The Easter food fest

We had the big Easter Egg hunt and Ham Feed on Easter. Shopping at the Marketplace was wild - with the convergence of Greek Orthodox and Western Easters, I had to elbow all the little Korean ladies at the produce aisle. The ham that I got was delicious and is now in the freezer awaiting a big pot of bean soup.

Small crowd this year. Liz made deviled eggs (better than mine from Seder) and we had ham, baked potatoes, beans - delish - but the potatoes took forever!!!! to bake. What was the deal with that?

Julie and Emma came over to fill out the ranks of the egg hunters and I (thank the good G-d) had chicken pot stickers (not pork - they don't do pork) and matzoh to eat with the SDSU cheddar that was fabulous!

Excellent Bloody Marys. Just enough horseradish (our Pesach nod) to make them irresistible.

I made a bunch of teeny crispy meringues (see previous post) with no chocolate chips. Ellen made fabulous macaroons that I must get the recipe for you.

The other desert option (besides the chocolate eggs) was Ella's famous lemon meringue pie. I'll post the recipe when I'm home and I have it in my hand. - and here it is:

Lemon Pie
1 C Sugar
2 TBS Cornstarch
2 TBS Flour
1/8 tsp salt
1 1/2 C boiling water

2 egg yolks
juice and grated rind of 1 lemon
1 TBS butter

Place dry ingredients in the top of a double boiler and add boiling water slowly, stirring. Cook until mixture begins to thicken. Add lightly beateb egg yolks, lemon juice, and rind. Cook 1 min [this has to be a mis-print unless you like lemon soup - it often takes 10 minutes until the mixture coats the back of a spoon nicely- keep stirring]. Add butter and remove from heat.

Pour hot filling into a prebaked 9 inch pie crust. Top with merengue made with the reserves egg whites [I often add a third], sugar, and cream of tartar [if you must]. Spread merengue all the way to the crust. This makes it less weepy somehow. Put in a moderate to high oven until the merengue browns (not too long - really).