My Brother's Easter Feast

Easter was wonderful this year, especially because of my brother's menu.  He is a great talent in the kitchen, and excels when he challenges himself with new recipes, while inventing his own delicious creations.  He studied and lived in Chicago and San Francisco in the 90s and came home anxious to make us all something new he tried.  I ate cactus for the first (and not the last) time, thanks to him.

I say this menu rivals the finest restaurants serving Easter brunch:


Orange and ginger glazed ham

Fall-off-the-bone short ribs

Sausage and mascarpone stuffed mushrooms

I regret not having photos for his homemade macaroni and cheese with goat cheese and rosemary, or Julia Child's Green Beans with Tarragon Cream.  Those were the only two dishes our cousin asked take back to college.  He also served an olive and pepper tray and homemade herbed crostini.

If that wasn't enough for 13 folks to dive into a collective food coma, mom then served her family-famous cheesecakes.

A traditional cheesecake with fresh raspberries and a raspberry glaze, and

a chocolate cheesecake with a cookie crust, chocolate ganache and shavings.

It's a wonder we still had room for all of this tastiness after an afternoon of our favorite appetizers.  Cousins brought a cheese board, a veggie tray and deviled eggs.  I made a version of Buffalo Chicken Dip (post to come soon).  And, my Aunt made a family demanded tradition - her french onion chip dip.  She swears that she follows a basic recipe on a French onion soup package, yet none of us have been able to copy it.  If any Clevelanders remember how good Lawson's chip did was, it's better.  My husband is crazy for it.  He double checks with me each time we get ready for a family holiday if "The Dip" will be there.  Especially since he has joined the family, it has always been there, and always will be.  In fact, my Aunt now makes a double batch.

Thank goodness the weather was nice enough for some of us to walk around the block a few times.  We needed it.

It was delicious and decadent, indeed.

Julia Child's Boeuf Bourguignon

Though I don't have her book(yet), I have made her authentic recipe four delicious times using this step-by-step breakdown.  Especially for someone who has never made this before, I'd recommend this site, especially because you can automatically customize the recipe by how many you need to serve.

And, especially if it's your first time making this, do yourself a favor - follow EACH STEP IN ORDER, and don't skimp.  Take the time and be proud that you are making a classic just the way Julia would want you to.  Splurge on a $10-$15 bottle of French wine, and fresh ingredients.  I used frozen pearl onions in my third creation, in order to save some time.  It was still excellent, but, I was spoiled with the flavor and texture the fresh onions offered.  My husband and I may not have known the difference if I had made it twice before with frozen onions, but we did.   On the fourth time, and probably the fifth to the 50th, I will schedule the added time to prepare fresh pearl onions and welcome the extra steps it takes.

Because of that slight alteration, we are happy that we have used the same wine each time.

This isn't the suggested wine as no brands are specified; it's just the Bordeaux we used in my first go.  I am sure that any decent one will do.  However, the beauty and flavor of wine differs, even if it's a different Bordeaux.  I guess that the flavor will vary depending on brand and even vintage.  We may dare try another when I make it for the fifth time; but, for now, we are happy finding our 'signature' wine for our 'signature' flavor.

Try a Bordeaux (or similar) and stick with it to make your signature Boeuf, or, be daring and try a different wine each time.

I wish the photo of the meal looked as good as it tasted.  We had a dinner party for five with this meal, and we devoured a recipe made for eight.