{"id":16608,"date":"2019-04-15T12:06:47","date_gmt":"2019-04-15T17:06:47","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=16608"},"modified":"2019-04-15T12:06:47","modified_gmt":"2019-04-15T17:06:47","slug":"easter-recipe-suggestions","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2019\/04\/15\/easter-recipe-suggestions\/","title":{"rendered":"Easter Recipe Suggestions"},"content":{"rendered":"<p><a href=\"http:\/\/winetrailtraveler.com\/blog\/wp-content\/uploads\/2019\/04\/easter1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-16611\" src=\"http:\/\/winetrailtraveler.com\/blog\/wp-content\/uploads\/2019\/04\/easter1-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" \/><\/a>With Easter Sunday approaching so quickly, deciding what to serve for dinner can be daunting for those who are experiencing hosting Easter dinner at their home for the first time. Others experienced in hosting Easter dinner may want to offer a different entr\u00e9e or side dish for everyone to enjoy.<\/p>\n<p>If you are looking for a unique recipe for the day, consider one of the recipes from the Wine Trail Traveler website\u2019s <a href=\"http:\/\/winetrailtraveler.com\/recipes\/food.php\">recipe section<\/a> and\/or look at some of our <a href=\"http:\/\/winetrailtraveler.com\/recipes\/easter1.php\">suggestions for Easter<\/a>.<\/p>\n<p>If you are planning on serving lamb for Easter, check out this recipe from Schug Carneros Estate Winery in California.<\/p>\n<p class=\"wprm-recipe-name wprm-block-text-bold\"><strong>Sirloin Lamb Roast with a Cabernet-Olive-Roasted Pepper Jus<\/strong><\/p>\n<p><em>Ingredients<\/em><\/p>\n<div class=\"wprm-recipe-ingredients-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-name\">nicely trimmed boneless sirloin lamb roast<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">approx. 2 lbs., tied with string (your butcher can do this for you)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">dry red wine<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp.<\/span> <span class=\"wprm-recipe-ingredient-name\">dried thyme<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">large cloves garlic<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">minced<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">shallots<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">finely chopped<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">Cabernet Sauvignon<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">beef stock<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">chopped Kalamata olives<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">chopped roasted red bell peppers<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp.<\/span> <span class=\"wprm-recipe-ingredient-name\">fresh thyme<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">chopped<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp.<\/span> <span class=\"wprm-recipe-ingredient-name\">fresh rosemary<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">chopped<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">salt and freshly ground black pepper<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to taste<\/span><\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Early in day of serving: Place the lamb roast in a large zip-lock plastic bag along with the red wine, dried thyme, the garlic and some freshly ground black pepper. Marinate the lamb roast 4 to 6 hours at room temperature, turning lamb over several times during this process.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">One hour before serving: Preheat oven to 450 degrees F. Remove lamb roast from marinade and pat dry with paper towels. Lightly sprinkle salt and pepper all over the outside of the roast then set it aside on a plate. Heat a heavy duty saut\u00e9 pan over medium-high heat. When hot, brown the roast on all sides, beginning with the fattiest side. After browning, remove the roast to a shallow oven-proof pan and roast in the oven for approximately one hour.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Begin the \u201cjus\u201d just after the roast goes into the oven: Pour off excess fat from saut\u00e9 pan. Add shallots and saut\u00e9 over medium-high heat until translucent. Deglaze the saut\u00e9 pan with the Cabernet wine and reduce by half over medium heat. Next add the stock and again reduce by half. Remove pan from heat and set aside until meat comes out of the oven. Check the roast with a thermometer after 40 minutes; roast to an internal temperature of 145 degrees F for medium rare, 165 degrees F for well done. Remove meat from oven, add any juices to the \u201cjus\u201d that was started and cover roast lightly with foil. Allow the roast to rest for 15 minutes and finish the \u201cjus\u201d. Add the chopped olives and roasted peppers to the \u201cjus\u201d in the saut\u00e9 pan and warm over medium heat. Next add the chopped herbs and salt and pepper to taste. Quickly slice the roast, divide among four plates, and ladle a spoonful of the \u201cjus\u201d over each portion. Serve immediately with your choice of starch and vegetables. Serves 4.<\/div>\n<\/li>\n<\/ul>\n<p>Recipe provided by <a href=\"https:\/\/schugwinery.com\" target=\"_blank\" rel=\"noopener\">Schug Carneros Estate Winery<\/a> in Sonoma, California.<\/p>\n<\/div>\n<\/div>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Easter Recipe Suggestions\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=16608\"><\/script>","protected":false},"excerpt":{"rendered":"<p>It&#8217;s not too early to start planning your Easter dinner. Check out these recipe ideas for the day.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[724,1207,34,69,98],"class_list":["post-16608","post","type-post","status-publish","format-standard","hentry","category-the-taste-of-wine","tag-easter","tag-entrees","tag-food","tag-recipes","tag-wine"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/16608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=16608"}],"version-history":[{"count":3,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/16608\/revisions"}],"predecessor-version":[{"id":16614,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/16608\/revisions\/16614"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=16608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=16608"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=16608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}