
natural-dye ingredients make them undesirable for eating.
BASIC TECHNIQUES
There are two methods of coloring eggs with natural dyes: boiling eggs in
the dye, which cooks and color them simultaneously, and cold-dipping --
boiling eggs and dye separately, then cooling the dye and using it to color
the eggs.
Some natural dyes work better with the boiling method, while others are
more effective cold. Use the instructions below with whatever colorful,
natural ingredients you like, or try some of the dye "recipes" below.
Boiling method: Place eight fresh eggs in a single layer in a large pot,
cover by 1 inch of water, and add a bit of white vinegar (approximately 2
tablespoons per quart of water used). Add natural dye ingredients and bring
to a boil. Reduce heat to a simmer for 20 to 30 minutes.
This method yields an intense, even color, since the dye permeates the
eggshells and the eggs roll around during the cooking process.
Cold-dipping method: combine 1 quart ater, 2 tablespoons vinegar and
natural dye ingredients in a large port. Simmer 20 to 30 minutes, then
strain and cool the liquid. Dip hard-boiled eggs in the cold dye until
desired color is achieved: this could be as little as 5 minutes or as long
as several hours. Turn eggs periodically to ensure even coloring, then dry
them on paper towels.
This technique yields softer, more translucent colors. It's a good
option when young children want to participate: parents can do all the
boiling ahead of time, then let the kids experiment with cold-dipping
techniques.
NATURAL DYE RECIPES
Beets: boil 4 cups chopped beets with eggs for a deep-pink color. Rinse
the eggs in lukewarm water right after boiling to give them a pale, beige
tone.
Blueberries: for rich lavender, boil 4 cups frozen or fresh blueberries
with eggs, or strain and use as a cold dye.
Coffee: boil eggs in 1 quart of brewed coffee for a deep mocha color.
Cranberries: boil a 12-ounce package of cranberries, and use the liquid
as a hot or cold dye to produce pale pink eggs.
Onion skin: boil eggs with four packed cups of onion skins (about 12
onions) for sierra tones.
Red cabbage: coarsely chop 2 heads (about 16 cups) red cabbage, add 2
quarts of water and 6 tablespoons of white vinegar. Boil, then strain. Use
liquid as a cold dye: briefly dipped eggs will be pale blue, while those
soaked overnight will take on a deep, royal blue tone.
Turmeric: boil eggs with 3 tablespoons turmeric (available in the
supermarket spice section) for a bright, golden dye. If you boil eggs first
in turmeric, then cold-dip in red cabbage dye, the result will be a soft
chartreuse green.
DECORATING VARIATIONS
Half-and-half: for two-toned eggs, try a combination of the two dyeing
techniques. First boil-dye eggs, then cold-dip one half of each egg in a
different, darker color. Use a small glass dish or paper cup filled partway
with dye for the cold-dipping, so that the egg is propped up and only half
is immersed in the second color.
Onion wrap: to give an egg a sienna-colored, mottled look, rub the shell
with white vinegar, then wrap a papery, brown onion skin around it. Secure
with kitchen twine, then boil in water.
Tie-dye: wrap rubber bands around an egg before boil-dyeing. The egg
will take on a vivid color while the areas under the band stay white. Try
this technique on an already dyed egg to double-dip, creating a color
contrast.
I hope I did make too many typos and that the info helps.
--
Brigitte
(to email me, just drop the egg!)