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Thread: The Easter Menu

  1. #1
    Terry Pulliam Burd Guest

    Default The Easter Menu

    I've pretty much decided what's on the menu for Sunday. Since I'm
    doing everything from scratch by myself (and hoping that the farmer's
    Market in Irvine cooperates Saturday morning), it's a fairly modest
    menu for 11 people (plus two gummers and one toddler, who won't be
    plated, erm, served at table).

    I'm sticking my neck out and attempting the recipe our own dear Ranee
    posted yesterday for homemade croissants. I thought this sounded like
    fun and I can do them a day ahead and let them proof in the
    refrigerator overnight. Since I have gone on record as admitting to
    being a mediocre baker at best, I will either be raining curses or
    blessings on her head on Sunday

    Maddingly, I went to 2 major markets today and couldn't find cooked,
    crushed carrots for the carrot cake, which I plan on making tomorrow.
    Anyone have an idea for that? My initial thought is to cook a batch of
    carrots and puree them. I'll make one more stab at the market(s)
    tomorrow, as I'll be going by both Gelson's and Pavillions.

    The menu:

    mini Brie popovers
    smoked salmon barquettes

    Honeybaked ham
    croissants
    deviled eggs
    Scalloped Potatoes with 4 Cheeses
    Roasted Asparagus Bundles
    Panzanella
    sauteed pineapple rings with cinnamon

    carrot cake

    That's all, folks!

    Terry "Squeaks" Pulliam Burd

    --

    To reply, remove "spambot" and replace it with "cox"

  2. #2
    M. JL Esq. Guest

    Default Re: The Easter Menu

    Terry Pulliam Burd wrote:


    >
    > Maddingly, I went to 2 major markets today and couldn't find cooked,
    > crushed carrots for the carrot cake, which I plan on making tomorrow.
    > Anyone have an idea for that? My initial thought is to cook a batch of
    > carrots and puree them.


    I have always used grated raw carrots in the batter, never heard of
    cooked & pureed for carrot cake.
    --
    JL

  3. #3
    Sqwertz Guest

    Default Re: The Easter Menu

    On Thu, 21 Apr 2011 19:13:04 -0700, Terry Pulliam Burd wrote:

    > Maddingly, I went to 2 major markets today and couldn't find cooked,
    > crushed carrots for the carrot cake, which I plan on making tomorrow.


    I don't think I'd be able to find them if I went to every market in
    town!

    > Anyone have an idea for that? My initial thought is to cook a batch of
    > carrots and puree them.


    Not that I would ever use such an ingredient, but that sounds like the
    most obvious solution.

    I'll be having a smoked pork butt for Easter. And a napkin.

    -sw

  4. #4
    Julie Bove Guest

    Default Re: The Easter Menu


    "Terry Pulliam Burd" <[email protected]> wrote in message
    news:[email protected]..

    <snip>

    > Maddingly, I went to 2 major markets today and couldn't find cooked,
    > crushed carrots for the carrot cake, which I plan on making tomorrow.
    > Anyone have an idea for that? My initial thought is to cook a batch of
    > carrots and puree them. I'll make one more stab at the market(s)
    > tomorrow, as I'll be going by both Gelson's and Pavillions.


    <snip>

    I don't think I've ever seen those. Can you use baby food or toddler food
    carrots?



  5. #5
    Julie Bove Guest

    Default Re: The Easter Menu


    "M. JL Esq." <[email protected]> wrote in message
    news:ioqok0$m33$[email protected]..
    > Terry Pulliam Burd wrote:
    >
    >
    >>
    >> Maddingly, I went to 2 major markets today and couldn't find cooked,
    >> crushed carrots for the carrot cake, which I plan on making tomorrow.
    >> Anyone have an idea for that? My initial thought is to cook a batch of
    >> carrots and puree them.

    >
    > I have always used grated raw carrots in the batter, never heard of cooked
    > & pureed for carrot cake.


    That's how I make it too.



  6. #6
    Joseph Littleshoes Guest

    Default Re: The Easter Menu

    M. JL Esq. wrote:

    > Terry Pulliam Burd wrote:
    >
    >
    >>
    >> Maddingly, I went to 2 major markets today and couldn't find cooked,
    >> crushed carrots for the carrot cake, which I plan on making tomorrow.
    >> Anyone have an idea for that? My initial thought is to cook a batch of
    >> carrots and puree them.

