We call it Easter dinner, but technically, our family serves our holiday meal at lunchtime on Easter Sunday. To us, this feels like the perfect time because you get to eat, have the egg hunt, enjoy each other's company, and go back to the kitchen for round two - a.k.a. leftovers for dinner.
Our dinner consists of these traditional items: ham, salad, mashed potatoes with gravy, a vegetable and rolls. We have a few specialties that have become family favorites. We're excited to share our Easter dinner menu with you. Everything we've listed here is tried and true, and will be exactly what's on our dinner table this year. My mouth is watering just writing this up to share with you!
Menu
Mustard Glazed Ham
Mashed Potatoes & Red Eye Gravy
Candied Sweet Potatoes
Corn
Cauliflower Salad
Pear Salad
Deviled Eggs
Relish Tray
Butterhorn Dinner Rolls
Mustard Glazed Ham
My dad always dressed the ham to perfection much like this recipe from Taste of Home for the Holiday Glazed Ham. He preferred to use a bone-in ham instead of boneless, but the cloves, pineapples, and maraschino cherries are key to adding in all that extra delicious flavor.
Mashed Potatoes & Red Eye Gravy
We make classic mashed potatoes, but the gravy is the hidden gem. By popular request, my mom is in charge of the Red Eye Gravy. It is truly a family favorite. She claims there isn't really a recipe and that it is just made from the drippings of the ham. I try to observe her in the process of making it each year so that one of these days ... I just might figure out how she makes it taste so special.
Ham drippings
1-2 tbsp cornstarch (The perfect amount will depend on the amount of drippings you have so start with this and add more if needed.)
1 cup beef broth
1/2 c. cold black coffee
Put drippings in a skillet and simmer them down until they're brown and gel-like consistency. Continuously scrape the bottom of the skillet with a wooden spoon to deglaze the browned bits in the pan.
Dissolve cornstarch in beef broth and then add to the skillet with the drippings.
Add the coffee and bring to a boil. Stir occasionally until thickened. If it doesn't thicken, add additional cornstarch and broth.
Pour gravy into a gravy boat or serving vessel and drizzle over ham and mashed potatoes.
Candied Sweet Potatoes
Why would we have two different types of potatoes on our menu? Why not?! It is the holidays after all, and it is o.k. to give yourself some grace a few days out of the year and just indulge!
1 c. brown sugar
2 T. butter
1/2 tsp. salt
3/4 c. water
dash cinnamon
1 T. cornstarch
2 large cans yams
mini marshmallows
Mix brown sugar and cornstarch together in medium together in medium saucepan.
Add butter, salt, water, and cinnamon.
Cook until thickened.
Pour over sweet potatoes in casserole dish.
Bake approximately 45 minutes at 350 degrees.
Add marshmallows and return to oven just until marshmallows are browned.
Corn
As basic as they come, our corn is made with salt, pepper, and sugar to taste. (Everyone LOVES when my sister, Lorri, is in charge of the corn because she always adds a "little" extra sugar. As stated above, this is nothing to fuss about and super simple. You can use frozen or canned corn. It is always good to have an item or two that you know will satisfy those that have a more simple or picky taste palates.
Cauliflower Salad
This is not your ordinary salad. After years of layered lettuce salad, my sister, Lorri, brought cauliflower salad to one of our family dinners. It is the perfect banquet style salad, because it packs a delicious punch of flavor and the cauliflower, onions and bacon bits give it a really nice crunch. Another benefit is you can make it the day ahead, and then just toss it when ready to serve.
1/2 head of lettuce
1/2 cauliflower
2 c. Miracle Whip
1/2 onion, chopped
8 oz. pkg. shredded cheese
1/2 jar bacon bits
1/3 c. sugar
Layer lettuce and then cauliflower in serving bowl.
Spread Miracle Whip on top of cauliflower.
Sprinkle chopped onion on top of cauliflower.
Layer on shredded cheese and then bacon bits.
Sprinkle sugar over the top.
