EASTER FOODS

I think about cooking

I have always looked forward to Easter weekend as a sign of Spring and, hopefully, for some Honey-Baked Ham. Easter brings a specific skill set and ingredient list to the once-a-year feast.

Eating more deviled eggs than anyone should ever be allowed to is never the plan going in, but they are so good and basically the best one-bite appetizer ever imagined.

My appreciation for asparagus has grown from an acquired taste to becoming one of my favorite seasonal vegetables because of its versatility and ease of preparation. Whether roasted, grilled, or steamed, it screams the end of April showers and the hope for May flowers.

As much as I love a good spiral-cut, sticky-sweet smoked ham, having a new neighbor toss one of her still warm, just-off-the-smoker, Oxford-Famous, black pepper, clove, and brown sugar-brined and smoked, bone-in pork butts over the fence on our way out of town ranks right up there in friendly gestures and taste memories.

And, of all the “Eating” Holidays, I think Easter provides the best leftovers that last. Unlike Thanksgiving, where the bird is picked clean in a day or two, slices of ham for days means grilled cheese and Denver omelets. Any and all remaining hard-boiled eggs provide the base for egg salad - I love using it like a condiment on ham sandwiches or dolloped into a bowl of Gumbo z’Herbes - another traditional treat typically prepared in New Orleans on Holy Thursday.

If you read my post on Passover, you know I am not a churchgoer. Nor do I observe the 40 days of fasting—formally known as Lent. I understand the meaning behind it, and I applaud those willing to sacrifice for what they believe in—it’s just not something for me.

However, some of my friends and family commit to giving up foods they normally rely on for “sustenance”, including candy, donuts, and fried foods. So, No French Fries, No Fried Chicken Wings, No Potato Chips—yet on Fridays for nearly six weeks, they are treated to a Fish Fry. I believe this has more to do with not eating meat than getting a crispy piece of deep-fried catfish, but it makes me wonder.

As I was putting together a list of options I might prepare for a Potluck Easter Luncheon this Sunday, it occurred to me: Why aren’t there any traditional recipes utilizing the standard flour, egg wash, and breadcrumb breading?

A few things sprung to mind, using ingredients we have all come to associate with the annual Bunny Brunch or Brinner, depending on your family's timeline of church and egg hunts…

Pea, Parmesan, and Mint Arancini

Ham and Scalloped Potato Croquettes

Cornmeal Fried Asparagus with Creole Mustard Aioli

(Recipe included below for Paid Subscribers)

Any of these would go really well with Rosemary, Garlic, and Dijon-roasted leg of Lamb served with homemade Mint Pepper Jelly and a crispy-edged, cheesy casserole of scalloped potatoes.

But for me, My Grandma’s Pea Salad really brings the meal together. Looking at the recipe instantly makes me consider options for nearly every ingredient listed, but it is these precise ingredients that make it what it is—simple, accessible, and familiar.

And delicious, if not a wee bit soggy, as a leftover, too.

Grandma’s Pea Salad

1 head of iceberg lettuce

1 can of peas, drained

4-6 hard-cooked eggs, peeled and roughly chopped

1 small onion, diced

4-6 oz cheddar, sharp or Colby

Mayonnaise to taste

Kosher salt and fresh black pepper to taste

-Cut or tear the lettuce into smaller pieces in a salad bowl

-Add remaining ingredients and toss gently to mix

-Adjust seasoning

-Refrigerate until ready to serve