    >
    >
    > I have always used grated raw carrots in the batter, never heard of
    > cooked & pureed for carrot cake.
    > --
    > JL


    Just FYI

    http://www.joyofbaking.com/CarrotCake.html
    --
    JL


  7. #7
    Terry Pulliam Burd Guest

    Default Re: The Easter Menu

    On Thu, 21 Apr 2011 20:45:50 -0700, "Julie Bove"
    <[email protected]> arranged random neurons and said:

    >
    >"M. JL Esq." <[email protected]> wrote in message
    >news:ioqok0$m33$[email protected]..
    >> Terry Pulliam Burd wrote:
    >>
    >>
    >>>
    >>> Maddingly, I went to 2 major markets today and couldn't find cooked,
    >>> crushed carrots for the carrot cake, which I plan on making tomorrow.
    >>> Anyone have an idea for that? My initial thought is to cook a batch of
    >>> carrots and puree them.

    >>
    >> I have always used grated raw carrots in the batter, never heard of cooked
    >> & pureed for carrot cake.

    >
    >That's how I make it too.
    >

    And that's how I'm going to roll tomorrow. Happen to have a backlog of
    carrots in the fridge.

    Terry "Squeaks" Pulliam Burd

    --

    To reply, remove "spambot" and replace it with "cox"

  8. #8
    Polly Esther Guest

    Default Re: The Easter Menu


    "Julie Bove" <>
    > I don't think I've ever seen those. Can you use baby food or toddler food
    > carrots?
    >Good idea, Julie. I often use baby food for my banana nut bread when there
    >are no 'just right' bananas at hand. Polly



  9. #9
    Giusi Guest

    Default Re: The Easter Menu


    "Terry Pulliam Burd" <ntpulliam@spam[email protected]> ha scritto nel messaggio
    > Anyone have an idea for that? My initial thought is to cook a batch of
    > carrots and puree them. I'll make one more stab at the market(s)
    > tomorrow, as I'll be going by both Gelson's and Pavillions.


    I've never heard of precooked smushed carrots! OTH, my carrot cake uses
    grated raw carrots, too. Go ahead and boil them and rice or smash them.



  10. #10
    Bob Terwilliger Guest

    Default Re: The Easter Menu

    Squeaks wrote:

    > I've pretty much decided what's on the menu for Sunday. Since I'm
    > doing everything from scratch by myself (and hoping that the farmer's
    > Market in Irvine cooperates Saturday morning), it's a fairly modest
    > menu for 11 people (plus two gummers and one toddler, who won't be
    > plated, erm, served at table).
    >
    > I'm sticking my neck out and attempting the recipe our own dear Ranee
    > posted yesterday for homemade croissants. I thought this sounded like
    > fun and I can do them a day ahead and let them proof in the
    > refrigerator overnight. Since I have gone on record as admitting to
    > being a mediocre baker at best, I will either be raining curses or
    > blessings on her head on Sunday
    >
    > Maddingly, I went to 2 major markets today and couldn't find cooked,
    > crushed carrots for the carrot cake, which I plan on making tomorrow.
    > Anyone have an idea for that? My initial thought is to cook a batch of
    > carrots and puree them. I'll make one more stab at the market(s)
    > tomorrow, as I'll be going by both Gelson's and Pavillions.
    >
    > The menu:
    >
    > mini Brie popovers
    > smoked salmon barquettes
    >
    > Honeybaked ham
    > croissants
    > deviled eggs
    > Scalloped Potatoes with 4 Cheeses
    > Roasted Asparagus Bundles
    > Panzanella
    > sauteed pineapple rings with cinnamon
    >
    > carrot cake
    >
    > That's all, folks!



    Criminy, that's ENOUGH! My own Easter menu is much more modest, since I'm
    cooking just for Lin and myself:

    BRUNCH
    hot-smoked salmon
    lemon-dill-garlic omelette
    Tuscan kale salad with bacon dressing
    multigrain toast
    Irish breakfast tea (for me)
    coffee (for Lin)


    DINNER
    asparagus with homemade tarragon mayonnaise
    baby carrots[1]
    grilled lamb chops
    new potatoes
    haricots verts (or fava beans, depending on Saturday's farmers' market)
    zinfandel

    panna cotta with passionfruit sauce and strawberries
    Dolce

    If the spirit moves me, I might also make some kind of soup to go with
    dinner. And there will probably be some kind of salad too, but I haven't
    made concrete plans for that.


    Bob
    [1] I mean REAL baby carrots, not those whittled-down old carrots preferred
    by clueless drooling degenerates in upstate New York.




