Whole Roasted Carrots with Chimichurri Serves 6-8 as a side Inspired by Food & Wine Ingredients for the carrots: ~2 pounds medium carrots, peeled – $4.99 1/3 cup water 6 large garlic cloves, whole – stock 1½ Tablespoons olive oil – stock 1½ Tablespoons unsalted butter, cut into chunks – stock Salt and freshly ground[…]
Orange-Mango Upside-Down Cake
Mariel here. While my family isn’t particularly religious, we’ve always celebrated every holiday with a certain degree of religious zeal. When I was little, there were nearly as many decorations and preparations for Easter as there were for Christmas. We had an Easter tree flaunting hand-blown eggs that we painted on our front porch (my[…]
Gluten-Free Chocolate Mousse Cake
Mary Anne here. Ah…the holidays are upon us once again, and this year Passover and Easter arrive within a week of each other. As I’ve written in the past, when my mom married my step-dad, George, the Ellicott brood donned both Easter bonnets on Sunday and Yarmulkes on Friday night (the boys, of course!). And[…]
Easter Menu Options
Mary Anne here. No matter what your favorite childhood memory holds – Fluffy white bunnies! Hyper-competitive egg hunts! Jelly beans! – Easter, like any holiday, also brings with it high expectations when it comes to the main event — chow time! We thought we would follow what is becoming our Feast on the Cheap holiday[…]
Easter Leg of Lamb with Mint and Garlic
Mary Anne here. In my little village, leg of lamb usually carries a hefty price tag and therefore, is not a meat I work with when creating recipes for our blog. Case in point, last year, we touted a wallet-friendlier Easter Sunday Brunch in lieu of lamb, which rang in at $12.99 a pound. I[…]
Easter Leftovers: Lamb Shepherd’s Pie
In addition to Shepherd’s Pie, Scoth Broth does wonders for rehashing a slew of leftover lamb. Easter Leftovers: Lamb Shepherd’s Pie Serves 6 Ingredients: 1 lb. leftover lamb, (about 3 cups) coarsely chopped 1 Tablespoon olive oil – stock 1 large yellow onion, diced – $0.79 2 Teaspoons minced garlic – stock 1 ½ Teaspoons[…]
Lamb Scotch Broth with Mushrooms and Barley
Mary Anne here. If you opted for a traditional lamb dinner on Easter and have at least a pound of leftover meat, there’s plenty you can do to stretch your meal…and your money. The following recipe (as well as our Shepherd’s Pie) can be adapted to utilize whatever veggies you served with dinner. I wrote[…]
Easter Sunday Brunch
Celebrating Easter conjures up images of children decked out in their saddle shoes and Sunday Best, wildly hunting for dyed eggs and baskets heavy with chocolate bunnies and other sugary treats. Always fun, and always exhausting for the parents. In thinking about Easters past, I recall spending the early part of the day staging my[…]
Smoked Salmon with Dill Sauce
Smoked Salmon with Dill Sauce Serves 12 or more and recipe is easily halved Ingredients: 1 lb. Norwegian smoked salmon, pre-sliced – $17.98 Thin sliced Pumpernickel bread; cut into rounds (three per slice) with a small cookie cutter (I use a heart shape) – $2.99 Sweet butter, softened – from stock Sprigs of fresh dill for[…]
Easter: Renaissance Ricotta Pie
Serves 10 Mary Anne here. One of my favorite things about this pie is that it can be made in stages, up to two days before the event. I make the crust first, which requires a fair amount of time in the refrigerator before being rolled out. At first it’s a frightening experience, because the[…]
Asparagus with Orange Aioli
Serves 10 Mary Anne here. Asparagus can be prepared the day before to save time. The Orange Aioli can be prepared up to four days before, or at least several hours before serving. The flavors deepen over time. Ingredients: 3 lbs. fresh asparagus – $5.99 2 cups mayonnaise – from stock 5 Tbsp. fresh-squeezed orange[…]