Try learning how to make new Easter menu recipes instead of the old traditional ones. Nothing says it has to be any of your older recipes. Simply make ones which incorporates your favorite tastes. Enhancing the eye appeal will make them extra special for the day.
If you are one who loves the good flavors of Chinese food, start your menu with a delicious Asian mushroom soup. It is special enough to be on your Easter menu recipes because of all the great ingredients for flavor. Three types of mushrooms blend together to make this wonderful Asian mushroom flavor.
If you are learning how to make Easter menu recipes or for any special occasion recipes, you just cannot get any better than roast beef tenderloin. You are sure to excite any of your dinners with this one. The wonderful flavor and the most tender texture will present your guest a most appealing dining experience.
You cannot go wrong serving potatoes with any special meal. When you learn how to make Easter menu recipes, you will find many different potato recipes will fit well. Both of the following recipes are very good and both can be prepared in advance if you like. The mashed potato recipe is extra good with the sauce serve with the beef tenderloin recipe.
There are so many desserts that can go with the Easter menu recipes; both traditional and nontraditional. The lemon blueberry pie recipe is a great finale to the dinner; one which will please the entire guest list. The great lemon flavor blends well with sour cream and fresh blueberries. Topped with a delicious meringue makes it special for the holiday.
Cover dried mushrooms with hot water; soak until softened about 30 minutes.
Drain mushrooms and rinse off any grit; discard stems and slice thinly.
Heat 1 tablespoon oil in large saucepan; add shallots and cook over high stirring until lightly browned.
Add the leek, white and dried mushrooms, ginger and curry powder.
Cook over medium heat while stirring for 3 minutes; pour in stock, coconut milk and bring to a boil.
Blend cornstarch in small bowl with 1 tablespoon water until smooth.
Stir the paste into the soup mixture and bring to a boil over moderate heat.
Reduce heat to low and simmer for 30 minutes; season with salt and pepper.
Heat remaining 2 tablespoons oil in medium skillet.
Add wild mushrooms and sauté over high until softened about 2 minutes; season with salt and pepper.
Divide wild mushroom among 4 to 6 bowls; stir the lemongrass and lemon juice into the soup.
Ladle the soup into the bowl; garnish with chopped chives.
2 Days ahead: put prunes in glass bowl and cover with Madeira wine and set at room temp to plump.
Preheat oven to 450F degrees.
In large heavy pan heat oil over 2 burners until hot; season beef with salt and pepper.
Add meat to hot pan and brown on all sides; transfer pan to oven.
Roast meat about 20 minutes or until thermometer registers 125F degrees for medium rare.
Set meat on warmed platter, cover lightly with foil and keep warm.
Discard fat in pan and set pan over 2 burners; add shallots and wine.
Simmer over medium heat until liquid is reduced in half.
Increase heat to moderate high, add 1 ½ cups chicken stock and boil until reduced by half.
Pour sauce in nonreactive saucepan; add soaked prunes and remaining ½ cup chicken stock.
Simmer over low heat stirring occasionally until sauce thickens slightly.
Cut the beef into 16 sli8ces; pour any of the meat juices into the sauce and stir in the butter.
Season with salt and pepper and serve on side of the beef.
Peel potatoes and cut into 1 inch cubes.
Cook covered in boiling water over medium heat until tender about 15 to 20 minutes.
Drain and place in large mixing bowl; add cream cheese, sour cream, butter, milk and onion salt.
Beat on medium speed until smooth and fluffy; spoon into greased 9 X 13 inch baking pan.
Cover and bake at 325F degrees for 50 minutes.
NOTE: These can be prepare the day before and heated thoroughly before serving
Cook potatoes in the skin; cool peel and shred.
Combine cheese and 4 tablespoons butter in saucepan; heat until cheese is almost melted.
Remove from heat and blend in sour cream, onions, salt and pepper.
Fold in potatoes and spoon into 2 quart greased casserole dish; dot with 2 tablespoons butter.
Cover and bake at 300F degrees for about 25 minutes.
This is a delicious ending to your Easter menu recipes!
Preheat oven to 375F degrees.
Spoon blueberry pie filling into prepared graham cracker crust.
In a medium bowl beat egg yolks; stir in sweetened condensed milk, lemon juice and rind.
Pour mixture into prepared crust over blueberry pie filling.
Bake for 25 minutes.
Beat egg whites until foamy; gradually add 1 tablespoon of sugar at a time while beating on high speed.
Beat meringue until stiff peaks form.
Remove pie from oven and spread meringue on top sealing to the crust edges.
Return pie to the oven and bake until meringue is golden brown. About 15 minutes.