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).

From Passover to Easter

So, we sedered. Monday at our home, Tuesday at Anny's. I find that Maxwell House Hagaddah sexist, old fashioned, dry, and lifeless.

We had wonderful homemade macaroons that I will get the recipe for. They were amazing!
Menus -
Monday - 1st night
Haroset
Deviled Eggs
Chicken Soup with Matzoh balls
Token gefilte fish with lots of really amazing horseradish
Turkey
Mashed potatoes and gravy (yes, leaven)
Sauteed green beans
Merengues
Macaroons
Fresh strawberries

Tuesday Night - 2nd night
Haroset
Hard boiled eggs in salt water
Lots of gefilte fish
Chicken Soup with Matzoh balls
Leg of lamb
Asparagus
Beet and Fennel Salad (yum! A meal highlight!)
Boiled new potatoes
Macaroons
Chocolate Covered Matzoh from Piron Chocolateer

So now, on to the Easter ham feed - We'll have those deviled eggs again because they are universally loved. Liz makes them better than I do.
Ham and baked potatoes
Mixed green salad
Maybe I'll work that beet and fennel salad out. This recipe looks promising!