After much thought and deliberation, I settled on a simple, easy to execute menu for Easter Sunday this weekend. This menu includes a few traditional items to suit the preferences of my family, spiked with some more contemporary treats to suit mine.
Country Easter Menu
Plate of Fruit, Nuts, and Cheese
Arugula Salad with Lemon Vinaigrette and Shaved Parmesan
Apricot Glazed Ham
Roasted Carrots and Asparagus
Potato Galette (for those of you who aren’t familiar, a galette is like a rustic, open faced pie)
TBD (I’m still deciding, but it’s going to be fabulous, trust me).
Shopping List (I was asked by my mother to type this up for her so I figured, why not share it with all of you!)
Friday: Purchase necessary dessert items; pick out a table cloth; expand the table; make sure plates, glasses and cutlery are clean.
Saturday: Make dessert; roast carrots; make Galette; wash fruit and cut cheeses for fruit/cheese plate; set table and drink area.
-2 hours before: Prep ham; clean asparagus and prep; assemble fruit plate.
-1 1/2 hours before: Cook ham; make dressing and put arugula on top (toss before serving).
-1 hour-30 minutes before: Reheat carrots and galette and roast asparagus.
-30-15 minutes: Toss salad, plate ham, asparagus, and carrots.