Since our families are in California, we don’t have family nearby to invite over for Easter supper. When we lived in Ohio, we usually had a place to go for Easter supper. This is the first year in about two years that my husband, Eric, has been able to spend Easter dinner with me and my daughter. He’s had to travel for business on Easter Sunday the past two years. When it was just my daughter and I, we’ve kept dinner simple and non-traditional.
This year, I wanted to cook Easter supper, but realized that even a 5 lb spiral ham is still to large for a family of 3. So, I started perusing my favorite food blogs and came across a recipe from Annie’s Easts. I have been a huge fan of Annie’s blog since I discovered it 2 months ago. I had some pork tenderloin in the freezer and did a search on her blog and discovered a nice recipe for Herb Marinated Pork Tenderloin. She had grilled her pork tenderloin, which yielded a beautiful caramelization on the outside of her pork. She did mention that one could bake the tenderloins and get the same results (minus the beautiful browning on mine). Just follow the link for Annie’s recipe. I followed the recipe just as she wrote. The pork tenderloins I made were marinated for 3 hours, which still have a nice citrus flavor in the meat.
Aside from the pork tenderloin, I roasted some asparagus with salt & pepper and olive oil. Then I made Frosted Cauliflower, which is a recipe my friend from Ohio shared with me, when we lived there. I was a guest at her Easter supper and fell in love with her Frosted Cauliflower recipe. She makes a pretty darn good Chicken Paprikash, which I hope to get from her one day!
Much to my pleasant surprise, Eva (my precocious 3 1/2 year old) LOVED the asparagus and even asked for a side of mayonnaise so she could dip it! Any way I can get veggies into my child works for me. She didn’t quite like the cauliflower, but she picked out the cheese quickly! It’s all about multiple exposures to different foods and vegetables before my child accepts something new on her plate.
Here are some prep photos of the meal:
Frosted Cauliflower right out of the oven
1 large head cauliflower
1 1/2 cups mayonnaise (I will only use Helmans or Best Foods mayonnaise)
1/4 c. prepared mustard (like French’s)
1 1/2 cups shredded sharp cheddar cheese
salt & pepper to taste
Mix together mustard and mayonnaise, set aside. Trim cauliflower to remove leaves and wash. Keep cauliflower head whole. Place whole head into a pot of boiling water (pot is filled about half way or middle of cauliflower), stem down. Simmer until cauliflower is just tender (knife cuts through cauliflower with some resistance). Carefully drain whole cauliflower. Place cauliflower into a round French white casserole dish (or an 8×8 Pyrex dish). Spread or “frost” cauliflower with mustard mayonnaise mixture over entire cauliflower. Pat shredded cheddar cheese over entire cauliflower head. Bake in a preheated 350F oven for 10-15 minutes until cheese is completely melted.