I’ve always enjoyed celebrating holidays, and really, any excuse to eat jelly beans and color eggs continues to appeal to the child in me. Aside from Easter’s traditional meaning, the holiday also makes me feel excited because it often arrives with Spring in tow.
Easter is early this year and thankfully, it brought the spring weather with it. Despite our big blizzard in January, overall D.C. had a pretty mild winter, so spring is in full swing and many of the flowers and plants around the city are blooming, including the cherry blossom trees, which are very close to peak bloom.
- This pineapple lime cooler sounds light and refreshing.
- An easy and tasty starter of goat cheese, pesto and sun dried tomato served with garlic crostini (from one of my cookbooks; recipe is below)
- Maple mustard glazed pork loin with roasted fennel and apple. (We dined on traditional ham last year so we wanted something different this year; you can’t go wrong with a glazed pork loin.)
- Sesame ginger french green beans (quickly blanched to keep their crunch)
- Potato gratin stacks (pictured above)
- Leek gratin
- Deviled eggs (no real recipe, I just toss the egg yolks with mayo and season with salt and pepper and a dash of paprika, which is how I fondly recall learning to make them with my Grandmother one holiday)
- Buns (with a butter herb glaze)
- Classic lemon bars (there is a bowl of lemons ready for Nick-the-baker to squeeze fresh)
Recipe for the Goat Cheese, Sun-Dried Tomato, and Pesto Torta:
- Line a small ramekin withe plastic wrap.
- Combine 4 ounces goat cheese and 1 package of cream cheese (at room temperature).
- Take 1/4 cup of the cheese mixture and combine with 3/4 cup sun-dried tomatoes (finely chopped) and 3 TB tomato paste.
- Press half of the goat cheese-cream cheese into the ramekin. Cover with 2/3 cup pesto, then the cheese-tomato mixture. Top with the remaining cheese mixture.
- Cover and chill for several hours. Serve with toasted baguette slices that have been drizzled with olive oil and rubbed with a head of garlic.
I hope our menu provides some inspiration for a lovely Easter holiday. Enjoy!