Thursday, March 14, 2013

Feast Menu - Ostara

Here is another complete menu for your Ostara celebration. A little lighter than the previous one.

Ostara Menu 2 

Appetizer- Spring Dip with Pita Chips

Ingredients:

6 cups fresh parsley leaves
2 cups fresh mint leaves
1 tablespoon sherry vinegar
1/4 teaspoon salt
Dash of ground nutmeg
Dash of ground red pepper
Dash of black pepper
1/2 cup part-skim ricotta cheese
1/2 cup plain fat-free yogurt
1/4 cup low-fat sour cream
1 tablespoon minced fresh onion
1 teaspoon unflavored gelatin
2 tablespoons water
Fresh parsley sprigs
Pita Chips

Preparation:

1- Place parsley and mint leaves in a food processor, and pulse 2 to 3 times or until combined.

2- Add the sherry vinegar, the salt, the nutmeg, red pepper and black pepper and process until well-blended, scraping sides of processor bowl occasionally. Add ricotta; process until smooth.

3-Spoon parsley mixture into a mixing bowl; stir in yogurt, sour cream, and onion. Sprinkle gelatin over water in a sauce-pan; let stand 1 minute.

4- Cook over low heat; stir until gelatin dissolves. Remove from heat; cool slightly. Stir into parsley mixture. Cover and chill. Garnish with parsley sprigs, if desired. Serve with Pita Chips.

For Pita Chips, you need approximately 3 pitas of 6 inch each. To do the pitas as chips, preheat the oven to 350°. Split pitas, and cut each into 8 wedges. Place wedges in a single layer on a baking sheet and bake for 20 minutes or until crisp. You can also use Tortillas if you prefer.

Main Dish - Ginger and Thyme–Brined Pork Loin 

Ingredients:
1 cup chopped fresh thyme sprigs
2 cups water
1/2 cup ginger preserves (such as Dundee)
3 tablespoons kosher salt
1 (2-pound) boneless pork loin roast, trimmed
1 teaspoon freshly ground black pepper
1 tablespoon ginger preserves
1 teaspoon chopped fresh thyme

Preparation:

1- Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves and then, pour thyme mixture into a large zip-top plastic bag and add the pork in the bag, then seal. Marinate in refrigerator 24 hours, turning occasionally.

2-Preheat oven to 425F.

3- Remove pork from bag; discard marinade. Pat pork dry with a paper towel and rub pork with pepper.

4- Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl and place rack with pork in pan.

5- Bake for 25 minutes, then reduce heat to 325F (do not remove pork from oven); bake 30 minutes.

6- Brush preserves mixture over pork and bake an additional 5 minutes.Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

Side Dish - Apricot Glazed Carrots & Cheese-Ranch Potato Bake

Ingredients:
2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish

Preparation:

1- Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender and drain.

2- Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Cheese-Ranch Potato Bake

Ingredients:

4 pounds russet potatoes, cut into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons butter, cubed
1 (8 ounce) package shredded colby-Monterey Jack cheese blend
1 (8 ounce) bottle Ranch dressing

Preparation:

1- Preheat oven to 400F. Lightly grease a 9 x 13 inch baking dish. Place the potatoes in the baking dish.

2- Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender.

3- Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Salad - Quinoa Salad with Artichokes and Parsley

Ingredients:

1 tablespoon olive oil
1 cup chopped spring or sweet onion
1/2 teaspoon chopped fresh thyme
1 (9-ounce) package frozen artichoke hearts, thawed
1 cup fat-free, lower-sodium chicken broth
1/2 cup uncooked quinoa
1 cup chopped fresh parsley
5 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Preparation:

1- Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender.

2- Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer.

3- Cover and cook 18 minutes or until liquid is completely absorbed. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

Dessert - Banana-Coconut Cream Pie

Ingredients:

2 cups flaked coconut
5 tablespoons butter
3/4 cup sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoons salt
3 cups half-and-half cream
4 egg yolks, lightly beaten
2 teaspoons vanilla extract
2 large firm bananas, sliced
whipped cream and sliced bananas, optional

Preparation: 

1-  In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350F for 7 minutes. Cool on a wire rack.

2- For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring.

3- Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.

3 comments:

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. Life is full of many challenges. Challenges that will make you or break you depending on how you handle it. Visit my site for more updates. God Bless to your site.

    n8fan.net

    www.n8fan.net

    ReplyDelete
  3. I really enjoyed reading your article. I found this as an informative and interesting post, so i think it is very useful and knowledgeable. I would like to thank you for the effort you have made in writing this article.


    edupdf.org

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...

Followers

Archanges & Protection/My Witch's Kitchen © 2010-2012. Powered by Blogger.