This year was unusual for us.
We celebrated a lovely Easter Sunday dinner on . . . Saturday night! I was originally planning on having a Sunday dinner, but then my sister-in-law pointed out that people would have to leave so early, or couldn’t be there at all due to the travel time needed to be back home for work on Monday morning. I thought this solution was genius. It accommodated some of our guests and worked out so well. I think I might do this every year! Last year I complained about Easter Monday not being a true holiday so I’ll just go at it from the other end and celebrate our Easter dinner on Saturday!
An added benefit for us hosts was that this left Sunday to be truly a day to relax, take a walk in the park, and enjoy leisure time. It was a gift!
The dinner I made, I must say, turned out really, really well. After a workout in the gym on Saturday, I got started on prepping all the vegetables, enlisting my husband to help. As long as I didn’t balk at listening to the baseball game, he was willing to be an able sous chef.
There were 10 of us. We started with an asparagus soup topped with crème fraiche and snipped chives – a recipe from the HayDay Country Market cookbook. This soup was delicious, however I must confess that when I was pureeing it, I had my doubts, as it smelled just awful – like Del Monte canned asparagus – eew! I was near gagging and then thinking, how could I possibly serve this? And by that time, it was too late to throw it out and make something new. Fortunately, the smell didn’t last and the soup tasted delicious – whew!
Our main course was a delicious 10 lb. organic, free range, no nitrate ham from Herondale Farms in upstate New York and it was amazing!! Just look at this beauty. My glaze was a homemade mustard, honey, rum and cloves number, no sticky pineapple and awful cherries for me! This type of ham almost looks like a fresh ham, because there are no dyes to make it pink, but it is smoked. It is so different and so good!!
Here’s the full dinner plate: the ham, chrzan (our Polish red beets and horseradish dish), Greek elephant beans baked in a tomato sauce that were so creamy and good (I’ll have to make that again and measure, so I can give you the recipe) and sauteed spinach with garlic. It was certainly colorful!
We ended the meal with this totally yummy sour cream topped cheesecake – an Amanda Hesser recipe that was in the New York Times years ago, with fresh figs and raspberries on the side.
A totally satisfying, delicious dinner! But what always happens at these big dinner parties is that I’m rushing and take crappy pictures or forget to take them at all! With all the excitement and all the people, it’s just not foremost in my mind, so I apologize for that.