7 Great Easter Dinner Recipe Ideas

Can you believe Easter is only in a few days? This year is flying by! If you’re like I am, and working on your last minute Easter dinner recipes I have some ideas to share with you. Maria Zoitas, creator of “Maria’s Homemade” line of prepared food sold exclusively at Westside Market NYC, has created a wonderful collection of Easter dinner recipe ideas. These recipes are perfect for Easter or any special occasion!

Honey Glazed Ham Recipe

INGREDIENTS

• 1/3 Cup Light Brown Sugar
• ½ Cup Honey
• 1/3 Cup Dry Red Wine
• ½ Cup Pineapple Juice
• ½ Tablespoon Minced Garlic
• 1 ~ 6 Lb. Cooked Ham

DIRECTIONS

1. In a bowl (large enough to hold the ham), combine brown sugar, honey, red wine, pineapple juice and minced garlic.
2. Place ham in the marinade, turn to coat well, and refrigerate at least 6 hours or overnight, turning the ham every few hours.
3. Preheat oven to 350˚F.
4. Place ham on a rack in a roasting pan, reserving marinade for basting.
5. Bake ham, basting frequently with the reserved marinade until an instant-read thermometer registers 140˚F.
6. Allow the ham to sit for 15 minutes before carving.

Roasted Leg of Lamb Recipe

Yields 8 – 10 Servings

INGREDIENTS

• 1 Semi Boneless Leg of Lamb (6-7lbs.)
• 2 Tbsp. Minced Garlic
• 2 Tbsp. Kosher salt
• 2 Tsp. Ground Black Pepper
• ¼ Cup Olive Oil
• ¼ Cup Fresh Chopped Rosemary Leaves
• 2 Cups Water
• 1 Roll of Butcher Twine

DIRECTIONS

1.  Preheat oven at 400⁰F.
2. Open side of the meat and season with 1 tbsp. of minced garlic, 1 tbsp. of kosher salt, 1 tsp. of ground black pepper, and kindly close up the two sides of the meat and tie it with a butcher twine.
3. Season the outside of the meat with 1 tbsp. of minced garlic, 1 tbsp. of kosher salt, 1 tsp. of ground black pepper, the olive oil and rosemary.
4. Place the meat into a 16 X 11 X 4 roasting pan, add the 2 cups of water and place into a wire rack.
5. Roast the seasoned leg of lamb in the preheated oven for 1.5 hours or until the meat has reached an internal temperature of 140⁰F.

Creamed Spinach Recipe

INGREDIENTS

• 3 lbs. Frozen Spinach Chopped Thawed and Squeezed Dry
• 5 Cups Light Cream
• 7 Garlic Cloves, Peeled, and Minced
• ½ Stick of Butter
• ½ Cup All-Purpose Flour
• ½ Cup Grated Parmesan Cheese
• 1 Tsp. Ground Nutmeg
• 1 Tsp. Salt
• ½ Tsp. Ground Black Pepper
• ½ Tbsp. Minced Garlic

DIRECTIONS

1. In a medium sauce pan, combine cream, garlic, and bring to a light simmer. Cook for 5 minutes or until garlic is tender
2. In medium oven, over medium-high heat, melt the butter. Add flour; stir until smooth.
3. Add hot cream mixture to flour and butter mixture and stir with a whisk until smooth.
4. Add spinach to mixture and cook for 5 minutes or until sauce is thick and bubbly.
5. Add cheese, nutmeg, salt, and pepper.
6. Stir until all ingredients are combined and cook for an additional 7-8 minutes and then serve.

 

Braised Pearl Onions Recipe

(Yields 6 – 8 servings)

INGREDIENTS

• 2 Lbs. Frozen Pearl Onions
• 1 Quart Beef Broth
• 1 Cup Porto Wine
• 1 Tsp. Fresh Chopped Parsley
• 1 Tsp. Salt
• ¼ Tsp. Black Pepper
• ½ Stick Salted Butter

DIRECTIONS

1.  In a two quarts pot, bring beef broth to a simmer and add all ingredients except for the chopped parsley. Cook for about 40 minutes at medium heat.
2. Add the chopped parsley and continue to cook for another 10-15 minutes.
3. Remove from the stove and serve as a side dish with a nice roast meat such as beef wellington or roast prime beef.

Cranberry Sauce with Orange Skin Recipe

(6 – 8 Servings)

INGREDIENTS

• 1 cup of water
• 1 cup of sugar
• 12oz ocean spray cranberries (fresh/frozen)
• ½ cup orange concentrated juice
• 1 teaspoon chopped orange skin
• 2 cinnamon sticks

DIRECTIONS

1. Place all ingredients in a 2 quart pot, sauce pan and bring it to boil.
2. Once pot is boiling bring the heat to medium and cook the sauce for about an hour.
3. Remove cinnamon sticks and use a barbed mixer to pure’ a bit to thicken.
4. Chill or serve it warm.

Roasted Brussels Sprouts Recipe

(Yields 6 Servings)

INGREDIENTS

•  2 Lbs. Brussels sprouts
• 1 ½ Extra Virgin Olive Oil
• 1 Teaspoon Kosher salt
• ½ Teaspoon ground black pepper

DIRECTIONS

1.  Preheat oven to 400⁰F
2. Trim the ends of the Brussels sprouts and remove any yellow leaves.
3. In a medium bowl season and toss the sprouts with the olive oil, salt and pepper.
4. Place seasoned sprouts on a sheet pan and bake them for 20-25 minutes or until the Brussels sprouts are brown.

Peach Cobbler Recipe

(Yield 5 – 6 Servings)

INGREDIENTS:

• 1 Cup sugar
• ½ Cup Butter at room temperature
• 1 Cup self-rise flour
• 1 Cup of milk
• 1 Lb. Fresh ripe peaches ( peeled, remove the pit and slice into wedges)
• 1/3 Cup Fresh Blueberries
• 1/3 Cup Fresh Strawberries cut into quarts.

DIRECTIONS

1. Preheat oven to 350⁰F.
2. In a 9 inch square pan, cream together sugar and butter.
3. Mix in flour and milk until smooth.
4. Pour peaches & juice over the top.
5. Bake for 25 – 30 minutes in the preheated oven until it turns golden brown.