Being super-traditional when it comes to holidays - the idea of spending Easter away from my family and away from anything that remotely elicits the comfort of tradition, is a bit saddening. Especially knowing that my family was getting together to celebrate and feast without me.
C'est la vie.
Perhaps that means I'm just getting older. Though, I believe, age knows no limit to corny tradition. I look forward to an Easter basket even still at the ripe old age of 23. It's not so much the content, but just the surprise, and the ritual. The day needs to be something a little out of the ordinary. Thus, my attempt to do the holiday justice for the first time on my own.
Step #1: Invite friends over so I'm not just having a feast with Derek (check, recruited another couple, Grainger and Mari - but no more since we have a total of 4 chairs)
Step #2: Plan feast. Check. Spent valuable working hours doing research to settle on:
- Moroccan Style Roast Leg of Lamb
- Cinnamon Scented Toasted Israeli Couscous
- Spinach, Blood Orange, Date and Almond Salad
- Roasted Carrots and Turnips
- Strawberry Mascarpone Tart with Port Glaze
Step #3: Go shopping. Check. Spent way too much money...$26.99/lb for pinenuts? So spent almost $7 for about 1/3-1/2 cup!!! AND then found out we already had some. Bummer. Total Bill - $110.00 (though, when you think about it $27.50 per person for a feast featuring organic vegetables and grass-fed lamb isn't terrible).
Step #4: Find a Church. Check. Nice contemporary place not too far from home. "The Journey"
Step #5: Execute the full plan effective April 4, 2010.
Well, really, the execution began the day before to we could marinate the lamb and bake the tart crust. This meal, truly, was painless. Well thought out by a master menu planner if I do say so myself. I took the responsibilities of making the salad and dessert while Derek took care of the main course.
Our Masterpiece.
Spinach, Blood Orange, Date and Almond Salad
a Katie original
2 cups spinach
3 small blood oranges, segmented (juice from scraps reserved for dressing)
6 dates, pitted and sliced
1/3 cup slivered almonds
2 tsp. fresh lemon juice
1.5 Tbsp. fresh orange juice
1 tsp. apple cider vinegar
1/4 tsp. honey
pinch cinnamon
2 T. EVOO
salt and pepper
Mix together dressing ingredients from lemon juice to cinnamon. Slowly stream in the EVOO while whisking to creat an emulsion. Season with salt and pepper.
Arrange the spinach, orange segments, dates, and almonds evenly between four plates. Drizzle with dressing and serve.
Moroccan-Style Roast Leg of Lamb
1 cup (packed) very coarsely chopped fresh cilantro
1 cup (packed) fresh mint leaves
1 cup light olive oil
1/4 cup chopped peeled fresh ginger
8 garlic cloves, peeled
4 teaspoons ground cumin
2 teaspoons freshly cracked black pepper
12 whole cardamom pods
1 1/2 teaspoons ground allspice
1 1/4 teaspoons salt
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
One 3.5 pound boneless leg of lamb
2 cups canned reduced-sodium chicken broth
Puree first 12 ingredients in food processor. Place lamb fat side down in center of pan. Rub 1/2 cup spice puree inside lamb, reaching between string to get into crevices and rubbing over outside of lamb. Turn lamb fat side up. Cover and refrigerate lamb and remaining spice puree overnight. Let lamb stand 2 hours at room temperature before roasting.
Position rack in lower third of oven and preheat to 450 degrees F. Roast lamb 15 minutes. Reduce oven temperature to 350 degrees F. Roast until meat thermometer inserted into center of lamb registers 130 degrees F, about 1 hour 10 minutes.
Transfer lamb to platter. Place roasting pan over 2 burners on stove top at high heat; add 2 cups broth and bring to boil, scraping up browned bits. Boil until reduced to 1 1/2 cups, about 8 minutes. Pour into sauceboat. Spoon fat off surface of pan juices and discard. Whisk 2 tablespoons spice puree into pan juices. Set aside.
Carve rested lamb into 1/2 in. thick slices. Spoon pan sauce over slices.
Roasted Carrots and Parsnips
8 small carrots (different colors), peeled
1 large turnip, peeled and cut into roughly the same shape as carrots
3 T. spice puree (from lamb recipe)
Toss all ingredients together and lay out on a baking sheet. Roast in the oven alongside the lamb for about 30 minutes.
