Easter in Quarantine

Posted on April 16, 2020

Last year, we hosted Easter with some family and friends. This year, we were all set to do the same, but obviously the world had a different plan. Instead, we spent Easter in Quarantine, just like everyone else! Instead of spending the weekend in sweats like we have been for the past month, we decided to have Easter just like we planned. We ordered all of the ingredients for our meal online and had it set to deliver on Friday/Saturday. We set up the dining room table, got dressed, cooked a full meal and even baked a cake for dessert! There was something really great about not breaking tradition!

To make things even better, we spent the morning video chatting with Eric’s family and basically prepared and cooked our meals together, just like we would have if we were together. Later in the day, we video chatted my family while we were eating dessert. Finally, that night, all of the cousins caught up on video chat to have a drink together and talk!

Check out our Easter in Quarantine below!

MEAL PREPARATION

We decided to make a full Easter meal! Eric and I brainstormed together and decided we were going to make braised short ribs with vegetables in the crock pot. We also made a fresh brussel sprout salad, mashed potatoes and ended the meal with a Lemon Bundt cake!

Braised Short Ribs

3 pounds bone-in beef short ribs (these can be swapped out for brisket or really any kind of meat)

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

4 medium carrots, cut into 1-inch pieces

1 cup beef broth

4 fresh thyme sprigs

1 bay leaf

2 large onions, cut into 1/2-inch wedges

6 garlic cloves, minced

1 tablespoon tomato paste

2 cups dry red wine or beef broth

4 teaspoons cornstarch

3 tablespoons cold water

Salt and pepper to taste

Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.

Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.

Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Recipe from Taste of Home

Brussel Sprout Salad

Mix together shaved brussel sprouts, apples, dried cranberries, almonds, tomatoes, shaved manchego cheese and add a citrus or balsamic viniagrette dressing for a delicious, fresh and earthy salad!

Lemon Bundt Cake

We just used a boxed cake mix that we baked in a bundt pan and lemon frosting