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Mediterranean Easter Menu: Part 1

27 Mar

Hello everyone,

I decided to post part of my Easter menu, since there will be several recipes!! So far everything I have made my husband has really liked. He doesn’t like hot peppers, so I’ve stayed away from anything like that. Just lots of fresh herbs, vegetables ect…

Herb Lamb Bread:

2 Tblsp. active dry yeast

2 cups sour milk, 105-115 degrees

1/2 cup granulated sugar

2 tsp. salt

2 large eggs

1 stick unsalted butter, cubed

6 to 6 -1/2 cups all-purpose flour

2 tblsp. each fresh rosemary and thyme, very finely chopped

 2 tblsp dried lavender, very finely chopped. NOTE below***

Heat the milk with the butter over medium heat until butter is melted ( it will looked curdled, don’t worry it will come together). Make sure your milk is in within the temperature range before adding the rest of the ingredient’s, I use a thermometer to check. Add the yeast, sugar, salt, herbs, and eggs mix well, I use my kitchenaide mixer with the paddle attachment, then use the dough hook once I have added 5 cups of the flour. Add remaining flour if needed. Your dough should be slightly tacky to the touch. Put in greased bowl and cover the top with oil (lightly), cover bowl with plastic wrap. Let raise until doubled in bulk. I used my Wilton 3-D lamb pan for the bread. With remaining dough shape into loaves or rolls.  Here is the pan I use: http://www.wilton.com/store/site/product.cfm?id=3E30B7F9-475A-BAC0-56CB6774F9DF7273&killnav=1   Let raise in pans until doubled in bulk and bake at 350 degrees. The lamb pan will take about 45-55 minutes. If you are a not a baker here’s a tip to tell when bread is done.  Tap loaves with your finger and they should  sound hollow. Other shaped pans and rolls bake at varying times. It just takes practice and time!  

Lavender is a strong flavored herb, you can leave it out if you wish to. It’s an acquired taste, you either love it or hate it. I happen to love it!!!

Rack of Lamb Marinated in Garlic and Herbs:

For the marinade:

1 large onion

4 cloves garlic

zest and juice from 1 lemon and 1 orange

1 tblsp. Dijon mustard

1/2 tsp. cayenne pepper

2 tblsp.  each fresh mint, thyme, rosemary, and basil, chopped

1/2 cup olive oil

Place all ingredient’s in a food processor, (except oil) and finely chop. With the processor running slowly add the olive oil in a thin steady stream, until mixture is blended. Place lamb in a ziplock bag and let marinate for at least 6 hours or for up to 2 days.

2 racks of lamb trimmed or 12 lamb chops

 oil for brushing, and salt and pepper to taste

Sear lamb in a cast iron pan until browned all over. Heat oven to 350 degrees, and place lamb in roasting pan. Roast for 10-12 minutes until meat thermometer reaches 125 degrees. Cover with foil for 10 minutes before carving. If using chops heat the broiler and place a rack 4-6 inches from the heat. Broil chops on an oiled broiler pan for 3-4 minutes on each side for medium rare. Salt and pepper to taste.

Artichoke Hearts with Raisins

6 large artichokes about 4 inches in diameter

1 lemon, cut in half

2 tblsp. lemon juice

1/4 cup olive oil

1 cup vegetable broth or stock

2 cup chopped and peeled tomatoes

1/2 raisins, soaked in warm water for 10 minutes

2 tblp. honey

salt and pepper to taste

Cut the stems and tops off of the artichokes, break off and  discard most of the outer leaves and remove all the rest with a sharp knife. Scoop out the fuzzy chokes with a small sharp spoon. Rub the cut surfaces with the lemon half and float the artichokes in a bowl of cold water mixed with the lemon juice until all the artichokes are prepared.Drain and pat dry just before cooking. Pour the olive oil into a large saute pan and place over medium-high heat. Add the artichokes and toss to coat in the oil and add the broth. Cover and steam for 12-15 minutes. Add the tomatoes, raisins, and honey; stir well and simmer, uncovered until artichokes are tender, and juices have reduced by half, about 10 minutes. Season with salt, pepper and more honey or lemon juice if needed. Transfer artichokes to serving plate and spoon sauce over top.

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Posted by on March 27, 2010 in Easter Menu

 

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