[ Easter in the 80’s ]
This year we spent Easter in New York. Breakfast at home for David and I, then over to my son Johnny’s for festivities with family.
To start, we had deviled eggs! there was candy, of course. For dinner, sweet potatoes, asparagus, green beans with sautéed onions, and a crown roast of pork (the roast was tied with kitchen string.) As always, there was mac and cheese for fussy children … It was delicious. My daughter in law Annie cooked! for dessert she served a wonderful strawberry rhubarb pie, there was also a peach and berry pie from my daughter Sarah.
Lets just say, I was VERY spoiled today! I just took pictures! 🙂
Nita sent over a shot of her and the kids, and Kimberlee sent one with the caption “The Easter Bunny will save a Barbie but not including her in Isa’s Easter basket this year!” — hilarious! you’ll see… I also got a shot of Annie’s leftover plate the next day … looks good!
I hope you all had a wonderful holiday and are looking forward to these coming months as much as I am!
This Spring, treat your family with a special dinner of Roast Duck and Dandelion Greens. Although it’s not often seen on the menu in my home, when I prepare and serve this dish, it’s a simple celebration. The greens not only compliment the duck with their earthy flavor, but they cleanse the liver too! And who doesn’t love roasted potatoes?
One whole duck
One bunch of dandelion greens, rinsed well
One pound red potatoes, quartered
Four cloves of garlic, finely chopped
Half of a lemon, juiced
1. Brine duck for 3 hours in the fridge; amply cover with cold water, 1/2 cup sugar 1/2 cup salt.
2. Takeout of brine, put a little melted butter on it, 1 tbs garlic powder, 1 tbs onion powder, salt and pepper
3. Place in roasting pan, put duck in your 325 degree preheated oven. Cook 3 hours, jack temperature up for final 10 minutes to brown skin.
1. Heat olive oil in pan over medium heat, put greens in oil, toss a few times.
2. Add finely chopped garlic cook for 2 minutes, finish with lemon juice.
1. Toss potatoes in olive oil, salt, pepper
2. Roast long and low to accommodate the duck in the oven (about 45 min)
Chop Chop in The Pot!! It’s who I am, It’s what I do!!
Happy Spring from The Fuller Farmer.