22 Easter recipes: Celebrate with specialty breads, egg dishes, hearty hams and roasts

Oregon Cooking Tips and Dining In

fd.easterham06.jpg

Easter Sunday is almost here, which means it's time to get serious about planning your holiday table. For many, that's occasion for the annual splurge of a spiral-sliced ham, which is easy to prepare because it just needs to be warmed through, and perhaps dressed up with a nice glaze. Easter also is prime time for hearty dishes like roasted leg of lamb, pork roast or lamb chops.

Some people prefer to celebrate Easter with brunch instead of an elaborate dinner, with specialty breads like Hot Cross Buns and Monkey Bread taking a starring role, along with egg dishes like quiche. And what better way to use Easter eggs once the hunt is over than to make a delicious egg salad or deviled eggs?

Here are 22 of our favorite breads, brunch favorites, main courses, egg dishes and desserts.

Happy Easter!

-- Grant Butler

Mike Davis, The Oregonian/OregonLive

Hot Cross Buns Zacchino.JPG

Hot Cross Buns

It's not Easter without symbolic and delicious breads. Gently spiced, fruity but not cloyingly so: these are hot cross buns worth eating. The starchy mashed sweet potato in the dough yields a tender, buttery crumb in the finished buns. These get their citrus kick from lots of lemon and orange zest, so you don't have to worry about tracking down high-quality candied citrus peel.

Recipe: Hot Cross Buns.

Mike Zacchino, The Oregonian/OregonLive

Tsoureki.jpg

Fancy braided Easter bread

Usually you'll see tsoureki with a few dyed red eggs baked right into the loaf. They represent the blood of Christ and are for decoration only. These loaves are so handsome they're still celebratory without the red eggs. A clever cornstarch-and-water glaze brushed on the loaf's surface right after baking adds a pretty sheen.

Recipe: Tsoureki (Greek Easter Braid).

Grant Butler, The Oregonian/OregonLive

Broccoli quiche.jpg

A festive quiche

The ideal eggs for this quiche are fresh ones, like the kind you find at many farmers’ markets. Fresh eggs have yolks that are deeper in color and firmer whites, which gives this quiche its beautiful color and custard texture. The basic recipe is easy to adapt to whatever you have on hand, like spring asparagus in place of the broccoli, or cheddar cheese or Monterey jack in place of the Gruyère.

Recipe: Bacon, Gruyère and Broccoli Quiche.

Beth Nakamura, The Oregonian/OregonLive

asparagus-frittata.jpg

A touch of spring asparagus

This lower-fat frittata is a great choice for a post-church brunch, since most of the ingredients can be prepped in advance. If you want to live it up, toss in a bit of chopped bacon.

Recipe: Asparagus and Potato Frittata.

Beth Nakamura, The Oregonian/OregonLive

0 Comment

NO COMMENTS

LEAVE A REPLY

Captcha image