Happy Easter Everyone! What a wonderful day. From the realization at 7:30 Friday night that Cam, Cathy, Pete and Ellie didn't have plans for Easter dinner to 2:00 Sunday when the kitchen was reverberating with the laughter and conversation of 24 voices, it was as if a delightful April snowball was gathering speed and mass as it rolled down a 30 hour long hill. Sometimes spontaneity is the best (and fastest) way to host a holiday dinner. Let's see... Mom, Dad, Ashlyn and Kayla, Cam, Ellie, Cathy and Pete, Adele, David, Tanner and Tess, Amy and Steve, Serafina and Darin, Greg and Sally, Sarah and Tony, Sherwood, Travis, Elizabeth and I. Now, that's a party. Everyone pitched in, and no one left hungry. Adele made Green Bean Casserole. Cathy brought bread. Sarah made deviled eggs. Serafina made a warm carrot salad. Mom brought some chips, edemamme, ham, Apple Crisp, Chiffon Cake, Strawberries and Whipped Cream. Greg made a Mediterranean Cucumber and Tomato Salad. I made some veggie dip and onion dip with carrots and pretzels, cashews, and shrimp cocktail. For dinner I added corn, mashed potatoes, pineapple casserole, and roast leg of lamb with rosemary gravy. It was so succulent. We also had traditional cheesecake with dark and white chocolate sauces, lemon bread, and lemon muffins.
We had a feast. A feast of blessings. How wonderful it was to be surrounded by family and friends old and new. To know that we had enough to share. We could break bread and give thanks for all of those who joined us at the table. I absolutely love the moments at a gathering where I can fade into the background, become the kitchen, and embrace the feeling of contentment. I have given myself to these people. They have received me and they are happier because of it. That is pure pleasure for me- It's pure love. Thank you all for giving me such a wonderful day.
Here is one version of Chocolate Sauce for Serafina and Rosemary Lamb for everyone.
1 12ounce package Ghirardelli Chocolate Bits
1 ounce unsweetend chocolate- chopped
1 cup heavy cream
Place all ingredients in a microwave safe bowl. Cover. Heat on high for 2 minutes. Stir with a small whisk until all chocolate is melted. Serve over chiffon cake, cheesecake, ice cream or just on your finger.
Roast Leg of Lamb
1 7 or so pound fresh leg of lamb
1 Tablespoon dried Rosemary
10 cloves of garlic
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried lavender
1 teaspoon dried oregano
For the gravy: 1/4 cup cornstarch and 1/4 cup cold water, and 3 Tablespoons chicken or vegetable bouillon paste
Preheat your oven to 400 degrees. Wash the leg of lamb and trim any silver skin. With the blade of a sharp paring knife, pierce the lamb with 15 or so 3/4" deep slits all over the leg. Set the lamb on a rack in a deep baking pan, fat side up. Peel the garlic cloves and cut the larger ones in half. Push the garlic pieces deep into the slits. Sprinkle the entire leg with the herbs and spices. Pour 6 cups of water into the baking pan. Cover well with foil and roast 45 minutes. Turn down the heat to 325 degrees and continue cooking 2 1/2 hours. Uncover and cook another 15 minutes. Remove the lamb from the oven and place on a deep platter. Cover with foil and let rest 15 minutes. Pour the drippings through a fine mesh sieve into a medium saucepan. Heat on high. Add the bouillon. In a separate bowl mix the cornstarch and cold water until completely dissolved. Pour the mixture into the saucepan. Whisk constantly until the gravy comes to a boil, and thickens. Turn the heat all the way to its lowest setting. Carve the lamb into slices to your liking. Drizzle the meat with gravy and serve. Be sure you've got extra gravy at the table. Hope you like it!