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    Spring Roasts for Easter and Passover With Seasonal Sides and Desserts
    Spring Roasts for Easter and Passover With Seasonal Sides and Desserts
    Spring Roasts for Easter and Passover With Seasonal Sides and Desserts
    Ebook87 pages43 minutes

    Spring Roasts for Easter and Passover With Seasonal Sides and Desserts

    By Joy Wielland

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    About this ebook

    Spring dinners, be they for a holiday or an event are defined less by the actual dish served than by the ingredients used to prepare it. In time of renewal, with the winter over, looking forward to the abundance of summer, it’s important to feature foods that symbolize the season. This leaves lots of room to cut loose and try new recipes, with the year’s most receptive audience. Fresh, green, young, tender are adjectives that best describe the items of choice for these meals and the way they’re prepared and served should reflect these qualities. This book offers a variety of easy, truly delicious recipes with new twists on the traditional foods: spring poultry, lamb, veal and fresh produce. There’s a selection of simple but impressive desserts that can be made in advance to save time as well as a beautiful DIY way to decorate cakes without past experience or special equipment.

    LanguageEnglish
    PublisherJoy Wielland
    Release dateFeb 25, 2016
    ISBN9781310139383
    Spring Roasts for Easter and Passover With Seasonal Sides and Desserts
    Author

    Joy Wielland

    Joy WiellandBorn into a family that loved traveling and tasting different cuisines, Joy Wielland grew up with an appreciation of food. Years in Italy doing graduate work gave her the chance to explore the different regional dishes of that country as well as those of other countries in Europe, and transformed a pleasant pastime into a lifelong hobby by inspiring her to cook. The hobby became a business in 1999, when frustrated by an “empty nest” she trained, joined the United States Personal Chef Association and opened Suddenly Supper Personal Chef Service. Joy admires people, especially parents, who are focused on careers, while trying to maintain a traditional home environment.She wrote her menu cookbook Dinners With Joy hoping to help them by making all aspects of the evening meal preparation stress free. Her blog Kitchen $centse at dinnerwithjoy.com also addresses the problem of coping with rising food prices, its motto is ”Creating Wonderful Scents, While Saving Cents by Using Sense.” She advocates controlling food costs through organized planning and informed shopping and has written a book on this subject as well as others on different aspects of food preparation.

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      Book preview

      Spring Roasts for Easter and Passover With Seasonal Sides and Desserts - Joy Wielland

      Spring Roasts for Easter and Passover

      With Seasonal Sides and Desserts

      Joy Wielland

      Copyright © 2016 by Joy Wielland

      TABLE OF CONTENTS

      INTRODUCTION

      POULTRY

      CHICKEN

      - Chicken with Herb Butter

      - Chicken with Fruit Stuffing.

      - Chicken with Lemons and Garlic

      - Roast Chicken with Mustard and Onions

      CORNISH GAME HENS

      - Game Hens with Wild Rice and White Grapes

      - Apricot Glazed Cornish Hens

      - Cornish Hens with Whisky Sauce

      DUCK

      - Duck with Apple-Apricot Stuffing

      - Duck with Cherries

      - Duck a l’Orange

      - Duck Oriental

      SQUABS

      - Squabs with Black Olives

      - Squabs with Tarragon and Port

      - Doves Royale a l’Antoine’s

      - Sauce Paradis

      LAMB

      - Leg of Lamb with Garlic and Rosemary

      - Leg of Lamb with Mint Sauce

      - Leg of Lamb in Yogurt Marinade

      - Stuffed Lamb with Mint and Apricots

      VEAL

      - Braised Leg of Veal

      - Roast Rump with Mushroom Sauce

      - Veal Tonnato

      - Roast Leg of Veal with Currant Glaze and Cumberland Sauce

      SPECIALIZED MEAT CUTS

      - Stuffed Breast of Veal

      - Crown Roast of Lamb

      - Rack of Lamb

      - Rack of Veal—Can Also be Used for Lamb

      SIDES

      - Asparagus

      - Green Peas, Lettuce and Scallions (Green Onions)

      - Peas and Mint

      - Sweet Pea Pods

      - Snow Peas

      - Green Beans

      - Gingered Carrots

      - Broiled leeks Au Gratin

      - Leek and Potato Bake

      - Roast Potatoes with Garlic

      - Roast Potatoes and Squash with Dill

      - Summer Squash-Zucchini and Yellow

      - Zucchini and Summer (Yellow) Squash

      - Caramelized Shallots or Pearl Onions

      - Spinach Casserole

      - Spinach Gnocchi

      SALADS

      - Bibb Lettuce and French Blue Dressing

      DESSERTS

      - Coconut Macaroons

      - Basic Meringues

      - Quick Peach Melba

      - Mocha Dream

      - Other Versions of Meringues

      - Meringue Torte

      - Meringue Tower

      - Rhubarb Kutchen

      - Meringue Gateau

      - Easy Berry Angel Cake

      - Berry Napoleons

      - Tartlets

      - Yogurt Berry Cups

      - White Chocolate Brownie Torte

      ABOUT THE AUTHOR

      INTRODUCTION

      Spring is the accepted time for rebirth. It’s the season for seeding and planting rather than harvesting and preserving. In culinary terms, that translates into a craving for dishes filled with fresh products. So it’s fitting that the foods we choose to celebrate the holidays which fall during these months reflect that craving. Our menus gravitate to tender greens, berries and animals connected to Spring.

      In the poultry category, chickens and eggs remain indelibly associated with spring, as are domestic ducks. The wild ones are game and linked with pheasants and quail to hunting and fall which excludes them from this season’s options. Turkeys and geese are starred on their own later in the year as well and not included here. Chickens, granted, are plentiful all year but even if something is served often, it’s nice to have a fresh take that suits a special occasion. The same applies to domestic ducks. Also included are Cornish Game Hens and squabs. They’re perfect alternatives to dealing with large roasts and leftovers. Moreover, Game Hens are all white meat and squabs all dark so they are the solution to eating preferences

      The meats included, lamb and veal, especially lamb, also have long associations with spring feasts. Pork, like game, is fall oriented and large cuts of beef are favorites in winter, while the smaller ones rule the grills in summer. Lamb and veal have lost popularity in the U.S. over the past decades but perhaps that will be reversed by the effects of the severe weather on the feed crops during the past few years. Sheep have great capacity for versatility in grazing and

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