  11. #11
    Giusi Guest

    Default Re: The Easter Menu


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
    > DINNER
    > asparagus with homemade tarragon mayonnaise
    > baby carrots[1]
    > grilled lamb chops
    > new potatoes
    > haricots verts (or fava beans, depending on Saturday's farmers' market)
    > zinfandel
    >
    > panna cotta with passionfruit sauce and strawberries
    > Dolce
    >
    > If the spirit moves me, I might also make some kind of soup to go with
    > dinner.


    A traditional buttery sorrel soup would be seasonal and delicious with that
    menu, IMO. I could eat your whole menu except the potatoes and the sweets.



  12. #12
    Goomba Guest

    Default Re: The Easter Menu

    Bob Terwilliger wrote:

    > panna cotta with passionfruit sauce and strawberries


    I would love your recipe
    Seriously.

  13. #13
    Bob Terwilliger Guest

    Default Re: The Easter Menu

    Goomba wrote:

    >> panna cotta with passionfruit sauce and strawberries

    >
    > I would love your recipe
    > Seriously.


    This is from an old issue of Cook's Illustrated:

    Classic Panna Cotta

    Serve panna cotta very cold with strawberry or raspberry sauce or lightly
    sweetened berries. Though traditionally unmolded, panna cotta may be chilled
    and served in wine glasses and sauced on top. I you would like to make the
    panna cotta a day ahead, decrease the gelatin to 2 5/8 teaspoons (2 1/2
    teaspoons plus 1/8 teaspoon), and chill the filled wine glasses or ramekins
    for 18 to 24 hours.

    1 cup whole milk
    2 3/4 teaspoons gelatin
    3 cups heavy cream
    1 piece vanilla bean, 2 inches long, slit lengthwise with paring knife (or
    substitute 2 teaspoons extract)
    6 tablespoons granulated sugar
    Pinch salt

    1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin and
    let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice
    cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure
    cream into large measuring cup or pitcher. With paring knife, scrape vanilla
    seeds into cream; place pod in cream along with seeds and set mixture aside.
    Set eight wine glasses or 4-ounce ramekins on baking sheet.

    2. Heat milk and gelatin mixture over high heat, stirring constantly, until
    gelatin is dissolved and mixture registers 135 degrees on instant-read
    thermometer, about 1 1/2 minutes. Off heat, add sugar and salt; stir until
    dissolved, about 1 minute.

    3. Stirring constantly, slowly pour cream with vanilla into saucepan
    containing milk, then transfer mixture to medium bowl and set bowl over ice
    water bath. Stir frequently until thickened to the consistency of eggnog and
    mixture registers 50 degrees on an instant-read thermometer, about 10
    minutes. Strain mixture into large measuring cup or pitcher, then distribute
    evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap,
    making sure that plastic does not mar surface of cream; refrigerate until
    just set (mixture should wobble when shaken gently), 4 hours.

    4. Serve panna cotta in wine glasses or unmold panna cotta from ramekins and
    serve immediately.


    To make the passionfruit sauce I plan to slightly thicken passionfruit syrup
    (the Torani stuff) with a cornstarch slurry, then mix it with thawed
    passionfruit pulp. The strawberries will be thinly sliced and arranged
    decoratively on top and around the unmolded panna cotta.


    Bob




  14. #14
    Bob Terwilliger Guest

    Default Re: The Easter Menu

    Giusi wrote:

    >> DINNER
    >> asparagus with homemade tarragon mayonnaise
    >> baby carrots[1]
    >> grilled lamb chops
    >> new potatoes
    >> haricots verts (or fava beans, depending on Saturday's farmers' market)
    >> zinfandel
    >>
    >> panna cotta with passionfruit sauce and strawberries
    >> Dolce
    >>
    >> If the spirit moves me, I might also make some kind of soup to go with
    >> dinner.

    >
    > A traditional buttery sorrel soup would be seasonal and delicious with
    > that menu, IMO. I could eat your whole menu except the potatoes and the
    > sweets.



    I don't think I can find sorrel locally, but I'll take a look; stranger
    things have happened. In the past I've made spring pea soup with lettuce and
    mint at Easter, and last year I made a very nice minestrone. Because of my
    rut-avoiding behavior, I won't be making either of those, at least not for
    Easter. I've been trying to find stinging nettles to make nettle broth, but
    I don't think I'll be able to get them until Tuesday.

