lookin for new side dishes for Easter

RRP

My beloved and I had a serious talk tonight and other than Egret's ham we're not too inclined to revert to the old standbys of green beans, smashed tators and some salad. Please help refresh our Easter table! Thanks!

Little Steven

Ron,

Egged scalloped potatoes and sauteed Brussels sprouts?

Maybe some corn Maque choux?

Steve

Mike in Abita

Maybe a little Pineapple Head glazed carrots? Cauliflower bacon gratin? Some type of spinach and artichoke casserole?

Carolina Q

Green beans, but with roasted fennel and shallots. Plus they call 'em haricot verts.

Very good!

http://www.epicurious.com/recipes/food/views/Haricots-Verts-Roasted-Fennel-and-Shallots-231101



And as for brussels sprouts...

Hoss

Baby Limas,Real creamed corn,purple hull peas,spiced peaches,souped up taters of any kind,corn bread,broc/cauli salad with dressing.The sky's the limit! :woohoo:

LoneStarEgg

How about corn off the cob. Need about 1 ear of corn per person give or take... Cut the corn off the cob. Dice a couple of bell peppers (1 red 1 orange). 1/2 large onion diced. 3 - 4 garlic cloves minced. Heat a large skillet freely coated with EVOO, Add onion and cook til translucent. Add peppers, garlic, and corn. Salt & fresh ground pepper to taste. Cook, stirring often until the corn is cooked.

Dimple's Mom

Scalloped potatoes or potatoes anna go great with ham. Also, asparagus wrapped with pancetta and then grilled is superb. Depending on how many people you're serving, artichokes. I liked the idea of the grilled pineapple too. I've also seen cheesy broccoli at Easter, but it wasn't my favorite, only because I didn't like the recipe. Maybe broccoli gratin or cauliflower gratin.

Village Idiot

If you have a Penzey's in your town and can get Mural of Flavor, this is an excellent side dish. Works with green beans or snow peas. You could use Italian seasoning also if you don't have a Penzey's.

1 lb. Green beans, fresh, or Snow Peas
½ cup Pecans
2 tablespoons Butter, or olive oil
2 teaspoons Sesame seeds
2 teaspoons Mural of Flavor
2 teaspoons Honey
Bring a pot of water (at least 2 quarts) to a rolling boil. This takes up to 15 minutes. Add the green beans and cook 2 minutes. Drain and rinse the beans to stop the cooking but leave them warm. While the water is coming to a boil, heat the butter/oil in a medium pan and simmer on low with the pecans.

Once they are lightly browned, add the sesame seeds and Mural of Flavor. Once the beans are boiling in the pot, drizzle the pecan mix with the honey, stir regularly, then when the beans have been drained and rinsed, add them to the pan and toss with the seasoned nut mix. Place in a serving bowl. Cover the bowl with foil and place in a warm place until ready to serve.

Di

How about broccoli salad or a cold corn salad? Both pair well with ham. If interested, I'll give you my recipes.

gdenby

Sweet and sour red cabbage that leans a little towards the sour side might be a nice contrast to glazed ham.

egret

Ron.
This goes well with the ham...and it's easy to make :

Macaroni & Cheese With Wine

1 1/2 cups uncooked Elbow Macaroni
1/4 cup chopped Onion
3 T. Butter (melted)
3 T. All-Purpose Flour
1 1/2 cups Milk
1/2 cups Dry White Wine
1/2 tsp. Salt
Pinch of Pepper
2 cups (8 ounces) shredded Sharp Cheddar Cheese (divided)
Paprika
Dry bread crumbs

Cook macaroni, drain and set aside.
Sauté onion in butter in heavy saucepan; add flour, stirring until mixture is smooth.
Cook one minute, stirring constantly.
Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat; add salt, pepper, and 6 ounces of cheese.
Stir until cheese melts.
Add macaroni and mix well.
Pour into a lightly greased 2-quart casserole.
Sprinkle with 2 oz. cheese, paprika and bread crumbs.

Cover and bake at 350 degrees for 15 minutes.
Uncover and continue baking 15 minutes.

Humphrey Chimpden Earwicker

roasted beets. if you hated beets as a kid, give them another shot. this is from a coupla years ago. beautiful color for the table too.



OH!. i finally tried cooknbiker's recommendation and added a heaping tablespoon of horseradish (prepared, jarred) to the beets. this sunday my wife and i split maybe 5 or six medium beets mixed with a tablespoon (all that we had left) of the horseradish. i would add more. stupid me, i thought the horseradish would add some nice white contrast to the beets. um. it turned it purple, of course.

it turns EVEYRTHING purple, by the way? :ermm: :huh:

fishlessman

cedar planked mashed potatoes with cheese or since you hve some ham make a colcannon with smoked ham and kale. if youve never cooked tha taters with the skin on and remove them at the end before smashing, its much better than peeling and boiling. we usually have sweet taters with the ham instead of the russets
http://www.foodnetwork.com/recipes/tylers-ultimate/colcannon-recipe/index.html

Ripnem

Di,

I'm interested in both. Just love cold salads.

It's going to be 75 today :woohoo: starting to think summer round here.

RRP

To one and all:
Thanks for the ideas - we have much to mull over!

Little Steven

Know what you mean. Eggcellent use of the emoticon.

Steve

ranger ray

a popular side dish( condiment i guess ).... around here for easter is grated red beets mixed with ground horseradish.... it goes well with ham and potato salad..... they sell it stores already made around here NEPA... how bout some pickled eggs??

Memphistide

one of my favorites!

Di

Here you go.........

Broccoli Salad
2 cups Miracle Whip or Mayo
1/2 c. sugar
6 tbsp apple cider vinegar
1 1b bacon, cooked and crumbled
8 cups broccoli flowerettes
1 red onion
1/2 raisins
1 cup Sunflower Seeds

Mix the Miracle Whip, sugar and vinegar together.
In large bowl, combine all the remaining ingredients. Toss with the dressing mixture. Refrigerate for several hours before serving.

Corn Salad
4 12 oz. cans whole kernal corn
1 chopped green and red bell peppers
1 cup chopped celery
1/3 cup canola oil
1 c. sugar
1 c. white vinegar
4 tsp dried onion
1 tsp salt
1 tsp celery seed

Drain corn and combine with peppers, celery and oil in large bowl. In small saucepan, combine sugar, vinegar, onion, salt and celery seed. Bring to a boil and simmmer for a couple of mins. Add to corn and refrigerate several hours. Drain to serve.

Marty4UT

the BBQ beans from the New BGE cookbook are the bomb! My in-laws ate every single beans from the pot.