Recipes: Easter Dining

Hosting an Easter feast at your home this year? Fancy Girl Table (www.fgtable.com), a popular catering and event design company, has dished up recipes–from a decadent main dish to two tasty sides–that are sure to impress your holiday guests.

Easter Lamb

Roasted Leg of Lamb with Smokey Mustard, Rosemary and Ale
1 5-6 lb boneless leg of lamb, rolled and tied (your butcher can do this for you)
1 tablespoon fresh rosemary, chopped
1 tablespoon garlic, chopped
2 tablespoons whole grain mustard
2 teaspoons smoked paprika
2 tablespoons olive oil
1 12 ounce bottle of beer
sea salt and smoked black pepper

Mix together the rosemary, garlic, mustard, paprika, and olive oil. Lightly oil the bottom of a roasting pan and place the lamb.
Pour the beer over the lamb, then rub the mustard mixture on the top and sides of the lamb. Marinate at least one hour at room temperature. Preheat oven to 350 degrees. Season lamb with sea salt and smoked black pepper and cover the pan with foil.
Roast lamb in the oven for about 1.5 hours, or until the inside temperature reaches 135-140 for medium rare, basting along the way by spooning the beer over the lamb every half hour. Let the lamb rest at least 10 minutes before carving. Serves eight.

farro hasg

Fava Leaf, Sun-choke, Spring Onion, Forest Mushroom and Farro Hash with Ouray
1 cup semi-pearled faro
2½ cups water
1 teaspoon sea salt
1 Tablespoon olive oil
1-cup sliced spring onion
8 ounces sun-chokes, scrubbed
1/4 cup white wine
6 ounces forest mushrooms, such as morels
1teaspoon fresh thyme, chopped
2 cups washed fava leaves*
1/4 cup grated Sprout Creek Farm Ouray cheese (or substitute Grana Padano)
sea salt and pepper

Rinse farro in cold water. Combine the water and salt in a saucepan and bring up to a boil. Cover and reduce heat to a simmer. Cook about 30 minutes, or until water is absorbed. Slice the mushrooms and the sun-chokes about ¼ inch thick. Heat the olive oil in a sautee pan, over medium heat. When the oil is hot, stir in the spring onion & sun-chokes. Add the white wine, reduce heat to low, cover, and cook until chokes are almost tender, about 20 minutes. Slice the mushrooms, and add to the sun-chokes with the thyme and sea salt & pepper to taste. Cook just until the mushrooms are soft. Add the fava leaves and cook just until wilted. Add this mixture to the cooked faro. Stir in the grated cheese. Ready to serve four to six as a side dish. *Fava leaves are available in springtime at farmers’ market stalls. The leaves are from the fava bean plant.

risotto

White Lentil Risotto
3 cups dried white (ivory) lentils*
6 cups water
2 tablespoons extra virgin olive oil
1 teaspoon garlic, chopped
2 cups Lamb’s Quarters**
1 teaspoon fresh thyme, chopped
1 28-ounce can diced tomatoes
3/4 cup grated Grana Padano cheese
sea salt and pepper to taste

*White, or ivory, lentils are actually peeled black lentils. You can find them in Indian food markets or some gourmet shops.
**Lamb’s Quarters, sometimes referred to as wild spinach, are actually an edible weed. They have become very popular at farmers markets during the spring and summer. They can have very woody stems, so remove the tender thinner stems with the leaves for cooking and discard the thicker stems.
Rinse the lentils in cold water. Place in a saucepan and cover with the 6 cups of water. Simmer until lentils are al dente and water has been absorbed. If all the water hasn’t absorbed, but the texture of the lentils is just right, pour off access liquid. White lentils cook rather quickly, so approximate cooking time is 20-30 minutes. Remove from heat. In a skillet, heat the olive oil. Add the garlic and sauté until fragrant and do not brown. Add the thyme and lambs quarter’s and sauté until the greens are wilted. Add the lentils and tomatoes. Season with salt and pepper an cook until lentils are soft. Stir in the Grana Padano and serve. Yields six servings.

 

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