Our Easter Dinner | Porchetta with Roasted Vegetables, Mashed Potatoes, and a Creamy Lemon Pie
March 26, 2016
As I mentioned earlier, we celebrated our Easter dinner with my siblings in the middle of the week. It has been nice to spread out the festivities and celebrate a little bit each day. This was my first time making a big holiday dinner by myself (besides Saint Patrick's Day but that isn't as major as Easter) and I was so excited! Our menu was porchetta, roasted vegetables, mashed potatoes, and a creamy lemon pie for dessert.
I have been wanting to make porchetta for a few years now and I thought this was the perfect excuse to try it out. We ordered a 6 pound pork shoulder from a local organic farm. Ask your butcher to butterfly the meat or you can do it yourself. Then you make a paste from fresh herbs and garlic, rub it on the meat, roll it up and roast it. Simple but is a great show piece.
I kept the sides very simple. Roasted carrots and asparagus added some color to the menu and mashed potatoes are always a hit with my family. For dessert, I made a very simple creamy lemon pie. The recipe is heavily inspired by my favorite blogger, Jenny Steffens Hobick of Everyday Occasions. It was so delicious and you would never have guessed how easy it was. I served the pie with fresh coffee in my wedding china and I couldn't have been happier. Here are my methods and recipes for an easy but beautiful Easter dinner.
6 pounds pork shoulder, butterflied
2 tablespoons fresh rosemary
5 cloves garlic
1 teaspoon fennel seeds
1 tablespoon black peppercorns
1 tablespoon salt
1/4 cup olive oil
2 whole heads of garlic, cut in half widthwise
Preheat your oven to 325°F. Using a morter and pestle, grind the rosemary, garlic, fennel seeds, peppercorns, salt, and olive oil until a paste forms. If you don't have a morter and pestle, use a food processor.
Lay out the meat (like and opened book) and rub the paste on the inside of the meat.
Roll up the meat (like a cinnamon roll) ending with the fat side up and tie with baking twine.
Place the garlic cloves on the bottom of your roasting pan (on top of the grates if you have them).
Place the roast on top of the garlic with the fat side up. Roast in the oven for about 3-4.5 hours or until pork reaches 165°F. We have a convection oven and it only took about 3 hours. I would imagine a regular oven would take about an hour to an hour and a half more.
The outside will be browned and crispy when done.
Slice and serve!
We served a bottle from King Estate Winery from our trip there. Read about it by clicking here.
My mashed potatoes recipe can be found by clicking here.
Roasted Carrots and Asparagus
2 pounds carrots
2 pounds asparagus
freshly ground black pepper
Preheat your oven to 325°F. Peel the carrots and cut into halves or quarters depending on their size. Snap the tough bottoms off of the asparagus. Put the carrots on one baking sheet and the asparagus on another. Drizzle both with olive oil and sprinkle with salt and pepper. Roast for 45 minutes or until vegetables look brown and soft.
Creamy Lemon Pie
Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter, melted
3 lemons, juiced
2 cans sweetened condensed milk
6 egg yolks
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
lemon zest, for garnish
Preheat your oven to 350°F. Make the crust. Put the graham cracker crumbs, sugar, and melted butter in your pie dish. Using your fingers mix the ingredients. Flatten the mixture with your fingers and push into the pie plate to make the crust. Make sure to push up the sides to make a back crust. Bake for 10 minutes. Meanwhile, make the filling. In your stand mixer fitted with a paddle attachment, mix together the condensed milk and egg yolks. Add the lemon juice and stir just to combine. Pour the mixture into the pie crust and bake for an additional 15 minutes. Let pie cool for 20 minutes while you make the topping. Make your whipped cream by whipping together the heavy cream, vanilla, and powdered sugar with your whisk attachement in your stand mixer until soft peaks form. Spoon the whipped cream on top of the pie and garnish with lemon zest. Keep in the fridge until ready to serve.