Opps…in all the hustle and bustle of the day…I forgot to hit the “Publish” button on this post yesterday!!
Easter is finally upon us and the weather is still holding beautifully. We were meant to get showers from Wednesday onwards, but the sun has been splitting the sky and everyone is out and about in their spring finery.
Mother nature has been a bit of a show off too.
We have a house-full coming for dinner this afternoon. Nineteen for supper (that’s the adults and the children) and another seven for the afters (tea and dessert/cheese board and port). The big debate in our Irish home has been lamb or ham?!? Yes, it’s the baa vs the oink!
My lovely husband is fed up with me asking everyone we meet, “Are you serving ham or lamb for your Easter supper?” Our Irish home is evenly divided. What about yours? To keep the peace, we’ve decided to split the difference and have both this year. Roast lamb with garlic and rosemary AND baked ham crusted with brown sugar glaze and honey.
For sides will be having roast potatoes and boiled potatoes (you can never have too many potatoes in Ireland), garden peas and a big green salad. And for our pudding (dessert) we’re serving Rhubarb Crumble, Apple Tart, Banoffee, Lemon Drizzle Cake, Meringues with fresh fruit and cream and, for the children, we have Rice Krispie Bars, Rocky Road Biscuits, and Caramel Squares. It’s an Irish desert feast!
To finish off the supper, we’re serving a selection of gorgeous Irish cheeses: Gubbeen, Cooleeney, Cashel Blue, Wexford Vintage Cheddar, along with Manchego and Saint Agur (the last two not being Irish).
It’s a huge Easter meal for a rather large crowd, but as my sister-in-law loves to say, “Many hands make light work!” We’ve got many hands cooking today: even two of the brothers-in-law are hard at work in the kitchen, each one making a leg of lamb! We can’t wait to see who makes the best one.
From our Irish home to yours, I wish you a very Happy Easter!