Easter is a time of awakening. The menu will awaken your palate with bright fresh spring foods, fragrant herbs and spices and tantalizing ingredients.
Deviled eggs are a typical Easter appetizer, but we’ve elevated it with tarragon and briny capers. The leg of lamb takes inspiration from the Mediterranean with a generous seasoning of rosemary and thyme, and a sweet-tart pomegranate glaze to complement the richness of the meat. Spring vegetables, such as peas, asparagus, radishes and fingerling potatoes, round out the main course.
Showcase the season’s first berries with mixed berries in peppercorn zabaglione, a light and foamy custard that has a touch of heat from crushed Peppercorn Mélange. Chocolate and berries are a classic combination so accompany the zabaglione with super-chocolatey crackle-topped cookies.
Awaken the senses with color. Decorate the table with a fun centerpiece of a white bowl filled with vividly dyed eggs. Or choose first blooms like daffodils, tulips and narcissus. Arrange the flowers in a crystal vase or an antique silver pitcher. Set the table with green dinner plates, floral print napkins and old-fashioned crystal glasses. Surprise your guests by hiding a party favor of a packet of seeds under their napkins.
Your Easter dinner will be a celebration of awakening and renewal.
Update the old standby deviled eggs appetizer with new flavors -- tarragon and briny capers.
Leg of lamb, a traditional holiday roast, is complemented by sweet-tart pomegranate glaze. Prepare on the grill or roast in the oven, if you prefer.
Seasonal spring vegetables such as peas, asparagus and radishes are tossed with a fresh mint and a light, lemony vinaigrette.
Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.
Fingerling potatoes are a variety of fully mature potatoes which are slender and knobby in appearance. Roasting them enhances their rich nutty flavor.
Zabaglione is a light, foamy custard that is often served over fruit. Make the zabaglione ahead of time, then serve with fresh berries for a spectacular summer dessert.
Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates.
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