By Times Staff
As you get ready for your Easter menu, don't forget to take a look at all of the Easter related recipes we have in our collection. You can see all Easter recipes at http://food.gloucestertimes.com/keyword/Easter.
Braised Lamb: Want to try a bone-in leg instead? Jane Ward shows you how to prepare it this way as well. Treating a boneless lamb leg to the same braising techniques as you would a lamb shank yields a finished cut of meat that is evenly cooked and melt-in-your-mouth tender. Plus it absorbs all the wonderful flavors of the braising liquid during the long, slow cooking — in this case the fruity tastes of orange marmalade and raspberry beer, true complements to a spring lamb's sweetness.
Roasted Root Vegetables and Fennel Bulbs: To complement the lamb, you can use root vegetables left over from the fall garden (which if stored properly will still be ready to eat) and a fennel bulb. You want to peel and trim the vegetables into pieces of the same size, sprinkle with olive oil, salt and pepper and roast.
Easter Basket Cake: There are a few tips you will see in this video with Kelly Delaney of Cakes For Occasions that make the basket weave cake not only possible but fairly easy. You'll a No. 48 basket weave tip (available in craft stores).
Easter Bunny Egg Cookies: Many families have a tradition of making Easter bunny cookies, and some add frosting and sprinkles. This recipe as prepared by Felicia (Ciaramitaro) Mohan of Gloucester whose family has been making this for generations, uses decorated Easter eggs, too. She continues the tradition with her children and others in the extended family. You can have the kids help by decorating the eggs and assembling the cookies.
Pizza Gaina: This traditional Easter dish is a savory ricotta pie, an Italian holiday dish rich in fresh cheeses and Italian meats traditionally prepared for breaking the Lent fast.