Easy Easter Menu
- Simple Baked Ham
- Rosemary Potatoes
- Glazed Julienne Carrots
- Light 'n' Creamy Chocolate Cake Roll
Full Answer
What is a Good Easter dinner menu?
To Customize Your Easter Dinner
- Choose your favorite appetizers from the post above based on how many people you plan to serve.
- Choose your main entree from the post above.
- Choose a starchy side dish (mashed potatoes, pasta, rice). ...
- Choose 2–3 green vegetable sides from the post above.
What is traditional Easter menu?
From glazed ham and deviled eggs, to scalloped potatoes and a lemony dessert, here is your essential menu for a simple, traditional Easter dinner everyone will enjoy. This menu for Easter dinner hits all the high notes you’d expect from a traditional springtime holiday celebration.
What are the most popular Easter foods?
- Preheat the oven to 375 degrees and spray a jumbo muffin tin with non-stick cooking spray.
- Separate the crescent roll dough along the perforations and set aside.
- Take one marshmallow and roll it first in the melted butter and then in the cinnamon sugar. ...
What is the best food for Easter dinner?
Rack of lamb is actually pretty simple if you remember three main points:
- Seasoning only with salt and pepper, instead of marinating, lets the flavor of the lamb come through.
- Put the lamb fat side down in a smoking hot skillet and leave it alone for a minute until it's brown. ...
- Baking lamb at 300° keeps the meat from tightening up so that it comes out very tender. ...
What to serve with ham for Easter?
When it comes to Easter, you gotta have cheesy potatoes with your ham. To make this decadent side dish, layer thinly sliced potatoes with heavy cream and mozzarella, asiago and raclette cheeses.
Is pizza rustica good for Easter?
Pizza Rustica. Pizza rustica is traditionally served on Easter and for good reason — it is a showstopper and perfect to dish up on a special occasion. Although it takes a little bit of work to prepare, you can make it a day ahead and bring to room temperature before putting it on your holiday table.
Dan Jacobs
As a kid, Dan Jacobs wanted to be a cop; his brother, a robber. Thankfully neither took that route. Jacobs, a Chicago native who has lived in Milwaukee since 2011, is a chef who stays true to his Midwestern roots while incorporating the global culinary influence he has sought out all his life.
Dan Van Rite
Dan Van Rite did not take the traditional path to becoming a chef. As a boy, the Green Bay, WI., native wanted to be an accountant; once a bit older, his passion turned to architecture. While pursuing an architectural degree, Van Rite began working at a local restaurant, first as a server and then as a cook.
Zach Castillo
Zach had been cooking professionally for 11 years with a heavy background in butchery and charcuterie. Cooking from the west coast to the midwest, he’s spent the last 2 years with the JVR Hospitality Group. He enjoys dogs, corndogs, heavy metal, and baking pâté.
Claire Bossow
Claire has been in the restaurant industry for the past 17 years. After studying French and German at UW-LaCrosse and then traveling and living abroad, she settled back in Milwaukee. She’s been with the JVR Group for 3 years and currently maintains the wine program for EsterEv. She enjoys cookies, gardening, and all things wine.
