Easter Dinner with a Twist

Chef Joe Barkson of http://www.wwrecipes.com  has some perfect recipes to create your own Easter celebration.  Check out my top 5 favorites for a twist on Sunday dinner.



By Pratyeka (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)%5D, via Wikimedia Commons

Fried Cheese (Saganaki)

4 Tbs (60 ml) butter
1 egg, well beaten
1 tsp (5 ml) flour
1/2 lb (250 g) kasseri cheese* sliced 1/2 inch (1 cm) thick
2 Tbs (30 ml) brandy
Juice of 1/2 lemon

*Available in finer supermarkets and Middle Eastern specialty shops. Parmesan or Romano cheese may be substituted.
Heat the butter in a large heavy skillet over moderate heat. Beat the egg and flour together and dip the slices of cheese slices in the mixture. Fry until well browned on both sides. Remove from the heat and add the brandy. Carefully ignite the brandy with a match, and shake the skillet until the flame is extinguished. Squeeze the lemon juice over the cheese and serve from the skillet along with crusty bread. Serves 6 to 8.

Side Dishes

Food Feta Appetizer Cheese Cucumber Diet Fresh


Cucumber with Feta and Mint (Anguri me Feta ke Diosmo)

1 large cucumber, partially peeled and thinly sliced
1 cup (250 ml) crumbled feta cheese
1/2 cup (125 ml) chopped fresh mint leaves
6 Tbs (90 ml) extra-virgin olive oil
3 Tbs (45 ml) fresh lemon juice
Salt and freshly ground pepper to taste

Arrange the cucumber slices on a serving platter or individual salad plates and sprinkle with the feta and mint. Whisk together the oil, lemon juice, salt, and pepper and pour over the salad. Serves 4 to 6.


Honey-Glazed Carrots with Fresh Thyme” by Scott Veg is licenced under CC 2.0.

Carrots and Honey (Karoto meh Meli)

1 1/2 – 2 lbs (675-900 g) carrots, peeled and sliced,
or whole baby carrots
1/4 cup (60 ml) honey
1/4 cup (60 ml) butter
1 tsp (5 ml) chopped fresh mint or 1/2 tsp (2 ml) dried
Salt and freshly ground pepper to taste

Boil the carrots in salted water until very tender, about 20 minutes. Drain and place in a serving dish. Combine the honey and butter in a saucepan over moderate heat and cook until the mixture bubbles. Add the carrots and stir to coat. Transfer to a serving dish and add the mint, salt, and pepper. Serves 4 to 6.

Main Dish


Lamb souvlakia” by Geoff Peters licensed under CC 2.0.

Lamb and Potatoes Lemonato (Arni Lemonato me Patates)

2 large onions, sliced
4 Tbs (60 ml) olive oil
2 lbs (1 Kg) lamb shoulder or leg, trimmed of fat and cut into 1-inch (3 cm) cubes
1 cup (250 ml) white wine or water
1 Tbs (15 ml) sugar
11/2 cups (375 ml) lemon juice
4 to 6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
11/2 lbs (700 g) medium potatoes, quartered

Sauté the onions in the olive oil in a large sauté pan over moderate heat until the onions are translucent. Add the lamb and brown lightly on all sides. Add the remaining ingredients except the potatoes and simmer covered for 1 hour. Add the potatoes and simmer covered an additional 30 to 45 minutes, adding more liquid if necessary, until the lamb is tender and the potatoes are cooked through. Serves 4 to 6.

Many Greek pastries are enriched with the addition of yogurt, and this is one of the simpler and most traditional examples.



By SKopp (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)%5D, via Wikimedia Commons

Yogurt Cake (Yaourti Glykisma)

4 eggs, separated
1 cup (250 ml) sugar
1/2 cup (125 ml) melted butter
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
1 cup (250 ml) plain yogurt
1 cup (250 ml) honey
1/2 cup (125 ml) water
1/2 cup (125 ml) toasted sliced almonds

Beat the egg yolks until thick and smooth. Beat in the sugar and butter until thoroughly incorporated. Sift the flour, baking powder, baking soda, and salt together and add to the yolk mixture. Add the yogurt and stir to combine. Beat the egg whites until stiff and fold into the batter. Bake in a buttered square cake pan or tube pan in a preheated 375F (190C) oven for 45 minutes. Bring the honey and water to a boil in a small pot and pour over the cake as soon as it comes out of the oven. Sprinkle with the almonds and cool to room temperature before serving. Serves 6 to 8.

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