Thursday, April 17, 2014





Traditional dinners are wonderful, but sometimes it's nice to surprise your guests with something festive and light for spring. Fresh herbs add an elegant touch that is just perfect for Easter Dinner.


Be sure to bring out the nice dishes and a spring tablecloth for the occasion. A simple centerpiece of spring flowers will add that extra touch to cheer your guests and some of these Bunny Napkins will add a little whimsy!


Enjoy these recipes and add a few or all to your Easter menu:

“EASTER EGG” NIBBLES:  Wash and dry red or green seedless grapes.  Mash Roquefort cheese, then take a bit, make a small pancake and wrap around a grape working quickly so the cheese doesn’t melt.  Roll in chopped walnuts.  Repeat with the remaining ingredients, cover and refrigerate.  Serve as an appetizer.

SPRING GREENS SOUP: Melt 2Tbs butter with 2Tbs oil and sauté 6 chopped green onions until soft then add 2 diced potatoes and cook 2 minutes.  Add 1c vegetable broth, cover and simmer for 15 minutes.  Wash and chop 2c fresh spinach, 1c watercress and 1c leaf lettuce.  Place potato mixture into a food processor, add greens including 1/4c snipped chives and puree.  Return to pan, add 1c additional vegetable broth and simmer several minutes until greens are cooked through.  Season with salt and pepper to taste then serve garnished with additional chives if desired.

SPRING GREENS SALAD: Prepare 10-12c mixed spring greens and place in large bowl.  Chop 1/2c walnuts and toast by stirring in a medium-hot skillet for a few minutes.  Sprinkle with sugar and toast just a tiny bit longer. Set aside to cool. Make the dressing by combining the ingredients 1c olive oil, 1/2c balsamic vinegar, 1 chopped garlic clove, 3Tbs fresh chopped thyme and fresh ground pepper in a blender until it is creamy.  Toss the greens with dressing and the nuts and then sprinkle 3-4oz feta cheese over the top.

HERBED PORK ROAST: Crush 2tsp black peppercorns and combine with 2Tbs fresh chopped rosemary and 2Tbs fresh thyme. Coat the outside of a 3-4lb boneless pork roast with herb mixture by rubbing it into the meat.  Place the roast in a crockpot on top of 1” cuts of carrots and cook on low for 5-6 hours or until a meat thermometer reaches 155 degrees.  Remove and let rest for 10 mins. before slicing.

APPLE HERB STUFFING MUFFINS: Sauté 1 large sweet, chopped onion and 2 chopped celery stalks in olive oil until soft.  Mix a loaf of cubed wheat bread, 1 peeled and chopped Granny Smith apple, 3/4c pecans and onion mixture.  Add 2Tbs fresh minced parsley, 2Tbs fresh minced sage, 1Tbs fresh minced rosemary and 1Tbs fresh minced thyme.  Add 1/2c chicken stock or enough to moisten and season with salt and pepper.  Form large balls of stuffing with your hands and place into a greased muffin pan. Bake at 350 degrees for 30 minutes.

ROSEMARY ROASTED POTATOES:  Cut red skin potatoes into 4 wedges, coat with olive oil and place skin side down on a baking sheet.  Season with salt and sprinkle with 1Tbs chopped fresh rosemary.  Roast at 400 degrees for 30 minutes or until browned and crispy.

LEMON ICEBOX CAKE: Prepare lemon curd and Devonshire cream according to the following directions:

            EASY LEMON CURD: Combine zest of 3 lemons and 1/2c fresh lemon juice in a 4-cup microwave safe bowl.  Whisk in 3 eggs, 1c sugar and 1/2c melted butter until well blended.  Heat in microwave for 1 minute then whisk again and repeat 3 times so that it has cooked a total of 4 minutes.  The curd will thicken and puff as it cooks.  Cover and chill in fridge where it will keep for a week

            DEVONSHIRE CREAM: Beat 1c heavy cream past creamy but before butter!  Blend in 1c sour cream, 1tsp vanilla extract and 1/2c powdered sugar.  Chill.


Prepare or purchase an Angel Food Cake and remove and discard the brown top crust.  Turn the cake bottom up and cut into 4 even layers.  Combine the lemon curd and Devonshire cream and spread between each of the layers as you re-assemble the cake.  Cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight.  Slice and serve the cake with fresh fruit.



“Above all, love each other deeply,
because love covers over a multitude of sins. 

Offer hospitality to one another without grumbling.”

I Peter 4:8-9

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