The Easter Buffet gives choices to the guests
Easter is coming soon, and I find it a blessing to take time out to enjoy my family and friends. Choosing easy-to-prepare meals will save time with your loved ones. These recipes will take minimal time, can be made ahead of time, and when served buffet style, make it easy for your guests to pick and choose the food items for breakfast, lunch, or dinner. You may not have considered the recipes I offer today, but including different choices will keep the event fresh and lively. Next week we’ll be exploring more Easter options.
For me, Easter symbolizes the rejuvenation of the earth, the resurrection of Christ, and the many changes that can happen within us. I hope as spring approaches, you will experience this gift and grow in new and different ways.
And with this I couldn’t agree more!
Jacqueline Ianazu Korser is a contributing writer for Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at Arthur Liseau Community Center, and assistant professor of culinary arts at Monroe County Community College. It can be accessed at[email protected].
Chicken and peas pasta with garlic and basil sauce
Serves 4 to 6
- 1 pound gemelli or other short pasta of choice
- 8 oz. From the snap peas, cut them
- 2 tbsp. Unsalted butter
- 4 minced garlic cloves
- 2 tbsp. of all-purpose flour
- 1 – 1/4 cup full fat milk
- 2 cups shredded grilled chicken or breast
- 1 – 1/2 oz. Grated parmesan cheese
- 2 tbsp. of chopped fresh basil, plus extra for garnish
- Salt and pepper to taste
- Boil a large pot of salted water. Cook pasta according to package directions, add peas during last 2 minutes of cooking time, and drain.
- Reserve 1/2 cup of the pasta water for later use.
- Next, melt the butter in a large skillet over medium heat.
- Add garlic and cook, stirring, until fragrant, 1 to 2 minutes.
- Add the flour and cook, stirring, for about 1 minute. Slowly whisk in the milk, stirring constantly. It will thicken, 3 to 4 minutes, but keep stirring during this process
- Add salt and pepper to taste.
- Add pasta, peas, chicken, Parmesan cheese, and basil.
- Add reserved pasta water, 1 tablespoon at a time, as needed to make sauce.
- Garnish with basil.
Leg of lamb with root vegetables
- 6 lbs leg of lamb, sautéed in butter
- 4 cloves of garlic
- 1 3/4 tsp. salt
- 2 tbsp. of freshly chopped rosemary
- 1/2 cup packed fresh mint leaves
- 1 1/2 tbsp. of cracked black pepper
- 1/4 cup olive oil plus 3 tablespoons. additional
- 4 medium carrots, peeled and cut into 2 inch slices
- 4 parsnips, peeled and cut into 2-inch pieces or slices
- 24 small red potatoes, cleaned
- 16 baby turnips, peeled
- 1/2 tsp. of ground pepper
- 1/4 cup of butter
- 1 tbsp. of chopped parsley
- Prepare the lamb: Place cut side up on a clean work surface.
- In a small mixing bowl, sprinkle 1/2 teaspoon salt over the garlic and use a fork to mash the garlic until it becomes a paste. Spread the garlic paste evenly over the lamb.
- Sprinkle with 1 tablespoon chopped rosemary and mint.
- Then roll the meat (on the long side) and tie with kitchen twine, knotting every 2 inches, then tie lengthwise.
- Rub remaining rosemary and peppercorns into meat, drizzle with 1/4 cup olive oil, and cover with plastic wrap.
- Refrigerate for 10 to 24 hours.
Cooking the lamb:
- Preheat the oven to 450 degrees.
- Bring the meat to room temperature and place in a shallow pan.
- Sprinkle with 3/4 teaspoon salt, place on the lower rack of the oven, and roast for 15 minutes.
- Reduce oven temperature to 325 degrees and roast for 45 minutes.
- Toss vegetables with additional olive oil, remaining salt, and ground pepper.
- Scatter it around the lamb and roast until a meat thermometer inserted into the thickest part of the meat registers 140 degrees, about 30 to 40 minutes.
- Let it rest for 15 minutes before slicing.
- Toss the vegetables with the butter and parsley, and serve the steaks with the juices.
Note: Lamb is prepared 10 to 24 hours prior to grilling. You can also substitute beef or veal, or refer to the web for other ideas.
Herb-crusted salmon and feta
- cooking spray
- 1-2 lbs salmon fillet
- 3/4 tsp. kosher salt
- 1/4 tsp. Freshly ground black pepper
- 1/4 cup of mayonnaise
- 1 1/2 cups crumbled feta cheese
- 1/4 cup freshly chopped parsley
- 2 tbsp. of chopped fresh dill
- 1 tsp. of finely grated lemon peel
- 1 finely minced garlic clove
- Lemon wedges for serving
- Preheat oven to 400. Line a large baking sheet with tin foil or parchment paper and spray with cooking spray.
- Arrange salmon flesh side up on prepared sheet; Season the meat with salt and pepper. Spread mayonnaise on the side of the meat.
- In a medium bowl, mix together the feta cheese, parsley, dill, lemon zest, and garlic, and let the feta cheese break up.
- Sprinkle with mayonnaise.
- Bake salmon until cooked through and flesh flakes easily with a fork, about 25 minutes.
- Served with lemon slices.