Easter Grub
So you’ve paid your taxes and counted your remaining pennies and now Easter is coming and Lent is almost over. Time to make, what?
What Easter specialties do folks here prepare?
My favorite Easter sweet is home made hot cross buns served warm with butter.
Hot cross buns
Hot cross buns
One a penny
Two a penny
Hot cross buns
If you have no daughters give them to your sons!
On the Canadian island where I was born the Easter “scoff” (big meal) included flipper pie prepared with onions, turnips and carrots. Harp seal flipper that is. It’s a dark gamey meat not to my taste but the dish goes far back in history and many islanders still love it even if animal rights activists now object to its consumption.
In England no Easter Sunday lunch would be complete without fresh pea soup made with mint and spring onions. So delicious.
And then there’s lamb that is traditional everywhere.. roasted leg of lamb, roasted or grilled shoulder of lamb , griĺled lamb chops, lamb burgers.
In northern Italy, there is the delicious Colomba di Pasqua (Easter Dove). It’s a sweet bread with dried fruit or candied citrus that is sprinkled with sugar and almonds, like a panettone but shaped like a dove. In the unlikely event you can’t finish it all it makes great French toast or bread pudding.
In the south, Easter luncheons almost always include deviled eggs. The Scandinavians do deviled eggs deluxe for Easter with shrimp or fish roe added on top.
Personally, I’m just looking forward to my first glass of wine in 40 days. I’ll be happy to have it with nothing more than potato chips.
I’ve included links for recipes in case anyone is interested, but not for flipper pie!
www dot kingarthurbaking dot com/recipes/colomba-pasquale-easter-dove-bread-recipe
www dot countrylife.co dot uk/food-drink/recipes/how-to-make-homemade-hot-cross-buns-25333
www dot southernliving dot com/recipes/classic-deviled-eggs
www dot bbcgoodfood dot com/recipes/pea-mint-spring-onion-soup-parmesan-biscuits
www dot recipetineats dot com/rosemary-garlic-grilled-lamb-chops/
Got my brand new *grill* installed yesterday so more than likely our sunday grub will be burnt on that. Perhaps a pair of them giant Monsanto chicken breasts. I’ll throw em in a plastic bag with some sort of oily, herbed concoction in the fridge for a day or 2 then low n slow on the fire til they get to 165. I likes me sum deviled eggz but I hate making them. In fact, I never have. My wife always makes em. But she don’t like em and don’t eat em. As far as drinkin material goes, it’ll prolly come out of a 16 oz can.
** 4 burners, 450 sq in, 48,000 btu, cast iron grates, 600 degrees
I’d drink anything after a 40 day drought. From a tin, bottle, bin or barrel.
Posted on Motus AD: “day 12 without chocolate lost hearing in my left eye”. Ha! Know the feeling.
But what would Lent be without a little suffering.
New grill sounds pretty sweet.