Food: Easter & Passover Recipes
Cary, NC — Passover begins tomorrow evening (Friday, April 3, 2015), while Easter falls on this Sunday (April 5, 2015). Whether you celebrate with Matzoh Ball Soup or an Easter Ham, four CaryCitizen recipes can “serve” as great entrees, sides, or desserts for this weekend’s holidays.
Recipes for Easter
We pulled two CaryCitizen Easter recipes from the past.
A delicious, easy-to-make entree and side are both highlighted in this recipe, which was first published last year. Contributor Lynette McEvoy shares her secret of using an already-cooked ham and adding sweet ingredients like pineapple, cherries, brown sugar, honey and orange juice to create a quick, out-of-the-ordinary spin on the Easter classic.
She also shares her Creamy Holiday Potato Salad, made with russet potatoes, hard-boiled eggs, onion, pickles and sour cream, among other ingredients.
This recipe, first shared by Leslie Huffman in 2011, contains not only a recipe for roasted leg of lamb but an explanation on the significance of serving the entree on Easter Sunday.
The lamb, which is seasoned with ingredients like rosemary and lemon zest, is also an “easy version” of a holiday classic.
Recipes for Passover
In the past, we’ve also published Passover recipes for both a new dessert and a holiday staple.
In 2011, Leslie shared a Passover recipe that she claims will “free you from the bondage of boring dessert.” If you’ve never made a Passover dessert, try this simple matzoh made with brown sugar, chocolate and nuts.
CaryCitizen Editor Hal Goodtree shared his own recipe for a “Passover staple” in 2013. He explains in detail each step and ingredient, from making the chicken broth to selecting matzoh to adding a special ingredient. He even provides some variations to the recipe.
Whether you celebrate Easter or Passover, you can always find more CaryCitizen recipes. Have a wonderful weekend with good food, family and friends, readers!
Story from staff reports. Photos by megabeth and Chef Helen.