After what felt like an eternity (even though it has only been 6 weeks) since being in the kitchen, I finally got to cook again today! In celebration for Easter my friends and I woke up early and prepared an Easter feast for the students on campus. Pulled pork, fish, orzo salad, potato salad, deviled eggs, rolls, green beans, fruit salad, and rasberry almond and coconut pineapple tortes for dessert.
To me, deviled eggs seem to represent Easter. The only time I ever can think of seeing these guys is at the early Easter dinners at my great aunt’s house each year. And every year they hit the table my mom gets incredibly excited over the humble side dish, taking her time to select the best ones, and attempting to take a few extra without anyone noticing. It is funny how there are those special dishes that, although incredibly simple to make, are really only special because they are the things you get to look forward to each year. All it would take is to boil some eggs, whip the egg yolks with some mayonnaise, and sprinkle with paprika, and voila, my mom could have these delectable eggs anytime she wanted, but something in us resists the urge to do this. They hold a place, and for deviled eggs, that place is on the Easter dinner table. So, these became a necessity for the menu for our early Easter picnic.
My mom got a recipe for the most delicious orzo salad a few years back and no matter where we take it, it is always a huge hit. The original recipe has sun dried tomatoes, fresh basil, feta, red onion, and a wonderful champagne vinaigrette. However, seeing as we are college students and were working on a college budget we had to work with what we had. This meant cross utilization, dried not fresh, and using what was provided in the culinary labs. Either way, the result was still incredible despite the changes made to the salad. So use these ingredients as inspiration for a great salad. We made a simple balsamic vinaigrette (3:1 parts oil to balsamic vinegar, honey, salt and pepper) which didn’t end up being enough dressing, so we ended up splashing a bunch more balsamic vinegar on it. We added in chopped tomato, garlic, feta, dried basil and a little bit of parsley. Deeeelish.
Once again, simplicity reigns.
Here are some of the mini tartlettes made with the extra dough and frangipane filling! Adorable
These are the most amazing rolls. Incredibly soft and buttery…to die for. I made these for Thanksgiving, and left a few for my grandparents to enjoy the following days. Needless to say, their only Christmas gift request was for more rolls. This is a genius recipe our chefs gave us…
Rather than the typical ham, which for some reason is always on the Easter menu despite the fact that I have yet to meet anyone who really looks forward to it, we decided to do a slightly different take on that Easter tradition and make some pulled pork instead. 🙂
You can’t forget some good sides and of course…
Christ is risen, He is risen indeed