Helpful Tips for Hosting Easter
By Schwan's Home Service, March 18, 2017
This year, Easter Sunday falls on April 16. With only a few weeks left, why not get an early start on menu planning and other preparations?
Whether your gathering will be small or you’ll be hosting a big crowd of hungry family and friends, rely on Schwan’s® to help make entertaining and feeding everyone easier and tastier.
- Create your guest list and invite friends and family. This way you’ll know how many guests to plan for and can order accordingly.
- First (and most important) things first. To be sure you have it in plenty of time, order your juicy Bone-In Pork Loin Rack Roast or Spiral-Sliced Bone-In Ham for Easter now.
- Decide what you’ll want to serve for side dishes and vegetables. Some guests will tell you that’s their favorite part of the meal. We’ve got lots for you to choose from.
Creamy Mashed Potatoes – Making these is super easy in the microwave or on the stovetop if you don’t have oven room, but if you do, try out our new recipe for a Mashed Potato and Cheddar Casserole for a more dressed up version.
Roasted Baby Bakers – Fully roasted and lightly seasoned with salt, pepper and a hint of garlic.
Super-Sweet Cut Corn – Add a colorful dish to your menu with our new recipe for Corn and Pepper Blend Skillet.
Green Peas – Tender and sweet and a kid favorite.
California Blend – Add crunch and texture with this veggie blend.
Asparagus Spears – Asparagus spears just about shout spring and always look elegant.
Multigrain Loaf – from the oven right to your bread basket.
Southern-Style Biscuits – Great for dinner and even better for leftover ham sandwiches.
Don’t forget dessert!
Turtle Crème Pie – Our new Turtle Crème Pie features layers of chocolate and caramel sprinkled with pecans and is sure to satisfy everyone’s sweet tooth after Easter dinner.
Chocolate Crème Pie – If you didn’t get a chocolate bunny, this VIP (Very Important Pie) should give you your chocolate fix with layers of chocolate.
Key Lime Pie – This Key Lime pie, made with real Key limes and a vanilla crumb crust, is tangy and easy to serve. Want to add some flair? Chef Christina of the Schwan’s Chef Collective recommends dipping slices in chocolate while they’re still frozen. Here’s how.
Two Weeks Before – Get the Table Ready!
- Launder and iron cloth tablecloths and napkins, or, if your style is more casual, shop for paper serve-ware and napkins.
- Hand-wash your fine china if it’s been in storage for a while. Think through which serving dishes, glassware and utensils you’ll need.
One Week Before
- Consider making a delicious sauce or glaze to serve on the side with your main dish.
- Make your wine selections. For ham or pork, a dry rosè would be a great choice, but rieslings, Chenin Blancs and pinot noirs (a lighter red wine) make other great pairings. For an earlier meal or brunch, try serving a bubbly wine like cava or prosecco.
Two Days Before
- Move your pork rack roast or ham to the refrigerator in the morning to start the thawing process.
One Day Before
- Clean house and check your lists for last-minute items.
Place whichever decadent pie you’re serving in the refrigerator to thaw 1–2 hours before serving.
- Start baking the pork rack roast or ham about two and a half hours before serving time. The exact time depends on the weight. Allow about 10–15 minutes per pound of the fully thawed meat.
- During the final hour of cook-time, start preparing your veggies and sides!
- Finally… enjoy! When it’s time to sit down and enjoy the meal with your family and friends, all of your early preparation will have paid off. You can relax and savor every bite and every conversation.
For more Easter inspiration, click here.