On the menu: Easter mains & sides!
So yesterday, we gave you some ideas and recipes for Easter appetizers. (Mmmmm… black truffle gougeres!) Today, we’re all about classic main dishes and comforting, family-friendly sides. We broke our suggestions down into two menus that can also be mixed and matched, if you desire.
Our first menu features Lamb as the centerpiece. Our boneless lamb loin is super easy to prepare and no matter how you cook it, turns out tender and juicy. Tangy spring leeks make the perfect foil to a sweet, truffle honey vinaigrette. We paired the lamb with potatoes roasted in duck fat (our secret weapon!) and rounded out the meal with smoky maitake mushrooms and a crisp bibb lettuce salad.
Spring Salad with Peas, Radishes and Creamy Lemon Vinaigrette
Our second menu shines the light on a perennial Easter favorite, our Applewood Smoked Heritage Hams. We did the work for you – our hand-crafted hams are fully-cooked and need little adornment. We just brushed on a simple glaze made with apricot preserves, mustard and bourbon and heated through. Dried morels give decadent pommes dauphinois an earthy edge, while citrusy green beans and duck fat biscuits finish the table.
Apricot-Bourbon Glazed Applewood Smoked Heritage Ham
Green Beans with Tarragon and Citrus Butter
Duck Fat Biscuits
Come back for tomorrow’s post! It’s all about the perfect wines to pair with your Easter feast, with suggestions and tasting notes from one of America’s Top Sommeliers, Anani Lawson of per se in New York City. This is one you do not want to miss.