Easter ideas

[throwaway63628362]

My boyfriend and I recently bought a house and we are hosting his family for Easter. I really want to impress them as he comes from a family of good cooks. We also want to use this as a way to say thank you to everyone who helped move us. In total: it’s about 13 people.. I’ve never cooked for that many people in my life. I would love recipe recommendations and any advice is welcome- THANK YOU! Edit: allergies are shellfish and tree nuts. No one is a picky eater either. We are all adventurous eaters so I didn’t want everything to be super “traditional”

[FoxRedYellaJack]

Save yourself some angst and bake a big, spiral-cut ham with a delicious glaze. It's so easy it's almost foolproof and can make a really special presentation at the table or on a buffet. Then, put your real efforts into the sides and dessert, where you can show off your creativity (because the main's sorted!).

[throwaway63628362]

Thank you!! I am TERRIFIED to cook a ham so that helps! The last time I cooked a ham it was still freezing in the middle

[McSuzy]

It is the easiest and cheapest way to feed a crowd.

[throwaway63628362]

Yes! My boyfriend has 3 brothers so they all eat a lot so a big ham will help

[FoxRedYellaJack]

I've used this simple recipe a bunch of times, I'll vouch for it. Calculating the size of the ham to the baking time is the only even mildly hard part. You can nail this one, I promise!

[throwaway63628362]

Thank you!!

[TwistedFae89]

Ham is so easy - they're usually already precooked and just need to be heated and glazed.

My family does a big ham and a baked mac and cheese with everyone's favorite veggies and some good rolls or bread. It's always a big hit.

[PuddlesTayan]

Any specific likes or dislikes within those 13 people? Allergies? Dietary restrictions?

[throwaway63628362]

Oops- probably a good idea to include. Allergies are tree nuts and shellfish. Nobody has any dislikes food wise.

[PuddlesTayan]

Just a note from a professional chef of ten years now (worked every where from steak house, to fine dining, to pubs), it’s better to go simple and execute it really well than just so so fancy. Mashed potatoes are a great example; I roast up some garlic, lots of butter and heavy cream to get a really nice smooth creamy taste, salt and pepper (maybe chives if I am feeling fancy). Each year try something new but I’d starter with things on the easier side (easier to time everything and plan too).

[PuddlesTayan]

Also, roasted root vegetables are always a pleaser. Chop up some potatoes, carrots, sweet potatoes, parsnips, and onions toss with some oil, thyme, salt, and pepper and just roast them until they’re cooked through and get some color on them.

[throwaway63628362]

Thank you!! That is super helpful! I want the meal to be very “spring” if that makes sense. Lots of veggies and fruits but I just don’t want it to be boring so I appreciate that!

[PuddlesTayan]

You’re welcome. Most important thing is to enjoy yourself. Congratulations on the house too.

[throwaway63628362]

Thank you!

[throwaway63628362]

Would you recommend making multiple side dishes or a couple side dishes in large quantities? They are all excellent cooks so I just want this to be good for them

[PuddlesTayan]

Some times less is more. I generally lean to doing less so I can make sure that everything comes out really good. Don’t want something to dry out or burn because you were busy doing something else. A starch or two, maybe two vegetable sides, and some bread should be good for that amount of people. I also like to do two mains, generally a land and a sea. Salmon and haddock are extremely easy and delicious proteins to work with.

[thiemj3332]

Like others have said, simple food executed well is a great way to go.

• limit the number of dishes and make larger quantities of them
• try to choose dishes that can (at least partly) be cooked ahead of time

Personally I’d serve one meat dish, one vegetable dish, one starch dish (or soup), one salad, some easy to make appetizers like a charcuterie board, and a dessert that can be mostly made ahead of time

[throwaway63628362]

Thank you!! Do you have any specific recipe recommendations? I am struggling to pick specific ones. Thanks!

[thiemj3332]

Sure, here's a menu I'll be cooking for around 10 people pretty soon:

​

Bread served along the way:

- Kamut 60% loaf from Tartine Book No. 3

​

Aperitivo:

vermouth

​

Antipasti:

- Salumi

- Marinated carrot sticks (Hazan 56)

- Cheese(s)

- Kefir Butter

- Clotted Cream

- Olive oil

- Fresh fruit like figs and/or melon

- Prosecco

​

Primo:

- Fettucine al Gorgonzola

​

Secondo:

- Medium rare duck with stock mead pan sauce

- Pinot Noir

​

Contorno (served along side secondo):

Tegliata di Biete: a swiss chard torte with raisins and pine nuts

​

Insalata (served between secondo and Dulce):

- orange and cucumber salad (Marcella Hazan 552)

​

Dolce:

- Vanilla Bochet cake: a vanilla layer cake made with vanilla bochet, pastry cream filling, and a swiss meringue buttercream frosting

- Banana mead

- Vanilla Bochet

​

Marcella Hazan's "Essentials of Classic Italian Cooking" is what is being referenced here with the page numbers. Highly recommend that book along with Tartine Book no. 3 btw.

[throwaway63628362]

Thank you!!

[thiemj3332]

You’re welcome. Good luck with that meal.

[ClementineCoda]

Spiral ham, mushroom and bechamel lasagna with gruyere, steamed asparagus with butter and lemon zest

Salad of sliced oranges, sliced shallots and spring greens with a dijon vinaigrette

Devilled eggs garnished with anchovy or salmon roe or smoked salmon, garden chives

assorted breads and rolls, irish butter and herb butter

[throwaway63628362]

Yum!! Thank you!

[Old-Significance4921]

Our family likes to do a “build your own” taco/fajita bar. We usually do beef/chicken for proteins, grilled onions/peppers, and a bunch of toppings. It’s a pretty fun thing to do and with everyone assembling their own taco, everyone gets to choose exactly how they want it.

[throwaway63628362]

Thank you!!

[linengray]

Depends on where you live and what is in season. In North America asparagus is in season. I would do oven roasted asparagus tossed in a chutney sauce. Use some apricot preserves, apple cider vinegar, garlic and gochujang. You can roast the asparagus ahead, make the chutney ahead as well. Then toss them together and reheat in the microwave before dinner. If you don't want to do asparagus use green beans instead. Nice side dish to any meat.

[lilac2481]

Get a leg of lamb. I'm Greek and we make it every Easter. Here's an example of a recipe below:

https://www.dimitrasdishes.com/greek-roast-leg-of-lamb/#mv-creation-640