Posted on 04/19/2019 3:46:23 PM PDT by Jamestown1630
I was saying to my husband that I wanted to post a thread for Easter, but didn't know what to post. He said, "A rabbit recipe!" My husband's father raised rabbits, and the family grew up eating them.
I said that I didn't think that would be exactly appropriate to the season; and Husband said, "It'll be funny!"
So, here's a compromise: a pretty Bunny Cake - I think Liz has posted this or something very like it before - and from Epicurious, 'Rabbit Cacciatore' from Ischia in Italy. (If you're like me and averse to eating actual Bunny, Chicken Cacciatore is wonderful):
https://www.landolakes.com/recipe/21354/spring-garden-cake/
https://www.epicurious.com/recipes/food/views/rabbit-cacciatore-106480
-JT
Received from my FRiend ‘nopardons’, an Easter lamb recipe:
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“Buy a nice, small, leg of baby lamb.
Score the top and sides.
Place in roasting pan.
Pour Soy Sauce ( either regular or low sodium ) over the leg, covering it, cover with garlic powder or place slices of garlic into slots you’ve cut into the top of the leg and cook at 475 degrees for about 15-20 minutes.
Baste leg with orange juice and lower the temp to around 400-420.
Keep pouring orange juice over the leg every 15 min. or so and remove most of the fat that is in the bottom of the roasting pan, but NOT all of the orange juice.
Cook for about 1/2 hour per lb.
While cooking, make a brown gravy.
Add a couple of teaspoons of Grand Marnier liqueur and the orange juice and fat at the bottom of the pan about 5 min. before serving and place in a gravy boat so that everyone can put as much or as little as they want on the lamb.
Serve with small pan friend Irish potatoes, asparagus ( or fresh haricot vert/green beans ), mint jelly and/or spiced apple rings.
Never EVER serve rabbit to a small child; they will ALWAYS cry! And it probably shouldn’t be served to most adults either; but they won’t cry...just refuse to eat it! :^)
My family had/has set dinners for special holidays: Thanksgiving is always turkey, Christmas is goose, Easter is lamb! It’s just what we do and have always done for many generations. I LOVE FAMILY TRADITIONS; THEY MAKE ONE FEEL “SAFE” AND SPECIAL! :-)”
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To which last sentence JT can only add ‘AMEN!’
Today was OK, rough around the edges but OK.
Happy Easter
The important thing about bad days - apart from the lessons they teach - is that they pass. And then better days come along.
Happy Easter, mylife.
Take Dijon mustard, olive oil, Chopped Rosemary, garlic, salt and ground black pepper, whisk the crap out of that with red wine and maybe coriander seed.
Marinate the lamb and build the fire hot.
Happy Easter Yall
One thing we are cooking on Easter is peas. It will be the first time we have ever harvested peas from our garden. (We are rank amateurs at gardening). They actually taste pretty good raw, so I will want to cook them in a way that does not mess with that naturally sweet taste and nice texture. Any ideas?
yum!
I like raw - or just defrosted and uncooked frozen peas - in salads; but otherwise we usually just steam them lightly and serve. Even better if you get a good, grass-fed butter, like Kerrygold, to dress them.
For fancier cooked peas, I usually do this - not sure it’s appropriate for Spring, but I use this cheese sauce for peas and pearl onions in the Fall (Thanksgiving) and Winter (Christmas):
Hot Cheese Sauce for Vegetables
Heat ½ C. milk and 1 8-oz. package of cream cheese over low heat, stirring until smooth.
Blend in ½ tsp. Onion salt and ¼ C. Parmesan Cheese.
Serve over steamed vegetables.
I am with all the leg of lamb fans, but it was Chicken fried steak and all the works, with desert tonight at the VFW, place was packed as those gals can cook and Easter Sunday, its roasted Chicken and Ham, gratis.
Bring a side.
We’re doing ham for Easter -
(despite the saying - which we know too well - that ‘Eternity is two people and a ham’:-)
Any left over leg of lamb can be fork shredded, put on good bread with au juis, take young broccoli rabe greens and fry that in olive oil with red pepper flakes.
The French fries are the hardest part LOL
And split pea soup :)
How cute!
LOL lol lol!
Thanks for both of the suggestions. Steamed and dressed with good butter sounds amazing for Easter Sunday dinner.
Rise up, when was the last time we had morning worship?
Oh, no!
:-)
I have never gotten into split pea soup. I make a favorite soup that has split peas in it, but with zukes and kale.
Just don’t like plain split pea ;-)
He co-founded the company with a bread salesman named John Paul.
I made my picture BIG, so people could see the detail.
(That’s my story, and I’m sticking to it :-)
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