So, as you may have read earlier, I was running late with my Easter prep so I didn’t finalize my menu until Friday (and wasn’t able to share in time for Easter!). I ended up putting tradition aside and making an Easter dinner that was fresh, light and focused on seasonal ingredients – which means you’re in luck if you are hosting a Mother’s Day event – or any other spring time dinner or luncheon.
For the table decor, I also kept it fresh and simple – lots of fresh flowers and some cheerful pastel gingham patterned ribbon. I tied the ribbon around cloth napkins and around the vases. You can’t go wrong with fresh flowers and accents of color. I found a giant chocolate Easter egg (an Italian thing) – my one traditional accent – and kept the Easter eggs and basket to a minimum since the Tiny Dancer is so young. I’m looking forward to next year because then the Tiny Dancer can color eggs and go on an Easter egg hunt. All in all, I think it was a good first Easter and I’m looking forward to doing more next year. For now, you can check out the photos of the dishes and links to the recipes below for Mushroom Crostini, Potato & Leek Soup, Gemelli with Asparagus, Salmon with Pesto & Puff Pastry, Butter Lettuce Salad and Angel Food Cake with Strawberries, Sorbet & Whipped Cream.
Mushroom Crostini – Recipe from Fine Cooking
*I made 2 changes: (1) I used Crimini mushrooms; and (2) I used about half of the crème fraiche
Mint and Pine Nut Pesto with Gemelli and Asparagus – Recipe from Fine Cooking
(and previously seen on Mama’s Kitchen)
Salmon with Pesto & Puff Pastry – Recipe from Giada’s Kitchen: New Italian Favorites. Served with Butter Lettuce Salad (not pictured).
Angel Food Cake – store bought
Strawberries – slice and add cover in a light layer of sugar, stir and refrigerate for a few hours before serving (this also works well with a combo of fruits – feel free to use whatever is in season)
Sorbet – I used raspberry but you can use any flavor you like (choose a flavor that will complement the fresh fruit you have)
Whipped Cream – 1 cup heavy whipping cream, 1/4 cup sugar, 1 tsp vanilla extract – whip cream, when almost ready, add sugar and vanilla extract and whip until soft peaks form