Obviously, we have all survived Easter and the big feast thing. Otherwise, we’d not be sharing this post with everyone!
So how was Easter dinner?
Great. The menu was impressive–a baked Smithfield ham (reduced sodium no less!) was the crowning glory, complete with cherries, pineapple, and cloves studding its rind. My daughter skipped the salty ham gravy, and instead served mashed potatoes that were to DIE for!
I didn’t get an exact recipe from her, mostly because it was one of those impromptu things where she didn’t measure a thing. It started off with boiled potatoes and a couple of turnips. It included things like Parmesan cheese, shredded cheddar cheese, cottage cheese, butter, green onion tops, bacon, salt and pepper. They were chunky, more like smashed potatoes than a mashed, I suppose…but they were delicious!
There were roasted herb potatoes, which included rosemary in the recipe. These were also delicious, but the wonderful smashed potatoes sort of stole any potential thunder. They were delicious though.
Baked beans…and these were different than any I’d had before. She rinses her canned beans before starting the process, which was a whole new concept. It included chopped onions and bell peppers, along with bacon, brown sugar, sugar, molasses, and a dash of chili pepper. They were really good too.
The fruit sauce…
I had always made the same pineapple-raisin sauce that my mother made, and it was good…and traditional. Of course our budding gourmet cook had to go one up on us…and it was a cherry-raisin sauce with chunks of pineapple. It was really good, and the only suggestion I could make on its behalf was to thicken it more, as it was a bit on the runny side. Even so, the flavor was out of this world. Once again, she made this off-the-cuff, so there was no recipe. I suspect it contained a can of pineapple tidbits with the juice (minus what she snacked on while cooking!) along with the remaining maraschino cherries from decorating the ham and their juices…and some raisins. She thickened it some with corn starch, but it was still very thin. Even so, it was delicious, even for the most die hard fans of pineapple-raisin sauce.
Easter always includes a dessert…and she produced a delicious cherry cheesecake, with a twist…some of the cherries were baked right into the creamy cheesecake. Cheesecakes are her specialty…and she does them well. Unlike her mother, she NEVER EVER does them in a pre-made graham cracker or cookie crust that came in a pie pan either. (That’s my favorite way to cheat too–it uses less filling per serving, and sometimes…that means that I get by making a lot fewer cheesecakes!)
Traditions…are created each and every holiday, and each generation adds new things, even as they abandon other things. What my daughter considers “traditional” is not always what I consider traditional, and I’m sure that my granddaughter will consider still other things to be traditional yet. As a bossy so-and-so who knows her way around the kitchen, it isn’t easy for me to step aside and let her take over the holidays and the cooking yet, but I’m working on that grace thing…
In the meantime, when I have a larger home more suited to entertaining, perhaps I’ll host a few holidays yet, right?
I might learn to like not doing it too!