By Tammy Thornton
Preparing holiday meals for a crowd can be a daunting task. In November, all the chopping, baking, and planning for Thanksgiving dinner can take an entire week, only to have it consumed in 20 minutes flat, leaving a roomful of stacked, dirty dishes and a turkey carcass in its wake. Fortunately, for me, Easter dinner feels a bit more relaxed, with lower expectations than “The Great Feast” of fall that’s steeped in unalterable traditions. But since Easter is one of the most holy days of the Christian faith, you want your time together with family and friends to be special and meaningful.
Even though food isn’t the point of the holiday, it’s interesting how, in most cultures, celebrations are centered around food. We feel a sense of oneness and camaraderie when we “break bread together”. I love seeing the faces and hearing the laughter of different generations of my family gathered around the table, while quietly remembering those who aren’t.
As my mother-in-law got a little older and started handing over the reins of hosting holidays, I wanted to keep up the high standards of the delicious meals that she had always made for us. One year, taking a cue from her dinners of Easter past, I recalled a wonderful crown roast that she had cooked. The butcher prepares two racks of pork loin chops and ties them in such a way that forms a “crown” and it makes an impressive presentation indeed. So, for once, I was on the ball and knew to call our local butcher ahead of time to pre-order this centerpiece of my meal. When I placed the order, they warned me it could get a bit pricey and suggested a half-crown. Of course, I insisted that it must be a full crown for effect. After all, this was a special day and my in-laws were coming for dinner! Well, when I naively arrived at the store, beaming about my purchase, they told me what the final price would be. I almost fainted from sticker shock. Perhaps in my excitement the week before, my math skills had forsaken me when I ordered a full crown. But the deed was done, and now it was my job to cook this roast that I believe should have been gold-plated and bejeweled. That was many years ago, and what I remember most was not the taste of the roast, but my fear of ruining this meal that had dipped into our kids’ college fund. Lesson learned. Keep things simple.
No longer a young bride, I’ve learned the art of entertaining is to find ways to make delicious food that doesn’t take all your time away from your guests. Usually, the head chef of Easter dinner is also the person busy filling grass-stuffed baskets with candy and hiding colorfully dyed eggs. Wild rice in the rice cooker and make-ahead mashed potato casserole will free up oven space and time for the spiral ham—covered with pineapples, cloves, and cherries. Hopefully, we can get the “free” holiday ham leaving a little room in the wallet to splurge on our family favorite, salmon.
Deceivingly simple, salmon is my go-to entree for a special meal. Marinated about 15-20 minutes before it goes into the oven, start to finish takes about 40 minutes. Mix an 1/8 cup brown sugar with 1/8 cup soy sauce. Add the zest and juice of one lime and a splash of extra virgin olive oil. That’s it! Make sure you place two to three layers of tin foil on a rimmed baking sheet or you will be scrubbing burnt caramelized brown sugar off the pan until Labor Day. Rub the marinade over the salmon and let it sit 15-20 minutes. Place salmon in a 400 degree preheated oven for 10-15 minutes. Then broil for a few minutes, keeping a careful eye on it so it doesn’t burn. I usually throw a couple of sprigs of thyme before or after broiling, which is more for presentation than flavor.
Whether you are celebrating Easter or Passover, eating matzah, muffins, or spending your stimulus check on a crown roast, cherish those loved ones around your table. God bless you and your family, and keep it simple.
Tammy Thornton is a mom of four, a substitute teacher, and a Sunday school teacher. She is passionate about gardening and cooking, and loves the beach.
