Easter Seasonal Meals
Following are three meals which I enjoy during the Easter Season.
1. Pate Paques. This is a light meal consisting of "Pate Paques" (Easter or Paschal Pate) and a green salad. The pate paques consists of seasoned ground pork or ground pork and veal, capped with halved hard boiled eggs enrobed in a puff pastry dough and baked in an oven. A person can season the meat with shallots, parsley, chives, salt, pepper and any other season you may like. This pate historically was only available during the Easter season and thus its name and found in the central region of France than known as "Berry". Tourist enjoyed this pate so much that today it is known as "Pate Berrichon" and is available all year round. A green salad goes well with the pate. A nice chocolate molten lava cake for desert would round this well.
2. Rack of Lamb. A seasoned rack of lamb with rosemary or other herb accompanied with baked half tomatoes garnished with parmesan cheese and bread crumbs and au gratin potatoes, baked sliced and garnished gruyere cheese, onions and garlic makes this a satisfying meal. A fruit tart such as a raspberry tart would end this meal well.
3. Maultaschen. Another light meal, Maultaschen is a "Swabish Art" dish; orignated in the Baden-Wurttemberg state of Gerrmany--Southwest Germny. Maultaschen is what we would call a large ravioli, i.e, flour dough envelopes filled with chopped meat and brains and spinach. It can either be served with a sauce or as I prefer it, in a broth. I suspect a person can use whatever ingredients in the ravioli the person wishes and the sauce/broth would be determined by these ingredients.
Enjoy and I wish you a Blessed Easter Season! .
1. Pate Paques. This is a light meal consisting of "Pate Paques" (Easter or Paschal Pate) and a green salad. The pate paques consists of seasoned ground pork or ground pork and veal, capped with halved hard boiled eggs enrobed in a puff pastry dough and baked in an oven. A person can season the meat with shallots, parsley, chives, salt, pepper and any other season you may like. This pate historically was only available during the Easter season and thus its name and found in the central region of France than known as "Berry". Tourist enjoyed this pate so much that today it is known as "Pate Berrichon" and is available all year round. A green salad goes well with the pate. A nice chocolate molten lava cake for desert would round this well.
2. Rack of Lamb. A seasoned rack of lamb with rosemary or other herb accompanied with baked half tomatoes garnished with parmesan cheese and bread crumbs and au gratin potatoes, baked sliced and garnished gruyere cheese, onions and garlic makes this a satisfying meal. A fruit tart such as a raspberry tart would end this meal well.
3. Maultaschen. Another light meal, Maultaschen is a "Swabish Art" dish; orignated in the Baden-Wurttemberg state of Gerrmany--Southwest Germny. Maultaschen is what we would call a large ravioli, i.e, flour dough envelopes filled with chopped meat and brains and spinach. It can either be served with a sauce or as I prefer it, in a broth. I suspect a person can use whatever ingredients in the ravioli the person wishes and the sauce/broth would be determined by these ingredients.
Enjoy and I wish you a Blessed Easter Season! .
Labels: Food
posted by Paul Amrhein | 4:59 PM
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