What are you serving on Easter? We have some classic, fresh spring preparations for family favorites like heritage ham, lamb, and rabbit.
At Easter you may serve tender spring vegetables like peas and asparagus. But there is a long-standing tradition of breaking the Lenten fast with rich, creamy dishes and generous amounts of meat, assuming that you have deprived yourself for 40 days. Since we love a hearty side dish, we collected some of our favorites that pair well with ham or lamb. And there are plenty of potatoes. Always potatoes…
Are you hosting Easter brunch and looking for some fun ideas … perhaps with more bacon? We have some recipes to inspire a very tasty brunch this year, with seasonal ingredients and quite a lot of bacon.
1. Bacon and cheddar scones are perfect for brunch, paired with scrambled eggs. Also tea time, snack time, or any time. These easy-to-make scones have crispy edges, a flaky yet tender interior, and are packed with flavor from our applewood smoked bacon, sharp cheddar cheese, and fresh chives. Try one fresh from the oven. Thank us later.
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.
Still planning your Easter feast? We’re here to help!
This year, we’ve put together a sample menu of fabulous spring recipes for your Easter table. Today’s post puts the spotlight on appetizers.
First up, our Black Truffle Butter Gougeres.
Light-as-air puffs with a moist interior, these truffle-flecked gougeres will disappear fast – so make a bunch! We adapted this tried-and-true recipe from Daniel Boulud’s cookbook, Cocktails & Amuses-Bouches for Him & Her.
Teeny deviled quail eggs are not only delicious but a great conversation starter. Here are three crowd-pleasing variations that start with the same basic ingredients and technique then veer off in completely different directions – trust us, there’s one for every taste!
These little beauties have a satisfying smoky bite from the addition of our Uncured Hickory Smoked Bacon. Fresh thyme balances the richness.
Don’t let their size fool you – these mini eggs are umami-bombs. Our Porcini Powder lends an earthy richness while the soft bed of microplaned parmesan gives them a stable resting spot and another layer of flavor.
A swirl of creme fraiche makes these deviled eggs silky smooth, but the real star of this dish is our exclusive Caviar D’Aquitaine.
An Easter meal just isn’t complete without some early spring vegetables. Adapted from one of our favorite Martha Stewart recipes, this easy-to-make Asparagus Tart with Jambon de Bayonne is piled high with ribbons of tender-crisp asparagus and topped with a sprinkling of salty Gruyere. Our version has a hidden layer of Bayonne Ham that puts it over the edge. Delicious!
Are you hungry yet?!
We’re not finished! Tomorrow we’ll cover classic Easter main courses and comforting side dishes. On Friday, we’ll tie it all together with some convivial wine pairings from one of America’s top sommeliers!