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Easter Feast

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01 / Original postEaster FeastRanee Mueller · 17 Apr 2006 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6-L. · 21 Apr 2006

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General fitness, health and nutrition
Published
17 April 2006
Last activity
21 April 2006
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Ranee Mueller
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  1. Original post
    Ranee Mueller
    Archived post
    #1

    Well, after the Lenten abstinence, and the fast on Good Friday, we
    were ready to feast on Sunday. We had the Easter Vigil Saturday night,
    and ended at around midnight.

    Sunday's feast was at our house, we've been hosting the church and
    family for about three years now. About four families couldn't come
    this year, so we only had about 40 people over including us.

    I made four legs of lamb, stuffed all over with garlic and roasted in
    an herb paste
    A roast turkey, roasted with rosemary, lemon, onion, salt and pepper
    and gravy to go along with it
    Laban bi Khiyar, which is a yogurt cucumber salad/sauce with garlic,
    lemon juice and mint in it
    Hummus
    Three batches of pita bread, of which we have much more left over
    than we thought we would
    Taratoor, a tahina, garlic and lemon sauce
    Harissa, a spicy red chile sauce
    Falafel
    A pot of waraq 'ounab, grape leaves stuffed with meat and rice and
    herbs and cooked in a tomato sauce
    Koubbeh, which is a shell of lamb and burghul wrapped around cooked
    lamb and pine nuts, all spiced
    Tabbouleh

    We set out lettuce, kalamata olives, spanish olives, sweet pickles
    and dill pickles, feta cheese, tomatoes, radishes. Someone brought
    california olives and artichoke hearts.

    Other foods brought were,

    Two hams, with a glaze of orange marmalade and peach juice on them
    that was very nice, but not cloyingly sweet
    A green salad with glazed walnuts and pears and a champagne pear
    vinaigrette
    Chips
    Shrimp cocktail and crackers
    Devilled eggs
    Pesto pasta salad
    Mixed veggies
    A kind of pasta risotto with lots of vegetables
    A Japanese rice roll type thing

    For dessert: I made a triple chocolate cheesecake, double batch in a
    huge pan.

    My MIL made a lemon cake filled with lemon curd and iced with a
    coconut cream frosting and shredded coconut

    Other people brought Easter sugar cookies, frosted and decorated
    Chocolate covered nuts
    Brownies with cherries in them
    Chocolate cake (a belated birthday cake for our priest)
    A shortbread apple [censored]

    To drink:

    Sparkling Shiraz (Lorikeet)
    Vacqueyras Red Wine (Clos de Cavea)
    Ginger Peach Iced Tea (made from Republic of Tea's ginger peach tea)
    Lime Coke
    Cherry Coke
    Barq's Root Beer
    Fanta
    Ice Water

    The lemonade never did get made, but nobody seemed to miss it.

    We still have tons of food here, so anyone in the area is welcome to
    come feast some more. This is a whole week of feasting for us.

    Regards.
    Ranee

    Remove do not & spam to e-mail me.

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/
    http://talesfromthekitchen.blogspot.com/

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  2. Email address hidden
    Archived post
    #2
    Ranee Mueller said:

    I made four legs of lamb, stuffed all over with garlic and roasted in
    an herb paste
    A roast turkey, roasted with rosemary, lemon, onion, salt and pepper
    and gravy to go along with it
    Laban bi Khiyar, which is a yogurt cucumber salad/sauce with garlic,
    lemon juice and mint in it
    Hummus

    Yowza, you must have been feeding an army! It all sounds great. I had
    nine people for dinner and three more for dessert. Here was my final
    menu:

    Green salad (green leaf, romaine, watercress) with sliced strawberries
    and toasted pine nuts and a balsamic vinegar and honey dressing (the
    kids were fighting over the salad bowl)

    Roasted cornish game hens stuffed with white and wild rice, dried
    cherries and sultanas, and toasted slivered almonds

    Roasted asparagus

    Fresh yeast rolls

    Chocolate glazed cream puffs stacked up crocombouche style with plenty
    of birthday candles sticking out (my husband's birthday was
    yesterday...we all sang "Happy Easter to you..."😉 and ricotta cheese
    pie

    Pino grigio with dinner, coffee with dessert. No leftovers. Back to
    the diet.

    Sandy

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  3. Damsel in dis Dress
    Archived post
    #3
    Ranee Mueller said:

    Sunday's feast was at our house, we've been hosting the church and
    family for about three years now. About four families couldn't come
    this year, so we only had about 40 people over including us.

    Only 40?? Wow! That's a lot of people.

    Quoted message said:

    Laban bi Khiyar, which is a yogurt cucumber salad/sauce with garlic,
    lemon juice and mint in it

    Is there a recipe for this, or is it a little of this, a little of
    that until it looks right? Which language is the name in? For my own
    illiterate purposes, I'd like to call it Elbonian Cucumber Salad. I'll
    replace the Elbonian part with whatever you tell me. Boy, this sounds
    good!