    Your mention of sorrel makes me think of other sour ingredients, though. I
    believe rhubarb is available locally, and we've got chicken-apple sausages
    in the refrigerator; I could make a soup using rhubarb, green apples,
    chicken-apple sausages, onions, and celery. Maybe thickened with puréed
    chicken livers? I'll have to give that some thought. Thanks!

    Bob




  15. #15
    Goomba Guest

    Default Re: The Easter Menu

    Bob Terwilliger wrote:

    > This is from an old issue of Cook's Illustrated:
    >
    > Classic Panna Cotta
    >
    > Serve panna cotta very cold with strawberry or raspberry sauce or lightly
    > sweetened berries. Though traditionally unmolded, panna cotta may be chilled
    > and served in wine glasses and sauced on top.


    Thank you I think this is one of my most favorite desserts, along
    with flan and such. I just love smooth, cool custardy like textures.
    Do you unmold yours or serve in wine glasses?

  16. #16
    ItsJoanNotJoann Guest

    Default Re: The Easter Menu

    On Apr 21, 10:45*pm, "Julie Bove" <julieb...@frontier.com> wrote:
    > "M. JL Esq." <jpsti...@isp.com> wrote in messagenews:ioqok0$m33$[email protected]..
    >
    > > Terry Pulliam Burd wrote:

    >
    > >> Maddingly, I went to 2 major markets today and couldn't find cooked,
    > >> crushed carrots for the carrot cake, which I plan on making tomorrow.
    > >> Anyone have an idea for that? My initial thought is to cook a batch of
    > >> carrots and puree them.

    >
    > > I have always used grated raw carrots in the batter, never heard of cooked
    > > & pureed for carrot cake.

    >
    > That's how I make it too.


    >
    >

    Me, three.

  17. #17
    Bryan Guest

    Default Re: The Easter Menu

    On Apr 21, 9:20*pm, Sqwertz <swe...@cluemail.compost> wrote:
    >
    >
    > I'll be having a smoked pork butt for Easter. *And a napkin.


    It's important to have some kind of pork on Easter to prove that
    you're not one of those Christ-killing Jews.

    "Nobody expects the Spanish Inquisition!"
    >
    > -sw


    --Bryan

  18. #18
    Bob Terwilliger Guest

    Default Re: The Easter Menu

    Goomba wrote:

    >> This is from an old issue of Cook's Illustrated:
    >>
    >> Classic Panna Cotta
    >>
    >> Serve panna cotta very cold with strawberry or raspberry sauce or lightly
    >> sweetened berries. Though traditionally unmolded, panna cotta may be
    >> chilled and served in wine glasses and sauced on top.

    >
    > Thank you I think this is one of my most favorite desserts, along with
    > flan and such. I just love smooth, cool custardy like textures.
    > Do you unmold yours or serve in wine glasses?


    I prefer to unmold because I think it's prettier, but I don't always do
    that. I don't serve in wine glasses because I think it's a bit awkward to
    spoon a dessert out of a wine glass, but sometimes I serve in the ramekins
    with a sauce on top. For my 2008 birthday dinner I made a coffee-cardamom
    panna cotta and chilled it in martini glasses with a pistachio gelée on top.

    Bob



  19. #19
    Bob Terwilliger Guest

    Default Re: The Easter Menu

    Bryan wrote:

    > It's important to have some kind of pork on Easter to prove that you're
    > not one of those Christ-killing Jews.


    You could also accomplish that by eating lobster or a cheeseburger.

    Bob



  20. #20
    Brooklyn1 Guest

    Default Re: The Easter Menu

    On Fri, 22 Apr 2011 07:06:44 +0200, "Giusi" <[email protected]>
    wrote:

    >
    >"Terry Pulliam Burd" <[email protected]> ha scritto nel messaggio
    >> Anyone have an idea for that? My initial thought is to cook a batch of
    >> carrots and puree them. I'll make one more stab at the market(s)
    >> tomorrow, as I'll be going by both Gelson's and Pavillions.

    >
    >I've never heard of precooked smushed carrots! OTH, my carrot cake uses
    >grated raw carrots, too. Go ahead and boil them and rice or smash them.


    Canned carrots pulsed with a blender/processor or just mashed with a
    fork is simple enough to figure by anyone with two functioning brain
    cells... with typical carrot cake spice one could simply use canned
    yams. But this fercocktah carrot cake crap just smacks of someone who
    hasn't a clue about anything kitchen... proves the entire menu is a
    sham, a keyboard kook mockery... there are only a zillion carrot cake
    recipes on line, none call for other than grated RAW carrots.

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