Cover and keep refrigerated until ready to serve.
Stir just prior to serving.
Pear Salad
My dear friend, Darla, shared this pink Jell-o salad recipe a few years back and my family quickly decided it was a must-have. It's a kid and adult favorite! I get into trouble now if pear salad does not show up at holiday dinners. This is a dish you want to make the day before, so it has plenty of time to set up.
1 large can of pears
2 packages of Strawberry Jell-o
1 (8 oz.) package of cream cheese
1 pint fresh strawberries
1 small container of Cool Whip
1 1/2 c. water
Heat 1 1/2 cups of water to dissolve Jell-O. Let cool.
In a blender, mix pears, cream cheese, most of the strawberries, and cooled Jell-O.
Fold in cool whip.
Place in fridge until ready to serve. Garnish the top with a few strawberry slices once the Jell-O sets up.
Tip: An alternate version of this recipe is to replace the strawberry Jell-O with lime Jell-O and you will get a green version. If you make this version, just forego adding the fresh strawberries.
Deviled Eggs
Deviled eggs have been a staple for holiday meals in the US since the 1700's. We make ours the traditional way, mixing mayo, pickle juice and sugar with the yolks of the hard-boiled eggs to make the filling. After filling the egg whites, we sprinkle with paprika for a pop of color. Nothing fancy, but tasty and looks pretty on the table.
Relish Tray
There's nothing complicated about a relish tray, but it is also a kid favorite. The funny thing is - the relish tray tends to thin out significantly before the meal is served. I have come to accept that the relish tray actually serves as an appetizer for little hands that just can't wait any longer. We always include sweet baby Gherkin's, a can of black olives, and dill pickle spears. Some fresh green olives are always a great addition for the adults too! Of late, I have fallen in love with incorporating some Famous Dave's spicy pickle spears. If you haven't tried them, you are missing out on this unique blend of sweet and heat.
Butterhorn Dinner Rolls
These rolls are shaped like crescent rolls and are truly scrumptious. They are beautiful for the official meal, but they also function perfectly for a leftover ham sandwich later in the day.
1 pkg dry yeast
1/4 c. hot water
3/4 c. milk
1 tsp. salt
1/2 c. shortening
1/2 c. sugar
3 eggs
4 1/2 cups flour
Soft butter
Dissolve yeast and hot water, set aside.
Scald milk, salt, shortening, and sugar, set aside until lukewarm.
Beat 3 eggs well by hand and add them to lukewarm mixture and stir.
Add egg mixture to yeast mixture.
Gradually add 4 1/2 cups flour to above mixture. (I use a dough hook on mixer to mix flour in gradually.)
Put dough on lightly floured board. Knead until right consistency. (Add only about 1/4 cup more flour just until dough isn't sticky.)
Grease a large bowl. Place dough in greased bowl and turn dough so top will be greased as well as bottom.
Cover with a towel and put in warm place to rise until double in size.
Punch dough down and divide in one-half.
Lightly flour board and roll each half in a round pie shape until 1/4 to 1/2" thick.
Spread with soft butter and cut into pie wedges.
Start at big end, roll wedge lightly to center (should look like a crescent roll).
Place on a greased cookie sheet with open end down.
Let rise until double in size.
Bake at 400 degrees, approximately 12 minutes.
There's nothing better than a homemade roll... but if you're looking for a short cut, we found that Sister Schubert's in the freezer section of your grocery store are the next best thing!
I am so thankful that I was blessed with great cooking teachers in my life. My Grandma Agnes, Aunt Pat, my mom, and Sister Lorri are such skilled homestyle cooks. I truly believe there is one special ingredient they put into each delectable dish - and that is a huge scoop of love! While I have a long way to go to achieve their level of talent, I am grateful for what I have learned from each of them.
I hope you are inspired to start planning for your Easter dinner and I hope you might try something new. If you want to try any of our family favorites, each recipe is linked to an easy to print/save PDF version. Bon Appetit!
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