    Carol
    --

    Some people are like Slinkies... they don't really have a purpose but
    they bring a smile to your face when you push them down the stairs.

    Stolen from "traid" on the IRC

    Report
  4. Ranee Mueller
    Archived post
    #4

    In article <[email hidden]>,

    Damsel in dis Dress said:
    Ranee Mueller said:

    Sunday's feast was at our house, we've been hosting the church and
    family for about three years now. About four families couldn't come
    this year, so we only had about 40 people over including us.

    Only 40?? Wow! That's a lot of people.

    That's including all kids, and we have a lot of kids, four families
    didn't make it, and we host most major holidays, plus our entire church
    several times a year. We're used to feeding a lot of people. 🙂 The
    most we've had here has been about 60, I think. Our house is a nice old
    house that was designed for entertaining, or at least designed so it can
    function for entertaining quite well. We have to add extra tables and
    move things around, and if the weather is nice we put tables outside,
    but it can be comfortably done.

    Quoted message said:
    Quoted message said:

    Laban bi Khiyar, which is a yogurt cucumber salad/sauce with garlic,
    lemon juice and mint in it

    Is there a recipe for this, or is it a little of this, a little of
    that until it looks right? Which language is the name in? For my own
    illiterate purposes, I'd like to call it Elbonian Cucumber Salad. I'll
    replace the Elbonian part with whatever you tell me. Boy, this sounds
    good!

    It is Middle Eastern. Since my family is from Saudi Arabia, this is
    the Saudi version, which as Rich has learned is the right version. He
    said that he has learned that among the Arabs there is our version and
    the wrong version, 😉. So now he asks if people cook Arabic food my way
    or the wrong way.

    Anyway, take a quart of plain yogurt, any kind you like stir it up a
    bit. Add the juice of a lemon (no seeds please), four or five crushed
    garlic cloves (either through a press, or crushed and chopped up), salt
    to taste, white pepper if you want to be fancy, regular pepper if you
    don't mind black specks, lots of mint, finely chopped and a large
    cucumber, peeled, seeded and finely diced, or two smaller ones. This is
    a loose recipe, you can change things around a bit as you like, but
    these are the basic ingredients. Laban bi Khiyar just means yogurt with
    cucumber. 🙂

    Regards,
    Ranee

    Remove do not & spam to e-mail me.

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/
    http://talesfromthekitchen.blogspot.com/

    Report
  5. Damsel in dis Dress
    Archived post
    #5
    Ranee Mueller said:

    In article <[email hidden]>,

    Damsel in dis Dress said:
    Ranee Mueller said:

    Laban bi Khiyar, which is a yogurt cucumber salad/sauce with garlic,
    lemon juice and mint in it

    Is there a recipe for this, or is it a little of this, a little of
    that until it looks right? Which language is the name in? For my own
    illiterate purposes, I'd like to call it Elbonian Cucumber Salad. I'll
    replace the Elbonian part with whatever you tell me. Boy, this sounds
    good!

    It is Middle Eastern. Since my family is from Saudi Arabia, this is
    the Saudi version, which as Rich has learned is the right version. He
    said that he has learned that among the Arabs there is our version and
    the wrong version, 😉. So now he asks if people cook Arabic food my way
    or the wrong way.

    LOL!

    Quoted message said:

    Anyway, take a quart of plain yogurt, any kind you like stir it up a
    bit. Add the juice of a lemon (no seeds please), four or five crushed
    garlic cloves (either through a press, or crushed and chopped up), salt
    to taste, white pepper if you want to be fancy, regular pepper if you
    don't mind black specks, lots of mint, finely chopped and a large
    cucumber, peeled, seeded and finely diced, or two smaller ones. This is
    a loose recipe, you can change things around a bit as you like, but
    these are the basic ingredients. Laban bi Khiyar just means yogurt with
    cucumber. 🙂

    That sounds out of this world! I'll let you know when I've made it. I
    can't wait! And "Saudi Yogurt with Cucumber" it is!

    Thanks so much!
    Mom
    --

    Some people are like Slinkies... they don't really have a purpose but
    they bring a smile to your face when you push them down the stairs.

    Stolen from "traid" on the IRC

    Report
  6. -L.
    Archived post
    #6
    Damsel in dis Dress said:

    That sounds out of this world! I'll let you know when I've made it. I
    can't wait! And "Saudi Yogurt with Cucumber" it is!

    Thanks so much!
    Mom

    I make something similar using sour cream instead of yogurt - thicker
    and less bitter/acidic. I use a quart of sour cream, a couple chopped
    green onions, cukes, garlic, black pepper and salt. Served on warm
    Pita with chopped tomatoes, it's my favorite sandwich. 🙂

    -L.

    Report

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