Cinnamon Scented Toasted Israeli Couscous
1/3 cup pine nuts
2 tbsp butter
1/3 cup finely chopped shallots
1 1/2 cups (8 oz) Israeli couscous
1 small or 1/2 large cinnamon stick
1 dried bay leaf
1 3/4 cups low-salt chicken broth
1/2 tsp salt
1/4 cup minced fresh Italian parsley
Preheat a small skillet over medium heat and add pine nuts. Toast until the pine nuts are golden brown, about 5 minutes, stirring occasionally. Set aside.
Set a medium saucepan over medium heat and add butter. Add shallots to the saucepan. Sauté until the shallots are golden brown, 5-6 minutes. Add Israeli couscous, cinnamon stick, and dried bay leaf. Cook until the couscous is just beginning to brown, stirring frequently, about 5 minutes. Add chicken broth and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the couscous is tender and the liquid is absorbed, 10-12 minutes.
Remove the cinnamon stick and bay leaf. Stir in 1/4 cup minced fresh Italian parsley and the toasted pine nuts. Serve.
Serves 4 as a side dish (with leftovers!)
though I must point out - Derek was NOT happy about the color of the meat. He pulled the lamb when it was just perfect - then had the salad while the meat sat under the tented foil...and well, proceeded to cook a bit more. HOWEVER, I must say - it was still so tender and flavorful - so despite the not-so-picture perfect look, it turned out quite nice.
and for the finale.........
Strawberry Mascarpone Tart with Port Glaze
recipe courtesy of Gourmet Magazine
For tart shell:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
Rounded 1/4 teaspoon salt
7 tablespoons unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
3 tablespoons cold water
For filling:
1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
1/3 cup granulated sugar
3/4 cup ruby Port
1 pound mascarpone (about 2 cups)
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
Preheat oven to 375°F with rack in middle.
Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
Make filling while tart shell cools:
Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
Assemble tart:
Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
I have to say, it was so nice to host people and have wonderful food. I did my mom proud by setting the table and even printing out corny name tags.
You may ask...well, what about the wine? This critical element was supplied by Grainger and we enjoyed a delicious Chenin Blanc as well as a Pinot Noir from Williamette...and then another Chardonnay from CA...
Lots of food - lots of wine...a little bit of spiritual uplift - not a bad Easter.
C'est la vie.
Perhaps that means I'm just getting older. Though, I believe, age knows no limit to corny tradition. I look forward to an Easter basket even still at the ripe old age of 23. It's not so much the content, but just the surprise, and the ritual. The day needs to be something a little out of the ordinary. Thus, my attempt to do the holiday justice for the first time on my own.
Step #1: Invite friends over so I'm not just having a feast with Derek (check, recruited another couple, Grainger and Mari - but no more since we have a total of 4 chairs)
Step #2: Plan feast. Check. Spent valuable working hours doing research to settle on:
- Moroccan Style Roast Leg of Lamb
- Cinnamon Scented Toasted Israeli Couscous
- Spinach, Blood Orange, Date and Almond Salad
- Roasted Carrots and Turnips
- Strawberry Mascarpone Tart with Port Glaze
Step #3: Go shopping. Check. Spent way too much money...$26.99/lb for pinenuts? So spent almost $7 for about 1/3-1/2 cup!!! AND then found out we already had some. Bummer. Total Bill - $110.00 (though, when you think about it $27.50 per person for a feast featuring organic vegetables and grass-fed lamb isn't terrible).
Step #4: Find a Church. Check. Nice contemporary place not too far from home. "The Journey"
Step #5: Execute the full plan effective April 4, 2010.
Well, really, the execution began the day before to we could marinate the lamb and bake the tart crust. This meal, truly, was painless. Well thought out by a master menu planner if I do say so myself. I took the responsibilities of making the salad and dessert while Derek took care of the main course.
Our Masterpiece.
Spinach, Blood Orange, Date and Almond Salad
a Katie original
2 cups spinach
3 small blood oranges, segmented (juice from scraps reserved for dressing)
6 dates, pitted and sliced
1/3 cup slivered almonds
2 tsp. fresh lemon juice
1.5 Tbsp. fresh orange juice
1 tsp. apple cider vinegar
1/4 tsp. honey
pinch cinnamon
2 T. EVOO
salt and pepper
Mix together dressing ingredients from lemon juice to cinnamon. Slowly stream in the EVOO while whisking to creat an emulsion. Season with salt and pepper.
