Like Christmas in Spring
Easter has become one of my favourite holidays of the year. Some say it is like Christmas in Spring, and we celebrate as this was the case. Through the years, there have been seasonal decorations, craft sessions, egg hunts, potluck egg hunts, and roast dinners.
I have always loved to repeat a few of my favourite cookies to bake and fowl to roast, and try new foods in preparation for future holiday dinners.If Easter is Christmas in Spring, it can be a very good excuse to bake German spiced cookies, or have a second go with the honey glazed roast goose, although this is something one needs to plan carefully, as goose usually needs to be ordered in advance. It is not something you find in the meat section at any time. Not a dish to cook on the spur of the moment.
Then you have the vegetables, apart from the typical steamed carrots and peas, I like Brussels sprouts with lardons, these make a wonderful side dish for any roast, only there are always fresh Brussels sprouts in the shops at Christmas time, but often you need to make do with frozen sprouts at Easter time. As we are talking roast goose, let´s cook some roast potatoes in that goose fat. I used to roast the potatoes in the same oven tray I did the goose. I had to start roasting potatoes in a separate tray, on a lower shelf in the oven as everyone wanted second helpings when it came to roast potatoes. Now, I have to use a separate oven and two trays for these delicious potatoes. The family has increased, but so have the individual appetite´s for roast potatoes. No matter how may potatoes I peel, or how large the tray to roast potatoes, there are no leftovers.
I have always loved to repeat a few of my favourite cookies to bake and fowl to roast, and try new foods in preparation for future holiday dinners.If Easter is Christmas in Spring, it can be a very good excuse to bake German spiced cookies, or have a second go with the honey glazed roast goose, although this is something one needs to plan carefully, as goose usually needs to be ordered in advance. It is not something you find in the meat section at any time. Not a dish to cook on the spur of the moment.
Then you have the vegetables, apart from the typical steamed carrots and peas, I like Brussels sprouts with lardons, these make a wonderful side dish for any roast, only there are always fresh Brussels sprouts in the shops at Christmas time, but often you need to make do with frozen sprouts at Easter time. As we are talking roast goose, let´s cook some roast potatoes in that goose fat. I used to roast the potatoes in the same oven tray I did the goose. I had to start roasting potatoes in a separate tray, on a lower shelf in the oven as everyone wanted second helpings when it came to roast potatoes. Now, I have to use a separate oven and two trays for these delicious potatoes. The family has increased, but so have the individual appetite´s for roast potatoes. No matter how may potatoes I peel, or how large the tray to roast potatoes, there are no leftovers.
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