Easter Dinner with the Reeds

As a Jewish kid Easter never meant to much to me. We didn't get to search for eggs or dye them pretty colors. But it did, and always has meant Easter dinner with the Reeds. Great food and fun at their  beautiful home.  These recipes from Easter are so good, I can't believe how great these pictures came out!  Yum!

Pepper Jelly with Fresh Mint

adapted from Foster's Market Cookbook

1 cup Foster's Seven Pepper Jelly (we used Stonewall Kitchen) or your favorite pepper jelly

1/4 cup chopped fresh mint

3 tablespoons red wine vinegar

1 teaspoon freshly ground black pepper

Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to a week.   I prefer the jelly  room temperature and easier to spread. If you keep it in a jar, just run it under warm water. 

Foster's Market Cookbook  Grilled Butterflied Leg of Lamb

serve with Fresh Mint-Pepper Jelly

Butterflied lamb cooks faster and more evenly, and is easier to trim of fat and silverskin than a whole leg of lamb. A butterflied leg has more surface area than a whole leg, so there's more flavor from the marinade and the grill. The lamb can be marinated up to 2 days in advance.

One 41/2-to-5 pound butterflied leg of lamb, trimmed of excess fat and silver skin

8 garlic cloves, cut in half smashed lightly with a flat side of a knife blade

1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram and oregano

3 tablespoons olive oil

1/2 cup Marsala or dry red wine

3 tablespoons chopped fresh mint

3 tablespoons kosher salt

1 freshly ground black pepper

Safflower oil or canola oil, for oiling the grill

1 recipe Foster's Seven Pepper Jelly with fresh Mint above

Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into  each slit. Rub the lamb on both sides with olive oil, Marsala, remaining garlic, rosemary, mint, salt and pepper. Cover and refrigerate overnight or let stand 1 hour at cool room temperature.

Brush the grill grates lightly with safflower oil. Prepare a hot fire in a gas or charcoal grill.  

If the lamb has been in the refrigerator, bring it to room temperature. Remove the meat from the marinade and drain slightly, allowing some of the marinade to remain on the lamb for added flavor.  When the fire is medium-hot place the lamb on the grill and cook 15 to 20 minutes per side, basting frequently with the remaining marinade. Move the lamb to the side of the grill, away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare or 140 to 145 degrees for medium.  Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into thin, 1/4 inch slices and serve immediately with Foster's Seven Pepper Jell with Fresh Mint. Yum!  This is so so so good!

The Foster's Market Grilled Vegetable Ratatouille

Because we grill the vegetables instead of cooking them in a skillet, this ratatouille has a fresher flavor and texture than traditional ratatouille. Try it warm or at room temperature in summer when the garden is overflowing with lots of fresh vegetables. Leftovers can be used to fill omelets, to layer in lasagna, or to top rice, pasta, risotto, or polenta. If you use dried oregano instead of fresh, perk up the dish with a handful of chopped flat-leaf parsley.

Safflower oil or canola oil, for oiling the grill

1 eggplant, cut into 1/2 inch-thick rounds

1 zucchini, quartered lengthwise

1 yellow squash, quartered lengthwise

1 red bell pepper, halved, seeded and stem removed

1 red onion, cut into 1/2-inch-thick rounds

1/3 cup olive oil

1/3 cup balsamic  or red wine vinegar

Salt and freshly ground black pepper

2 tomatoes, cored and diced

2 tablespoons drained capers

6 fresh basil leaves, cut into thin strips (chiffonade)

2 tablespoons chopped fresh oregano or marjoram or 2 teaspoons dried oregano or marjoram

juice of 1 lemon

Brush the grill grates lightly with safflower oil. Prepare a hot fire in a gas or charcoal grill. Toss the eggplant, zucchini, yellow squash, red bell pepper, and onion with the olive oil and vinegar in a large bowl. Season with salt and pepper.  Place the vegetables on the hot grill and cook turning once, until tender and slightly charred. (the eggplant and onion will take 5 to 6 minutes per side, the squash and bell pepper 3 to 4 minutes per side)  Place the grilled vegetables in a single layer in a baking dish and cool to room temperature. Dice the grilled vegetables and place them in a large bowl with tomatoes, capers, basil, oregano, and lemon juice. Season with additional salt and pepper if desired, and toss gently to mix. Serve immediately to refrigerate until ready to serve.