Easter Menu Ideas

Easter is a very special gathering time for many families, and a special choice of Easter menu ideas will surely add to a good quality time with family and guests. Enjoy some of these suggestions for your Easter brunch, breakfast, dinner, etc. and take pleasure with  the season’s flavors, or get extra ideas for some other festive occasions.

Easter Baked Carrots Menu Idea

• 10 large carrots
• 1 tsp. butter
• 3 tsp. vermouth
• salt and pepper

1. Cut the carrots into sticks or diagonal slices.
2. Place the carrots in the center of a large piece of foil paper.
3. Add the butter, salt and pepper, and drizzle the vermouth.
4. Wrap the foil around the carrots and twist the ends to seal the package.
5. Place the carrots on a baking tray, and bake for at 375 F for about 15 or 20 minutes, or until tender.
6. You can top the carrots with a handful of your favorite seasonal herbs before serving.

 Easter Wild Mushroom Risotto Menu Idea

• 5 cups. mixed wild mushrooms, sliced
• 2 garlic cloves, finely chopped
• 3 tbsp. vegetable oil
• 5 cups of vegetable stock
• 1 onion, finely chopped
• 1 ½ cups risotto rice
• ¾ cup white wine
• ¼ cup fresh chives, chopped
• 1 cup grated Parmesan cheese
• salt and pepper

1. Heat half of the oil in a large pan, and fry half of the garlic for about a minute.
2. Add the mushrooms, a pinch of salt, and cook until the mushrooms start to release their juices.
3. Increase the heat. until the juices have evaporated. Set aside.
4. Heat the remaining oil, and sauté  the onion and the rest of the garlic.
5. Add the rice and cook it, stiring frequently.
6. Pour in the wine, and simmer, until the rice has absorbed the liquid.
7. Add the stock, and let it cook until tender, then, add the mushrooms.
8. Remove the pan from the heat, add the chives and Parmesan cheese.
9. Season with salt and pepper.

 Easter Celery Soup Menu Idea

• 1 ¼ lb. celery, finely sliced (about 6 cups)
• 1 ¾ cups milk
• ¼ cup sour cream
• 2 tbsp. butter
• 2 onions, finely chopped
• 2 tbsp. flour
• salt and pepper 
• 3 ½ cups vegetable stock

1. Melt the butter in a large pot over medium heat.
2. Stir in the flour and cook, stirring, for 1 minute.
3. Stir in the stock, gradually.
4. Add the celery, bring to a boil, then reduce the heat.
5. Cover, and simmer for 15 minutes.
6. Remove 3 large spoonfuls of the celery with a slotted spoon, and set aside.
7. Pour the rest of the soup into a blender or food processor and blend until creamy.
8. Return the soup to the pot, add the milk and the reserved celery. Heat until just simmering.
9. Remove from heat, add the sour cream, season to taste, and serve hot.

 Easter Brandied Baked Apples Menu Idea

• 4 apples
• ¼ cup butter (half stick) at room temperature
• 2 tbsp. brown sugar
• 1 tsp. ground cinnamon
• juice of two oranges
• 5 tbsp. brandy
• sour cream, for serving

1. Preheat the oven to 375 F.
2. Core the apples, and place them in a baking dish.
3. Beat the butter, sugar, and the cinnamon, until smooth.
4. Fill the cored apples with this  mixture.
5. Pour the orange juice and brandy over the apples, cover the dish with foil paper, and bake for 35 minutes.
6. Remove the foil, and bake for 15 more minutes, or until the apples are tender. 
7. Drizzle the apples with the juice from the pan, and top them with sour cream.

 Easter Garlic Mussels In White Wine Menu Idea

• 4 lb. fresh mussels
• 2 tbsp. butter
• 3 garlic cloves, finely chopped
• 1 ½ cups white wine
• 6 tbsp. heavy cream
• ¼ cup fresh parsley, chopped
• crusty French bread, sliced
• salt and pepper

1. Melt the butter in a large pot, add the garlic, and fry for about one minute.
2. Add the mussels, pour in the wine, and cover.
3. Cook for 5 minutes, or until the mussels have opened.
4. Discard mussels that didn't open.
5. Place the mussels into warmed serving bowls, using a slotted spoon.
6. Stir the cream and chopped parsley into the wine, and season with salt and pepper.
7. Pour this sauce over the mussels, and serve with the crusty French bread.