Easter Dinner pt. 2

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Welcome to the final instalment of Easter! As previously mentioned, with a vegetarian in the house we couldn't do the usual meat dishes that are customary at Easter.  Without further ado, here is our menu.
The Menu:
Starter
Leafy Greens w/ Thousand Island Dressing

Main
Toasted Hot Cross Buns 
Cheesy Au Gratin Potatoes
Stuffed Mushrooms

Dessert

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Easter in New Zealand is AMAZING!  Though the forecast was calling for rain, it turned out to be a beautiful autumn day.  True to Wellington fashion, it was a bit windy, so I was thankful I wore tights underneath my Easter dress.   Our tiny little church was stuffed full of congregation members and Pastor Tim lead a rousing service in which children passed out daffodil bulbs, lead us in song, and we questioned "Is everything sad going to come untrue?" Best, Easter service, ever!

Last week I stayed after church to help fellow parishioner, Therese, and some of the children create a small diorama of Jesus' grave.  We used plants, a small tree, and some grass seed pre-planted in pantyhose for our recreation.  At the time, it was a lot of soil, with not much growth, but this week it looked absolutely amazing!  The Sunday school teachers used it to tell the story of Jesus' resurrection to the children this week, complete with a little clothes pin angel.  It was adorable.

After service as we were viewing the diorama we were shocked to find a large orange cat lounging on one of the chairs.  Friendly as you could ever hope for a cat to be, I later found out that on nice days when the doors to the church are left open he comes into sunbathe and get love from parishioners as they drink their afternoon tea.

We didn't linger too long, but before we left I was encouraged to select a plastic egg that was filled with a chocolate and tiny Easter decoration and shrink wrapped, so I could have a tiny little Easter egg to take home with me.   These people really know how to make Easter a joyous occasion.

Once home we rushed to Skype with my immediate family back home in Pittsburgh.  We had a nice long conversation and then it was time to get down to business.  That was my Easter and you have all been incredibly patient, so here is your pay off… Easter dinner!

Au Gratin Potatoes

4 medium sized potatoes
1 Tbsp Butter
1/2 clove garlic
1/2 tsp flour
1/2 c. cream
1/2 c. milk
1 c. shredded sharp cheddar cheese

a few dashes of salt & pepper

  1. Heat the oven to 350 F.
  2. Rub the inside of a deep casserole dish with garlic, then grease with butter.
  3. Slice the potatoes thinly. You can peel them prior, but I prefer them with the skins on. Layer sliced potatoes in the casserole dish.
  4. In a saucepan heat cream, milk, salt, pepper and cheddar cheese on low-heat. Once the cheese is fully melted and the mixture is uniform throughout, pour into the casserole dish. 
  5. Cover the casserole dish and bake for 45 minutes. After 45 minutes, remove the lid to allow the top to brown and let bake a remaining 15 minutes. If you like, at this time you may also add extra cheddar cheese topping or breadcrumbs.


Note: If you do not have a deep casserole dish, or just want to be extra safe, I recommend placing tinfoil or another dish underneath the casserole dish.  The cheese mixture tends to bubble up and cause a bit of a mess.
Very loosely based off of a recipe found at Bite.





Stuffed Mushrooms

12 large brown mushroom caps with stems (NOT portobellos)

2 tsp EVOO
1/2 block of cream cheese (softened)
1/2 c. spinach
1/2 clove garlic
1/2 tsp onions
1/3 tsp salt
1/4 tsp pepper

1 Tbsp breadcrumbs
1/2 Tbsp parmesan cheese
Pinch of garlic powder
Pinch of Italian herbs (if you use seasoned breadcrumbs you may want to omit this)
EVOO for drizzling

  1. Preheat oven to 400 degrees
  2. Remove the stems from the mushrooms.  Finely chop the stems.  Place the caps cavity side up on a baking sheet and leave for later.  
  3. Chop the spinach and dice the garlic and onion
  4. Heat EVOO in a skillet and add the stems.  Cook the stems until they have reduced to about half their original size.
  5. In a medium sized bowl, mix the cream cheese, mushroom stems, spinach, garlic, onion, salt, and pepper together.  
  6. In a separate, smaller bowl, mix the breadcrumbs, parmesan cheese, garlic powder, and Italian herbs.  
  7. Spoon the cream cheese mixture into the mushroom cavities.  Sprinkle the breadcrumb mixture over each mushroom and drizzle EVOO on top.  
  8. Bake 20 minutes, or until the tops of the mushrooms are nice and golden.
Original recipie found at Little Spice Jar.

Helpful Hint: If you have any extra cream cheese mixture leftover it makes a great cracker spread!






And because I know you're curious, here is a glamour shot of our finished icebox cake!  Happy Easter everyone! 








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