Three Classic Easter Recipes

I find when it comes to holiday food; the more things change, the more they stay the same. The primary fare served at Easter dinner is as traditional as turkey on Thanksgiving. Customary choices for the Easter main course are baked ham, roasted lamb, chicken or roast beef. Suppose you want to stay aligned with other time-honored recipes on Easter. Look no further. I have three recipes to share, which I guarantee you will use repeatedly.

This Easter, consider some of my long-standing, yet modernly prepared, New England favorites: baked potato nests with chives, brilliantly simple (and fat-free) Burgundy wine sauce for beef, or classic creamed onions.

Time Saving Methods

I have a weakness for cooking food based on old recipes. Nevertheless, if pressed for time, I am open to any modern shortcut I can take in the process. How my dear grandmother ever got along without a microwave oven is a mystery to me. Bless her sweet heart, though.

1. Potato Nests - It is OK if you decide to cook and mash the potatoes for the nests ahead of time, or even the night before. On Easter, simply heat them in the microwave, then spoon onto a baking pan, and pop it in the oven.

2. Burgundy Wine Sauce - Is roast beef your family's favorite Easter meal? You will adore the ease of preparing a shortcut burgundy wine sauce. Of course, you can make the gravy from the beef drippings. That is my preferred method.

However, if you think time will pose an issue, pick up a couple jars of fat-free gravy at the grocery store. You will be adding dried tarragon, thyme, and Burgundy wine, so it definitely tastes delicious.

3. Creamed Onions - I believe that creamed onions are an overall flexible side dish. This recipe works with ham, chicken, roast beef or lamb. Again, if time is a factor, you can purchase onions in a jar to make this dish. Be sure to drain them first. Otherwise, use fresh small white onions.

Potato Nests with Chives

What You Will Need - Serves 6-8

8 large potatoes

1/2 cup milk (add more if needed)

3 tablespoons butter

4 tablespoons fresh chives (finely chopped)

Salt and white pepper (to taste)

1. Cooking Directions for Potatoes

Peel, quarter, and boil potatoes in water until tender. Drain and return to the same pan. Add milk, butter, chives, and salt and pepper if desired. Mash by hand, or whip using the beater.

2. Cooking Directions for Nests

Preheat oven to 450 degrees. Grease a baking pan. Arrange serving-sized amounts of mashed potato on the baking pan with the nest sides at least two inches high. You can use a pastry tube as well. This actually enhances the presentation of the potato nests. Melt some butter, and brush on the nests. You can also brush the nests with stiff egg white instead of the butter. Bake for about 15 to 20 minutes until golden brown and crisp. Serve immediately.

Burgundy Wine Sauce

What You Will Need - Makes 2 Cups

1 jar (12 oz) beef gravy (fat-free)

1/4 cup Burgundy wine

1/4 teaspoon dried tarragon

1/8 teaspoon dried thyme

Cooking Directions

Mix all the ingredients in a saucepan. On medium heat, bring to a boil. Stir often. While hot, serve in a gravy boat. This Burgundy wine sauce recipe works well with any beef dish.

Creamed Onions

What You Will Need - Serves 8

2 lbs small white onions (peeled)

4 tablespoons butter

4 tablespoons flour

1 1/2 cups chicken stock

2 cups whipping cream

Cooking Directions

In a kettle, add onions, cover with water. On high heat, boil for about 15 minutes or until tender. Drain. Using a skillet over medium heat, melt the butter. With a whisk, blend flour into the melted butter. Stir in chicken stock and the cream. Simmer for approximately 10 minutes. Add the onions, heat through for 5 minutes. Serve while hot.

These Easter holiday recipes are adaptable enough to prepare any time of the year. Serve them for dinner on a Wednesday -- or when you entertain dinner guests. Enjoy, and Happy Easter.