Easter Menu

 

 Babe Farms Easter Radishes with 

Fromage Blanc and Mint

Carrots with Hummus

Brown Sugar, Orange and Honey Glazed Ham

Hot Crossed Buns from

The Solvang Bakery

Roasted Carrots with Fennel and Orange

My friend

Leslie Pruitt

asked for some recommendations for an Easter Menu and I realized that even thought Easter is my most favorite holiday and Spring my favorite season, I had never put an Easter Menu up on my blog. So I'm going to put parts of it up at a time as I find or take new photos and measure a few of my recipes for exact directions.

Of course Deviled Eggs are a must for me. But here is something you may not have thought of that I love as a light refreshing Hors d'oeuvres. Babe Farms grows radishes that are actually called Easter Radishes because they are so colorful, like Easter eggs. So if you can find those then use those. Otherwise just use the traditional red. Be sure to keep the some of the green tops on after you slice the radishes in half. And keep them in water until you are going to serve them.

I'm pasting below a suggested menu. For the Ham I use frozen orange juice concentrate because I need it to be a thick paste that stays on top of the ham while it cooks. I combine the frozen orange juice with brown sugar, honey and ground cloves. Go light on the cloves. You don't want it to overwhelm the taste. You just want it to be a hint so you have people guessing what in there.

Please tell me what is traditional for your Easter Menu and what you look forward to making each year.

EASTER MENU

Hors d’oeuvres

DEVILED EGGS

RADISHES with FROMAGE BLANC & MINT

CARROTS with HUMMUS

(displayed in an Easter Basket)

PROSCUITTO and CHEESE TORTA

Easter Dinner

BROWN SUGAR, ORANGE and HONEY GLAZED HAM

LEG of LAMB or RACK of LAMB

SCALLOPPED POTATOES or MASHED POTATOES

(or if you want to be really fancy Mashed Potato Nests with Spring Veggies)

ROASTED CARROTS with ORANGE & FENNEL or

ROASTED CARROTS with ARUGULA, FETA & YOGURT SAUCE

or ROASTED ROOT VEGGIES if you make the carrot hors d'oeuvres

FRESH PEAS with MINT

HOT CROSSED BUNS

Dessert

COCONUT NESTS with CHOCOLATE EGGS

STRAWBERRY SHORTCAKE

LIME or LEMON CURD TARTS

EASTER COOKIES

SEE’S CANDY