Easter is just over a week away and although we don’t celebrate the religious holiday, we do sometimes make a special spring meal. This year, we have invited a group of our singer colleagues for brunch, to relax over mimosas and celebrate the end of Holy Week (which is always a long and tiring week for church musicians).
We’ll be a group of 6-8 people, and I’m still bouncing ideas around in my head. I’m leaning toward a luncheon menu rather than a brunchy (i.e. breakfast meats, fruit salad, etc.) one. I’ll probably make a couple of snacky appetizers to enjoy while we show everyone the new house. If I can get my hands on some early rhubarb, chicken liver pate with rhubarb compote may make an appearance. I’ll definitely make deviled pickled eggs, and maybe some crudites with an easy dip to round things out.
For the meal itself, I’m considering a first course of lamb lollipops with minted pea puree and/or mint pesto, although I’m not sure I want to serve plated courses - a more casual family-style thing might be better for this crowd. I’m not a huge ham lover but I know it’s traditional, so maybe I’ll glaze a small one and offer another “main” as well (but probably not lamb racks, that could get a little pricey for 8 people!). I would rather smoke a pork shoulder, but having it rested and ready to pull by 1pm would mean starting it at 3am, yikes! I suppose I could smoke a side of salmon to go with ham…hm. We’ll see. I look forward to getting some inspiration from all of your menus.
Sides will likely be a potato gratin (DH’s favorite), roasted asparagus and whatever other vegetable looks good when I shop, or a springy salad. The ramps I planted in the fall are doing very well in my yard so I will probably harvest a few leaves and make some ramp butter and biscuits or Parker House rolls.
Dessert is also up in the air - DH’s family tradition is pineapple upside down cake, so that may be the winner, but I do love a nice citrus dessert in the spring. Pierre Herme’s lemon cream is always a winner, either in a large tart shell or as individual tartlets.
Hit me with your menus and any suggestions you might have for mine!