For our family Easter begins with Hannah and Mama attending the Easter Vigil Mass - we both sing in the choir and it is always a joy to watch the new members being Baptized, Confirmed, and welcomed to partake in the Eucharist for the first time.
The next morning, there is a bustle to get Papa, Katie, and two rather reluctant boys out the door to attend the 8:00am Mass - but we did it.
While they were at the morning Mass, Hannah and Mama had time to get a little something ready for breakfast.
Papa put up the dough for these yummy bunnies the night before to slowly rise in the frig overnight. They were shaped and baked just in time for family's return.
The rest of breakfast comes later after the Egg hunt. Each year the Easter Hare lets us know that there are eggs and spring flowers to find in the field across the road from our house by leaving a single red egg in the Moss garden we prepare on Good Friday.We were a little worried that with the cold nights there might not be any flowers but we were not disappointed. The hunt was enjoyed by all - especially Mewster who thoroughly enjoyed racing around with the boys.
The rest of the day was spent enjoying Easter baskets and preparing for dinner. Hannah put the final touches on her Chocolate Carrot Cake eggs with a cream cheese frosting.
Katie baked a lemon meringue pie.And Mama set the table...
We enjoyed having Uncle Joe over for dinner which featured Pork Roast with a Maple Pecan glaze, mashed potatoes, honey carrots, and a homemade Rosemary and salt crusted bread. Yum!
Ed adapted the pork roast recipe slightly for our bone in roast from his favorite meat cookbook "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. I don't think there is a recipe that we have tried in this book that hasn't turned out well.
Pork Roast with Maple Pecan Glaze
1 cup maple syrup
1 cup light brown sugar (we would cut this back next time)
1/2 cup rum (omitted)
2 tablespoons cider vinegar
1 cup chopped pecans
Salt and fresh ground black pepper
Combine all ingredients in a saucepan and cook over medium heat, stirring often, until sugar is melted.
Rub the pork roast with 1/2 teaspoon sage, salt, and pepper. Preheat oven to 350 degrees. Brown the pork in a large cast iron pan in 2 tablespoons olive oil on the stove top. Pour glaze over the roast and roast for until the internal temperature reaches 145 degrees. Our 4-5 lb pound roast took about an 1 and 1/2 hours.
So good....made extra special with our very own maple syrup. That adventure is coming up next!