Arrange the spinach, orange segments, dates, and almonds evenly between four plates. Drizzle with dressing and serve.
Moroccan-Style Roast Leg of Lamb
1 cup (packed) very coarsely chopped fresh cilantro
1 cup (packed) fresh mint leaves
1 cup light olive oil
1/4 cup chopped peeled fresh ginger
8 garlic cloves, peeled
4 teaspoons ground cumin
2 teaspoons freshly cracked black pepper
12 whole cardamom pods
1 1/2 teaspoons ground allspice
1 1/4 teaspoons salt
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
One 3.5 pound boneless leg of lamb
2 cups canned reduced-sodium chicken broth
Puree first 12 ingredients in food processor. Place lamb fat side down in center of pan. Rub 1/2 cup spice puree inside lamb, reaching between string to get into crevices and rubbing over outside of lamb. Turn lamb fat side up. Cover and refrigerate lamb and remaining spice puree overnight. Let lamb stand 2 hours at room temperature before roasting.
Position rack in lower third of oven and preheat to 450 degrees F. Roast lamb 15 minutes. Reduce oven temperature to 350 degrees F. Roast until meat thermometer inserted into center of lamb registers 130 degrees F, about 1 hour 10 minutes.
Transfer lamb to platter. Place roasting pan over 2 burners on stove top at high heat; add 2 cups broth and bring to boil, scraping up browned bits. Boil until reduced to 1 1/2 cups, about 8 minutes. Pour into sauceboat. Spoon fat off surface of pan juices and discard. Whisk 2 tablespoons spice puree into pan juices. Set aside.
Carve rested lamb into 1/2 in. thick slices. Spoon pan sauce over slices.
Roasted Carrots and Parsnips
8 small carrots (different colors), peeled
1 large turnip, peeled and cut into roughly the same shape as carrots
3 T. spice puree (from lamb recipe)
Toss all ingredients together and lay out on a baking sheet. Roast in the oven alongside the lamb for about 30 minutes.
Cinnamon Scented Toasted Israeli Couscous
1/3 cup pine nuts
2 tbsp butter
1/3 cup finely chopped shallots
1 1/2 cups (8 oz) Israeli couscous
1 small or 1/2 large cinnamon stick
1 dried bay leaf
1 3/4 cups low-salt chicken broth
1/2 tsp salt
1/4 cup minced fresh Italian parsley
Preheat a small skillet over medium heat and add pine nuts. Toast until the pine nuts are golden brown, about 5 minutes, stirring occasionally. Set aside.
Set a medium saucepan over medium heat and add butter. Add shallots to the saucepan. Sauté until the shallots are golden brown, 5-6 minutes. Add Israeli couscous, cinnamon stick, and dried bay leaf. Cook until the couscous is just beginning to brown, stirring frequently, about 5 minutes. Add chicken broth and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the couscous is tender and the liquid is absorbed, 10-12 minutes.
Remove the cinnamon stick and bay leaf. Stir in 1/4 cup minced fresh Italian parsley and the toasted pine nuts. Serve.
Serves 4 as a side dish (with leftovers!)
though I must point out - Derek was NOT happy about the color of the meat. He pulled the lamb when it was just perfect - then had the salad while the meat sat under the tented foil...and well, proceeded to cook a bit more. HOWEVER, I must say - it was still so tender and flavorful - so despite the not-so-picture perfect look, it turned out quite nice.
and for the finale.........
Strawberry Mascarpone Tart with Port Glaze
recipe courtesy of Gourmet Magazine
For tart shell:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
Rounded 1/4 teaspoon salt
7 tablespoons unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
3 tablespoons cold water
For filling:
1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
1/3 cup granulated sugar
3/4 cup ruby Port
1 pound mascarpone (about 2 cups)
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
Preheat oven to 375°F with rack in middle.
Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
Make filling while tart shell cools:
Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
Assemble tart:
Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
I have to say, it was so nice to host people and have wonderful food. I did my mom proud by setting the table and even printing out corny name tags.
You may ask...well, what about the wine? This critical element was supplied by Grainger and we enjoyed a delicious Chenin Blanc as well as a Pinot Noir from Williamette...and then another Chardonnay from CA...
Lots of food - lots of wine...a little bit of spiritual uplift - not a bad Easter.
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