I have to confess. My Easter tradition is ending our Lenten fast with a charcoal grilled steak after midnight mass, accompanied by the best bottle of red wine we have in the house. Or, should I say, that was my tradition. We’re a 7:30AM mass family now - with the kids, we have not gone to midnight mass in over a decade.
That doesn't mean I gave up on my Easter Eve steak. This year? A thick cut ribeye with asparagus, baked potatoes, and my last bottle of 1997 Silver Oak Alexander Valley Cabernet Sauvignon.
And, with that bottle, I'm out of great wine. Someday I’ll get back to wine country. Until then, it’s cheap wine for me.
For Easter itself, the main course comes down to: are you a ham or lamb person? Either makes a great centerpiece for the dinner table. Here are some of my recipes:
- Grilled Ham with Honey Bourbon Glaze (coming Thursday)
- Rotisserie Ham with Orange and Honey Glaze
- Rotisserie Ham, Barbecue Style
- Rotisserie Fresh Ham with Injection Brine
- Grilled Butterflied Leg of Lamb
- Rotisserie Whole Leg of Lamb with Orange and Fennel Dry Brine
- Rotisserie Leg of Lamb Provencal
What do you think?
Questions? Other ideas? Favorite Easter recipes? Leave them in the comments section below.
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